This August, Michelin-decorated chef Masa Takayama will introduce the first teppan concept to his culinary repertoire: Tetsu, located at ARIA Resort & Casino. His new venue will be an intimate and interactive dining experience, offering guests the first taste of chef Masa’s passion for fine Japanese grilling.
Located inside Masa’s famed Japanese restaurant, barMASA, Tetsu will replace Shaboo, which will close April 28. The exclusive venue will feature four blackjack-style tables and two communal teppan grill tables seating 20 and 19 people, respectively. Highly skilled teppanyaki chefs will oversee the evening’s culinary entertainment — prepping, cooking, and plating orders specific to each guest’s request. A produce table will serve as the room’s centerpiece, displaying the finest quality meats, seafood, and vegetables, and will allow guests the opportunity to hand-select the proteins of their entrée, specifying the exact cut, portion size, and preparation style they desire.
"ARIA is a leader in the evolution of the Las Vegas culinary scene, now a recognized contender as one of the world’s top epicurean destinations," said CityCenter president and COO Bill McBeath. "With Tetsu, we continue to set the pace by offering guests a brand new, exclusive concept from Masa Takayama, arguably the world’s most celebrated Japanese chef."
Tetsu executive chef and creator Masa Takayama said, "With a passion for the finest-sourced ingredients, I have always been intrigued by the sizzling vegetables, meat, and seafood prepared on a teppan grill. The act of choosing your ingredients and interacting with the chef as he prepares them elevates the conventional dinner — creating memories — which is how food is meant to be experienced."
The teppan grill menu allows guests to try a variety of offerings at smaller portions and reasonable prices, such as the toro tartare with caviar, Wagyu beef steak tartare, and Pacific lobster sashimi ceviche, in addition to Tataki selections. Tataki, meaning "to pound," is a traditional manner of preparing fish and meat so that they better absorb other flavors, therefore enhancing the protein in the dish. The cuts are briefly seared over a hot pan, marinated in vinegar, sliced thin, and seasoned with ginger. Tetsu’s tataki offerings will differentiate the restaurant with the finest culinary creations, such as the Wagyu rib-eye, and filet mignon-soy vinaigrette.
Main course offerings include prime cuts of beef such as center cut lamb chop and filet mignon. Seafood and steak also will delight guests with the incredibly fresh ingredients for which Masa is renowned, such as butterflied Scottish langoustine, Mediterranean turbot, and decadent fatty tuna. Side accompaniments including Kobe garlic fried rice, yakisoba noodles, and seafood udon will complement the main course. Completing the meal are unexpected and refreshing desserts, such as Masa’s famous truffle ice cream, grapefruit granite, and yuzu sorbet.