Mizumi Las Vegas, NV

Las Vegas…. what a crazy, interesting, evocative, and mischievous place to visit. It’s one of my favorite places to people watch and remember why I am where I am now and not where I used to be. Brandon’s grandparents, aunt, uncle and cousin live in Summerlin, just outside of Vegas, and we were finally able to take a weekend trip out there to spend time together and with them. We had so much fun with everyone and it was truly the trip we needed to just get away and not work for a few days — both of us are complete workaholics. Spending time away gave me a really great appreciation for everything I do and reminds me that I need to keep my life outside of work a priority as well. Life is too short not to live it fully and enjoy and embrace the present moment.

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Brandon and I had a really amazing evening out together and we shared a delicious meal at Mizumi in The Wynn hotel. It is a beautiful Japanese restaurant with a waterside view and an absolutely amazing ambiance. It’s been a while since I’ve eaten at or written about a restaurant of this caliber. It was truly a refreshing breath of air to see this type of service and particular care and attention to detail that Mizumi takes with each plate.
We started with drinks. I had a The Dream (champagne, elderflower liqueur and preserved edible hibiscus) and a Mizumi Cloud (lemongrass, yuzu, gin and ginger liqueur). Both drinks were delicate and flavorful. The slight sweetness of the elderflower liqueur gave the champagne a refreshing flavor. The Mizumi Cloud was sweet, but tart, and gave the gin an enlivening elegance.

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We decided to get a selection of hot and cold items instead of ordering sushi rolls.

 

Shiromi Usuzukuri, thinly sliced white fish (snapper), ponzu, miso flakes, momiji oroshi, scallion oil

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Yellowtail Sashimi and Jalapeño Gelée, crispy onion, cilantro oil, ponzu

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Robata Platter, sea bass, organic Jidori Chicken, beef tenderloin, shishito peppers, shiitake mushrooms

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Crispy Brussels Sprouts, toasted almonds, green onion, balsamic soy reduction

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Hokkaido snow beef 5 Pieces 2oz Hot Stone

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Seared Foie Gras with Kabocha Puree, Micro Green and Pomegranate Salad, Chestnut Foam Pomegranate-Balsamic Reduction

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Kurobuta Katsu Panko Breading, Apple Slaw, Curry Sauce and Tonkatsu sauce

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Liquid Lemon-Yuzu Cheesecake, Graham Walnut Streusel, Sour Cherry Compote, Sugared Walnuts, Morello Cherry Sorbet

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Mizumi Chocolate Mask, White Chocolate, Hazelnut Dacquiose, Chocolate Mousse, Praline Puffed Rice, Vanilla Ice Cream

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Coffee and Espresso

 

Everything was delicious and presented so well with the descriptions given on each plate. My favorites were the Shiromi Usuzukuri and the Kurobuta Katsu, but everything was really fresh, executed with extreme attention to detail, and the service was impeccable. It was an evening to remember.

 

Another highlight of the meal was the Hokkaido Snow Beef. This beef is literally melt-in-your-mouth tender. You cook the snow beef table-side on a hot stone, so even when Brandon isn’t working, he’s still cooking on his night off.

 

This meal was everything that the decadence, details, and drama of Las Vegas could serve up and we were completely satisfied with our whole meal experience. It was truly a memorable dining event and I am so glad I could spend it with such a special person. We were also fortunate to go to see Le Rev at The Wynn after dinner, which was such a wonderful Vegas experience and our first Vegas show.  I am so grateful to have these memories to share.

 

Cheers,

 

Unrivaledkitch

Marinating Meats and Pig Belly Chef Ideas‏

Lavish dinners are always in my repertoire of things I like to do. I think this one takes the cake for best meal or close to best meal of the month so far.  I love marinating meats. One of my fortes in cooking is preparing sauces and marinades. I love the strength of a good marinade and its capability to turn something that’s just ordinary into something absolutely extraordinary. So for this marinade, I decided to create two different styles of flavor. I don’t necessarily know if I meant to eat all this in one meal or break it into two meals, but I wanted to cook both proteins anyway, so that’s just what we did.



If you haven’t had pork belly, you should eat it right away. Pork belly is brilliant, fatty, decadent and delicious. The sweetness and tartness of the tangerine is a really nice combination with sort of Spanish flavors. I love balsamic marinated steaks. They give that luxurious feeling of tartness and the char that you get when vinegar is grilled is something that is an unlikely flavor combination. I can’t really say anything more about sausage and Swiss chard. It’s probably one of my favorite combinations, though I do love a little rapini as well. But the Swiss chard gives a little bitterness and crunch to the polenta, along with sweet red onions and spicy pork sausage with fennel and other Italian seasonings, you honestly can’t go wrong. If you took the sausage out, and made spicy red onion marmalade with Swiss chard and rapini, that would be delicious as well.




Menu

Balsamic, Honey, Garlic, Parsley and Worcestershire Sauce Marinated and Grilled Skirt Steak

Tangerine, Cumin, Coriander, White Wine and Cilantro Marinated Pork Belly Slow-Braised Then Seared

Spicy Italian Sausage Polenta with Swiss Chard and Red Onion

Grilled Asparagus and Grilled Zucchini


It’s unlikely that you’ve cooked with me, unless we worked together.  I have to be in the right mood to cook with others, and since I’ve mostly cooked on my own for the last year and a half, it’s a learning experience to cook with someone else in the kitchen. I love teaching and showing people how to cook something new, but I think it’s a mindset; you need to be in that mode of thinking. If I’m just creating from a space of freedom, it’s harder for me to vocalize exactly what needs to be done. Lucky for me, I have Bistecca who already pretty much knows what I’m thinking anyway and if I have my moments of insanity, he already knows how to deal with them. Like the occasional, “Hey don’t burn my stuff!” Even though he’s cooked a million steaks and grilled a billion vegetables before. I can be quite the kitchen tyrant at times; it’s a territorial thing. He got a pretty amazing meal out of it, so I think it was worth it. I’m sure you’ll see many a brilliant meal from the two of us in the future, but this one was pretty phenomenal.

cheers

-Unrivaledkitch