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A Quartet of Exquisite Japanese Destinations

A Quartet of Exquisite Japanese Destinations

September 25, 2019 by

Jim Begley Jim Begley

Japanese culinary artistry is on display throughout the Valley, ranging from ornate kaiseki processionals to intriguing omakase options. Here's a quartet of fine dining options you might've been unaware of.

HARI-SUSHI KAISEKI This sushi speakeasy sits just off the main entrance of the west-side favorite Naked Fish. The contemporary stark white space awash in wood finishes is representative of high-end dining spaces throughout Tokyo. 3945 S. Durango Drive, 702.888.2014, harisushikaiseki.com THE SIGNATURE DISH Toro tartare gilded with caviar is the epitome of decadence in a single bite. But don't overlook the skillful sushi rice used during the nigiri presentation, including a rendition crafted with barrel-aged vinegar.

ABIRYA RAKU Raku has recently undergone its second expansion, this time into a dirt lot adjacent to the award winning restaurant in the form of a patio akin to a private dining room with tables handcrafted by chef/owner Mitsuo Endo himself. 5030 W. Spring Mountain Road, Ste. 2, 702.367.3511, raku-grill.com THE SIGNATURE DISH A limited amount of yuba (tofu skin) forms on the curdling soy milk's surface during the preparation of Raku's legendary housemade tofu. This silky rarity is then adorned with Hokkaido uni whose salinity balances yuba's creaminess.

KAISEKI YUZU Once a Japanese restaurant which would also serve kaiseki, chef/owner Kaoru Azeuchi has transitioned his venue to a reservation-only kaiseki restaurant—the only one of its kind in Las Vegas. Diners must order their kaiseki three days in advance, and remember to make reservations days in advance as well, as walk-ins are not allowed. 1310 E. Silverado Ranch Blvd., Ste. 105, 702.778.8889, kaisekiyuzi.com THE SIGNATURE DISH As kaiseki is seasonally driven, dishes are constantly changing dependent upon ingredient availability. But a hot pot course tends to be on every menu with the recent presentation of A5 wagyu sukiyaki accompanied by a poached egg for dipping.

KAME Currently tucked away in an unmarked tenant space next to the nondescript Yummi Grill & Sushi, both opened by chef Eric Kim, Kame is a truly hidden gem. Twice-nightly seatings last exactly two hours with a monthly rotation of up to 20 offerings a meal, including cooked and raw items. 7331 W. Lake Mead Blvd., Ste. 104, 702.771.0122, sushikame.com THE SIGNATURE DISH Kame is one of the few restaurants in town where hairy crab from Hokkaido makes a regular appearance. Presentations include sashimi, steamed, served atop chawanmushi (steamed egg custard) with uni and caviar, or as part of a Japanese risotto with uni sauce and ikura.













A Quartet of Exquisite Japanese Destinations

September 25, 2019 by Jim Begley

Japanese culinary artistry is on display throughout the Valley, ranging from ornate kaiseki processionals to intriguing omakase options. Here's a quartet of fine dining options you might've been unaware of.

HARI-SUSHI KAISEKI This sushi speakeasy sits just off the main entrance of the west-side favorite Naked Fish. The contemporary stark white space awash in wood finishes is representative of high-end dining spaces throughout Tokyo. 3945 S. Durango Drive, 702.888.2014, harisushikaiseki.com THE SIGNATURE DISH Toro tartare gilded with caviar is the epitome of decadence in a single bite. But don't overlook the skillful sushi rice used during the nigiri presentation, including a rendition crafted with barrel-aged vinegar.

ABIRYA RAKU Raku has recently undergone its second expansion, this time into a dirt lot adjacent to the award winning restaurant in the form of a patio akin to a private dining room with tables handcrafted by chef/owner Mitsuo Endo himself. 5030 W. Spring Mountain Road, Ste. 2, 702.367.3511, raku-grill.com THE SIGNATURE DISH A limited amount of yuba (tofu skin) forms on the curdling soy milk's surface during the preparation of Raku's legendary housemade tofu. This silky rarity is then adorned with Hokkaido uni whose salinity balances yuba's creaminess.

KAISEKI YUZU Once a Japanese restaurant which would also serve kaiseki, chef/owner Kaoru Azeuchi has transitioned his venue to a reservation-only kaiseki restaurant—the only one of its kind in Las Vegas. Diners must order their kaiseki three days in advance, and remember to make reservations days in advance as well, as walk-ins are not allowed. 1310 E. Silverado Ranch Blvd., Ste. 105, 702.778.8889, kaisekiyuzi.com THE SIGNATURE DISH As kaiseki is seasonally driven, dishes are constantly changing dependent upon ingredient availability. But a hot pot course tends to be on every menu with the recent presentation of A5 wagyu sukiyaki accompanied by a poached egg for dipping.

KAME Currently tucked away in an unmarked tenant space next to the nondescript Yummi Grill & Sushi, both opened by chef Eric Kim, Kame is a truly hidden gem. Twice-nightly seatings last exactly two hours with a monthly rotation of up to 20 offerings a meal, including cooked and raw items. 7331 W. Lake Mead Blvd., Ste. 104, 702.771.0122, sushikame.com THE SIGNATURE DISH Kame is one of the few restaurants in town where hairy crab from Hokkaido makes a regular appearance. Presentations include sashimi, steamed, served atop chawanmushi (steamed egg custard) with uni and caviar, or as part of a Japanese risotto with uni sauce and ikura.