Monday, August 13, 2012

Michelin-decorated chef Masa Takayama has opened Tetsu, at the ARIA Resort & Casino in Las Vegas.




Chfe Masa Takayama













Michelin-decorated chef Masa Takayama has opened   Tetsu,  at the  ARIA Resort & Casino in Las Vegas.  It’s a venue within a venue located inside Masa’s famed Japanese restaurant, barMASA .
 This breathtaking venue features four blackjack-style tables and two communal teppan grill tables seating 20 and 19 people.
 Teppanyaki chefs oversee the evening’s culinary showcase prepping, cooking, and plating orders specific to each guest’s request. A produce table is the room’s centerpiece, displaying the finest quality meats, seafood, and vegetables and also allows guests to interact with their Chef and hand-select the proteins of their entrĂ©e.

Tetsu executive chef and creator Masa Takayama said, "With a passion for the finest-sourced ingredients, I have always been intrigued by the sizzling vegetables, meat, and seafood prepared on a teppan grill. The act of choosing your ingredients and interacting with the chef as he prepares them elevates the conventional dinner creating memory which is how food is meant to be experienced."
Just walking into Tetsu  , experiencing the aromas and the sounds of proteins and vegetables sizzling on the teppan grill, get you in the mood for an evening of interactive  culinary delights from the East.  Taking our seat alongside the teppan grill, we were greeted by our Chef for the evening with a smile as he placed the menus in front of us to start exploring what our culinary journey could entail.
Our eyes danced over the menu like a tap dancer, scanning quickly at first and then settling down to continue our exploration. We were pleasantly surprised to see a variety of dishes  such as the toro tartare with caviar, Wagyu beef steak tartare, and Pacific lobster sashimi ceviche, in addition to the Tataki selections.  The word Tataki, means  "to pound," is a traditional manner of preparing fish and meat so that they better absorb other flavorsenhancing the protein in the dish. The cuts are briefly seared over a hot pan, marinated in vinegar, sliced thin, and seasoned with ginger.

Main course offerings include prime cuts of beef such as center cut lamb chop and filet mignon and Wagyu rib-eye. Enticing seafood dishes jump off the menu such as butterflied Scottish langoustine, Mediterranean turbot, and always decadent fatty tuna. Guests have the opportunity to choose sides like Kobe garlic fried rice, yakisoba noodles, and seafood udon just to name a few.


After looking over the menu we decided to put ourselves in the very capable hands of our Chef and let him drive our culinary odyssey for the evening.  As he began his prep, we sipped on some very nice Sake suggested to us by our very pleasant Sommelier.
Our journey for the evening started with two very nice sushi dishes as the grill started to warm up. Our  Chef walked up to us with our first surprise of the evening, a gift from the sea, a very delectable looking live lobster that would soon be on the grill for us to enjoy.



Our second treat from our knowledgeable Chef came from down under, a perfectly marbled Australian Wagu Rib-eye would be on the grill for us as well.





The Grill was hot and ready to get started.  Chef divided the grill surface with a corn starch mixture that when spread upon the grill allows several items to cook at the same time without their flavors intermingling with each other. He added that this was a technique created and developed by Masa Takayama himself.



While enjoying some tasty caviar and toast we watched as Chef placed the lobster on the grill along with some very lovely scallops.  Aromas began to jump across the table to us as we watched a piece of culinary artistry created in front of our eyes .Within minutes,  our succulent Lobster and perfectly seared scallop course was plated and enjoyed immensely.
Caviar


Lobster and Swiss Chard






Scottish langoustine and Scallops
Australian Wagu Rib Eye








Two perfectly cut Australian Wagu Rib-eye steaks were all ready sizzling on the grill along with fresh vegetables as we finished our Lobster course and sipped on Sake.  In a cloud of steam and exceptional knife skills, we could see our course taking shape as our palates jumped with anticipation. The Wagu Rib Eye melted in our mouths with the fresh vegetables and mushrooms providing a nice accent to the dish.

Our Chef and his knives conducted dish after dish on the grill like an Orchestra conductor providing music to our ears, but in this case our palates.




