Under the direction of Chef Wai Phyo Aung, Marssa’s menu pays homage to traditional Japanese cuisine with European and Southeast Asian influences.
“I want to take our guests on a culinary adventure and introduce them to new flavors and colorful combinations that will entice their taste buds,” said Aung, who started working at his grandparent’s coffee shop in Southeast Asia when he was eight years old.
Aung, originally from Mayanmar, spent several years honing his culinary talents in Japan before coming to the United States in 2000. Since then, he has worked for several Las Vegas Strip hotel-casinos and joined Marssa in September 2018.
Shortly after arrival, Aung introduced several new dishes to the menu that have become guest favorites. On the steakhouse menu, highlights include Misoyaki Butter Fish, Bone Marrow and Waygu Rib Eye and Bone Marrow Beef Kabob. Additional selections that guests come back time and again for include the Honey Walnut Shrimp and the Waygu Beef Salad. On the sushi side, Aung rolled out several new options including the Cowboy Up roll with snow crab, tempura shrimp, kampyo aburi wagyu beef, truffle ponzu and eel sauce. Additionally, the Roppongi roll with tempura shrimp, spicy tuna, cucumber hamachi, kanpachi, salmon and a signature sauce has been added to the menu along with Dynamite Scallops and Sashimi Salad.
According to Aung, serving fresh food is a key component in his culinary vision, which is why he has the fish flown in from Japan daily.
