Executive Chef Jeff Ramsey helms the kitchen at Mizumi in Wynn Las Vegas. He began his culinary journey as a sushi apprentice, working his way up the ranks until he became a sushi master. Ramsey’s career led him to become sous chef at Minibar by José Andrés, executive chef of Tapas Molecular Bar, located at Tokyo’s Mandarin Oriental, and to pop-ups and restaurant openings in Kuala Lumpur and Bangkok. At Mizumi, he crafts innovative dishes with authentic, high-quality ingredients that merge Japanese cuisine's traditional and modern aesthetics.

Here, he shares a bite of his yellowtail tartare with three different ponzu sauces.

From its Bluefin Chutoro truffle sashimi and seared Aburi yellowtail sushi to the wagyu beef and lobster roll and seafood kami nabe, Mizumi engages the senses with Japanese-inspired plates bursting with bold flavors and colorful fare. And while you can never go wrong, you must try the yellowtail tartare with three different ponzu sauces. “This is a contemporary style of sashimi (raw fish) presentation,” says Chef Ramsey. “The chopped yellowtail is seasoned and mixed with crispy shallots, chives, lemon zest, konbu, salt, pepper, and iri zake—a sake- and plum-based seasoning with umami. It’s garnished with two types of radish, cucumber, carrot, and kabocha pumpkin sunomono salad.” As for the vibrant base? Three deliciously distinctive sauces adorn the plate—think red onion ponzu, white ponzu and red cabbage ponzu. He continues, “It’s a very visually striking dish due to its colorful presentation, and the flavors match the impact of the look.” The rich notes of the fish effortlessly fuse with the sauces to create a complex yet refreshing profile. And thanks to the three savory variations, you can expect each bite to be surprising and unique.