Cuisine Executive Chef Designer Design Features Modern Japanese Devin Hashimoto Roger Thomas Private Japanese garden, traditional Noh theater masks, hand-painted Japanese fans, Robatayaki grill, Teppanyaki grills, sushi bar, floating pagoda tables, a shimmering 90- foot waterfall Seating Capacity Dining Room 138 Private Dining Room 14 Sake Bar 14 Sushi Bar 16 Robata Bar 13 Teppan Room 48 Private pagoda table seats 8 Total seating capacity of 251 Price Range Appetizers: $7-$27 Robatayaki: $5 - $50 Sushi: $9 - $60 Main dishes: $18- $65 Desserts: $12 Dining Room Attire Credit Cards Reservations Press Contact Location Open nightly for dinner service Business Casual Visa, American Express, Master Card, Diner s Club Highly recommended Public Relations (702) 770-2120 pr@wynnlasvegas.com Wynn Las Vegas, 3131 Las Vegas Boulevard S., Las Vegas, NV, 89109 Phone Number (702) 770-DINE (3463) Web site www.wynnlasvegas.com
Mizumi Introduces a Fresh Approach to Japanese Cuisine at Wynn Las Vegas LAS VEGAS Mizumi, the Forbes Travel Guide Four Star restaurant, is helmed by rising star Chef Devin Hashimoto. Chef Hashimoto brings a taste of Japan to the heart of Wynn Las Vegas. Drawing its inspiration from timeless Japanese design motifs, Mizumi captures the sophistication and edge of Japan s modern urban cities, creating the perfect complement to Chef Hashimoto s sophisticated and satisfying cuisine. Mizumi features classic entrées, sushi and sashimi, robatayaki selections prepared over authentic Japanese charcoal grills and teppanyaki offerings. Mizumi s menu is a reflection of Chef Hashimoto s mastery of Japanese cuisine and includes dishes such as Ishiyaki oxtail hot stone, a 63 degree poached jidori egg, steamed tamaki rice, Korean chili sauce, and hari nori; and baked sweet miso-marinated black cod served with cherry blossom pickled baby vegetables and Okinawan sweet potato chip. Chef Hashimoto pays homage to his Japanese heritage with unique creations including a 72-hour braised American Wagyu shortrib kakuni, with king crab tempura, sautéed komatsuna, wasabi-shiso béarnaise, shiitake mushroom cream sauce; as well as a chilled shigoku oysters with ponzu-red wine mignonette, fresh wasabi and micro shiso. There could be no more dramatically affecting setting for Chef Hashimoto s cuisine than Mizumi s vibrant, contemporary interiors and spectacular Japanese garden. Designed by Roger Thomas, executive vice president for Wynn Design and Development, the floorto-ceiling windows in the main dining room have been expanded to fuse the elegance of indoor dining with the beauty of coursing waterfalls and tranquil Japanese gardens. Throughout Mizumi, traditional Noh theater masks, embroidered obi sashes, hand-painted fans and other iconic Japanese design themes harken to the past, while the bold color motif of crimson with gilded accents strike a distinctly modern tone. Mizumi, a popular female name in Japan, speaks to the feminine design elements found throughout the newly renovated space. The most outstanding feature of Mizumi s design is the astonishingly successful way it brings the outdoors in to showcase the breathtaking vista of the exterior lake, waterfall and landscape beyond its windows. Whether seated in Mizumi s main dining room or the theatrical teppanyaki room, there are unimpeded views of a captivating Japanese ecogarden designed to transport guests from the desert to the Far East.
The elaborate and exotic garden and pond was meticulously designed with authentic horticulture, landscaping and rockery native to the region it seeks to recreate. A majestic waterfall cascades into a pond alive with the metallic glint of koi darting beneath the surface, creating the romance of a secluded, tranquil retreat. Central to this transporting scene are the Floating Pagoda Tables. Situated on the wooden dock near the center of the pond, these vibrant red tables offer a full view of the sparkling waterfall. It has truly earned the right to be called the best seat in the house at Wynn Las Vegas. Guests of Wynn Las Vegas will be delighted to find themselves transported to Japan, both by Mizumi s magnificent food and glorious setting. No passport is required to experience this tranquil retreat where the simple, elegant flavors of Japan are elevated by Chef Hashimoto s inspired cuisine. For more information on Mizumi and Wynn Las Vegas, please contact: Wynn Public Relations, 702-770-2120, pr@wynnlasvegas.com # # #
Devin Hashimoto Executive Chef Devin Hashimoto is the executive chef of Mizumi, the Japanese fine dining destination at Wynn Las Vegas, where he draws on his extensive kitchen experience and Japanese heritage to create a menu of flavorful, modern Japanese dishes. Named Best Chef on the Strip by Vegas Seven magazine in their 2012 Restaurant Awards issue, Hashimoto previously worked as chef de cuisine of ALEX, the Michelin two-star restaurant at Wynn, where he worked alongside Executive Chef Alex Stratta to offer a menu inspired by the cuisine of the French Riviera. Hashimoto grew up in Honolulu, Hawaii, where at an early age he gained an appreciation for the surrounding high-quality produce and seafood. Using fresh local ingredients, Hashimoto s mother would prepare meals inspired by those she enjoyed during her childhood, further piquing his interest in cooking. A job at a popular local restaurant introduced Hashimoto to the energy and excitement of the kitchen, and to turn his passion into a career, he enrolled in the University of Nevada Las Vegas to study culinary arts and hotel and restaurant management. While still in school, Hashimoto worked in local restaurants before joining the staff of The Mirage in Las Vegas. It was there that Hashimoto first met Stratta, who recognized his talents and invited him to cook in the kitchen of Renoir, the resort s Mobil Five-Star restaurant. Meanwhile, frequent travels throughout Japan allowed Hashimoto to study and appreciate the art of kaiseki, a traditional Japanese approach to cooking that calls for an artful balance of taste, texture and appearance of ingredients. Two years later, in 2004, Stratta became executive chef of ALEX at the newly-opened Wynn Las Vegas and asked Hashimoto to be his chef de cuisine. Under the tutelage of Stratta at ALEX, Hashimoto further refined his craft and demonstrated his knack for subtly combining French and Japanese influences. Now at the helm of the Mizumi kitchen, Hashimoto channels his childhood in Hawaii, and training in Japan and classical French technique to offer guests his distinct, modern twists on traditional Japanese dishes such as Okonomiyaki, a savory Japanese pancake with shrimp, scallops, cuttlefish and cabbage; and King Crab with sudachi vinaigrette, cucumber, jicama, grapefruit, tobiko and crème fraiche. When not at the restaurant, Hashimoto enjoys spending time with his wife and their growing family at their Las Vegas home, where they can often be found cooking together in their kitchen. # # #