Eyes and taste buds feast on exquisitely prepared Japanese dishes at Wynn Palace Cotai’s Mizumi

Star chef Min Kim’s expertise shines through in every dish at this new fine-dining restaurant

PUBLISHED : Wednesday, 16 November, 2016, 1:04pm
UPDATED : Thursday, 17 November, 2016, 4:57pm

One of five fine-dining restaurants at the new Wynn Palace Cotai, Mizumi offers authentic Japanese cuisine in a vibrant setting. Wynn Palace’s flower theme shows up in the décor, from the carpet to the tables, and a cherry-tree sculpture in gold with glass light leaves is the centrepiece in the dining area. There are two teppanyaki stations and private rooms to the sides.

Overseeing a team of chefs is Min Kim, whose career spans Michelin two-star restaurant Narisawa and iconic three-star Ryugin, both in Tokyo, and Sake Double Bay Restaurant in Sydney where he was executive chef. We start with a refreshing crab salad with snow crab, caviar, sudachi jelly and assorted pickles followed by hay-smoked toro tataki with yuzu kosho, wasabi and sea salt. The smoke left a strong after taste which was not unpleasant. The tempura moriawase of shiso tempura with sea urchin, sashimi lotus root and sweet potato was deliciously light, the crispy tempura contrasting with the smooth sea urchin.

We enjoyed the abalone clear soup with white truffle, winter melon and dashi stock. The broth was delicious with delicately balanced flavours. The chargrilled fresh water eel with Japanese mountain pepper, wasabi and yuzi was a favourite with rich marinade from the yuzu, wasabi and pepper and the soft eel meat inside. The A4 Kumamoto Wagyu steak consisting of striploin, truffle, slow-cooked egg, wasabi and mushroom was a stop-in-your-tracks moment. As the white truffle had just arrived, we enjoyed some shavings on top. The runny egg yoke and truffle were heavenly with the buttery melt-in-the-mouth Wagyu. We enjoy sake pairing throughout the meal, an option which we highly recommend as the restaurant offers some rare and exclusive sakes.