The chefs at Daisho Sushi slice and dice a wide array of seafood to create their expansive menu of Japanese sushi and Hawaiian poke. According to Eater, owner Lei Zhang comes from Blue Ribbon Sushi Bar & Grill at the Cosmopolitan of Las Vegas and brings with him a comprehensive knowledge of maki, nigiri, and sashimi. Special rolls allow the chefs to showcase their creativity, while an all-you-can-eat option fills hungry patrons to the brim. The dining room is a casual one, with wooden chairs pulled close to the action at the sushi bar and unadorned low top tables filling the rest of the tile-flecked space.
The oven-shunning eatery specializes in familiar tastes prepared with herbs, nuts, and veggies, full of their original, uncooked-to-death nutrients. For starters, try the chips and salsa, with the standard tortilla dippers swapped in favor of flax-seed crackers ($5.88). Fish phobes will appreciate the sneaky sushi selection, with maki artfully assembled sans sea meat. Try the the pseudo salmon roll ($12.88), packed with sprouts, avocado, tomato, enoki mushrooms, yam rice, mustard, garlic, and ginger. Wraps, veggie burritos, zucchini-noodle pastas, and veggie burgers round out the garden-centric menu.
Rice and seaweed usually enclose the seafood in a sushi roll, but that's not the case with Taiga Modern Japanese & Thai's salmon mentai sauce roll. Instead, it's the salmon itself that encircles a medley of crisp asparagus, cucumber, and sprouts. Taiga's other rolls are made more traditionally and include the seaweed-encased shrimp tempura and crab mix of the lasagna roll. Those traditional approaches and flavors dominate Taiga's other Japanese and Thai dishes, from wild-caught cod steamed with lime juice to deep-fried tofu tossed in spicy garlic-basil sauce. Guests can end their feasts on a sweet note with Taiga's handmade crepe cake topped with green tea ice cream.