Now for the fun stuff — the menu. Executive chef Devin Hashimoto, who helmed Okada and moved over to Wazuzu at Encore Las Vegas during the renovations, plans to dish up traditional Japanese cuisine such as dobin-mushi soup, with sea bass, shrimp, shimeji mushrooms, yuzu, mitsuba and bonito-kombu dashi, as well as okonomiyaki, a traditional Japanese pancake made with shrimp, scallops, cabbage, tonkatsu sauce, creamy mustard, aonori and katsuo.
Hashimoto also pays tribute to his Japanese heritage with a 72-hour braised American Wagyu short rib “kakuni” with creamy satsuma potatoes, fava bean and shitaake ragout and red wine miso sauce, as well as a seafood Inaniwa pasta with scallops, Alaskan king crab, octopus, roasted tomatoes, shiso, lime and an uni butter sauce.
As for the name, Mizumi, a popular first name for women in Japan, it reflects the femininity of the room. The design showcases a bold color palette, gilded accents and dramatic floor-to-ceiling views.
Wynn PR notes that the name Mizumi should not be confused with “mizuumi” (pronounced mizu-umi), which is an indirect translation of “lake” in Japanese, “but also appropriate given that the restaurant’s view spans coursing waterfalls and tranquil Japanese gardens.”
· All Coverage of Okada and Ohtaki [~ELV~]
Devin Hashimoto [Photo: Wynn Las Vegas]