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.
At The MadHouse Coffee, baristas craft hot and cold coffees and teas and serve them up alongside made-to-order sandwiches and freshly baked pastries. Patrons can sip on a peanut-butter-infused Monkey Mocha between bites of the Island of Capri sandwich, full of creamy mozzarella, tomatoes, and oregano hugged by two slices of focaccia bread. The MadHouse Coffee also offers a selection of desserts such as tiramisu, which guests can nibble as they take in the vibrantly remixed pieces of artwork on tables, walls, and employees’ foreheads.
PB&J doesn’t mean the same thing to executive chef Gene Villiatora that it does to most folks. At Xtreme Sushi & Asian Tapas Bar, Gene’s PB and J roll is a medley of prawns, bacon, and jalapeno, all rolled with a creamy dash of avocado. He puts a similarly creative spin on his other sushi inventions, whether by incorporating fixings like Cajun albacore and garlic ponzu or deep-frying classic rolls like the California and Philadelphia.
His inspired take on culinary staples isn’t limited to sushi. Gene integrates Japanese and other eastern flavors into original tapas, from miso-glazed kobe burgers to Thai-style salmon with peanut butter curry sauce. On select evenings, he also hosts multi-course dinners centered on steaks aged for 28 days, the maximum amount of time steak can go before it qualifies for retirement benefits.
Teriyaki Boy serves up health-friendly eats that integrate Japanese and Chinese influences without the use of oil or MSG. Their cooks grill or bake shrimp, tofu, Angus steak, or chicken before tossing them into teriyaki bowls or teriyaki wraps, which bring together the proteins with rice and vegetables. Tender filets of salmon and mahi mahi also make an appearance in bowls with rice or soba noodles. Morsels of Mongolian beef, sesame orange chicken, or sweet and sour pork broaden the flavor spectrum alongside sips of boba smoothies.