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.


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.


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


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


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


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


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


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


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


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


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.





Nobu LA


Brandon and I have been to Nobu Malibu, Matsuhisa and just recently Nobu LA. Needless to say, we are big fans of these amazing restaurants and since our first trip, back in 2007, Brandon’s mom, Lyz, has wanted to go to one of Nobu’s restaurants. Well, seven years later and we finally took her. Better late than never! Hopefully the next time she has something on her list we won’t have to wait so long, but I’d definitely say Nobu is a special occasion restaurant for us and you need about seven years to save up for the kind of meal we enjoyed, but it was well worth every penny.

Nobu LA

Nobu LA is on North La Cienga Blvd in the heart of Hollywood and many amazing restaurants, so what makes it stand out? A very reputable and proven menu as well as detailed and sophisticated service keeps us coming back. We had an extremely rich, luxurious and multifaceted meal that proved to be one of the best meals we’ve had in a very long time. There are always the traditional Nobu dishes that we order, but we tried a good sampling of new items as well, and everything was masterfully executed.


Nobu LA is modern and elegant with an interesting  flow of seating in two separate areas. The Sushi Bar is brightly lit with gold light fixtures hanging above the traditional bar-style seating. The side room has dimly lit ambiance with a mixtures of booths and tables for small groups and medium-sized parties. A sea of servers, busboys and other assisting staff pace the room, waiting for a glass to fall to half and picking up the slightest dirty plate. We had two servers during the evening. Both gave personal details as to which dishes they liked best, had a really great grasp of the menu, and explained everything very well.


The food was presented in a very traditional Nobu-style with gorgeous Japanese plates and extreme attention to detail. Each dish was described as it was dropped off and if there were directions on how to best eat the dish, they were thoroughly explained.

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We started off with edamame and drinks. I had Peruvian Caipirinha Pisco, Fresh Lime, Shiso & Ginger Beer. I really like Caipirinha’s and this one was exceptional. They used an ample amount of fresh lime, which was refreshing and the ginger beer was spicy, but not overpowering. Lyz had the Champagne 95, which was really light and refreshing as well.


Here’s the list


We started with Oysters with Nobu Salsa. Kumamoto oysters are on the smaller side, but they were extremely clean and really fresh.


Toro Tartar, which we’ve had every time we’ve been to Nobu. It’s delicious and extremely decadent. Fresh Yuzu and caviar round out the flavor.


Truffle Albacore with crispy artichokes and dry miso

One of my favorite dishes of the evening. The artichokes is a little deceiving, but the dish is still really delicious. Truffle sauce is luxurious and deeply flavorful.


Live Scallop (Hotate) Tiradito

Thinly sliced scallop served in the tiradito-style with peruvian flavors of cilantro, spice and Japanese fusion elements. The abductor is also thinly sliced on the plate, giving contrasting flavor and texture.


Tuna Tempura Roll

This is a bit of a strange dish. It was explained well, so when we got it, we weren’t completely surprised. The tuna is rolled with nori and inside is asparagus and micro cilantro, then the tuna is lightly fried “tempura”-style with no real tempura on it at all.  Then it’s plated in a deep, rich miso yuzu with tomato. Interesting, in a way that is not really what anyone envisioned, but still, the fish and sauce were a unique balance.


Wagyu Tacos

These are misleading, unfortunately. Our server said that he really enjoyed them and maybe as a server, getting free mini Wagyu tacos, they are good, but for $7 for a tiny taco, we would pass next time. They weren’t bad at all, it’s just that we could have spent that money on another, more impacting and wowful dish. Skip the wagyu tacos.


Kurobuta Pork Belly

This was one of my favorite things the whole night. Amazing Kurobuta Pork Belly that was braised to absolutely melt-in-your-mouth perfection, topped with crispy leeks and Shiitake mushrooms. The sauce was really rich in flavor, almost to the point of salty, extremely deep soy flavor.


Tempura Sweet Potato

I know it’s just tempura, but I just love this sweet potato. It’s so crispy on the outside and perfectly cooked on the inside and the Tempura sauce is just the right balance of saltiness. So simple, but so perfect.


Mushrooms with Wasabi Salsa

This is a huge plate of assorted Japanese mushrooms, really well roasted and topped with Wasabi salsa that was very mild, almost reminiscent of celery with Ponzu. Varying textures and flavor from the mushrooms was a good compliment to the pork.


