KUMI Japanese Restaurant + Bar // Las Vegas Eats

With everyone’s busy schedules, the Las Vegas Lifestyle Influencers haven’t been able to get together as often this year, but our group leaders, Melanie and Stephanie, made sure to get some of the ladies together for an early NYE celebration dinner at KUMI located in the Mandalay Bay Hotel & Casino.

InfluencerPic

KUMI is a Japanese restaurant with a Korean-American twist ran by Akira Back, a former snowboarded turned chef from Aspen, Colorado. Chef Akira is known for combining exotic ingredients to create an adventurous eating experience that is next-level, but still comfortable.

We were able to get a sneak peek of the restaurant’s New Year’s Eve menu featuring an a la carte menu and prix fixe menu options that are served family style. As a pescatarian, I mainly focused on the fish heavy items, although they did serve some pork and beef options as well. I made sure to snap a pic of a few of the items that were meat-based so you guys can see what the restaurant offers.


First Course

Salmon Tiradito - Charred Peach, Cilantro oil

Salmon Tiradito - Charred Peach, Cilantro oil

Kobe Beef Tacos - Togarashi Salsa, Kochijang, Micro Cilantro

Kobe Beef Tacos - Togarashi Salsa, Kochijang, Micro Cilantro

The Salmon Tiradito was excellent! It was my first time having any tiradito dish, so this was a real treat. Unlike most tiradito dishes, the dish was served with charred peaches instead of the usual sweet potato or corn that you’d normally see.

 

Second Course

Rock Shrimp Tempura - Siracha Ranch

Rock Shrimp Tempura - Siracha Ranch

Spicy Salmon Poke Tacos

Spicy Salmon Poke Tacos

If I could have the second course 1 every week of my life, I’d be happy! These two dishes were my favorites of out all of the dishes.

The Rock Shrimp tempura was a hit with most of the group. Although most tempura comes out plain and crispy, this one was doused in Siracha Ranch sauce, so it wasn’t crispy as some would have hoped, but it definitely wasn’t super soggy either. The crisp to soft ratio was just enough (at least to me) that I could’ve eaten just this dish and I would have left the place happy.

The Spicy Salmon Poke Tacos took me for a surprise! Never would I have thought of such a combination in the way it was served. I’ve heard of radish sashimi, but this dish marries the two on a whole new level. The kick in the spice of the dish was just right, even people in our group who aren’t fans of spicy food in general enjoyed this. One of my favorite things about this dish is the look of it. The colors of the dish are just beautiful!

 

Third Course

Pop Rockin - Spicy tuna, Salmon, Kanikama, Avocado, Pop Rocks

Pop Rockin - Spicy tuna, Salmon, Kanikama, Avocado, Pop Rocks

Hott Mess Roll - Crab, sashimi pole, avocado, screaming o sauce

Hott Mess Roll - Crab, sashimi pole, avocado, screaming o sauce

Crispy Pork Belly - Brussels Coleslaw

Crispy Pork Belly - Brussels Coleslaw

second (10 of 10).jpg

The sushi rolls for course three were the weight of this meal. I mean, you don’t go to a Japanese restaurant without having some sushi rolls, especially at KUMI.

The two I focused on were the Pop Rockin’ Roll and the Hot Mess Roll as both of them had fish in it. The Pop Rockin’ Roll took all of us for a surprise when we put a piece in our mouths and started to feel the pops from Pop Rock candies. Definitely wasn’t expecting that, but it was a good surprise that combined my love for fish and one of my childhood candies. The Hot Mess Roll, was FIRE! The crab was fresh, the rice was just soft enough, and the flavors of the Screaming O Sauce were just enough to overwhelm my tastebuds into a rollercoaster of goodness.

 

Fourth Course

Chef’s Choice - Foie Gras and Miso Black Cod

Chef’s Choice - Foie Gras and Miso Black Cod

This was a specially created chef’s plate with Foie Gras and Miso Black Cod. I did not taste the Foie Gras, because I don’t eat Goose/Duck liver. However, the fish was so tender and soft, I think this was the most tender fish I’ve had in years.

 

Dessert

Matcha Coconut Rice Cake - Lemongrass ice cream, macadamia and coquet nuts

Matcha Coconut Rice Cake - Lemongrass ice cream, macadamia and coquet nuts

Mochi Ice Cream - Chef’s assorted selection

Mochi Ice Cream - Chef’s assorted selection

The dessert was the cherry on top of the whole meal. The Matcha Coconut Rice Cake was pretty similar to a Filipino dessert called Babingka. The flavors of the coconut were very strong, so I heed anyone who is not a fan favorite of the flavor.

Mochi ice cream is always a good idea in my book. This was an assorted mix of vanilla, red bean, and strawberry. Not sure if they actually make their mochi in-house, but either way, it was delicious!

 

If you’re looking for a spot to eat for New Year’s, I highly recommend KUMI. It was my first time going to the restaurant and trying their food, but my 1-time experience has left a lasting impression! Book a reservation here and tell them Dizzy Spangle sent yah ;) And if you’re a Yelpper and like to read reviews and see the food before going to a place to eat, check out their Yelp Page here to get the low down on the place.


Xo