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| - Alright, so you all know that I'm a big fan of Kabuto where I've been since their soft opening back in those BYOB days and I have not been to Kabuto in nearly two years as I moved out of town, then Gen-San left a few months after I left town. I have been patiently awaiting the opening of his own place as everyone else has and then I happen to see John Curtas' blog the week before coming back to town so I made the reservation right away. So it happens that I already had a reservation for Kabuto and I ate there 2 days before, so I could compare them pretty much side by side.
The location is as clandestine as that of kabutos, perhaps more so. However for those of us into shooting it's easy to find this place if you just mention that it is "in front of American shooters entrance in the same parking lot"
The interior is just as serene and minimalistic as kabutos decor, with a large Japanese cypress counter top. It was really good to see Gen-San again with his usual self.
The menu was similar to that of kabutos with nigiri and omakase. Fish choices were also similar with many white fish from Kyushu area. They had Japanese blue fin from Nagasaki, which is a pretty rare thing to see stateside, in contrast to blue fin from Boston at Kabuto two days prior, instead of their usual farmed blue fin from Spain.
I did the omakase and it's hard for me to compare this with omakase version of Kabuto since I did nigiri at Kabuto for the most part. Grilled stuff and sashimi were great however. Their A5 wagyu was top notch.
I don't think I need to elaborate much on nigiri: Superb as expected from Gen-San. One rare neta was cod milt (sperm). I've had it a few times in Japan and it's a very seasonal winter ingredient but I was surprised that I could eat that stateside. Japanese blue fin o-toro and kamashita were outstanding. Blue fin from Boston I ate at Kabuto a couple days ago nor their usual blue fin from Spain cannot come anywhere close to it.
I did get to eat both pear conpoté and anmitsu for desert. I really liked the subtle flavors but Americans may prefer sweeter desert selections at Kabuto.
I though that the service was good, but one Japanese lady at Kabuto is so great and on top of things that it's hard to beat the service at Kabuto. I'm sure that things will improve with time.
In summary, i felt that yui was everything I expected from Gen-San's new venture. He is planning to open a wagyu place in adjoining space and although that may be intriguing, I personally would rather have fish with Gen-San at the helm. It's another superb addition to the Vegas culinary scene.
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