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😍 5/5 - I can count on the Wynn to have the finest foods in Vegas.
By 👻 @Lenny K., 04/03/2022 3:00 am
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The only time I've ever been disappointed is with their buffet, which is very strange because their other restaurants are fantastic. Mizumi is no exception.This was a team dinner and it was definitely expensive so if you're going, it's definitely for a special reason. Our being there was special enough that we saw Lori Grenier (from Shark Tank) there dining (I recognized the hairstyle and voice, def her). Wish I was able to get a pic of her but oh well.We started off with drinks and I went with the Kintsugi Old Fashioned. I'm not a big old-fashioned guy, but this drink was amazing.We then ordered, well, a lot of food. You can see some of the stuff in the pics and I forgot the Alpine Salmon and just a whole ton of other stuff.We had to wait about 15 minutes after arriving because we ended up having a couple more people so they had to rearrange the table, but we got a nice waterfall seat, so A+ on the view. I'll just say this about the food: nothing was bad. Even the wagyu dumplings, which I thought is a waste because the wagyu was ground and I thought would lose its magic, was fantastic. The wagyu fried rice I thought was interesting. It was delicious and when it arrived, the egg was soft cooked. The server began to stir the rice and egg together tableside and it was fantastic.Mizumi is one of few places that serve authentic Kobe beef. At the price of $75 per oz, that is probably about the right price you would pay in the US for Kobe. They had other Wagyu from other areas of Japan (Hokkaido, Kagoshima) but if you really want Kobe, come to Mizumi.One thing to keep in mind, portions are fairly small here. I recommend taking a bite and savoring the food. Enjoy the food for what it is. I actually ended up having to leave early, so I missed out on other options that the rest of the group ended up having (I had a client dinner to attend, so basically I had a second dinner that night).If the stars line up, I will be back.
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