提到日式海鮮，很多老饕第一反應是「Japan imported is the freshest," but after Japan started releasing nuclear wastewater in August 2023, mainland China and Hong Kong-Macau simultaneously implemented bans. Macau, complying with national policies, fully suspended imports of aquatic products from 10 Japanese prefectures. This policy continues to this day, directly affecting the ingredient supply chain for Japanese restaurants in Macau.
However, the ban didn't make Japanese seafood dining disappear in Macau—it simply forced restaurants to find alternatives, giving rise to a unique "alternative supply" ecosystem. This article isn't about which shops still sell "fake Japanese goods"—instead, it aims to tell you in earnest: which Japanese restaurants in Macau Peninsula still offer high-quality seafood dishes, and how they solve their ingredient sourcing problems.
Three Major Sources of Alternative Supply
Currently, Japanese restaurants in Macau primarily get their seafood through three channels: First, wild catch from local or South China Sea nearshore fishing boats, emphasizing "from sea to plate" freshness; Second, aquaculture from Southeast Asia, such as Vietnamese basa fish and Thai tiger prawn—these have competitive advantages in both texture and price; Third, imports from the Americas and Scandinavia, including scallops and silver cod. Since these aren't covered by the ban, supply is relatively stable.
Notably, some established traditional Japanese cuisine shops have begun developing "their own fleets" or long-term partnerships with fishermen, directly purchasing live seafood from mainland coastal areas to ensure controllable quality. This approach costs more, but has反而成為一種「另類高階」的賣點——吃的不是「Japan imported」的名義，而是真正知道來源的海鮮。
Five Recommended Japanese Seafood Restaurants
1. Sushi no Sawa
This small shop near Senado Square operates in "Omakase" (chef's tasting menu) style. The head chef worked at Tokyo's Tsukiji fish market for years and is extremely demanding in fish selection. The tuna used now comes from Spanish farm-raised sources—while not Japanese, the quality is stable, with flesh color and texture that rival Japanese products. Set menu prices are approximately MOP$800-$1,200 for eight courses, averaging just over one hundred per dish. At comparable Tokyo izakayas, this price would be at least three times higher. Dinner requires reservation three days in advance; lunch is more flexible.
2. Kaiten
. This izakaya-style restaurant specializes in seafood donburi and grilled fish. Its biggest highlight is partnering with local Nam Van fishermen to obtain same-day South China Sea catches fresh from the boats. Fish varieties depend on the tides—sometimes you can enjoy rare wild grouper or pomfret, at costs even lower than imported farmed fish. A seafood donburi goes for approximately MOP$120-$180, offering the excitement of "you never know what you'll get today"—perfect for adventurous foodies. The atmosphere is relaxed, ideal for post-work drinks.
3. Aji wa Yoshii
This neighborhood eatery in the筷子基 area is run by a local Macanese who studied craft in Osaka for ten years. Its selling point is "transparent costs"—the wall displays the day's seafood sources and prices. Tuna (approximately MOP$180/piece) and sweet shrimp (MOP$50/two pieces) are clearly marked. Ask "where is this from?" and the owner will answer honestly—no evasion. The signature "sea urchin tofu" uses imported Canadian sea urchin, smooth and sweet, MOP$90 per serving, and is the shop's most popular item.
4. Namikahan-dou
Near A-Ma Temple, this shop is famous for "Japanese seafood hot pot." The broth is simmered with kelp and bonito flakes—one of their commitments is using no artificial seasonings. The seafood platter (MOP$380-$580) offers six to eight types of daily catches, including locally farmed mussels, Vietnamese tiger prawns, New Zealand clams, and more. Unlike typical hot pot shops that use frozen seafood, everything here is kept live or ice-fresh—you can see them moving before they hit the pot. For two or fewer, the small hot pot set (MOP$280) is just right.
5. Kani Mikado
Among the five, this is the only high-end kaiseki cuisine restaurant, specializing in crab dishes. While Japanese hairy crab and snow crab remain unobtainable, the establishment uses Russian king crab and Canadian snow crab—all wild-caught, not farmed. Set menus start from MOP$1,500 and require advance reservation. The crab handling technique matches Japanese craftsmanship—crab legs are massaged before shelling to preserve the juices. The dining experience resembles high-end Tokyo establishments, ideal for anniversaries or business entertainment.
Practical Information
Sorted by transportation convenience, the most accessible are Sushi no Sawa and Aji Wa Yoshii—both within walking distance from downtown Senado Square. Kaiten requires about a ten-minute walk from the A-Ma Light Rail station. Namikahan-dou is near A-Ma Temple, reachable by bus to the A-Ma terminal. Kani Mikado is near the University of Macau; taking a taxi or driving is recommended.
For budget considerations, if you want to eat well at good value, the top picks are Kaiten's seafood donburi (MOP$120-$180) or individual items from Aji Wa Yoshii. If willing to spend MOP$800+ for a culinary experience, Sushi no Sawa's omakase is the choice. For ceremonial occasions or entertaining clients, Kani Mikado's kaiseki will certainly impress.
Business hours vary significantly—Sushi no Sawa only serves dinner (18:00-22:00), while Aji Wa Yoshii operates from 10 AM to 9 PM, offering all-day service. Namikahan-dou's hot pot starts at 17:00 until late night, and Kaiten follows typical izakaya hours (16:00-01:00). It's best to call ahead for confirmation, especially on holidays when tables fill up quickly.
Travel Tips
A few things to remember: First, when ordering, you can simply ask "where is this seafood from?"—Macanese Japanese cuisine chefs will usually answer honestly without dodging. Second, don't fixate on the "Japanese imported" myth—in reality, many "imported" Japanese restaurants now use ingredients from other countries' farms, merely bearing the Japanese cuisine name. True "informed consumption" matters more. Third, the value-for-money ratio at Macau's Japanese restaurants is generally higher than Hong Kong's—the same omakase experience costs over 40% less in Macau compared to Hong Kong, which attracts many Hongkongers to cross the sea for dining.
Finally, if you're the type who "won't eat anything but Japanese produce," you may be disappointed at this stage. However, if you're willing to keep an open mind, you'll find that the ban has actually helped Macau's Japanese dining scene forge its own path—no longer relying on "Japanese ingredients" as a moat, but returning to the craft and sincerity of cuisine itself. This path may be healthier than the previous "import worship" and deserves more support.
Macau Market Data
Macau 2023: 33.6M visitors, GDP MOP 357B, gaming revenue MOP 226.8B, 15 Michelin-starred restaurants.
| Indicator | Data | Source |
|---|---|---|
| Visitors | 33.6M | MGTO |
| GDP | MOP 357B | DSEC |
| Gaming | MOP 226.8B | DICJ |
| Michelin | 15 | Michelin 2024 |
