The best dining experience I have come across. My son Eric (no relationship to Chef Eric) says it is the best Restaurant in Vegas. Sixteen lucky diners, (two seatings of 8 people) per day is the maximum. Chef has a passion for the best and most sought after ingredients for his presentations. He explains the rationale of each dish. I was exposed to a PHD in the art of seafood selection. Much like microclimates in vineyards, there is a seasonal and regional difference in the same species of seafood as well as the capture size. Menu varies based on Mother Nature, sorry I missed the sea cucumber... maybe next time! Also had the best Sake ever there. (more like a Riesling)