We are the Music Makers, and we are the Dreamers of Dreams... http://mizunosan.com/blog Thu, 28 May 2009 19:35:27 +0000 http://wordpress.org/?v=2.0.2 en Starting Over http://mizunosan.com/blog/?p=13 http://mizunosan.com/blog/?p=13#comments Fri, 17 Apr 2009 03:01:53 +0000 Mark Uncategorized http://mizunosan.com/blog/?p=13 Well… I’m starting this so-called blog all over again…

I’m not sure what I’ll be posting, but if you’re expecting a “diary” of some sorts, this wouldn’t be it.
You’re more likely to encounter random rants, thoughts and general mayhem that may cause a significant amount of your cognitive abilities to deteriorate rapidly.

I used to be a scientist. I’m an entrepreneur. I like to develop companies and teach people. I sell real estate.
I am also very much a musician down to the core of my being. That also means that I am extremely passionate and am an artist. In other words, the logical side of me is always in conflict with the artist side.

If you are not a loyal person, I will not get along with you. Honor, respect, loyalty… more than just words to me.

My Japanese family crest is in the header. I’m proud of my heritage. At the same time, I’m rebellious and am constantly pushing the boundaries — curiosity and seeking constant improvement.

Kaizen <== look it up. I live my life this way.

Chances are high that I have a smile on my face and am having fun 99% of the time that you see me.
Life's too short to not have fun -- I've been told that I have a child-like enthusiasm about life.
I love so much about life and everyone in my life that contributes to it.

I love making new friends and meeting new people!
Catch me on Twitter for more random thoughts... www.Twitter.com/MarkMizuno

