Customizing a massage requires blending various modalities. When certified massage therapist Amaris Amezquita incorporates another modality into the mix, the shift occurs so seamlessly, many clients never notice the change. As her hands deliver long, rolling Swedish strokes, they may chance upon knotted muscles and petrified tendons, which require the firm cross-grained strokes of deep-tissue techniques. Rather than breaking the spell by starting over or pausing for an intermission, Amaris smoothly transitions to the new modality. Amaris makes massages easy not only with smooth delivery and transitions. She also saves clients the trouble of commuting by traveling to their homes.
Sushi Omakase takes its name from the traditional omakase method of ordering sushi. When ordering omakase style, diners ask the chef to get creative, and then sit back while he slices and rolls morsels that highlight both his skills and the freshest fish of the day. For those who prefer to customize their own meals, sushi chefs G. Clooney and T. Cruise also work from a menu that includes fresh oysters, nigiri, a red dragon roll—crab and avocado with spicy tuna—and vegetable tempura. Between nibbles, visitors can relax with a wide array of hot sake or specialty cocktails.
Fresh frozen yogurt swirls into cups as guests look on with hungry stares. The fruit experts at Fruitland Fresh also satiate sweet cravings with smoothies with or without tapioca pearls in them, in a variety of flavors such as green apple or taro.
A childhood spent in Japan as well as Japanese cooking lessons from her mother Sumako helped prepare Maisie Bell for her long career as a sushi chef. In 2009, after a quarter century in the kitchen, Bell opened her eponymous sushi house, where she and her staff prepare made-to-order sushi as well as grilled salmon, beef, and chicken dishes. Cool blues and greens define the interior of the sleekly modern eatery, where patrons tuck into specialty rolls such as Red Dragon, with tempura shrimp and spicy tuna, and the Unknown roll, whose ingredients are awaiting new names from the Witness Protection Program. The kitchen also whips up baked mussels in a spicy cream sauce, beef teriyaki, and traditional japanese curries.
With grills set right into the tables, Torii Japanese Restaurant's cooks prepare meals mere feet away from their diners. And knowing they have an audience, they put on a show, slicing steak at warp speed and tossing scallops into the air. A splash of oil and the grilltop is aflame, cooking chicken and lobster tails as the cooks flip knives and spatulas. Over at the sushi bar, chefs create 14 maki rolls and prepare more than 20 types of nigiri, cutting them into bite-sized pieces. And at the bar, entertainment abounds via nightly karaoke fueled by Japanese beers, cocktails, and sake.
In 1971, Jimmy Nishiyama introduced the city of Las Vegas to Japanese hibachi cuisine. Three decades later, and the friends have stayed very much in touch. During that time, Geisha House, Nishiyama's brainchild, has grown to fill three locations and eight menu pages. Colorful specialty sushi rolls, such as the baked Japanese Lasagna—cream cheese and mayo atop a crabmeat and avocado roll—make fitting partners for grilled lobster, filet mignon, or scallops in hibachi dinners. Nearly 30 varieties of sake trip merrily across the palate, while the Geisha martini blends sake with plum wine and a treasure trove of James Bond jokes.