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Fodor's Las Vegas 2014
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Seating is at a premium in this dimly lit strip-mall robata, where, at 6 pm sharp, doors open for small-plate offerings of creamy house-made tofu, fresh sashimi (no sushi), and savory grilled meats, fish, and veggies that reflect the culinary mastery of its Tokyo-born owner-chef. A winsome, efficient waitstaff will visit your table to describe the spendy chalkboard specials and also to suggest which seasonings—such as green-tea salt and plum-infused soy sauce—will best accent a particular dish. An ample list of sake and à-la-carte menu items, such as the sashimi salad, chicken-stuffed portabello, and steamed foie gras egg custard, is also provided. These esteemed morsels may be served slowly and in no particular order, but ambrosial flavors and textures are abundant reward for patience. Those wishing to indulge in the multicourse tasting menu, or kaiseki, must reserve this profusion of artfully plated treasures three days in advance.
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