Wynn Magazine - - FOOD FOR THOUGHT -

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.

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