Let's be honest, everyone in this town is a sushi expert.
There are just a couple of rules you are going to have to follow if you want to roll out a new AYCE sushi bar in Las Vegas:
1 - Keep your prices competitive ($3+ more than everywhere else? Why?)
2 - Keep your fish fresh (if you cant sell it before it starts to turn, don't try to pass it on to unsuspecting customers)
3 - Don;t be cheap (buy sushi quality fish - believe me, we can tell the difference)
3 - Offer what everyone else does (if you wont serve me sashimi with AYCE, why should I come here?)
4 - Don't skimp on portions (look, stop being cheap, your fish is going rank, use it before it goes)
I will say it not the worst place I have tried in Vegas, but if I am paying piece meal instead of going AYCE, I expect you not to give my tiny little sliver of fish.
I'll be honest, the salmon tasted like crap. Sushi grade salmon doesn't taste like the cheap, color added, farmed raised crap you buy at Vons.
We are all sushi experts in this town - if you want to succeed, respect that.