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| - This place has Reaaaaaaaaaaaally "impressive" Devine Wooooooooow Me "omakase"
Michelin star system: 1star means very good
(Value of Price) 2stars means excellent
3 stars means exceptional
Kabuto Edomae Sushi earned Michelin 3stars by they call it "DAINTY SUSHI" Edomae style; omakase refers to chef's tasting menu w/highly expected deep knowledge about imported fish and not imported, from "nigiri" (sushi rice/sushi vinegar/seasonal selective fish), how it's paired to each courses not to over lap & variety of preparation & culinary techniques & varieties of sauce.
~~* Long Story Short *~~
-Your are paying Acura TLX "price" for an E-class Mercedes packaged quality of Omakase's value - deep taste, technical skill with high level, texture, quality, variety & ingredients paired in compare to all other Omakase in USA.
~~* Short Story Long *~~
Since Edomae sushi in South Bay has 2month of wait list!
During memorial weekend, flew w/ a dining companion friend to Vegas, right after we landed, I called kabuto to make the reservation for the next openings. When we walked in by 8:30pm on a Friday night, all the waitress were Japanese w/very "real" topnotch smile & cordial hospitality of welcome lead to our table. Total 22seating w/10seating sushi bar. All Japanese servers are professional & knowledgable, step by step!
~How~
Sushi Rice:
It was very smooth, perfectly cooked, perfect size, fluffy but gather together, it was not all compressed hard together, size of rice & how it gather together fit perfectly to the fish on top, that's called "deep chef's professional nigiri skills. I could taste there's 3different types of vinegar blends w/salt & something else to make the taste perfectly to pair with the topped fish without any soyu where all I hear was moaning sound of "mmmmmmmmm" from party of 4 next to our table where they were having nigiri courses & also we were "mmmmm" too..we hardly talk during the courses to focus on it's taste.
Deep Chefs:
-Don't need to speak too much but usually say: "hi/hello, how are u, what's your likes/dislikes on types of fish, thank you, goodbye, all they care about is the result of what customers respond/react to the dishes which "chef's taste controls customers"
They've got 3 class level of "omakase":
I chose the highest omakase - $120 (8 courses) my friend followed the same:
~Why~
Cuz the lower omakase you won't get the best parts & highest grades of fish or extra stuff...like grilled platter and something else.
~What~
Aperitif Sake (A)
started off w/ fetish style ~chilled peachy light sake~ make you feel fetish.....
Appetizer (A)
-2kinds 4pc sashimi, Akamai Bluefin & Sand borer (kisu) with ponzu, soy citrus, kalp & daikon strips, light, clean, and gentle texture of the fish.
Sashimi Platter (5kinds 10pc) (A+)
-Inada, botan-ebi, aoyagi, madai & by Botan-Ebi stands out the most, tight meat, freshly spring water taste & sweetness.
Grilled Platter (5varieties) (A +)
-all upgrades 5kinds of sauce drizzled, the most impressive - jack mackerel kama sea salted & w. fish with miso, the most "unforgettable" is de seared Aburi toro w/ponzu daikon aroshi
Nigiri (10pc chef's choice) (A +)
-expensive ones: ikura, Hokkaido Uni, triangle Bluefin, marbled fatty tuna, anago
2pc Nigiri (your choice) (A +)
-I choose de Japan Uni cuz it was so wooooooooooooow deep strong sweet taste, & OHHHHH God the seared aburi toro taste like the most expensive japan wagyu with seared juicy, tender, & ponzu daikon aroshi on top.
Handroll (2kinds of toro) (A +)
soft, tasty, buttery umami, amazing!
Fish Bone in Miso soup (A)
Layered Crepe w/o-cha (A +)
-Topnotch hand crafted crepes material used to the cream to strawberry sauce. Its light, soft, hard to describe lightly sweet.
Verdict:
-Will definitely come back for more impressive Orgasm "umami"......
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