Essence of Japan in every dish at Mizumi
Whatever you select from the menu at Mizumi at Wynn Las Vegas, you can be sure “the essence of Japanese cooking is in every dish,” says executive chef Devin Hashimoto.
Mizumi, which is named for a popular woman’s name in Japan, opened in May in the space formerly occupied by Okada.
“The menu is modern Japanese cuisine with the focus on traditional items and seasonal ingredients and a bit of other, different, cuisines,” adds Hashimoto, a native of Hawaii and a graduate of the University of Nevada, Las Vegas culinary program.
The omakase, or chef’s choice, menu ($125), changes seasonally and offers tastes of the chef’s specialties. There also are vegan and allergen menus for the asking.
More than 60 varieties of sake also are available, with flights (tastings) ranging from $35 to $60.
The restaurant’s red decor is accented by hand-painted Japanese fans, traditional Noh theater masks and a picture window overlooking the Tryst lagoon. There’s a sushi bar and a robatayaki grill, the Japanese equivalent of barbecue.
Seating 200, Mizumi is open from 5:30 to 10 p.m. Sundays through Thursdays and 5:30 to 10:30 p.m. Fridays and Saturdays in Wynn Las Vegas, 3131 Las Vegas Blvd. South.
Reservations are recommended, but not required.
The large menu includes a variety of sushi and sashimi offerings in two- or three-piece portions as well as classic rolls offered as cut rolls sliced into rounds or hand rolls resembling a wrap.
Sushi specialties: Mizumi box roll with snow crab, salmon, salmon roe, asparagus, avocado, cilantro ($38); dragon roll with barbecued eel, snow crab, cucumber, avocado ($30); rainbow roll with snow crab, cucumber, avocado roll topped with assorted sashimi ($30)
Robatayaki: Maya prawn ($10); Japanese king quail ($14); American Wagyu short rib with fingerling potatoes, wasabi horseradish cream ($10); robata platter with sea bass, organic Jidori chicken, beef, shishito peppers, shiitake mushrooms ($28); Alaskan king crab ($35)
Classics: Vegetable tempura with sweet potatoes, asparagus, zucchini, cipollini onions, shiitake mushrooms, Japanese eggplant, carrots, green beans, lotus root, fiddlehead fern, snap peas, kabocha squash ($20); Angus beef sirloin and black truffle teriyaki with white asparagus, snap peas, maitake mushrooms, baby carrots ($32)
Teppanyaki: Maya shrimp ($70), Maine diver scallops ($70), Chilean sea bass ($70); 1.5 pound Maine lobster ($75) . Sharing plate charge, $35.
Cold plates: Wagyu beef tartare ($27); spicy king crab and taro tacos ($25)
Hot plates: 72-hour braised American Wagyu short rib ($65); seared fois gras ($25); okonomiyaki (Japanese pancake) ($24); torgarashi crispy Maine shrimp ($18)
Desserts: Pastry is prepared by Wynn pastry chef Pierre Gatel and includes caramel and green tea creme brulee, melon consomme, mochi, ice cream ($8 each)
Information: 770-3463
