Mizumi at Wynn Las Vegas has always been known for its stunning setting and exquisite Japanese food, but under the direction of new Executive Chef Jeff Ramsey, the restaurant is embarking on an exciting new chapter. With a global culinary background that includes a Michelin star and a deep passion for Japanese tradition, Chef Ramsey is bringing his unique philosophy of “fun dining” to the Las Vegas culinary scene, promising an experience that is both elevated and approachable. In addition to the menu’s highly acclaimed sushi and teppan menu, a new omakase and kaiseki menu is set to debut this year.
A Journey of Culinary Innovation
From Sushi Master to Michelin Star
Chef Ramsey’s journey began with a simple passion for the artistry of sushi. He recalls his first role as a dishwasher and how he eventually worked his way up to a “sushi master.” His experiences, from training with Master Sushi Chef Masayoshi Kazato to serving as Executive Chef of Tapas Molecular Bar in Tokyo, shaped his approach. “These foundational experiences and roles exposed me to various techniques, global cuisines, and flavors, building my knowledge as a chef,” he says. This journey taught him to “honor tradition while being innovative in creating stand-out dishes that feature an element of surprise for guests.”
His success in shows like “Iron Chef: Thailand” and his title as “World Champion Master Sushi Chef” have only reinforced his creative process. For Ramsey, these accolades “have shaped my creative process by reinforcing the idea that each plate must tell a story.” He believes that a dish should resonate with guests “emotionally, physically, or culturally.”
The Philosophy of “Fun Dining”
Chef Ramsey’s culinary hallmark is his concept of “fun dining,” a departure from the formality of traditional fine dining. “I am a big proponent of fun dining versus fine dining, and I express that through my cooking at Mizumi,” he says. He believes that elevated cuisine should be “approachable and not intimidating” and that he enjoys “creating dishes that are inviting and can surprise the palate with distinct flavors or contrasting textures.”
His commitment to growth and inspiration is a key part of his process. He makes time outside of work to “cook and test new dishes” and strongly recommends dining out at as many global restaurants as possible. He says, “You can scroll through presentations all day on social media, but you can’t taste or smell any of them unless you visit firsthand.” These experiences “spark inspiration for new dishes and menu ideas” that he brings back to his team at Mizumi.
Mizumi’s Menu and Future Direction
Sourcing and Signature Dishes
The cornerstone of Mizumi’s menu is its dedication to sourcing the highest quality ingredients. Ramsey explains, “We stop at nothing to source the very best ingredients possible—fresh fish comes daily from Japan, our rice and water come from Hokkaido, and so many other ingredients come from all over the globe.” This commitment to quality allows him to balance tradition with modern aesthetics.
He provides a specific example of this fusion with the Sweet Shrimp and Hokkaido Uni dish. The dish involves cooking uni over a double boiler to create a rich paste, which is then turned into a vinaigrette and folded into cold somen noodles. The dish is topped with sweet shrimp, uni, caviar, and shiso flowers, with a final addition of yuzu dashi jelly. Ramsey describes it as a “fusion of many flavors, crafts, and aesthetics.”
A Vision for Mizumi’s Evolution
Under Chef Ramsey’s direction, Mizumi is constantly evolving. He is particularly excited about the upcoming launch of two new seasonal tasting menus, omakase and kaiseki. “They’re chef-driven, guided by the seasons and by the ingredients we’re most excited about,” he says. He believes these formats allow him to “push my creativity and explore new flavors, techniques, and presentations.” He also emphasizes the importance of the team, noting that his role has allowed him to push his creativity by working with a talented team of more than 40 people. His ultimate goal is to create memorable experiences for guests by designing dishes “that tell a story, full of twists, turns, and surprises.”
