Mizumi

Mizumi Restaurant Review:

Executive chef Devin Hashimoto, former chef de cuisine of Alex, where he worked alongside Alex Stratta, utilizes his training in Japan and classical French technique to inform a seasonal menu featuring modern twists on traditional Japanese dishes. Mizumi replaces Okada and has been redesigned with a red color scheme with Noh theater masks, embroidered obi sashes and hand-painted fans gracing the walls. Floor-to-ceiling windows provide a view of the tranquil pagoda, highlighted by an eco-garden, waterfall and pond with live koi fish. On the menu are sushi, sashimi, robatayaki selections prepared over authentic Japanese charcoal grills and teppanyaki offerings. Begin with the yellowtail sashimi with jalapeño gelée, crispy onion, cilantro oil and ponzu sauce. From the robatayaki, try the robata platter with sea bass, organic Jidori chicken, beef tenderloin, shishito peppers and shiitake mushrooms. The standout entrée is the American Wagyu tenderloin with royal red shrimp, wasabi soubise onion, kurosato satsuma potato and red wine miso sauce. We also like the ishiyaki bibimbap --- a Korean dish comprised of yellowtail, salmon and tuna with chili sauce, Tamaki rice and sesame oil. More than 80 sakés complement the menu, including Zankyo Super 9. Finish with chocolate cake with yuzu caramel, banana sorbet, chocolate rice crunch and cocoa nib tuile.