Teppanyaki Shou

At Raffles at Galaxy Macau, a team of Japan’s finest teppan grill chefs, led by executive chef Norihisa Maeda, chef de cuisine Fuminori Nakamura and sous chef Daisuke Ushimura, transforms ingredients sourced from Japan's tightly-held family fisheries into an omakase-style experience for diners seated around solid hewn rock counters, a deliberate choice that anchors the room in something ancient and unmoving. The name “Shou” speaks to continuation. It refers to the preservation of long-standing traditions, the passing of knowledge from one generation of chefs to the next. They now bring that accumulated wisdom to Macau, where the teppan becomes their stage. Curated works of art line the walls, but attention inevitably returns to the griddle—to the chefs whose wrists flick with precision earned through repetition, whose spatulas move in rhythm with the sizzle of prime ingredients. 

Tatler Tip

Complementing the meal is a carefully curated selection of premium sake. Ask about the private label sakes; four signatures crafted exclusively for the restaurant offer pairings found nowhere else.