What to Order
Akira Back has been fascinated with Nobu Matsuhisa’s modern approach to simple raw fish for years, but couldn’t find a way to make it his own until his recent trips to Asia. There, the chef came up with the idea of giving sashimi a Chinese touch by sweating Szechuan peppercorns with sea salt before adding them to hoisin and garlic purée. He brushes the resulting paste onto thin slices of the day’s selections, such as whitefish, salmon, octopus and wagyu, providing a nice kick that punctuates the citrus taste of a healthy dose of yuzu soy. For the final touch, a drizzle of hot oil adds a beautiful contrast of heat and cold while slightly searing the protein, which is then sprinkled with crispy garlic, sesame seeds and micro Thai basil.
When to Go
Open from 5-11 p.m. on Friday and Saturday, Kumi is a perfect spot to grab a bite before hitting the dance floor at Light. Enjoy Back’s new-style sashimi as part of a full meal in the dining room or as a snack at the bar. If your nighttime itinerary brings you to Bellagio, you can also find the dish on Yellowtail’s new menu.