King Crab Amasu

King Crab tempura with Japanese sweet and sour sauce. We’ve had this before and for good reason, it’s really good. The crab is crunchy and sweet, while the sauce is spicy, but still mild with the herbaceousness of cilantro and freshness of slivered red onion. Perfect every time.


Kinme Tiradito

Golden Eye Snapper Tiradito Japanese Snapper is delicate and extremely fresh. Clean, traditional and elegant preparation.


Rock Shrimp Tempura

Another classic dish that we wanted to share with Lyz. The spring mix on the bottom is dressed in a yuzu dressing and the rock shrimp are super tender inside and really crispy on the outside. The dish is addicting.


Seabass Jalapeno Salsa

Another extremely delicious preparation. The Seabass was perfectly cooked, flaky and moist, with just the right crust and sauce. Roasted mushrooms and mild jalapeno salsa completed an incredible meal.

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We couldn’t finish without dessert, so we decided on Kamameshi Halo Halo and Claudis Carrot Cake. The halo halo was a really interesting and unique dessert of vanilla rice pudding, mochi pearls, puffed soba, sweet red beans, jack fruit, nata de coco, macapuno and purple yam, mango and coconut gelato. All the elements were really tasty, but it has to be eaten quickly or else the fire under will heat everything too much.  We really enjoyed the carrot cake. Caramelized pecans, mascarpone mousse, ginger malaga ice cream, and salted caramel–really delicious and wonderful.


Overall, it was a meal of a lifetime. Some definite highs and a couple of lows, but nothing at all that wasn’t delicious. We had a really incredible time and the service and food were simply fantastic. Happy Birthday, Lyz! We hope you had a stupendous birthday and we are so glad we were able to celebrate with you at Nobu!


Thank you, to the brilliant staff and wonderful chefs at Nobu LA. We truly enjoyed every bite.

Nobu LA


903 North La Cienega Boulevard
Los Angeles, CA 90069




The Final August Birthday Chapter: Dad


My dad shares his birthday, August 29th, with Michael Jackson, just in case you didn’t know. He always reminds me, so I thought I’d remind you too. LOL. My dad is so special to me and I’m so glad I could cook for him for his birthday. We had such an amazing eight weeks of summer hikes throughout the Santa Monica Mountains and other local places that I wanted to share some of the amazing photos he took of me and my yoga practice. Being outside and in nature is a really important part of my self-care practice and being able to share those experiences with my dad was even more amazing.
I just want to thank my dad for always showing up for me no matter what and for being so strong and stable in so many ways for our family. There is truly no one on earth like my dad and for that, I’ll be forever grateful. Our hikes have been put on hold for now, but I’m sure we’ll get back out there again and explore more spaces yet to be determined. I love you dad! For dinner, I made some truly Fujitaki staples, which I’m sure if you’ve seen my blog before, have appeared multiple times. But the great thing about those dishes is that they never get old, no matter how many times we’ve eaten them. Now that’s tradition.

Spam Musubi
Roasted Sugar Snap Peas, Red Onions and Wild Mushrooms
Roasted Broccoli
Tuna Sashimi
Salmon Sashimi
Japanese Rice
Fried Tofu Vegetable Curry
Roasted Pork Loin with Spicy Coconut Milk Sauce
Spicy Scallion Soy Shrimp
Bean Sprouts with Mixed Vegetables

Bachan Beef Bowl with Komoboko and Nori



Oshogatsu and Osechi–Ryori 2013

I’ve been writing now for three years 2011 and 2012 about Oshogatsu, which is traditional Japanese New Year celebrations. Of course my family is American so we do things probably very different than in Japan, but I love these customs and I hope to keep them for a very long time. Osechi–Ryori are traditional Japanese foods cooked in soy sauce and sugar or vinegars to be prepared for future consumption. It’s taboo to cook for the 1st three days of the New Year, so the food is placed in beautiful Japanese boxes called Jūbako to preserve its freshness for the days to come. This year we had a large New Year’s celebration filled with lots of love and tons of food. I hope you started the New Year just the way you wanted.

