In 1971, Jimmy Nishiyama introduced the city of Las Vegas to Japanese hibachi cuisine. Three decades later, Geisha House Steak & Sushi, 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 daily happy hour is even more focused on cocktails, with other Easternized offerings including sake bombs, ginger sake mojitos, and lychee and Sanyo strawberry martinis. As for food, groups can share both creative hot bites and traditional maki such as spicy tuna and california rolls.
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.
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.
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.
Maru's menu delivers a cadre of meats, hot pots, and handmade sushi to patrons' palates. Sizzling, smokeless barbecue grills embedded in each table happily accept marriage proposals and meats such as the thin beef brisket of the chadol gui ($25.99) or the black pork belly ($23.99). The succulent braised beef ribs of the galbi jjim ($25.99) arrive piled in a simmering hot pot, which Maru's meat mavens fill with a plethora of rice, veggies, and meats to create the dolsot bibimbap ($13.99). Twenty-nine varieties of sushi and 39 rolls march to the tune of mouthwatering satiety, including the simple eel-cutlet unagi roll ($7.95) and the Volcano, a gang of salmon, tuna, white fish, and crab that often congregates to discuss the accuracy of fish portrayal in the media ($14.99).