The teppanyaki is the play-within-the-play at Mizumi. Here, in an intimate room perched beside a 90-foot waterfall, which may be closed off for privacy, chefs serve dishes as they are prepared to guests seated communally around a flat grill table. The meal follows a cadence of preparation and watching, cooking and eating. “There are many different types of teppanyaki,” Hashimoto says, describing everything from chain restaurants with shrimp-flipping antics to solemn traditional Japanese cooking. Mizumi, he says, offers a happy medium. “People are in Vegas and they want to be entertained, but they are also at Wynn, where elegance and service is what we try to uphold in every guest experience. We offer flair, excitement, and a cooking show, but in a controlled, stylish, and fine-dining environment.” Whether it’s the catch of the day with seasonal vegetables like summer eggplant or winter kabocha squash, or an all-vegetarian meal, he says, “guests get to watch their chef preparing a wonderfully executed meal.”
Teppanyaki Chilean sea bass with seasonal vegetables.