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  • A fabulous dinner last night at Mizumi convinced me that I needed to come out of my Yelp hibernation and let folks know just how talented Chefs Devon, Kitt and Andrew are, and what a fantastic team they have in Richard (AGM extraordinaire) and Edgar (bartender extraordinaire -- keep those dirty martini's coming!!) My man and I opted for date night at Mizumi -- Chef Devon (his hugs rock!) customized one of the best meals I've had in Vegas for us many moons ago and we were ready for another night of wow. And, anyway, who doesn't want to chow down while staring at the famous Wynn waterfall?!! We were in the mood for cold omakase when Richard shared with us a new program at Mizumi that started just 2 weeks ago: 7 or 10 course cold omakase at Chef Kitt's sushi bar only on Thursday, Friday and Saturday nights. Um.... YUP! What followed was heaven. A totally different take on yellowtail jalapeno (complete with crunchy potato slivers) - check. Toro with minced daikon topped with a quail egg. Check. Japanese triggerfish plated so beautifully you (sort of) felt bad for that poor fishy while you relished its tastiness in your mouth. Check. If you've ever had the experience where you were so full but couldn't wait to see what else was coming and can't wait for that to happen again, then wait no more! Chef Kitt and his first officer, Chef Andrew, are on it and it won't be long before it's impossible to grab a seat and watch these masters in action. Remember to ask to sit at their sushi area (there are two separate sushi counters at Mizumi), and get ready to eat! So, RUN (do not walk) to Mizumi, and watch these guys drop it like it's hot... er cold.
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