GMG - Las Vegas Weekly

2017-04-20 - Las Vegas Weekly

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n i g h t b i t e s I N D U S T R Y W E E K L Y | A P R I L 2 0 - 2 6 , 2 0 1 7 I t's been four years since Cae- sars Palace unveiled the very first Nobu Hotel, along with the largest Nobu restaurant in the world—a sprawling yet inviting 11,000-square-foot-plus space with a sushi bar (of course), a serene private dining space, a bustling central bar and the only Nobu teppan tables in the United States. If it feels like it couldn't possibly have been that long, that's probably because the Nobu experience never gets old, especially when the master himself is around. That will be the case when the chef holds court for "Beauty of Sushi," a Vegas Uncork'd event scheduled for April 29. Of course, the beauty of sushi is on full display at Nobu every day. Signature cold dishes like yellowtail sashimi with jalapeño and bigeye tuna tataki are must-order openers, but make space to experiment with Nobu's ceviches, tiraditos and "new-style" sashimi of scallop, beef or oyster. There are even more tough, tasty decisions in store, between classics like black cod miso or innovations like sea urchin tempura and brick oven- roasted hamachi kama. If you really want to break the mold and immerse yourself in the Nobu Caesars experience, grab one of the sought-after teppanyaki seats and splurge on one of the most memorable meals in the city. The premium menu includes toro tartare, Maine lobster, teppan-style foie gras and Japanese A5 Wagyu, and the dreamy foie miso cappuccino. These dishes need to be sampled to be believed. Nobu at Caesars Palace, 702-785-6628; Sunday-Thursday 5-11 p.m., Friday & Saturday 5 p.m.-midnight. –Brock Radke F I n d o u t w h y n o b u C a e s a r s P a l a C e I s a b I g d e a l F a b u l o u s F l a G s H I P

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