Sushi Mizumi at Wynn Palace in Co­tai is a feast for the senses.

Wynn Magazine - - CONTENTS - By Kate Springer

EN­TER­ING MIZUMI AT WYNN PALACE IN CO­TAI FEELS A BIT LIKE STUM­BLING DOWN A RAB­BIT HOLE INTO A JA­PANESE WON­DER­LAND. De­signed by renowned New York-based Vi­cente Wolf As­so­ci­ates, the restau­rant ush­ers vis­i­tors into a court­yard-in­spired main din­ing room, where an Led-pow­ered cherry tree sculp­ture changes colors with the sea­sons. Mean­while, a pal­ette of blaz­ing or­ange and red sends a boomerang of warmth about the room, from the steel rock gar­den to the lively open kitchen. Within this de­signer den lies yet an­other sur­prise: Sushi Mizumi. Lur­ing a steady stream of fash­ion­able food­ies, this restau­rant within a restau­rant ­— which earned the high­est Forbes Travel Guide rat­ing, five stars, in its own right—is lo­cated to the left of the main en­trance, tucked away in its own in­ti­mate area that seats just 14 guests. Bright and bold, the con­tem­po­rar y Ja­panese aes­thetic pays trib­ute to na­ture with asym­met­ri­cal rock walls, stone fea­tures, and crim­son flo­ral mo­tifs. Tak­ing cen­ter stage, a hand-carved hi­noki cy­press wood sushi counter re­sides be­neath a mo­bile of del­i­cate gold and sil­ver origami cranes that gleam when they catch the light. “By tak­ing tra­di­tional Ja­panese el­e­ments and in­cor­po­rat­ing them into a lux­u­ri­ous and invit­ing en­vi­ron­ment, Vi­cente Wolf cap­tured the spirit of a re­fined Ja­panese restau­rant,” says Min Kim, Ex­ec­u­tive Chef of Mizumi at Wynn Palace. “The clean lines em­pha­size sur­pris­ing dec­o­ra­tive el­e­ments like the gold and sil­ver origami cranes over the sushi counter—it all comes to­gether to make the space out­stand­ing.” If the at­ten­tion to de­tail in the decor is any in­di­ca­tion, guests are in for a treat when it comes to the food and ser­vice. Mizumi pro­vides au­then­tic omakase (mean­ing “to trust” in Ja­panese) ex­pe­ri­ences, where chefs craft a mul­ti­course set din­ner us­ing fresh, sea­sonal in­gre­di­ents flown in from Ja­pan. The menu out­lines three lev­els of omakase: Ume, Take, and Matsu—each of which in­cludes sea­sonal ap­pe­tiz­ers, a sashimi plat­ter, a se­lec­tion of sushi, and dessert.

Whether you’re en­joy­ing bluefin tuna from Ok­i­nawa or fresh sea urchin from Hokkaido, every in­gre­di­ent has been care­fully sourced from pre­mium pro­duc­ers. “Ja­panese sea­sonal in­gre­di­ents are the main fo­cus at Sushi Mizumi, which ex­presses the true au­then­tic­ity of our edo-mae (‘Tokyo-style’) sushi,” says chef Kim. “But an­other thing that stands out is that guests can in­ter­act di­rectly with our sushi chefs, which is a re­ally spe­cial part of the ex­pe­ri­ence.” In most Ja­panese sushi restau­rants, you’d ex­pect to see just one chef be­hind the counter. How­ever, din­ers at Sushi Mizumi are spoiled by a team of master sushi chefs who ex­hibit un­par­al­leled pre­ci­sion as they craft each bite be­fore your eyes. They will also take the time to ex­plain the in­gre­di­ents, prepa­ra­tion, and how to best en­joy each piece. Ad­ding to the au­then­tic at­mos­phere, you’ll also no­tice the tiny de­tails, such as hand-cut crystal wa­ter glasses and ar­ti­sanal hand-crafted pot­tery. As the sushi masters take you on a culi­nary ad­ven­ture, Sushi Mizumi fur­ther en­hances the ex­pe­ri­ence with sake pair­ings—hand­picked by the restau­rant’s in-house sake som­me­lier. The pos­si­bil­i­ties in­clude an ar­ray of rare sakes, many unique in Ma­cau and exclusive to Wynn Palace, in­clud­ing Jun­mai Daig­injo—a rare, “A-list” sake that’s dif­fi­cult to find out­side of Ja­pan. Of course, should you be crav­ing some­thing other than Ja­panese rice wine, you’re in good hands: The som­me­lier is also quick to pair the omakase menu with small-batch Ja­panese whiskies, cock­tails, or even craft beers. From the per­son­al­ized ser­vice to the sea­sonal in­gre­di­ents, no two ex­pe­ri­ences at Sushi Mizumi will be alike. But one thing re­mains a con­stant: Af­ter an omakase din­ner here, you’ll be grate­ful that you sat back and placed your trust in the ex­pe­ri­ence.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.