You can always find Vegas’ best chefs dining here, huddled over beautifully-grilled Kobe Beef from Oregon, free-range organic chicken from California, Kurobuta Pork from Iowa or just pristine sliced fish air-shipped from Tsukiji, Japan. They use imported binchotan charcoal from Japan as well, which provides high heat as they sear items over the grill. This is a personal restaurant, in the sense that you feel they are cooking for you in their home. Sake list is also impressive.

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