808 Tapas, Las Vegas

At 808 Tapas, two island cuisines converge in a bounty of Japanese and Hawaiian dishes. The worldly palates of executive chef Yoshiyuki Kojima and sous chef Rex Ibanez don't stop there, either. Elements from global recipes influence every one of their dishes, whether it’s the eatery’s take on nachos—ahi tuna poke and avocado atop fried lotus root chips—or their potato-free fries, composed of Panko-crusted slabs of eggplant. Italy even gets its time in the sun with a caprese salad crowned in lomi-lomi salmon, a Hawaiian specialty. Inside the restaurant, diners ponder whether science will ever determine how many Hawaiian islands there are at long communal tables or at the sushi bar, where chefs craft more than 20 roll varieties.