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.
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.
A charming restaurant featuring Asian-styled cuisine, with a specialty in sushi, Osaka Sushi is a fresh dining option. The decor features many plants, which give the restaurant a serene, natural, feel—there is even a small koi pond. The menu includes lots of sushi options from classic California Rolls, Nigiri, and Sashimi to the McHenry Roll, which has an original combination of avocado, asparagus, cilantro, and bell pepper, or the Fusion Roll—a good place for sushi beginners! This one has roast beef, mushroom, and avocado. In addition to the sushi, there are also traditional entree options—teriyaki, misoyaki, and prawns. Osaka Sushi is open for both lunch and dinner, and they are happy to fix up To-Go orders. Stop by and say “hello!” to the fish! (The ones in the pond…).
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.
A seat at the sushi bar earns patrons a front-row view of the chefs at work inside August Moon Sushi Cafe. Wielding special sushi-making knives, chefs thinly slice tuna, cucumbers, salmon, and mushrooms before tucking the agglomeration into rice-lined sheets of seaweed. Bright green avocado slices and orange tobiko create a colorful display atop rolls. Order nigiri, and watch as chefs drape slices of raw seafood over tiny mounds of rice or fold them into origami cranes. Other specialities include barbecue pork belly and california salad.
Maki and assorted pieces of sashimi dock on tabletops at Yamamori Sushi & Grill. The chefs here not only create artistic presentations with slices of fresh fish, they also glaze bits of meat or tofu for teriyaki entrees and simmer noodles in flavorful broths. The restaurant's casual dining room serves as a hospitable meeting place for those looking for a quick lunch or large groups celebrating a mass wedding anniversary.