Portfolio of Kimberly Johans

A collection of articles created during my stint as a journalist at The Macau Daily Times

It’s a new chef and a new menu for Okada Japanese restaurant

Posted by Kimberly on September 29, 2007

By Kimberly Johans
Published in The Macau Daily Times
September 29, 2007, page 5 (308 words)

Wynn Macau announced a new chef de cuisine to help launch the new menu at Japanese restaurant Oakada yesterday.
Chef Hirofumi (Hiro) Imamura flew in from Las Vegas along with sake sommelier Sachii Imamura both of whom will be resident in Macau for at least a year.
While Chef Hiro uses traditional Japanese cooking techniques to prepare authentic shush, sashimi, teppenyaki and tempura, Saschii will be pairing Okada’s signature dishes with specially selected sakes.
With a 12-capacity dining area, Wynn will be flying in produce from Japan three times a week, including more than twenty varieties of fish.
Both Chef Hiro and Sachii have more than 10 years’ experience in their respective areas of expertise.
Chef Hiro has worked for numerous leading Japanese restaurants including the position of Kitchen Advisor at CHANTO New York, the US branch of Japan’s leading restaurant brand.
His training also includes six years at Kawashou, one of the most respected Sushi Kappo restaurants in Japan, learning the traditional style of preparation from master chefs.
Sachii will be Macau’s first sake sommelier, drawing on specialist knowledge about the history and quality of sake to pair them perfectly with each dish.
Her previous experience most notably stems from New York’s Sakagura, which has a reputation as a serious sake drinking venue with an extensive list of more than 200 bottles.
Signature dishes including steamed Chilean sea bass with assorted mushrooms in paper parchment and pan seared yellowtail with miso marinated foie gras in truffle teriyaki sauce.
Wynn also announced the opening of their re-designed Red 8 fast fine dining area that now seats over 200 guests and includes an open kitchen catering on a 24-hour basis.
Finally, the opening of new bar Cinnebar takes over the space that previously encompassed Tryst, the resort’s night lounge, which will feature Japanese tapas by Chef Hiro during November.

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