Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/81170
e SIX OF WYNN'S ACCLAIMED CHEFS SHARE THEIR SECRETS FOR MAKING THEIR DISHES LOOK AS GOOD AS THEY TASTE. BY KAREN ROSE | PHOTOGRAPHY BY JEFF GREEN Devin Hashimoto, Mizumi TUNA TATAKI TARTARE Can you describe this dish for us? This is my take on tuna tataki. I rubbed the tuna in shichimi togarashi (Japanese seven-spice mix) and then seared it rare and cut it into cubes to give it a different eye appeal. It sits on avocado salsa and is served with our wafu vinaigrette, a garlic chip, and a popcorn shoot, and garnished with the togarashi spice. What is your food-presentation philosophy? We eat with our eyes first, so presentation is a huge part of a dish. I like to keep it simple but clean and practical. I try to give plates eye appeal with different color, height, contrast, shapes, and linear design. Plating is an art! What makes a great garnish? My favorite garnish would have to be any type of microgreen (doesn't have to be green—yellow, red). A spicy micro wasabi works well with beef tartare. What tools do you use to create gorgeously styled dishes? Tweezers are the best for plating intricate and composed plates or when trying to add a small garnish like a microgreen or garlic chip. WYNN 55