We had an amazing one year anniversary dinner here!  I made reservations a few months in advance, since the Virtuoso Conference was taking place at Bellagio this week, and the restaurant closes for renovations next week.  Sporting my new necklace, aptly named the Showstopper, Eric R. escorted me to the beautiful Sensi restaurant.  We had Chef Ellamar's food before at a Project Dinner Table a few years ago, but had never been in the restaurant.  I also knew before ever entering that this is one of the most beautiful restaurants in terms of design.  We were seated in a beautiful room at a table facing the glass kitchen - what a great view!\n\nImmediately, Sanae, the Head Sommelier, brought us Gruet champagne as a celebratory gesture for our anniversary.  We almost had visited Gruet winery in Albuquerque on Monday, but ran out of time!  I decided to go with the tasting menu, and Eric R. decided to go a la carte.  He ordered the Roll Call appetizer, with a sample of each sushi roll (trout, salmon, tuna, and lobster), and the halibut with corn risotto and charred tomato vinaigrette.  My selections on the tasting menu included the kusshi oyster with ponzu and sriracha, roasted octopus, the Thai diver scallop with jasmine rice and bok choy, kalbi marinated kobe flat iron steak with bone marrow and kimchi with mashed potato, and strawberry shortcake with basil.\n\nOur server (I believe his name is Lawrence) was great.  He promised to alternate my courses with Eric's so we could have food at all times and sample each other's.  First, we received the famous bread basket with naan, papadums, cucumber raita, and tomato chutney.  As I anticipated from Misti Y.'s and Bobby Y.'s reviews, we were addicted to the tomato chutney...and refilled the chutney and the basket!  Then, the chef generously sent out oysters for each of us though only I was supposed to get one.  The kusshi are small and flavorful and the sauce was perfect!  Who doesn't love ponzu?  So fresh!  Sanae helped us choose a wine for the meal.  We split a glass of white from Santorini Greece that she recommended, and it was flavorful and easy to drink.\n\nThen Eric received his roll call.  He let me try a bite of one with ikura but I wanted him to enjoy his appetizer, which he definitely did.  He loved the tuna roll.  Next, I received my roasted octopus, adorned with fried capers, roasted red pepper, roasted potatoes, and strands of radicchio.  I love grilled octopus and roasted did not disappoint.  The restaurant generously provided potstickers also, which Eric enjoyed.  Then I received my scallop, which had a chile paste flavor (which I love), delicious charred haricort vert, and bok choy with radish sprouts.  The scallop was HUGE and perfectly cooked.  Then, Eric received his halbut (perfectly cooked also) and it was delicious and moist.\n\nNext I got my steak which was presented beautifully and secretly pre-sliced which made my life easier!  It was very tasty.  We were so full so we got what was left to go, knowing dessert was next.  Besides my shortcake, the restaurant gave us three other treats: donuts, raspberry-rhubarb mousse, and a chocolate caramel dessert.  Wow!  We were so full.  Then our server gave us chocolates and told us the meal was taken care of already by someone else!  It turns out my parents arranged with Sensi to surprise us!  It was such a shock - we were so surprised.  What a delicious and special experience to cap off a year of wedded bliss!  Thanks to Sensi, especially the manager, sommelier Sanae, our server Lawrence, and Chef Ellamar...and my parents!