MGM China debuts celebrity chef Mitsuharu Tsumura to Macau who introduces a menu of exquisite Nikkei delights. In his first food tasting to a host of luminaries he demonstrated the finest flavours of this cuisine, dishes such as limpets ceviche, nigiri sushi of steak and egg with ponzu, scallops with maca, amaebi with chia, and wagyu short rib cooked for 50 hours with native potato cream.
Nikkei cuisine is the perfect marriage between Japanese techniques and traditions with Peruvian ingredients as the flavours and tastes reflect the best of these two cultures.
Grant Bowie, CEO and executive director of MGM China Holdings Limited said, "Nikkei cuisine is an avant-garde dining concept in this region. We look forward to the opening of AJI, which adds to the diversified experiences which help position Macau as a world leisure and tourism destination."
AJI, which literally means "chilli" in Spanish and "flavour" in Japanese, will feature a ceviche bar, a hibachi grill and a pisco bar. The restaurant's innovative dishes and selection of sakes, shochu and fine wines bring to the table an exquisite dining experience for MGM Cotai's guests.