Katsuya has three kitchens, your server will explain. One is the sushi bar, another the robata 1000-degree grill, and the third the "liquid kitchen," aka, bar. Start with a white grapefruit cosmo with two sotted fresh cranberries or the refreshing cucumber, sake and vodka number from the liquid kitchen. Cucumbers figure largely into the Japanese cuisine at Baha Mar's high-end restaurant, which spreads from casino-side to outdoors in a sleek Philippe Starck-designed vision. The centerpiece sushi bar puts out an excellent roll wrapped in thin cucumber. A palette-cleansing salad combines sweet-sour wakame seaweed with chunks of pickled English cucumber. Perhaps the best veggie surprise, however, the Brussel sprouts dish combines robata-crisped leaves with bonita flakes for the utmost umami. Other inspirations from Chef Katsuya Uechi: baked crab hand rolls, yellowtail sashimi with jalapeno and ponzu, French-boned lamb chops, and Wagyu with mushrooms.