| rev:text
| - 4.5 stars
First time having omakase in Las Vegas, and it was a great one. Was it the best I've ever had? Naahh. The best I've had up to date is still Sushi Zo in Los Angeles.
Simple and minimalist, Kabuto specializes in nigiri/edomae sushi. Don't come here expecting to order some baked scallop, tiger dragon roll. Sushi-mon is a few miles away for that kind of stuff. (Same owners btw!) Seating is very limited as the entire restaurant is just one sushi bar counter and 3-4 tables so make your reservations in advance.
Kabuto offers three omakase options at $48, $80, and $120, and you can even order nigiri sushi by the piece. A few a la carte items are also available on their limited menu.
My wife and I opted for the $48 omakase which includes aperitif sake, amuse, 10 pieces of nigiri, a handroll, and dessert. We ended up spending about $200 for the two of us adding a glass of wine, an order of the 5 star sashimi, and a few additional pieces of nigiri. I will highlight some of the items:
Aperitif sake- Homemade fuji (imported from Japan) apple sake, and it was a great way to start the meal. Light (2% alcohol) yet invigorating. Really good!
Amuse- mozuku topped with aoyagi (orange clam), aori-ika (king squid), and Japanese okra. This dish was super light and cleansing to the palate. The aori-ika had amazing texture. Ika is normally really chewy, but the aori-ika was so soft. It melted in my mouth! Amazing.
5 star sashimi- more along the lines of 4 star sashimi. Included blue fin tuna, halibut, king squid, scallop, and spanish mackerel. The king squid was really good once again, and the scallop was really tender and flavorful with hints of yuzu. Spanish mackerel was dry.
Ma-aji nigiri (jack mackerel)- topped with citrus soy sauce and grated scallions. Very tasty with medium oily texture. The scallions really brought out the sweetness in this fish.
Akami nigiri (blue fin tuna) from Spain- robust, rich in flavor, like a rare steak, drizzled in their house made soy sauce. I really enjoyed this blue fin nigiri.
Chu toro (medium fatty tuna) nigiri- sooo good. Creamy, soft, melted in the mouth.
Ezo-bafun uni- sweet Japanese sea urchin. The best uni I've ever tasted! It was soooo sweet and also really creamy.
Ikura (salmon roe)- served sashimi style, without rice nor seaweed. Sweet and savory with a little bit of spice from the wasabi. I could eat these eggs for breakfast every day!
Fukko (baby Japanese seabass)- a bit chewy and firm but retained a nice sweet flavor.
Toro handroll- this was the last item before the dessert. The combination of the warm sushi rice, seaweed, and toro was just mmmm orgasmic. Definitely one of the stars of the night.
For dessert, we concluded with a green tea roll cake and raspberry sorbet. The roll cake was really soft and moist, not too sweet, and the raspberry sorbet was super refreshing. The dessert was definitely the cherry on top to an excellent meal. Service was flawless as you would expect from a fine-dining sushi joint like this. The waitresses stuck to us like white on rice. Our drinks were never empty, and our plates were constantly being bussed one after another.
Vegas is saturated with ayce sushi joints, and after eating at several of them, they all start tasting the same. For those who prefer quality over quantity or want to experience sushi at some of its finest, Kabuto is the spot you are looking for.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)