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| - Not really a huge fan of AYCE sushi. Seen this in California since the early 90's. It seems to be part of the Las Vegas landscape. I guess it is buffet mentality, most bang for the buck. You would not think eating sushi in NY, LA or Tokyo would be a world of difference but it is.
I would say that in my opinion of all the AYCE sushi Vegas, Goyemon is the best I've seen. I was more impressed when they first opened. They have since increased their hours and business ten fold. Quality is hit or miss. Probably would not recommend Sundays, that's when anything raw becomes questionable. One of the key differences is the variety of product and the fact that they do use fresh tuna. Everyone else is still stuck on frozen blocks. Which btw is pretty disgusting. I think I mentioned this before, but anything bright unnaturally pink or red is frozen. Maybe you don't care what you eat. A friend of mine recently said "you paid $70 for sushi? You got ripped off, I usually only pay $25 for AYCE". Patted her on the head smiled and said yes you get what you pay for.
Imagine this, of all the fresh tuna sold on the world markets, some doesn't get sold. Just like the last bunch of produce sitting there in the grocery store. Some of this tuna can become 3 weeks old. It is poorly handled then poorly stored. After this some company in Vietnam or Korea buys 10,000 pounds of this old tuna that nobody else wants for a rock bottom deal. This tuna is already starting to rot and turn grayish brown on the outside. But thanks to modern technology, these overseas companies invest in machine and equipment that will treat the fish with coloring and preservative. All of a sudden it's red again, not really natural red, but good enough. Then it is frozen, packed and shipped to the US. Funny enough, these countries ban the sale and use at home, but the North American client is big business. That is the tuna you eat in most AYCE sushi bars. Enjoy!
Back to Goyemon who also owns Sushi Mon. But for some reason the quality is different. Don't order ala carte, they don't want that either, that's why the same shit is still served. Technique on sushi pretty good.
Tuna - usually really good. last time they were using a cut of the tuna that most people would scrape or discard. could tell by the weird taste and texture. 1 star.
Hamachi - always decent, but all hamachi unless wild comes the same farm raised fresh, frozen, treated with preservatives or all natural
Salmon - decent as well, though not a big fan of Atlantic salmon. the only really healthy salmon is possibly Scottish or wild. Seared salmon is good and gives a nice textural contrast.
http://www.albany.edu/ihe/salmonstudy/pressrelease.html
Hirame - always good
Pork Belly App - nice to see something different, tasty but the mango salsa needs some work
Katsuo - decent, but they use frozen
Amaebi - actually not bad; only one per person
Uni - only one order per person. seemed like a lower grade or frozen? never had this before, taste is ok, but there is a weird uniform color and texture
Unagi - same always good
Sushi rice - usually good, though the last time was kinda dry and seemed old like it was sitting around all day
Tempura - yuck don't get this, might be better in a roll or something
Tamago - good, thanks for making it and not buying frozen
Super White Toro - bleah
Red Snapper - actually frozen tilapia
Gyoza - same pre-packaged frozen crap
Green Mussels - yes frozen NZ Green Lip Mussels, super cheap and baked with eel sauce and mayonnaise
Rolls - all good, lots of rice, you will be full after about 4 of these then so much for AYCE
Service - Good and attentive
All in all worth making a trip every few months to get your sushi fix. Not the greatest in the world, but one of the better ones here in the desert.
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