Sushi

Wynn Magazine - - FOOD FOR THOUGHT -

There are two sides to the sushi and sashimi ex­pe­ri­ence at Mizumi: one fa­mil­iar and and one more ad­ven­tur­ous. On the menu are peren­nial fa­vorites like spicy tuna, Cal­i­for­nia roll, and yel­low­tail. The fish is pris­tine, flown in fresh from around the globe. Snap­per comes from Ja­pan, and spot prawns from Santa Bar­bara are kept live in a tank in the kitchen. The oh toro tuna from Spain—raised on sus­tain­able farms—is be­com­ing a sig­na­ture for its mar­bled tex­ture and ba­con-like qual­ity. Off the menu is the op­por­tu­nity to dis­cover some­thing new. The omakase sashimi plat­ter puts your din­ner in the hands of the chef, who will choose based on the avail­abil­ity of spe­cial in­gre­di­ents, whether it’s Ja­panese snap­per pre­sented Ik­izukuri style, main­tain­ing the nat­u­ral shape of the fins, or prawns served two ways: raw tails and deep-fried heads. Typ­i­cal pick­led ginger may be sup­planted with a del­i­cate ya­mamomo moun­tain peach mar­i­nated in sweet sake. “Each time you dine we may have dif­fer­ent prod­ucts on hand,” ex­plains Master Sushi Chef Kitt Xaiyasiha. If you wish to choose, he rec­om­mends ask­ing your server about daily spe­cials. “We al­most have a se­cret menu—live oc­to­pus legs or jel­ly­fish, some­thing ex­otic you might be look­ing to en­joy.”

from top: An ul­tra-fresh sashimi plat­ter at Mizumi; Master Sushi Chef Kitt Xaiyasiha.

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