This elegant, ultra-modern restaurant in Chinatown has a solid a la carte menu with dishes such as A5 Japanese Wagyu, caviar and live seafood. But it’s the Omakase room – with seating for 10, twice nightly – that draws in those in the know. It’s here that chef Eric Kim and his team of sushi masters prepare mouth-watering multi-course menus with impeccable ingredients: think Japanese live hairy crab, scallops and wild aji; and Canadian foie gras, Roman truffles, Seattle live abalone and Santa Barbara uni. Don’t forget the Wagyu sushi with foie gras and Kamashida toro sushi with caviar and Japanese uni – perhaps two of the most decadent bites one could ever have.
3616 W Spring Mountain Rd Ste 103, Las Vegas, NV 89102