Yellowtail [Bellagio] - Restaurant Review
In perceiving the possibilities of Chef Akira Back, the realities and thoughts form a similar structure. Speaking about the notion of cuisine is different than actually tasting it. Visiting his Yellowtail restaurant proves this point specifically.
Ambience can go along way especially with a wondrous terrace overlooking the Bellagio fountains with a view second to none. However the wonder nestles in new ideas and promotion of cuisine creativity while still satisfying a rapt audience.
Settling in, the first dish, capitalizing on a discussion in which Back admits his love for certain comfort foods (like pizza) transforms into a tuna pie of sorts but completely perceived from a sushi structure optimized with the smoothness of truffle oil.
Next, a vision of seared scallops made in Thai style topped with caviar imagines a more hearty structure balanced with a tart but lovely sweet sauce.
While the fountains burst with song, mixology takes precedence with the Essence, a deceptively smooth drink mixing Square One vodka with white cranberry juice and cucumber puree that simply relaxes.
Continuing with a notion of what dictates seared versus simply prepared, Back's lobster carpaccio, thick with white onions and an amazu ponzu sauce, provides the necessary bite that lingers with defined resonance.
Adding to the previous creation, the intention of the octopus sashimi further integrates the persistence of changing the dynamic of how ingredients fit together by surrounding the seafaring creature with a cool jalapeno sauce fulfilling the dish with cucumber slices adorned on top.
As the night approaches, the misty intonations of the fountains allow for sparkles of conversation resolute from the tables with a dexterious flair.
Moving in a slightly different direction which Chef Back exercised the day before in the making a morel creation, the duck prosciutto takes a meat which would have considered paradoxical for such a creation mixing its potential with red onions and pickled ginger which makes for an inventive and new ideal.
Accelerating further on the path, the foie gras over lobster croquette definitely continues with the idea of a new perception because in mixing the two bites, the notion of taste becomes the experience motivating a smooth but crunchy countenance.
Circling back, the tendency of sushi with a crab roll highlighted with cucumber and watermelon Pop Rocks resounds in the ability of the Chef to add some humor and fun to the proceedings while still maintaining his signature brand of experimentation.
Graduating into vivid and enriching entrees, the grilled walu, similar if not identical to escolar, pointedly satisfies with a profound intention elevated by the surrounding shitake mushrooms and pearl onions bathed in a tosazu sauce.
Pinnacling this journey of taste, the kobe beef short ribs bathed in a deep rich sauce with asparagus and pearl onions melted with tenderness evolving into a silk resonance.
Ruminating with a contented vision, the inclusion of a digestive in the form of a cheese plate perfectly compliments with the notion of Asian sauces introduced into the rumination which highlights the thought permeated into the preparation and structure of the menu.
Floating within the cushion of dessert while a smooth expresso martini maintains the blend, the vision of green tea cake and a mocha shot reflects the modern tendencies balanced with the beauty of traditionalism.The strength of Yellowtail reflects in its ability to not only allow for a fine dining experience mirroring the stature of both its location and pedigree but also to understand and capitalize on an inherent notion of experimentation which undeniably elevates its experience.