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| - To be honest, the boy and I generally ignore this side of Aria. After a lackluster experience at Sage and not ever really being in the mood for tapas, there wasn't must reason to be there. This weekend however we had Aria food credits to spend and wanted to try something new. Tetsu is apparently very new as it just opened this past Wednesday, August 1.
Front staff: The entranced was manned (or should I say womanned) by 3 young ladies. They were nice and attentive. We were promptly seated at our own teppanyaki grill, which was great because I've gone to other places and they like to lump you together right away. Other guests were also seated at their own tables.
Atmosphere/Decor: I found the entrance beautiful, especially as the sun was setting and the backlighting really made the colors pop. However, once you are led to your seat the décor drastically changes to a simple modern stone background. I was a little disappointed that the interior didn't mirror the beautiful qualities of the entrance, but I'm not there to stare at the design, I'm there to eat. For attire I marked casual, but I would lean it more toward dressy-casual. At least wear a nice shirt people! Overall, if you want to know the "feelings" associated with Tetsu, I would describe them as neutral. It's not a place that gives you the warm and fuzzies like a log cabin, but it isn't uninviting like the DMV either. It's hard to explain I guess, but I just associate modern design and décor with neutrality. Moving on.
Food: Four grills surround an ice mountain where you see vegetables and seafood.
The menu offers appetizers, meats, vegetables, and rice.
-For the appetizer we went with the jalapeno calamari. It was f.r.e.s.h. The chef brought out the whole squid and tiny octopus on a wooden board and chopped it up right in front of us. The jalapenos were seeded and cut fresh inches away from me as well. A few minutes later we were dipping our calamari into two seafood sauces: salsa verde (good) and salsa roja (awesome). This is coming from a gal who looooooooves green salsas over red any day of the week too. Two side notes: sauces are brought out in chilled square black rock containers. So cool (literally and figuratively)! And FYI, this is naked calamari, not deep fried-watching-a-sporting-event calamari. The calamari was flavorful, not overly chewy and the jalapenos tasted like red and green pepper - duh, the seeds were gone and it's been cooked.
-For dinner we had 10 ounces of filet minion and I added kale, corn, zucchini and eggplant. The vegetables were cooked first. The kale and corn were delicious. The zucchini and eggplant were really good too, but not as awesome as the corn! I am a biased corn lover though. For you meat lovers, the filet and rib eye are charged by the ounce. If you must know, twelve dolla-make-you-holla for filet and ten for rib. Ten ounces at twelve bucks, you do the math. Our chef brought out the rib eye by mistake, but we didn't mind because it was beautiful piece of meat! Something like an 80 oz. filet was brought out and the chef cut off our piece and put it straight on the grill with sprigs of rosemary on top. I like my filet medium, but we went for medium well (a crime I know) and it was so, so good. Melt in your mouth filet minion goodness. Two sauces are also brought out for the meat: another salsa verde (cilantro if I recall) and a chili soy sauce. Of the two, I loved the chili soy sauce. Finally, we had the wagyu fried rice. I don't know if this was a wild rice, but it was black or purple in color along with cuts of wagyu beef, vegetables, and we added egg. I was stuffed at this point and my senses were dulled, but the Mr. said it was really good.
Service: Our server Milan was so, so sweet and attentive. Almost too attentive, hehe. Is this what Kate Middleton feels like? He checked in on us frequently and we were well taken care of. This is what fine dining should always be like. Luckily, Vegas always seems to treat us well. Our chef, Yoku (I might be wrong) was funny and corny - just like me. I've only gone to teppanyaki a few times, but I swear it is a requirement that the chefs be personable and be able to crack jokes. What a hoot! Note: there will be no showboating here; I secretly hoped for an onion volcano but it didn't happen. What matters is that he made everything taste awesome. Lastly, the executive chef greeted us when we were seated and he was out and about overseeing that everything was going well. I don't know about you, but I appreciate things like that.
Summary: Tasty, melt in your mouth food. Attentive, friendly staff. Expect to pay around ninety dollars per person not including drinks, so come eat here before you lose all your money at the Texas Hold'em table.
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