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They threw away the mold when they designed this Japanese restaurant, where executive chef Masa Ishizawa has gone back to his Kyoto roots. Making his reputation in San Francisco at Hotel Nikko, Masa’s and Brasserie Tomo, he moved to Las Vegas to hone his craft as executive sous chef to former Okada executive chef Takashi Yagihashi. Like every restaurant in Wynn Las Vegas, Okada is a visual stunner, a suite of elegant rooms framed by a bucolic Japanese garden and waterfall. Private teppanyaki dining is available, but there's none of the obnoxious clanging and spectacle as in other teppanyaki restaurants. Here, the experience is refined, with choices such as Chilean sea bass, Scottish salmon and Japanese Kobe beef sirloin. Ishizawa has created an appealing menu of dishes such as Kobe beef tataki with ponzu vinaigrette, red onion, chives and garlic chips; and roasted duck breast with Asian coleslaw and miso glaze. Among hot plates are seared foie gras and barbecued eel; baked sweet miso-marinated black cod; robata-grilled Alaskan king crab with maitake mushrooms and yuzu sauce; and lobster toban-yaki with garlic-soy emulsion, sea urchin, scallop and wild mushrooms. Among sweet temptations are chocolate mousse and a raspberry pyramid with vanilla lime sorbet. Okada welcomes children five years old and over. Prices are surprisingly fair, given this level of luxury and service.
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