Mizumi

Executive chef Devin Hashimoto, a former chef de cuisine at Alex where he worked alongside Alex Stratta, uses his Japanese training and classical French technique to inform a seasonal menu with modern twists on traditional Japanese dishes. Mizumi has taken over for Okada and has been redesigned with a red color scheme, Noh theater masks, embroidered obi sashes, and hand-painted fans adorning the walls. The tranquil pagoda, highlighted by an eco-garden, waterfall, and pond with live koi fish, is visible through floor-to-ceiling windows.

Sushi, sashimi, robatayaki selections prepared over authentic Japanese charcoal grills, and teppanyaki options are available. You should begin your meal with the yellowtail sashimi, which is served with jalapeo gelée, crispy onion, cilantro oil, and ponzu sauce. And you should try the robata platter with sea bass, organic Jidori chicken, beef tenderloin, shishito peppers, and shiitake mushrooms from the robatayaki. The American Wagyu tenderloin with royal red shrimp, wasabi soubise onion, kurosato satsuma potato, and red wine miso sauce is the standout entrée. You will also enjoy the ishiyaki bibimbap, a Korean dish made with yellowtail, salmon, and tuna, as well as Tamaki rice and sesame oil. More than 80 sakés, including Zankyo Super 9, round out the menu. And you should also finish your meal with yuzu caramel chocolate cake, banana sorbet, chocolate rice crunch, and cocoa nib tuile.

Location: 3131 Las Vegas Blvd S, Las Vegas, NV 89109

Website: https://www.wynnlasvegas.com/dining/fine-dining/mizumi