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| - Okay i abmit it, as cliche' as it is i came here because I like to pretend I am a culinary aficianado through my vast nunber of Iron Chef viewings.....and boy I am glad i did. I must be honest with you from the onset, you are reading a review of a sushi resteraunt from someone who doesn't eat sushi.....ussually.
First things first, make a reservation and if you're feeling frisky sit at the tepa bar because there is a different menu then the resteraunt.
SECOND, ORDER THE APPETIZER RIBS....youre welcome. Dont waste your time on the gyoza, we didnt finish them, they seem to have so much ginger to mask some other flavor that is very unappetizing.
Third, get yourself the sake' flight. We didnt have reservations and sat at the bar. The tender, JJ, was amazing. She reccomeded this flight and knowing nothing about sake' i was happy to accept the reccomendation. I didnt realize how much i loved sake'!
It was truly a blessing to have her lead us in our culinary trip. She spoke so highly of Chef Morimoto, let us know he was a really awesome boss and explained his love for sake' and background which made me want to love eating here. And boy did I.
From there we had the tempura shrimp rolls (I know not real sushi). I have been craving these since the day we left! Something about the crunchy shrimp center mixed with the perfect texture of the rice had my taste buds craving more. I think it was may favorite menu item. Things were going so well we stepped out of our box and tried the spicy salmon rolls; phenominal. Not a hint of fishyness or that weird weedy flavor you get with cheap roll.
We followed up by sharing the bop fried rice which is made tableside in a 400 degree bowl. The chef arrived at out table and explained the process while cracking the farm fresh egg mixing it with in house milled rice, and of course the secret soy sauce recipe. We opted for the kobe beef, but it is quite pricey. All waitstaff say the chicken or fish is also very good. It is quite a dramatic presentation and well worth the attention.
We ended the meal with the salted carmel chocolate marshmello ball which is lit on fire utilizing 151 alcohol. As we watched the chocolate ball melt into the marshmello goodness we knew we made the perfect choice to end our meal. Our meal ended as dramatically as it started.
The theme here is presentation and Chef Morimoto is nothing short of perfect. The only thing i didnt like about my meal is that it was over, and the gyoza, but given the perfection of the rest of our culinary experience i would still say Chef Morimoto hit a home run with this Vegas culinary experience.
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