Chef Min Kim, the former executive chef at Mizumi at Wynn Palace in Cotai in Macau, just became the next chef at the restaurant at Wynn Las Vegas. Mizumi serves sushi, sashimi, and dishes at the teppan grill, along with robatayaki dishes, yakatori braised short ribs, scallop tataki, and more.
Kim’s career started in his home country of Korea, where his father ran a traditional Japanese restaurant. Kim attended college in Australia, and returned to Seoul to work with his father for two years. He moved on to Tokyo to work at the Michelin two-starred Narisawa and the Michelin three-starred Ryugin before joining Mizumi in Macau.
Some of Kim’s newest dishes include cold chawanmushi and steamed Jidori egg-custard with grilled corn, snow peas, and shiso flower; wild snapper sashimi usuzukuri with thinly sliced Japanese madai snapper, white soy, and lime dressing, sesame seeds, and konbu; and yuzu and passionfruit souffle with vanilla ice cream, passionfruit jelly, and elderflower.
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