Michael Mina
Michael Mina flies its fish into the desert every day, and the raw plates are what that is for.
Why go
The room is Michael Mina's seafood restaurant in the Bellagio, and the kitchen pulls from three traditions at once: preparations from Japanese, French, and Mediterranean cuisines.
1 The mechanism she names is the reason to trust the raw plates: the fish gets flown in by private plane daily, which means the baja striped bass crudo is so fresh that it's easy to forget Las Vegas is hundreds of miles from the ocean.
1 Past the crudo she sends you to charcoal-grilled oysters and a lobster pot pie.1 In August 2026 MICHELIN named the room in its first American Southwest selection, among the ten Johnathan L. Wright says the trade had expected to hear called.2
Order this / avoid
- Order: the baja striped bass crudo, which is the dish the daily flights are for.1
- Order: the charcoal-grilled oysters.1
- Order: the lobster pot pie if the table wants one hot thing to share.1
- Avoid: leaving straight after. The Bellagio Conservatory is beside the room and its display changes with the season.1
What locals & experts say
- Emmy Kasten, The Infatuation Las Vegas:
the fish gets flown in by private plane daily, which means the baja striped bass crudo is so fresh that it's easy to forget Las Vegas is hundreds of miles from the ocean.
1 - Johnathan L. Wright, Las Vegas Review-Journal: among the ten rooms the city expected MICHELIN to name in the debut Southwest selection.2
Good to know
- The Conservatory is next door, so the walk after dinner is part of the evening.1
- MICHELIN naming it was expected, unlike several of the rooms in the same selection.2
Verdict
could-visit — The fish is flown in daily, which is why the baja striped bass crudo tastes like it does hundreds of miles from the ocean. Around it Emmy Kasten names charcoal-grilled oysters and a lobster pot pie, and a kitchen pulling from Japanese, French and Mediterranean cooking.