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  • Read: Daaaaank Though perhaps they would like to be described with classier words such as 'good quality' or 'high class', I'm not a very classy person on most accounts. We had a large large party so we took one of the private rooms in the back. Apparently we were eating the Chef's selection, though not the one on the menu. Here's one thing that boggles my mind. How sashimi in Vegas can be more fresh than Sashimi found in west LA. Regardless, the sashimi was quite fresh. The lobster sashimi had a bed of gold flakes on top. GOLD FLAKES. So you mean I'll be crapping out gold. Oooook. The yellowtail, uni, salmon, oyster, and toros were all fresh and fresh could be. Perhaps the have a huge ass salt tank somewhere in the Wynn ... I must find it. The foie gras was also amazing. Seared to perfection and paired delectably with bbq eel, green onions and daikon. A pretty picture indeed. The wagyu sirloin melted in my mouth, and possibly dance and sung its way into my belly. The abalone was well complemented by the garlicky sauce and the yellow tail carpaccio came with a plate licking sauce with a nice kick at the end. The lobster miso had crazy large chunks of lobster, though the miso wasn't quite as potent with the flavors of fermented joy. The fried riced is definitely a dish I would hope the chef would take back - how do you screw up fried rice? For dessert, don't forget to order the green tea creme brulee. It's got quite a nice nutty taste and velvety texture. The mochi ice creams are also pretty delish.
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