Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2014 - Issue 2 - Fall

Wynn Magazine - Las Vegas

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from top: An ultra-fresh sashimi platter at Mizumi; Master Sushi Chef Kitt Xaiyasiha . SuShi   There are two sides to the sushi and sashimi experience at Mizumi: one familiar and and one more adventurous. On the menu are peren- nial favorites like spicy tuna, California roll, and yellowtail. The fish is pristine, flown in fresh from around the globe. Snapper comes from Japan, and spot prawns from Santa Barbara are kept live in a tank in the kitchen. The oh toro tuna from Spain—raised on sus- tainable farms—is becoming a signature for its marbled texture and bacon-like quality. Off the menu is the opportunity to discover something new. The omakase sashimi platter puts your dinner in the hands of the chef, who will choose based on the availability of special ingredients, whether it's Japanese snapper presented Ikizukuri style, maintaining the nat- ural shape of the fins, or prawns served two ways: raw tails and deep-fried heads. Typical pickled ginger may be supplanted with a deli- cate yamamomo mountain peach marinated in sweet sake. "Each time you dine we may have different products on hand," explains Master Sushi Chef Kitt Xaiyasiha. If you wish to choose, he recommends asking your server about daily specials. "We almost have a secret menu—live octopus legs or jellyfish, something exotic you might be looking to enjoy." from the kitchen The hot kitchen is where Hashimoto brings together his Japanese heritage and classical French training, in dishes like the Big Island abalone and black truffle chawanmushi, an egg custard entrée with mitsuba leaves. "The aba- lone are from Hawaii, and are cooked sous vide for 13 hours," says the chef. "Then the egg cus- tard is steamed and the abalone is added just before the custard is set." According to Hashimoto, Japanese and French cuisines are very similar. "Kaieski is very detailed, small plating and seasonal courses. It is like what the French do in their tasting menus," he explains. "The pride in the products and tech- niques. Whether it is chicken stock or dashi, it's the same thing. Very precise." That precision and artful selection of ingredi- ents is evident in the restaurant's Kobe Beef Hot Stone Tataki, where the certified Kobe beef is thinly sliced and served raw tableside for guests to sear —for no more than five seconds—on a hot ceramic stone. Served with a trio of dipping sauces, Hashimoto says,"It's one of our most popular dishes. A lot of guests come back for it. But for the foodies, the chef's tasting menu is the way to go to experience the most creative and unique dishes." n Big Island abalone and black truffle chawanmushi. photography by bryan hainer 44 Wynn FOOd FOr THOugHT

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