Masa Takayama's Tetsu Ousts Shaboo Inside BarMasa

Shaboo is going by the wayside to make room for Tetsu, a new teppan concept from chef Masa Takayama within BarMasa at Aria. Takayama will explore Japanese grilling in an intimate environment with the new concept, a first for the Michelin-decorated chef.

Once Tetsu opens in August, it will feature blackjack-style tables and two teppan grill tables that seat 19 and 20 people. Teppanyaki chefs plan to prep, cook and plate orders per guest requests, which they pick from a produce table in the center of the room decked out in meats, seafood and vegetables.

Already Tetsu has its menu ready. It includes Toro tartare with caviar, Wagyu beef steak tartare and Pacific lobster sashimi ceviche as well as Tataki, a method of pounding fish and meats to help them absorb flavors. These meats are briefly seared over a hot pan, marinated in vinegar, sliced thin and seasoned with ginger. For Tataki, Takayama plans to serve Wagyu ribeye and filet mignon-soy vinaigrette.

Other dishes include a center cut lamb chop, filet mignon, butterflied Scottish langoustine, Mediterranean turbot and fatty tuna. Sides such as Kobe garlic fried rice, Yakisoba noodles and seafood udon are on the menu as well as Masa’s famous truffle ice cream, grapefruit granite and yuzu sorbet.

Tetsu will be open Wednesday through Sunday from 5 to 11 p.m.

Shaboo will close April 28.
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