Acclaimed sushi master Hiroyuki Sato and Chef de Cuisine Manato Ueno reunited at MGM MACAU’s SUSHIDAN at Rossio to present an exclusive four-day Edomae sushi experience. Since their collaboration in May 2025, the synergy between this mentor-and-protégé pair has reached new levels of refinement. In this feast, every piece of sushi paid tribute to the Edomae tradition, while the handling of ingredients and the rhythm of nigiri-shaping achieved new heights of precision and fluidity.
Shari (sushi rice) once again took center stage. Chef Sato blended his trademark akazu, an aged seasoning that offered layered acidity, while Ueno applied the right pressure to each nigiri based on the fat content of the day’s fish catch and the moisture of the rice, perfecting the “golden ratio” of sushi rice seasoning. Everything from fish-aging to curing to knife work was refined through the two chefs’ unspoken rapport, resulting in a flawless harmony of taste and mouthfeel.