IR Print Interview: Master Chef Fuji - Marssa - Loews Lake LV - Las Vegas Restaurant Week

Sushi conception takes a structure of will and trust within the chef. Many like a certain taste while the aspect of experimentation can create vivid permutations depending on the idea of the consumer. Chef Osama "Fuji" Fujita, head sushi chef for Loews Resorts, oversees the ultra hip Sushi SoBe at Loews Miami Beach in South Beach as well as Marssa at his base of operations at Loews Lake Las Vegas. In correlation with Las Vegas Restaurant Week, Chef Fuji took a couple moments from South Beach to give his thoughts on the fixed menu he created for the annual Las Vegas event.

Master Chef, could you speak on the concept of Marssa?The concept is a combination of sushi and Asian fusion. In terms of sushi bars, some like traditional. Others like more American-centric which is kind of new fusion with a mix. Some like sushi made more traditional like an authentic chef. But sometimes I like to think of it almost a French/Chinese/Japanese/Italian mix.

Could we talk step-by-step about Marssa's Restaurant Week menu starting with the trio of appetizers as a first course.The thought here [is that it] goes with a main fillet like a beef. [In doing this] I tried to find the balance with seafood by taking different ingredients like shrimp with a honey/walnut glaze (almost like Chinese/Japanese mixed dressing) to begin with. And then, because it is the summer time, I used pico de gallo because it is good and fresh. The avocado ball [which ends the trio] is [in contrast] a little bit creamy. Outside it is the meat (of the vegetable) but inside it is filled with cream. It becomes three different testings of the appetite.

And the tataki beef main course?The entree part of the menu I wanted to try something very simple but also very zesty in that [it is preceded) by these three appetizers. The portions of the appetizers are a bit smaller but each are diverse. With the main fillet, I tried to put a bit of Japanese in with a ponzu sauce which has an orangy flavor and a little bit of spice. Along with the mashed potatoes with a little bit of garlic and a wisp of wasabi, it gives the combination that Asian touch.In terms of the evolution of Las Vegas cuisine in your view as a well-regarded member of the culinary community, could you address the balance between the younger aspect of experimentation and the more resolute crowd which enjoys "tried and true fair" in respect to sushi since you work in two very hot markets. In terms of the question with youth versus established, younger versus an older crowd, sushi is very different say from South Beach and Vegas. For example, in Miami, we are on a constantly changing menu. The two markets are also totally different because of the different kinds of guests. The fashion is different. The eating is different. The ingredients are similar but the preparation is a bit different. Here in Miami, the cuisine is a little bit younger and more fun. The big difference though is quality. In our sushi bar, the customer is accustomed to no menu and to trust the chef. Each time I create for the menu. In Miami ,it is also 90% tourist whereas our restaurant in Vegas is about 50% local people.