| rev:text
| - It has been a really LONG time since i've been really wowed by sushi. I came to a point in my life where I really questioned whether or not sushi, in general, has become perpetually trite. After visiting Daisho, my opinion of sushi has changed. This is now my favorite AYCE sushi spot in Vegas, and what they are doing here is surprisingly wonderful. Here's why:
First, after walking in the door and being seated by the server at the bar, we were given our menu's. They had the expected items you would see on any sushi menu, but after looking at the appetizer menu, you can tell that these guys are trying to do things distinctive. We had the AYCE menu for 25 bucks, and Tony T. and I started our voyage through this unique menu.
Note: We tried a great volume of items, so I would probably max out the 5000 character limit on Yelp reviews by describing only 1/4 of what we had. There was zilch that I didn't like on menu, but there some dishes that are especially noteworthy.
: Salmon Collar/Yellowtail Collar - This was unbelievable. I was totally blown away, especially by the salmon. The first time I had collar of a fish was at Yonaka, and it was wonderful. On the other hand, the collar at Daisho completely blows Yonaka's out of the water!!! Wonderfully tender, with the natural fat sustaining the moistness of the fish, personally (especially with the salmon), I thought I was eating foie gras. It was prepared with an expert hand, and cooked with precision. It absolutely melted in the mouth. I'm still thinking about it.
: Uni and Ikura (salmon roe) nigiri - Freshest and highest quality uni and salmon roe i've ever had, EVER. The uni had a delicate, but firm texture, and had a clean taste. The same goes for Ikura as well.
I FINALLY found a place that makes sushi rice correctly!!!! A great deal of people think that it's effortless to create great sushi rice. What folks don't realize is, that in world-class sushi restaurants, sushi apprentices and beginner trainees spend 3-4 (or more) YEARS learning just how to make rice, before they are given the permission to touch a piece of fish. Making sushi rice in itself, is an art form. And these guys nailed it.
A small footnote: This locale is great for low-carbers. There are more than 5 rice less rolls and plenty of apps that do not contain starch or rice, including collar, poke, oysters, yaki-tori and more!!
|
![[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)