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Marssa Reviews
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| Title: |
Tranquility and Culinary Delights at Lake Las Vegas |
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| Rating: |
5 |
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| Review by |
Pete from Las Vegas, NV
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Tranquility and Culinary Delights at Lake Las Vegas
By Pete Allman
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Somewhere in the subconscious mind, there is that moment when we all want to sit back for dinner in a tranquil atmosphere. To experience a perfect getaway where we can have our culinary delights in what we hope is tranquility. Just one half hour East of Las Vegas is Lake Las Vegas. There Lowe’s Hotel presents Marssa its eminary restaurant of distinction. Marssa (mar sah) a term used in Euro-Asia exploration meaning of, or way of, the sea. Formerly Japenga, Marssa has kept the quality of cuisine at the ultimate.
World famous Osamu Fugeta, the world renowned sushi chef creates imaginable delights unlike any Japanese restaurant I’ve dined at. Tim Horrock chef de cuisine creates American cuisine to more than enhance the evening of versatile tasting. Both chefs, along with Lowe’s Corporate, are the first of a hotel chain to ban the use of artificial trans-fats. This applies to all the restaurants, room service, banquet functions, and even snack foods found in the in-room mini bar. While I was conversing with my guest Beryl Warren, I was looking upon the lake and how quaint the evening was. Ms. Warren stated, “This is heavenly.” Even our tables were padded and beautifully draped with red ruby cloth.
Now that we’ve completed the picture, let us take you on a culinary journey of delights. Our appetizers consisted of: Crispy Lobster Cakes made of mango chutney and cumin lime aioli. Togarashi Spiced Day Scallops, made with lime brown butter and crisp Maui onions. Finally, Kobe Beef Sate, made with Kobe beef, Thai basil, and coriander pesto. All this was served on a platter of dry ice with Madori liqueur. This is a one of a kind decorative setting which was presented by Chef Osamu “Fuji” Fujita. It certainly was a unique presentation. The decorative peaces also included Ahi Tuna and ginger, decorated as a flower. Our main course was just as beautifully presented as our appetizers. I ordered, Opakapaka Lau Lau, made up of coconut ginger cream, kabocha squash, and banana chutney. I also tried the Miso Braised Kobe Short Rib, which consist of shiitake mushrooms, grilled asparagus, and crisp Maui onions. Ms. Warren ordered the Char Siu Barbecue Duck, which is made of wok vegetables, mu shu pancakes, and plum barbecue sauce. The ingredients and how they were prepared certainly aroused our taste buds.
Scott, our waiter, and his assistant are to be congratulated for their knowledge of the menu and their professionalism, but also, their attentiveness even in crumbing the table and replacing the silverware between settings. I must admit that in all my years of dining, the evening at Marssa was one of which I will remember. This dining establishment is rated a 5.
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Users have given a average rating of 5.0 / 5
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