]]> http://mizunosan.com/blog/?feed=rss2&p=13 Joël Robuchon in Las Vegas http://mizunosan.com/blog/?p=15 http://mizunosan.com/blog/?p=15#comments Thu, 28 May 2009 05:44:36 +0000 Mark Food http://mizunosan.com/blog/?p=15 Robuchon Entrance
Arriving at Robuchon’s we were greeted by these massive doors opening up to a very elegant, upscale, yet cozy restaurant. Everything about this place was exquisite.
What makes this place so special?
  • First and Only 3 Star Michelin Guide Winner in Las Vegas
  • Mobil 5 Star Award Winner
  • AAA 5 Diamond Award Winner
  • “Chef of the Century” Joël Robuchon
  • The first Joël Robuchon fine dining restaurant in the U.S.
I’ve read about Robuchon and have seen him on the television. I knew that this was going to be an incredible dining experience if it were even half as good as what I have read.
There’s also something to be said about dining with great company — “Gypsy Raven” certainly fit that bill.
I’ve never met anyone like her in my life — smart, funny, uncannily like myself in our thought processes and of course, beautiful. She was absolutely stunning in her red dress… I admit that I had some difficulty keeping my eyes off of her.
One other thing — she loves food just as much as I do…!
Having scoped out the location in the MGM Grand already, we walked down the isles of the casino with great purpose towards the restaurant. We arrive with high anticipation a few minutes before 6pm on Friday, May 22nd.
Seated at DinnerWe are escorted to our table, which was the corner sofa draped in purple velvet with throw pillows on either side of us. The table was nicely set with simple decorations to compliment and not distract from the food about to arrive at our table.
We choose the sparkling water for our drinks since we are not consuming alcohol during this trip to Vegas.
Robuchon Menu
After staring briefly at the menu… there really is only one choice that we had to make… we’re here, let’s not worry about what to order. We go for the full 16 course dinner. Yes, there is a 6 course and an al a carte menu, but why bother? We wanted to have the best that Robuchon’s has to offer.
Bread Tray
Now that we have decided, the waitstaff brings out the bread tray. Yes… it is a staff of waiters and not just one that is serving us. Over 16 variety of breads… wow… I can sit down with the bread tray alone and be very happy.
Bread
We each pick a couple of varieties — they take our selections away to get them warmed up and present them back to us at our table. Ohhh….. they are warm, soft, chewy, fresh… and this is before our first course even arrives! Yes… one of them was a bacon bread! The bacon tasted like it was made there… the smoky aroma permeated the entire bread… SO good!Caviar
The first course… the waiter called it one of Robuchon’s signature dishes… a Caviar surprise…
It looks harmless enough. The presentation is remarkable. It’s caviar… so what? Right? …but as we dig into the caviar there is something under the caviar! Ahhh…. I get it… mmm… crab… and more… the taste explosion! The caviar is exquisite… like fine jewels that burst in your mouth, followed by the “surprise” underneath.
We devour this first course and already are in heaven.
15 more to go!
In between each course the waitstaff clears our utensils and brings out a new set.
Tomato
The Second and Third Course comes out at the same time.  Tomato… to the extreme. This is wicked… the heirloom tomato this is sliced and seasoned perfectly with olive oil, basil and other herbs is paired with a gelee of concentrated tomato. It is topped with dots of mozzarella cheese with purees of basil and tomato. The chef tells us to eat both dishes together… Mmmmm… unbelievable! This is like eating the essence of tomato.
We are just getting started…
Asparagus
Now we move on to Courses Three, Four and Five. They are all asparagus courses.
We are just getting our palates going here and the tease factor here is immense…
We are told to start from the right and move counter clockwise.
The scrambled egg asparagus sounds tame enough… but it is SO rich! …and yes… Americans overcook eggs. This is nothing like standard scrambled eggs. It is creamy, flavorful with bursts of flavor and crunchy texture from the perfectly cooked asparagus.
The next course is a pana cotta with citrus oil on the lower left. This is a cold course… so now we’re playing with temperatures in our mouths. This is SO refreshing… especially after the rich egg dish before. YES! The citrus and cold cuts right through, cleansing our palate as we sense more asparagus in fine slices.
The final asparagus course is warm with morels underneath cooked to perfection in wine… ohhh…. it’s soooo warm and comforting after the previous cold dish… I can feel the asparagus and morels going down my throat and into my stomach…
This is remarkable! I never would have imagined asparagus to be like this… wow…
Frog
We are at Course Six… The plate comes out… and the waiter announces this dish as he has every single one with a flair and pride. This is a crispy frog leg with garlic and parsley puree… It’s a single bite of pure bliss.
We rake the single leg across the purees… pop it in our mouths… ohhh…..ahhh… crunchy, savory, the flavor… intense…!
As we munch on the fried parsley leaves on the side… we just look at each other as if to say “this can’t be happening… this is like eating and living in a dream”.
Please…. don’t let this feeling of pure joy go away…
We wash our fingers in the little finger bowl with the single rose petal and anticipate the next course…
Crutaceans
Course Seven, Eight and Nine are shellfish courses… wow… the presentation of each course… with it’s own plates and decorations is beautiful.
All of our senses are being deluged here and each course elicits that “wow” response.
I start with the langoustine ravioli with truffles on the lower left. The incredible concentration of flavors and aromas as I take a bite out of this remarkable morsel…. simply amazing!
Moving on to the lobster with green curry… I pop it in my mouth after smothering it with the sauce.
THIS is lobster…?!! *sigh* …yes… we had a lot of VERY happy *sigh*s going on at our table.
Normally you couldn’t shut the both of us up… but here… just sounds of bliss…
I finally move on to the uni on mashed potatoes with roasted coffee beans… this is wicked… uni is hard enough to get fresh, but they’re serving this warm, with the acidity and aroma of warm coffee beans…
Another happy *sigh*…. and we’re just about half way done!
Peas
Course Ten looks very innocuous. It arrived at our table in this green cup with the foam.
The waitstaff then poured this green liquid into the foam! What?!!
It is announced as a pea and peppermint veloute with ham and the foam being an onion cloud…
Are you kidding me? We scoop up the liquid and the foam… ohhh…. wow… it’s warm, light, and refreshing!
Pea and peppermint… with the bits of ham underneath… wow… simply wow…
This isn’t even fair anymore… it’s like they are taunting us in the kitchen… had enough yet?
How much more can we bombard your senses?!!
bone marrow
Course Eleven arrives… it is bone marrow with sweet breads with ginger and corn creams.
…and the playfulness with the popcorn tossed around… brilliant!
We scoop out the marrow… ahhh… more flavor explosion… and the sweet breads are amazing.
The texture combination here is out of the world crazy! The creamy marrow, slightly spongy sweetbreads, the foam, and the popcorn? YES, Yes, yes!!! *sigh*…
bass
The assault on our senses continues with Course Twelve.
Sea bass with lemon grass foam. The presentation of this dish was gorgeous… the amount of effort that has gone into every single course so far has me practically gasping for air!
I dive into the sea bass… light, flavorful…wonderful. The foam gives just enough acidity to the dish without overwhelming the fish itself. This is remarkable… every single dish is allowing the freshness and the food to speak for itself…
veal
Course Thirteen brings us veal with a herb gelee on the side…
So simple… yet… ahhh…. the veal is tender, perfectly cooked.
…and to scoop a little bit of the herb gelee on the side, slightly minty… Mmmmm….
At this point… you could have asked me for anything and I would have done it.
I look over at Ms. Raven… I look around the restaurant… I look at the remarkable food that we’ve had so far this evening.
I can hardly believe how happy I am and how fortunate I am to be able to be here at this moment… and take it all in…
another happy *sigh*
veggies
Course Fourteen… our last savory dish.
Spring root veggies stew … with couscous. Wow… little carrots, little turnips…
All so fresh and sweet. THIS is what vegetables should taste like…!
“Mom… I ate my veggies… can I have dessert now?”
…yes… now for the final 2 Courses… desserts!
strawberry
Course Fifteen….
After yet another set of new silverware… the waiter announces…
Strawberry compote infused with lime and a tequila sorbet.
Please… somebody… look at this thing! Incredible presentation… and once we dig into it… Ohhhh….. ahhh…this is food sex… no doubt about it.
It’s a strawberry explosion with multiple textures now combined with the COLD sorbet… wow…
*SIGH*….happy…
Choco
Course Sixteen…. the final course…
Chocolate of course… with a flair, the waiter announces…
Nyangbo Chocolate Cake with light gianduja cream…
OK… go ahead… shoot me… I can’t take it amymore…
WOW…YES! yes!… the multiple textures of this dessert… the cold, the warm, the crunchy, creamy…
..and so much chocolate flavor!
I’m so happy after all of this that I sink into the cushy velvet of the sofa we are sitting on.
I close my eyes one last time to recall everything we had… and I take a glance around the room and see Ms. Raven looking equally as content, in all of her beauty and just radiating joy and bliss…
THIS is going to be a hard experience to top…
I look at the time… it is after 9pm… this was a 3 hour dining experience!
As we get up to leave… we are handed a bag with some banana bread in it…
What???
We get back to our room after the KA show at the MGM… and we break into the banana bread…
banana
Look at this thing! It’s topped with gold covered chocolate “banana” pieces!
I get a knife, cut a couple of slices….
Mmmmmm…… this may be the best banana bread I’ve ever had… wow…
We had this for the next couple of days…

Robuchon…. you have fans for life here!!!

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