There's more than a touch of metaphorical significance to Mizumi haven taking over the space formerly occupied by Okada in the Wynn - something about sweeping away bad vibes from that whole Steve Wynn-Kazuo Okada mogul bromance gone sour. Mizumi's covered up that era with a décor that calls to mind the boudoir of a glam geisha, equal parts fantasia and restraint. That's also an apt description of the Seafood inaniwa pasta, a standout dish on Executive Chef Devin Hashimoto's menu. The seafood elements (scallops, king crab, octopus) and uni butter sauce scream pure decadence, but the light touch and delicate inaniwa noodles - offset by lime and the tonic of shiso - make this pasta dish a Zen study in savory balance.