Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/498649
photography by barbara kraft (pagoda table, l akeside exterior); sabin orr (yellowtail, hashimoto, swordfish) Food Spotlight 56 Wynn you because it's like being at the beach," says Mizumi chef devin hashimoto, describing the restaurant's outdoor dining area and two 90-foot waterfalls. "hearing it with your eyes closed and eating the food, it transports you to another place. it's really very peaceful." diners can enjoy their yellowtail sashimi and jalapeño gelée outdoors at one of four tables within a pagoda that juts out into a lagoon full of koi, or they can take in the peaceful setting from inside, when the Japanese restaurant's sliding glass panels are opened to an idyllic view of meditative gardens. "it changes the entire dynamic of the restaurant," says hashimoto, "because you feel the breeze coming through and you hear the waterfall." the chef has studiously created a menu to match the milieu. New this season are 72-hour-braised American Wagyu short ribs, with wasabi pea coulis, baby artichoke tem- pura, fava beans, shimeji mushrooms, and red wine miso sauce. And one of his most popular spring dishes, bacon-wrapped asparagus, echoes the change of seasons. "i just love the transition from the cold to the blossoming greens: ice is melting, earthiness is popping out all over the place," says hashimoto in describing his plans for asparagus, peas, and fava beans. At lakeside, chef david Walzog also has his eye on spring's bounty—morels and chan- terelles, ramps and spring peas, fiddlehead ferns and fava beans. "As a chef, each and every one of us gets really, really excited about what spring has to offer," he says. "it's Food Spotlight "Hearing the waterfall with your eyes closed and eating the food, it transports you to another place. It's really very peaceful." —chef devin hashimoto clockwise from bottom left: Chef Hashimoto's yellowtail sashimi and jalapeño gelée; Mizumi's Floating Pagoda table; Hashimoto at work; Lakeside's elegant patio; Chef Walzog's Hawaiian dayboat-caught swordfsh.