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Toasting Mochi with Bachan DSC03801DSC03837

2013 Osechi-Ryori


Kagami Mochi

Manju (Japanese sticky rice confection)

Ozoni (Konbu, Carrot, Kamaboko, Shiitake Mushroom, Imo (taro root), Renkon (lotus root), and Mochi in Seasoned Homemade Dashi)



5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)


Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)


Kamaboko (pink and white Japanese pressed fish cake)

Dashi Steamed Shrimp

Tsukemono (salted cucumber)

Namasu (pickled carrots and daikon)

Umeboshi (Japanese picked plums)


Blistered Sesame and Soy Shisito Peppers


Sake and Mirin Grilled Shrimp


Salmon Sashimi

Maguro (Tuna) Sashimi


Spicy Crab and Japanese Vegetable Sushi



California Roll

Vegetable Roll



Japanese-Style Short Ribs


Sweet Asian Fried Chicken Wings (mom’s contribution)

Pork Wontons (mom & dad’s contribution)

DSC03796Char Siu-Style Sliced Pork

There you have it!

Happy 2013! May it be filled with health, love, peace and happiness.

From the Fujitaki Family to you all! Thanks for sharing in our families tradition.

To see my sister in law Linh’s beautiful photos of our New Year please visit her blog here.



My Birthday Celebration at Matsuhisa, Beverly Hills


As Brandon and I made our way down to Beverly Hills from Ventura, my birthday dinner seemed to be well anticipated.  We’d eaten together years ago in Malibu at Nobu, and to say the least, that was an unforgettable meal and dinner, but Matsuhisa was even more than I remembered Nobu to be. Both restaurants having differing charm and mastery, Matsuhisa makes my Japanese heritage sing out very loud.  The dishes and plates remind me of my Bachan’s kitchen. The old, darker, shady lit tables are situated about two inches away from one another. If you don’t like small confines, this probably isn’t the place for you, but if you want real Japanese precision and flavors with Peruvian interest, you’re in the right place.

Matsuhisa is situated on a darker length of La Cienega and Wilshire with a small sign and nothing too flashy. It’s in the presence of Fogo de Chão and other well-to-do eateries of the Beverly Hills nature. As you valet, you can’t help but notice the plethora of high-end driving utensils indicative of the restaurant’s prestigious location. But as you walk in, the prestige dissipates to a comfortable hum of all of the following type of people: from the hipster, famous, family, business and even those seemingly “fresh off the boat,” joining themselves for some of the freshest fish and flavorful tried and true dishes that Nobu has to offer. Matsuhisa is Nobu Matsuhisa’s first U.S. restaurant and still stands in all its glory from the late 80’s. If you’re picturing a lot of modern anything, then you’ll be mistaken. It’s quaint, meant for business and that business is devising, developing and delivering this man and his amazing accomplices who put together this brilliant food on a daily basis.

At our 8 p.m. reservation we were seated quickly and efficiently at a most miniscule table, which is situated about two inches from the other two two-top tables that adjoin us. Seeing as the restaurant was completely full, there wasn’t much room for negotiation. A very hospitable and knowledgeable waiter greeted us as we perused the menu looking for favorites and new ideas to try. We decided to order a single omakase to split between the two of us, as well as a multitude of single dishes off the menu to accommodate a variety of options listed.

Omakase is the Japanese phrase for “I’ll leave it to you.” This allows the chefs to pick their freshest or most favorable dishes of the season for each tasting. I love the idea of omakase because it takes the choice out and excites the palate with an interesting surprise, course after course.  At Matsuhisa, we knew that some signature dishes would be provided to us, which we openly welcomed. Our omakase consisted of:

Mixed Vegetable Hand Roll with Miso Dressing

                This interesting dish was not your traditional hand roll because of the distinct absence of rice. The fresh avocado, sprouts, cucumber and carrots dipped in a light miso dressing and rolled in the freshest, crisp and most flavorful piece of nori made for a memorable and delicious first course.

Toro Tartar with Caviar

                I know that bluefin tuna is overfished, but it’s so delicious. The lusciousness of this tuna is fantastic and rivals the flavors of other conventional fish in the sea. This was a small dish packed with flavor from the pungent wasabi and soy that just cut through the fatty richness of the toro. I love the plating of this dish; it was so ice cold and refreshing because of its placement in shaved ice.

Yellowtail Sashimi with Jalapeno Ponzu

              This is a classic Nobu dish. The delicate fish was in a light ponzu with dynamically bright yuzu flavor. Extremely enjoyable.

Sashimi Salad

                Baby spinach piled up with a spicy jalapeno dressing and fresh pieces of seared tuna, salmon belly and scallops. The scallops were melt-in-your-mouth fresh and everything on the plate was simple, yet delicious. The plate wasn’t overly exciting, but the fish was sliced perfectly and tasted amazing.

