Mizumi
Wynn Las Vegas & Encore - 3131 Las Vegas Boulevard S. Las Vegas, NV 89109
For Reservations 702-770-3463

Cuisine
Japanese
Sushi
Teppanyaki

Neighborhood
Encore Las Vegas

Hours
Dinner Nightly
5:30-10pm

 

Mizumi Dinner Menu - Updated 5/15/2012
Menu and pricing subject to change

Offering a diverse range of Japanese dishes created by Chef Devin Hashimoto, Mizumi also features a teppanyaki room, sushi and sashimi bar.

SUSHI AND SASHIMI Sushi (2 pc.) Sashimi(3 pc.)

Abalone* 20 / 30
Albacore* 9 / 12
Freshwater Eel 11 / 18
King Crab 15 / 22
Octopus* 9 / 13
Oh Toro* 28 / 42
Scallop* 9 / 13
Sea Urchin* 16 / 24
Snapper* 11 / 16
Sweet Egg Omelet* 8 / 11
Sweet Shrimp* 15 / 21
Yellowtail* 13 / 20

CLASSIC ROLLS Cut Roll / Hand Roll

California Roll 13 / 9
Eel Cucumber 13 / 9
Futomaki* 10
Kanpyo 8 / 6
Philadelphia* 12 / 8
Salmon* 13 / 9
Shrimp Tempura* 14 / 8
Soft Shell Crab* 16 / 14
Spicy Tuna* 14 / 9
Toro Scallion* 17 / 12
Tuna* 10 / 8
Vegetable 9 / 7

SUSHI SPECIALTIES

Mizumi “Box” Roll* 38
snow crab, salmon, salmon roe, asparagus, avocado, cilantro

Toro Tasting Plate* 55
toro scallion cut roll, shimofuri with golden osetra sushi,
oh toro sushi, chu toro sushi

Dragon Roll 30
barbecued eel, snow crab, cucumber, avocado

Spicy King Crab Roll* 38
king crab, asparagus, avocado, masago arare, spicy tuna, tobiko

Rainbow Roll* 30
snow crab, cucumber, avocado roll topped with assorted sashimi

Tiger Roll* 30
shrimp tempura, avocado, yamagobo, topped with spicy tuna

ROBATAYAKI

Maya Prawn* 10
fresh lemon, sea salt

Japanese King Quail* 14
soy, chili, cilantro, garlic

American Wagyu Short Rib* 10
fi ngerling potatoes, wasabi horseradish cream

Robata Platter* 28
sea bass, organic Jidori Chicken™, beef, shishito peppers,
shiitake mushrooms

Alaskan King Crab 35
grilled shimeji, maitake mushrooms, yuzu butter sauce

COLD PLATES

Yellowtail Sashimi and Jalapeño Gelee* 27
jalapeno gelée, soy salt, ginger, negi, cilantro oil, crispy onion,
ponzu sauce

Wagyu Beef Tartare* 27
furikake brioche croutons, quail egg, sansyo chili and black garlic aioli

Spicy King Crab and Taro Tacos* 25
cucumber-melon relish, sudachi crème fraiche, tomburi

CLASSICS

Vegetable Tempura* 20
sweet potatoes, asparagus, zucchini, cipollini onions, shiitake
mushrooms, Japanese eggplant, carrots, green beans, lotus root,
fi ddlehead fern, snap peas, kabocha squash

Angus Beef Sirloin and Black Truffl e Teriyaki* 35
white asparagus, snap peas, maitake mushrooms, baby carrots

Jidori Chicken™and Black Truffl e Teriyaki* 32
white asparagus, snap peas, maitake mushrooms, baby carrots

TEPPANYAKI MENU
Mixed Greens and Tofu Salad with yuzu vinaigrette
Miso Soup with tofu, nameko mushrooms, seaweed and scallions
Sweet Maine Shrimp* with Japanese mushrooms

ENTREES SELECTION
with seasonal vegetables

Maya Shrimp* 70
Maine Diver Scallops* 70
Chilean Sea Bass* 70
1.5 lb Maine Lobster* 75
2.5 lb Maine Lobster* 165
Gardein Chick’n and Tofu 45
Organic Jidori Chicken™ 65
Angus Beef Sirloin* 75
Angus Beef Tenderloin* 75
Australian Wagyu Strip Loin* 165

HOT PLATES

72 Hour Braised American Wagyu Short Rib* 65
creamy satsuma potato, fava bean and shiitake ragoût,
red wine miso sauce

Seafood Inaniwa Pasta* 35
scallops, king crab, octopus, roasted tomatoes, shiso, lime,
uni butter sauce

Chilean Sea Bass Toban* 36
yuzu-soy sauce, shrimp, scallops, mushrooms, green beans,
carrots, udon noodles

Seared Foie Gras* 25
fava beans, XO sauce, pickled lychee, lotus chip

Okonomiyaki (Japanese Pancake)* 24
shrimp, scallops, cabbage, tonkatsu sauce, creamy mustard,
aonori, katsuo

Baked Sweet Miso-Marinated Black Cod* 34
fi ddlehead fern, pickled ginger

Togarashi Crispy Maine Shrimp* 18
chili aïoli, mixed greens, white soy and balsamic vinaigrette

Catch of the Day* 36

Executive Chef—Devin Hashimoto

Mizumi at Wynn Las Vegas. Call 702.770.3463 for reservations.
This is a sample of our current menu. All platters are subject to seasonal availability. Allergen Menu is available upon request.

*Consuming raw or undercooked meat, poultry, seafood, shellstock or eggs, may increase your risk of food borne illness.