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| - A 5-star rated restaurant on Yelp is very hard to come by but leave it to the tourists, or wait, better yet, the locals, to lead you in the right direction when it comes to good food in Vegas.
Owned by Chef John Lee with his wife who also runs the dining area of the restaurant, the place seems to have something note-worthy going on. The quality of the ingredients they use are phenomenal, not to mention the exceptional freshness and grade of their fish. Like many, I value service that's genuine and efficient as well as a price tag that doesn't break the bank. This place has it all.
ROCK SHRIMP TEMPURA ($9) started off our meal with 3 dipping sauces that accompanied it: wasabi aioli, sweet banana sesame, and garlic ponzu. If there was one dip we fought over who gets to lick the last bit of it, that'll be the sweet banana sesame.
SNAPPER w/ UNI ($13) initiated our cold sashimi orders. The presentation was so beautiful that all we wanted to do was stare at it. The inevitable was bound to happen and gladly we savored each bite appreciating how the uni did not overpower the snapper. Delicious!
SALMON WASABI CREME ($11) was highly recommended by our server and we took heed since we are big salmon fans. Clean flavors with a climax on the wasabi creme that sang melodiously altogether, this was easily my favorite out of all the sashimi dishes.
YELLOWTAIL YUZU SOY ($12) was served with "compliments of the chef" says our dear server. It was after all one of his most popular dishes and I completely understand why. The tempura serrano, cilantro, garlic oil, ponzu, and garlic dust all worked harmoniously for the benefit of the fish.
BIG EYE TUNA POKI ($15) which was a special of the evening had a lusciously melt-in-your-mouth texture that only proves how fresh the tuna is. A much bigger portion compared to the sashimi dishes was a plus.
MISO MARINATED BLACK COD ($18) was cooked to perfection and was probably the best thing I ate here. So much for sharing but I'm getting an entree all to myself next time. Buttery yet flaky, black cod to me is the version of a grade-A Wagyu steak in fish.
TUNA TADA ($2) would be poki tuna on a tostada shell topped with avocado and cilantro. The contrasting textures of the crunchy shell to the tenderness of the fish and creaminess of the avocado was superb. For $2 each, can I have one more please?
SOFT SHELL CRAB ROLL ($9) seemed to be popular but this did not wow me in presentation, however, looks can be deceiving and I'll say it was very good. My daughter will vouch for it, too but I'm sure the spicy version of this is much better.
FIRE CRACKER ROLL ($9) was my least favorite as it had cream cheese in it. Not their fault, just my preference. This had spicy tuna, jalapeno, cream cheese, sweet onion, then deep fried. Everyone else enjoyed it.
TWIN DRAGON ROLL ($15) won me over despite how stuffed I already was at this point. All the dishes we shared between 4 people but we all can't deny this roll was truly something with Alaskan King crab, spicy tuna, avocado, and tempura shrimp. Without a doubt this was the best out of the three rolls we had.
MATCHA TIRAMISU ($7) ended our meal with a sweet note. Green tea soaked sponge cake and matcha sabayon topped with whipped cream were all there was to it but let your imagination run wild as to how heavenly scrumptious this really was.
Leaving us with a lasting impression, this entire meal kicked-off our weekend in Vegas with a bang!
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