 Mizumi Restaurant Review: Executive chef Devin Hashimoto, former chef de cuisine of Alex, where he worked alongside Alex Stratta, utilizes his training in Japan and classical French technique in designing a seasonal menu featuring modern twists on traditional Japanese dishes. Mizumi replaces Okada, and has been redesigned with a red color scheme with Noh theater masks, embroidered obi sashes and hand-painted fans gracing the walls. Floor-to-ceiling windows provide a view of the tranquil pagoda, highlighted by an eco-garden, waterfall and pond with live koi fish. On the menu are sushi, sashimi, robatayaki selections prepared over authentic Japanese charcoal grills and teppanyaki offerings. Begin with the salmon sashimi with yuzu miso sauce, green onion oil and basil blossom. From the robatayaki, try the tender scallops with chili miso. The standout entrée is the 72-hour braised American Wagyu short rib, served with eggplant purée, baby corn, summer squash and shimeji mushroom. We also like the ishiyaki bibimbap --- a Korean dish comprised of yellowtail, salmon and tuna with chili sauce, Tamaki rice and sesame oil. More than 80 sakés complement the menu, including the Zankyo Super 9. Finish with chocolate cake with yuzu caramel, banana sorbet, chocolate rice crunch and cocoa nib tuile.
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Mizumi Restaurant is one of GAYOT's 2013
| Top 10 Las Vegas Sushi Restaurants
| Top 10 Las Vegas New & Notable Restaurants
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