He took up the sushi blade after becoming bored with French food and now can hold his own with the best sashimi swordsmen around. Terp’s Tips Self-described “big white boy” Drew Terp is Bar Masa’s executive chef. So kanpai! (cheers) for good fish, and don’t forget to support the cause by ordering a Sapporo or Dewasansan sake. Still, unless you fill up on edamame and cucumber rolls, it’s tough not to come out on top in the value column. Segawa’s secret for providing quality fish in an all-you-can-eat setting is twofold: multiple restaurants over which to spread overhead costs (see above) and alcohol, that always-strong profit margin contributor. (The Sushi Mon on Sahara is separately owned.) The one on Maryland Parkway is one of Takashi Segawa’s restaurant troika, which also includes Chinatown’s acclaimed Monta noodle house and Spring Valley’s newly opened Goyemon, which is essentially an amalgam of the other two. That’s of no concern at Sushi Mon, one of the best-known and most loved AYCE joints in town. Maryland Parkway, 617-0241) Some sushi lovers have misgivings about the seafood quality at all-you-can-eat establishments.
A meal at Sushi Roku undoubtedly costs more than at your local sushi spot, but with its Strip-facing windows-instead of strip-mall interiors-Sushi Roku’s view alone is worth a few bucks. Take heed, though you’ll pay for the ambience. You might consider avoiding the hon maguro (bluefin tuna), as it’s severely overfished worldwide. Some of our favorites include amaebi (sweet shrimp), saba (mackerel), sake (salmon) and maguro (tuna). Dining on sushi can be considered a visceral experience, and Roku’s vibe certainly plays to that.įor the best experience at Roku, we suggest sampling its nigiri (fish atop sushi rice), due to both the textural differential and the ability to use our hands (yes, the traditional method of eating sushi involves not chopsticks but fingers). Sushi Roku ( Inside the Forum Shops 733-7373) This West Coast-centric mini-chain has outposts in all the hot locales-LA, Hollywood, Scottsdale-and its Strip location fits nicely into that mix as easily as its sushi offerings do with their chic surroundings. A particular favorite of mine is his tai (Japanese snapper) served two ways: one with a robust red-wine reduction and the other with simple lemon and shiso (Japanese mint) leaf-a great flavor contrast, none of which overwhelms an otherwise mellow fish. There’s no denying the quality of his fish-he’s been known to go without a product for months when it doesn’t meet his standards-but his preparations set him apart. Together, they’ve create one of the Valley’s more authentic Japanese dining experiences, a prime example of Strip-raised culinary talent migrating elsewhere in town. Sen’s pedigree is legit: one chef and co-owner, Hiro Nakano, is an alum of the Hard Rock Hotel’s Nobu the other, Shinji Shichiri, was head sushi chef at Bellagio’s Shintaro (now Yellowtail), where the two met. Related Stories Chatting with Linda Rodriguez, a rare female sushi chef A next-level sushi lesson from a Wazuzu chef Trying to put our finger on the chameleon of a local roll An ode to uni Grocery sushi throwdown Don’t let that dissuade you you will walk-or waddle-away feeling the experience was well worth the cost. It’s cheaper than Bar Masa, Nobu and Roku but more expensive than your standard neighborhood joint. Desert Inn Road, 871-7781) Sen, as it’s known to regulars, is a west-side staple and, unequivocally, the best “accessible” sushi in town. ELV Tip #3: Scroll down to Terp’s Tips if you want to raise your sushi game and stop eating it like a girlie-man.) ELV tip #2: Anyone who eats all-you-can-eat sushi should have their head examined. (ELV tip: After Bar Masa, Shibuya and Sen of Japan, everyone else is an also-ran. ELV Note: The Las Vegas Weekly’s exploration of all things sushi hits the newsstands today, so we thought we’d give you a peak at some tasty snaps from our interview with Bar Masa’s Drew Terp, followed by the Weekly article(s) outlining the best sushi in town, according to Brock Radke, Jim Begley, and you know who.
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