The practiced chefs at Red Sushi assemble sushi, sashimi, and nigiri platters alongside savory Asian entrees in a crimson-lit, contemporary dining room. Diners can nab 1 of 11 specialty rolls betwixt nimble chopsticks or out-of-work Oreo halves, such as the Red Tiger roll, which caps shrimp tempura with spicy tuna and avocado ($16). The Dynamite roll bedecks a standard california roll with sizzling supplements of scallops and fiery dynamite sauce ($10). Soak tongues in sweet miso accompanied by black cod ($22), or joust with brussels sprouts to determine how to divvy up an Asian-style game hen ($19). Wine by the glass, as well as Japanese sake and beer selections, stifle thirst symptoms, whereas signature cocktails like the Red Zen Tini—a tart blend of vodka, pomegranate, and sweet-and-sour citrus ($9)—rouse taste buds.
Seven days a week, world-class DJs bump hip-swaying beats at KOI Lounge, the Strip’s freshest take on the boutique nightclub. Plush lounge seating lines the border of the circular space, which overlooks Planet Hollywood’s sprawling casino, with the spacious, onyx-hued dance floor glittering with gold flecks even in the low lighting. Partiers replenish their energy with the kitchen’s Japanese-inflected cuisine, which—working in tandem with Asian-inspired decor and European bottle service—lends the venue an international vibe typically achieved by serving vials full of international waters.
Yoko Sushi's skilled culinary artisans create delicate sushi rolls and classic Japanese cuisine to form expansive lunch and dinner menus. The flagship all-you-can-eat sushi package piles plates high with succulent morsels of red snapper or mussels, as well as classic rolls such as the spicy yellowtail, to fill stomachs at noon ($22.95) or in the evening ($25.95) and foster impromptu Jenga games. Teriyaki dishes deliver a choice of beef, chicken, or salmon ($6.95), and the special grilled-mackerel plate only arrives after marinating in seawater ($8.95). Finish gastronomic symphonies on a sweet note, with a selection of dessert such as the tempura fried ice cream in a choice of green tea or plum ($3.50), which combines hot and cold like a volcano full of popsicles.
Swish Japanese Hot Pot equips diners' tables with an array of ingredients and all the cooking equipment necessary for tableside flavor molding. Shabu shabu preparation allows patrons to swish their meats and veggies about in a seaweed-based broth that boils fat out of meat and retains more of the vitamins from vegetables within the broth itself, further accessorizing tables with a citrus and a sweet sesame sauce for dipping. Conversely, sukiyaki preparation upgrades tables with a shallow iron pot that slowly simmers its ingredients and accouterments together tableside in a soy-sauce-based bath, with diners dipping bites in raw, beaten egg first for a boost in flavor, texture, and likelihood that the next boxing match will be famously brief.
Voted "Best New Restaurant in Las Vegas", Little Buddha combines authentic Asian cuisine with a European flair. The new sushi bar is also great for sushi lovers who want up close and personal contact with the chefs. Little Buddha specializes in Asian Fusion cuisine, including traditional Chinese dishes with a French influen