Initial Impression: Kabuto (Las Vegas, NV)

Edomae Sushi

Call it what you want..
an desert oasis?
a piece of heaven; or a secret sushi speakeasy?
whatever..  just be prepared to be amazed at the unabashed temple of sushi, in a town with endless and overpriced dinning options this is truly a hidden gem.  NO AYCE HERE. (just saying).
This place looks like it was entirely imported from Japan with every detail en-tact. ワウ! Once I'm in I was speechlessly impressed by what I'm seeing, smelling, and drooling over what I'm about to consume.

As always, especially at the time we went (EDC weekend) chaos and the desert heat was at a high outside.  Luckily, this place is unaffected.  Las Vegas Japanese empire builder Takashi Segawa(owner of Monta, Goyemon and Sushi Mon) did an above excellent job in bringing its diners a piece of Japanese zen into the hustle and bustle of LV.  Everything from the decor to the lighting to the food was in perfect flow.  Although, it can be intimidating, the seriousness of the chef added a voucher for authenticity. But no need to worry, the craftsmanship of the food speaks for itself and overall I was very much at ease at all times and enjoyed a relaxed meal throughout. 


Aperitif: Homemade 6 month aged fruit sake

I understand sake might not be everyones choice of alcoholic beverage. But here the chef captures the essence of sake but made it fun and refreshing for everyones enjoyment. かんぱい！  You can barely taste the alcohol considering its less than 4%.  A great way to set the mood for this epic Japanese meal.

Miso Soup with fish & bones

This course was ordered a la carte.  You get a choice between fish or mushroom. My dining companion and I chose fish and my gf have chosen the later.  Overall lots of the umami flavor but the fish was a bit hard to eat with more bones than meat, and my companion even got a piece of bone wedged between his teeth that almost ruined his entire meal early on. Also after tasting my gf's soup the mushroom option would be a better choice if I would pick again.

Since we already had some sake to start and the selection seemed a tad limited.  Fortunately, I brought something more on the celebratory side and decided to go with our own beverage of choice, Champagne. What a heavenly pairing. The 2002 vintage of Dom Pérignon smelled like a bouquet of spring flowers and honey. First time having D.P. so my expectation is set as high as the price.  Pale yellow in color the first few sips fizzed like a fountain of mineral water, very lean and crisp yet amazingly well structured. The lemon zest turned somewhat creamy, almost lemon pie like, as it opened up in the glass.  Certainly, I am no wine expert but in my opinion this is a bubbly still well in its youth and would develop more complexity over many years to come. My initial experience is definitely a pleasant one and somewhat justifies its above average price. 

After all, we are in Vegas so only a bottle of Dom seems appropriate for the night and the meal. 

Starter: Jack Mackerel, Japanese Cucumber, Seaweed pickled with Sweet Rice Vinegar

Drooling.. Just from looking at all that amazing selection of fish flown fresh daily from Japan and around the world.

The SHUT UP & EAT plate is placed in front of us.

From this point on a parade of fish would come our way and into our stomachs. Thier ginger is on point too. Don't be afraid to ask for seconds if you munched it all before the fish comes.

Nigiri:

Kochi (Flathead)

Mejina (Opal Eye)

An unanimous favorite of the night.

Yagara (Cornet)

Ma-Aji (Jack Mackerel)

Blue Fin Tuna from Spain

Chu Toro (Medium Fatty Tuna)

Live Hotate (Scallop)

Ikura (Salmon Roe)

I'm not a big fan of fish roe, but somehow this was an opinion changer and a palate opener.  The flavor was mild and delicate.  and the rice and tiny tab of fresh wasabi balanced our the few scoopful of brainy goodness. Yum.

Gyoku (Sweet Omelet)

The burnt signature was a nice touch.  This was my first time trying this variation of tamagoyaki.  To my surprise it tasted less eggy and more like a sweet rice pastry.  This signs an end to our omakase courses, but given a list of Kabuto's daily specials and when the chef asks us what we like.. We all looked back with a naughty grin. Our second meal begins now.

Anago (Sweet Freshwater Eel)

This was my second time having Anago, and my best yet.  Subtle and delicate.  I actually liked it much more than its cousin the Unagi. The sauce was a bit bitter but it draws out the subtle flavors of the fish further.

Uni

This was an exemplary piece of uni which came from Santa Barbara.  Best damn uni I had, ever. Subtle sweetness, Creamy but not mushy texture, and a splash of brainy seawater was everything I could ask for out of this ridiculously delicious piece of seafood. 

O Toro (Premium Fatty Tuna)

To be honest after eating all the different variation of fatty tuna from medium to ultra fatty I feel like the higher grade you go the higher the chance of missing the mark.  And what I mean by that is Chu toro is already a cut above the rest. But as consumers or foodies we always want the best.  So we sometimes pay more to get the next level up. Sure the 'O' and 'Kama' is a rarity of delicacy but the cuts aren't always worth the price you pay for.  I know this might sound a bit ironic or hypocrite of me to say this but if you are on a budget and want some premium melt in your mouth goodness go for the chu-toro. It's more bang for your bucks and for once you can willingly choose quantity over quality.

Kamashita (special grade fatty tuna)

Now forget what I said earlier and feast your thoughts on this. This is a real treat! Sushi fan knows how special this is and its a must order to a seasoned eater. Not often this cut of fish lands on the menu, if you ever do see it go for it and its well worth the splurge to get a taste of this. You won't be disappointed.

Negitoro Handroll

The negitoro was a classic, and the one at Kabuto is not any different.  The soy sauce that came with it was definitely unique and something they put on top all their nigiri pieces. A little bit goes a long way. I would love to take home a bottle of that sauce.

Fresh Matcha Tea

After we finished eating the wait staff was so careful in observing its patrons.  The below wet towel was only giving to those that use there hands to eat the nigiri sushi.  On top of that the towel was left on the side of whichever hand you used. Coincidence? or attention to details!

Dessert:
Layered Strawberry Crepe

You get a choice of some sort of fruit sorbet, I think watermelon was the choice that night, or this wonderful crepe cake. This should really be there signature dessert if they ever decide on one.  Better than some of the best I had at any establishment.  Usually American restaurants reigns supreme when it comes to indulgent after dinner sweet toothed treats but this japanese restaurant will make anyone with that assumption do a double take. Kabuto made something simple standout way beyond its stereotype.

All aspect accounted for, from our first sip of sake to the last bite of dessert it was true bliss.  I reached a complete zen leaving my thoughts, stomach and later my wallet in complete happiness.  Definitely hit the jackpot on the vegas sushi slot.  Winning!


Reservation: 4/6 Not so difficult to secure but moderately strict on changes 
Food: 5/6
Service: 5/6 So want to give it a perfect score but here is why I didn't.  My gf overheard the head chef speaking to the apprentice chefs in a very condescending manner.  It was almost embarrassing to those that understood japanese and can definitely take away from the experience. On the other hand the wait staff was 100% professional. They paid attention to the smallest detail and water and wine was constantly filled. 
Ambiance/Decor: 5/6 minimalist and authentic
Value: 5/6
$: $80-$120/pp
Overall: 24/30