Tempura Soft Shell Crab with Cactus Salsa

                Genius. Nobu Now, the cookbook, has this recipe and I humbly appeal to you to go buy the book and make it, or simply go to Matsuhisa and eat it, because it’s that delicious. Brandon doesn’t normally like cactus and I don’t think a lot of people can get over the slime factor, but I’m used to it. I’ve been eating cactus my whole life, but definitely not like this. The Yuzu (Japanese citrus) is a key element in this amazingly simple, but delicious salsa and the soft shell crab is perfectly crispy with just the right crunch. The mild spice from the shisito pepper is a lovely addition to this fantastic dish.

Miso Black Cod

                You really can’t get any more traditional Nobu than Miso Black Cod and you don’t need to because it’s just good. I love black cod; it’s flaky, meaty and succulent and this dish was no exception. Just a piece of fish on a plate with a couple small dots of miso sauce, then gone in a flash.

Miso Soup

                You can’t say anything bad about it, but it wasn’t an over-the-top elaboration, just good soup before the sushi and I don’t think there’s anything wrong with that.


                Nigiri style sushi presented with Toro, halibut, squid, king crab and fresh water eel.  After all the food I’d already eaten, I was very happy to have some sushi rice at the closing of the meal. This sushi was all very fresh. The only one we decided we didn’t really enjoy was the squid because it’s such a strange texture and trying to chew its strangeness is always a weird ride for me.

So since we shared these dishes, we also ordered other things off the menu, which included:

Sweet Potato Tempura

                I love sweet potato. And there is something about Nobu tempura sauce that’s just so wonderful. Its ginger salty sweetness is just perfectly complimentary to the lightly fried and wonderfully crisp sweet potatoes.

Golden Eye Snapper with Dry Miso

                If you look up a picture of golden eye snapper it looks like a gold fish on steroids; however, it definitely doesn’t taste like what I imagine that would taste like, but then again, most delicious fish are hideous anyway. I’d have to say this was my favorite dish of the evening. The snapper was so delicate and fresh that you could hardly even notice it was fish in the first place. These are the kind of dishes people need to eat when first introduced to sashimi; I’m sure they’d change a million minds.  Dry miso adds a flavorful crunch of salty texture to the very delicate fish flesh and the addition of oil and lemon creates an impeccable combination of flavors.

Albacore Sashimi

                Simple, clean, delicious albacore with smoky dark soy sauce, garlic and fresh chives—such a beautiful plate with crisp refreshing flavors.

Mussels with Spicy Garlic Sauce

                I really enjoyed these mussels. The addition of small asparagus spears gave nice contrasting texture to the mussels. The sauce was light and complimented the dish well.

Chilean Sea Bass with Vegetable Umami Sauce

                Brandon and I love Chilean Sea Bass. This was a very well-prepared piece of fish; just cooked on one side for optimal opaque tender flesh. The umami vegetable sauce was described as about 20 different minced vegetables that gave the fish a very different flavor and a little bit of texture. The red onion accompaniment was very Peruvian in flavor and well designed to accent the tender pieces of fish.

King Crab Tempura with Sweet Chile Vinegar Sauce

                King Crab is just one of my favorite things to eat, especially if it’s already shelled and ready to eat. I’ve had this king crab at Nobu Malibu and it was just as delectable as I remember it to be.  The sauce is wonderful and the heat from the thinly sliced chiles makes each bite increasingly spicy.

Lastly, dessert: banana bread pudding with custard ice cream.  I don’t really like banana, but after all that other food I took a couple of bites of ice cream and handed it over to Brandon. The bread pudding was deliciously crafted, moist and full of banana.

Overall, I had one of the best meals of my life. I loved the simple well-to-do flavors and clean execution that Matsuhisa’s been dishing out over the last couple of decades. Nobu and all the people at his fine establishments are doing something very right and I’m grateful and astounded by the amazing gifts these chefs and everyone else are able to produce and have others enjoy.

I really couldn’t have imagined a more perfect meal for my 27th birthday celebration. I also couldn’t thank my amazing boyfriend enough for making me feel so special on that day and every day. He knows me oh so well, as seen with this incredible choice of restaurant. Great choice Bistecca! Seriously though, it couldn’t have been any better. I want to thank all my friends and family for their amazing heartwarming messages and love for me on my birthday. I love you all so much and life wouldn’t be the same without you all.


Thank you everyone for sharing in this very special evening with me.