Tetsu has several refreshing desserts such has the signature truffle ice cream and the yuzu sorbet to put a sweet end to an evening of interactive culinary joy. We just had to indulge just one more time with one of each which was a great way to punctuate the evening.
Yuzu sorbet

Chef Masa’s Tetsu provides its guests an intimate, interactive dining experience that will keep patrons coming back again and again. The Aria resort has yet another star dining venue to provide guests a unique and engaging dining experience.
  • Hours:
    Wednesday - Sunday:
    5:00 p.m. - 11:00 p.m.
  • Closed:
    Monday & Tuesday

Thursday, August 2, 2012

Chef De Cuisine Scott Pajak Provides Mouthwatering, Imaginative Cuisine At Emeril Lagasse’s Stadium At The Palazzo Resort In Las Vegas.


Chef De Cuisine Scott Pajack at Lagasse Stadium in the Palazzo Resort in Las Vegas is a true rising star that has been in Emeril Lagasse’s organization for years. This young talented Chef has jumped into Las Vegas’s very competitive Celebrity Chef Pool with both feet showing no fear.
Chef De Cuisine Scott Pajak
After meeting this talented Chef and sampling his dishes many times, there is no hesitation in noting that he is a very creative Chef who can cook with the best of them.
Chef Scott has created all kinds of uniquely special dinners to show off his creativity from Tail Gate dinners to Beer dinners. No matter the theme of the dinner, Chef Scott always provides some tasty, imaginative parings that keep his guests checking the menu to see what he has up his sleeve for the next course.
Chef Scott recently teamed up with Samuel Adams for a Beer Dinner that surprised and pleased his guests with every bite and sip.
Chef Scott started right with this 5 course paired dinner featuring classic beers from the Samuel Adams Brewery.
Chilled Melon Soup with Blue Crapmeat and Lemon Gremolata and a Citrus Gastrique

COURSE ONE :
Chilled Melon Soup with Blue Crabmeat and Lemon Gremolata and a Citrus Gastrique
Samuel Adams Summer Ale


Chef Scott surprised us all by showing off some Asian flavors with this lovely Melon soup.
Spicy Tuna Roll with Ponzu Dipping Sauce
COURSE TWO :
Spicy Tuna Roll with Ponzu Dipping Sauce
Samuel Adams Noble Pils
The lightness of the Noble Pils was a perfect pairing with the slight spiciness of the Tuna Roll.

Pan-Seared Rainbow Trout With Summer Vegetable Rice And Lemon Herb Butter Sauce

COURSE THREE :
Pan-Seared Rainbow Trout With Summer Vegetable Rice And Lemon Herb Butter Sauce
Samuel Adams East/West Kolsch


This course was a favorite of the guests, everyone noting the freshness and the delicate taste of the Trout that had literally just arrived hours before from the cold streams in Idaho.

Grilled Pork Loin with Creamy Black Pepper and Parmesan Cheese Polenta With Whole Grain Mustard Demi-Glace And Sweet Cherry Pepper Relish
COURSE FOUR :
Grilled Pork Loin with Creamy Black Pepper and Parmesan Cheese Polenta With Whole Grain Mustard Demi-Glace And Sweet Cherry Pepper Relish
Samuel Adams Belgian Session


Chef Scott took it to the next level with a mouthwatering Pork Loin that created a palate pleasing finish of texture and taste that paired magnificently with the bold Belgian Session from Samuel Adams.
After four lovely, imaginative courses, Chef Scott was certainly not finished, as he delivered the dessert course to the guests for a memorable finale.
Mix Berries and Cherry Crisp with Vanilla Ice Cream and Dark Chocolate Sauce

COURSE FIVE:
Mix Berries and Cherry Crisp with Vanilla Ice Cream and Dark Chocolate Sauce
Samuel Adams Cherry Wheat


This dish was a delicious way to end the dinner. The Berries jumped out onto your palate with the perfect pairing of the light cherry notes of the Cherry Wheat from Samuel Adams.
Once again, Chef Scott Pajak delighted and surprised his guests with every course. This is one Chef who is a delight to converse with as well as partaking of his creative menu.  Chef Emeril Lagasse has yet another star in his renowned namesake dining venues.