Growing up in Evanston, Illinois, Kerry Simon wanted nothing more than to be a musician. To fund his dream, he worked in the kitchen of a chain pizzeria when he fell in love with another art form: food. After cooking around the country and countless media appearances that include InStyle, Rolling Stone, Vanity Fair, as well as stints on Hell's Kitchen and Iron Chef America, where he beat Iron Chef Cat Cora, he's made his home in Vegas where he helms the kitchen of KGB: Kerry’s Gourmet Burgers and is sometimes called the "Rock 'n' Roll Chef". KGB: Kerry's Gourmet Burgers is located inside of Harrah's Las Vegas.
At KGB he puts a gourmet chef's spin on a diner-counter classic. Besides all-natural beef iterations topped with smoked gouda or roasted jalapeños, his culinary staff delights diners with other options that build on the usual beef or patties between the buns, including sides such as "Iron Chef" sliders, tater tots, cotton candy, and Cap'n Crunch milkshakes. His gourmet and colorfully topped burgers are served in a modern yet sultry restaurant lined in exposed brick and warm colors, decorated with Russian propaganda posters from the 1960s. KGB also offers diners a full-service bar.
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.
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.
“Japonais is a culinary experience that blends immense enjoyment with sturdy savoir faire,” declared former Chicago Sun-Times food critic Pat Bruno, writing of the sleek Asian eatery near the edge of the Chicago River. While one coexecutive chef, Jun Ichikawa, lends his expertise to the sushi side of the restaurant’s menu, the other, Gene Kato, designs its selection of hot plates. Together, they churn out traditional and modern dishes—such as the house-specialty Kobe prime rib and Le Quack Japonais, a house-smoked duck slathered in hoisin sauce and mango chutney—whose appeal led Condé Nast to name their establishment one of the top 66 restaurants in the world. Ingredients from both surf and turf star at the sushi bar, which serves options such as spicy king-crab nigiri and a Crazy Veggie roll that insists on wearing its lab coat and goggles at all times. As selections emerge from the kitchen, says Bruno, “the presentations … are elegant … the shapes and swoops of the plates are a feast for the eyes.” The two dining rooms at Japonais meld industrial Japanese design with a touch of European richness. Squares of gold velvet frame an oversize mirror that hangs over the Red Room, the restaurant’s more formal dining space. Across the hall, the Green Room’s slate-and-brick fireplace and whimsical tree centerpieces that occasionally don sweatpants add to its more relaxed atmosphere. Wavy ceiling panels and Lucite chandeliers accentuate the high ceilings that unite the two spaces, hanging over a staircase that leads downstairs to the riverwalk café. There, sheer drapery panels frame views of the Chicago River for those seated on pillow-laden couches and chairs. As they lounge, guests can sip specialty cocktails or enlist the top-shelf liquors to help them win gargling contests against the river.
Sushi Roku’s menu is loaded with delicious cuisine and numerous sushi options. Light your appetite’s fuse with a selection of hot and cold appetizers, such as edamame hummus with wonton chips ($8) or the sauteed Chinese green bean dish known as ingen itame ($7). After miso soup with tofu ($4), taste-test the restaurant’s voluminous collection of sushi ($4¬–$10 for two pieces) and sashimi ($8–$20 for four pieces) options, which include freshwater eel, squid, smelt egg, yellowtail, and luck dragon. Hunger assassins artfully disguise themselves as plates of grilled filet mignon served with mashed potatoes and homemade teriyaki sauce ($31), or panko-crusted salmon accompanied by wasabi cream and tonkatsu sauce ($21).
They say what happens in Vega stays in Vegas, and that it’s perfectly acceptable for the experience to be a blur, but Musashi Japanese Steakhouse is an exception. The Japanese steakhouse will leave you remembering the experience and longing to come back for more. It features a menu too long for any person to memorize and hours worthy of its Vegas address. Traditional Japanese dishes are prepared for both your entertainment and your stomach, leaving even the latest dinner satisfied. Musashi Japanese Steakhouse is open until 4am and features a late night happy hour. It is proof that it’s never too late to eat well.