Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2012 - Issue 3 - Winter

Wynn Magazine - Las Vegas

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FOOD FOR THOUGHT The wasabi here is a quantum leap from the green paste squeezed out of a tube in the neighborhood sushi bar. The Floating Pagoda Table is an ideal locale for private dining. Now it's time for some of that robatayaki, which diners choose from a long list. Other favorites are chicken wings with lemon; asparagus wrapped with applewood smoked bacon; and the star of the show, an amazing 1.5-pound Maine lobster doused in sesame sauce. If you've never had lobster done this way, it's about time you started. Hot dishes would be next. The chef honors his Korean wife with an original dish, ishiyaki tartare bi bim bap, a take on the stone-pot-mixed rice and vegetable dish served in most Korean Ishiyaki tartare bi bim restaurants. The ingredients include tuna, yellowbap, chef Hashimoto's take on the traditional tail, and salmon instead of the customary minced Korean stone-pot-mixed beef, plus a 145-degree poached Jidori chicken rice and vegetable dish. egg to mix in, along with the hot bean paste ko ju chang. The rice continues to cook inside the pot of the quality at Mizumi is the wasabi. Their version of the Japanese green after it's on the table until it becomes a crusty golden brown. Two more hot dishes to try are an interesting edamame and blackhorseradish is grated in the kitchen, a quantum leap from the green paste squeezed out of a tube in the neighborhood sushi bar. It is small touches truffle risotto with yuzu butter-poached lobster; and miso-marinated like this that elevate Mizumi above most Japanese restaurants in this Peking duck breast, done with duck jus, roasted baby beets, and pomegranate. If you wish to follow traditional Japanese protocol at highcountry, but there are many more courses to come. Next choose a cold dish, such as the crab taco, yellowtail sashimi, or end restaurants, sushi is served toward the end of the meal, including chilled kusshi oysters splashed with a yuzu vinaigrette and some momiji nigiri (the fish will be on top of the rice), hand rolls and cut rolls. As illusion plays an important role in formal Japanese cuisine, it seems oroshi, grated daikon radish, and red chili as a palate cleanser. If it's cold outside, follow that up with dobin-mushi, a delicate broth poured from appropriate that the restaurant's pastry chef, Sharon Harding, has crea tea spout into a tiny earthenware cup. The broth is flavored by mat- ated a uniquely irresistible dessert for the finish, the Mizumi Mask. It's a sutake, pine mushrooms that are one of the most prized delicacies in replica of the Noh masks on the wall, a white-chocolate surface concealJapan. After drinking the broth, dig into the small dobin for sea bass, ing a rich chocolate mousse, the mask set on a bed of crunchy sweet rice. It's a poetic climax to a meal you'll remember for a long, long time. n shrimp, and mitsuba, an aromatic leaf. It's all wonderful. 90 WYNN 086-090_W_DINING_FFT_Winter13-2.indd 90 12/12/12 5:24 PM

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