Omakase at Mizumi

Chef Devin Hashimoto's East-meets-West _omakase_at Mizumi thrills like few other meals in Las Vegas. After an opulent amuse-bouche—say, salmon tartare, wasabi crème fraîche, and Osetra caviar—a jewel-box of appetizers arrives: tender octopus carpaccio; a duck confit taco with Korean chile sauce; and a lobster beignet dressed like the Japanese street food _takoyaki_in _tonkatsu_sauce, bonito flakes, and sweet mayo. Next, a stunner: a purple-spined urchin shell cradling silky udon noodles tossed with chile-laced pollack roe. Stir in the shiso and the quail and salmon eggs that top it, and it's briny, unctuous, exquisite. Marbled Wagyu shortrib, cooked sous vide for 72 hours, is meltingly tender. A tower of pristine raw fish readies the palate for dessert: a white-chocolate kabuki mask doming a molten chocolate cake with a praline rice-cracker crust, the perfect send-off for a high-flying meal that gorgeously unites Asian and Occidental flavors.