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| - When it comes to sushi in Las Vegas, Chef Eric Youngsup Kim is the undisputed "King of the North" and makes a very compelling case as ruler to all. His passion for Japanese cuisine, which he passes on to everyone he meets, is a large part of what makes this omakase a can't miss experience and worthy trek. Yes, at $165 per person, it is considerably more than most off the strip, but you'll absolutely know where that money went.
While no two evenings are really ever the same, one consistent item of this multicourse dinner is Chef's legendary "Lobster Sashimi". Just the high quality raw lobster tail meat with some wasabi would do me fine, but it's then topped with an array of seafood "bling" that may include caviar, toro, uni and whatever else fresh that day, then presented beautifully on ice. No other sushi chef in LV does it like this and it hits me in the feels every time like it's my first time.
I love tuna and the last two visits included incredible pieces of "Kama Toro", which is different than o-toro or chu-toro (also part of the nigiri portion of the meal), originating from the gill area, but still oishiiiii as all hell. The full cut resembles exquisitely marbled tenderloin that I would have bolted out of the door with never to be heard from again had it been possible. Served as nigiri, it is oily, fatty, and tender with great texture and flavor that I am dying to have again as soon as possible. It would be around $20 per piece on the Strip and we received two pieces each that I did my best to savor. This was also when a strange, yet pleasant, sensation that can only be caused by sushi, occurred in my mouth, brain and crotch area simultaneously.
Another standout offering is the certified A5 Wagyu from Kagoshima Prefecture (level 10 out of 12 marbling) served on a hot rock plate. It may actually be too fatty or rich for some like my wife, but that just means more of this amazing beefaliciousness for me. Too rich for you? DM me and I will drop everything I am doing and be right over. Shit...is....magical!
All of my gushing and I didn't even get to the hairy crab, the lobster claws with matcha noodles and uni cream or the chawanmushi with crab topped with foie gras and caviar. But all of this and more is what makes what Chef Eric is doing a level up from other sushi restaurants.
Kame takes reservations for 6pm or 8:30pm and the latter time per David V/Suki K is definitely better so the experience doesn't feel rushed. The last dinner clocked in at over 3 freakin hours! This experience isn't for everyone, but I would confidently recommend it to anyone.
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