Ro­batayaki

Wynn Magazine - - FOOD FOR THOUGHT -

Near­est the gar­den en­trance and op­po­site the bar is Mizumi’s gleam­ing ro­batayaki counter, where re­fined sim­plic­ity is on dis­play. Here fresh in­gre­di­ents are grilled over a Bin­chotan char­coal grill and served ex­actly at the mo­ment they are ready. Bar­be­cue afi­ciona­dos know that the fuel of the fire im­parts some­thing to the food. “The Bin­chotan char­coal makes a huge dif­fer­ence,” ex­plains Hashimoto. Im­ported from Ja­pan, it is made of oak with­out any chem­i­cal ad­di­tives and it has a long burn, mak­ing it well suited for use in a res­tau­rant. Ro­batayaki re­lies heav­ily on the qual­ity of the in­gre­di­ents and Hashimoto has sourced ex­cep­tional prod­uct like or­ganic Ji­dori chicken from Cal­i­for­nia, and Alaskan king crab. Here the sea­sonal veg­eta­bles are farm- (or ocean-) to-grill. Most ro­batayaki of­fer­ings em­ploy skew­ers, for ease of cook­ing, serv­ing, and eat­ing, with some ex­cep­tions. The one-and-a-half-pound Maine lob­ster is grilled in the shell and served sim­ply with grilled eryn­gii mush­rooms ac­com­pa­nied by sesame goma sauce and a French-style Ja­panese yuzu but­ter sauce. Pair­ing li­ba­tions at Mizumi is as per­sonal as choos­ing the ex­pe­ri­ence you will have within the res­tau­rant. Hashimoto likes to drink cold sake with his ro­bata. “I like the con­trast of hot and cold,” he ex­plains. Wine man­ager Louis Hamil­ton takes the con­trast one step fur­ther to France with a cold Ch­ablis from Do­maine Laroche in Bur­gundy.

Lob­ster pre­pared on Mizumi’s ro­batayaki grill.

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