The sophistication of Mizumi unites traditional Japanese elements with contemporary design for a luxurious dining experience, earning the restaurant a Michelin Star.
A balanced/Ying & Yang collection of elements brought together by Vicente Wolf Associates to create a clean & modern Japanese restaurant that still harkens back to a traditional sensibility. As guests pass through a contemporary rock garden threshold, they enter a modern version of a Japanese courtyard where a mix of natural, polished and lustrous materials simultaneously reference age old traditions and inspire new ones.
The main dining space’s focal point comes in the form of a gilded bonsai cherry tree sculpture that cycles through the four seasons in brilliant light & colours all while guests dine. The two teppanyaki stations are each crowned with a dramatic orange lacquered hood and the sushi station sits under a mobile of brilliant gold & silver origami cranes. The sanctuary of the 3 private dining rooms is brought to life with one wall stacked entirely from floor to ceiling in tansu chests with the remaining space enveloped in a distinct orange coloured fabric. All the elements come together to create not just a warm dining experience but a memorable one.
The success of the expansive space hinges on how the various areas integrate with each other, the sushi bar, main dining room, private alcoves and teppanyaki counters blend seamlessly together with strong design elements such as the steel columns, tansu chests, origami mobile, bronze Shoji screen and the golden tree at the centre. They are united by traditional Japanese orange and multiple metallic tones, while still capturing the essence of a true Japanese environment, with a calm and balanced aesthetic.
It incorporates all the elements that a Wynn Hotel promises. Glamour, detail, scale and great dining. While utilising traditional Japanese themes, Vicente Wolf Associates broadened the design concept by stepping out of the usual thematic approach to Asian dining. The integration starts when one approaches the restaurant from the hallway greeted by a modern interpretation of a Japanese garden. That point of view leads diners into the restaurant itself.