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kabuto review #1 Let me just start out by saying that you shouldn't go here if you: 1) prefer tiger rolls and spider rolls to nigiri 2) can't name 10 kinds of fish commonly eaten in a sushi restaurant in under a minute. 3) Like Yum Yum sauce 4) don't know if chefs at your favorite sushi place is Korean or Japanese 5) mix wasabi into a plate full of soy sauce 6) use chopsticks to eat sushi 7) dip the rice portion of nigiri into soy sauce This place is 100% authentic. Of the 12 pieces I had tonight, 9 were flown in from Jaapan. Obviously 2 sushi chefs are Japanese and they are REAL sushi chefs with knowledge and skills. It's not easy to find this place. There are no signs, but once you walk in, you feel as if you have been transported to a high-end sushi restaurant in tokyo, with a beautiful Japanese cypress counter top. You don't see one of those plastic refrigerators you see in typical sushi bar, but fish is refrigerated in a wooden box as well as in the fridge underneath away from plain view. Your choice is nigiri course, or Omakase (not yet available), or a la carte. Nigir course or omakase (when it becomes available) is the way to go here. Again, there are none of those unauthentic rolls and shenanigans...this is a very traditional edomae style sushi place. Unfortunately they don't have a liquor license, but my couter-mates were more than happy to share their bottles of sake they brought in BYOB which I wasn't aware of. Nigiri consisted of Suzuki (sea bass), Katsuo (bonito), Shiokko (baby amberjack), Kohada (vinegared gizzard shad), mejina (blackfish), hotate (scallops), akami (red part of blue fin tuna), ohtoro (fatty blue fin tuna), kinme (alfonsino), tamago (egg-freshly made and hot!), toro handroll, then anago (salt water eel). I also added saba (mackarel) and nihama (cooked orient clam) right before anago, which tends to be the last nigiri due to its somewhat sweet sauce. Nigiri course also came with pineapple aperitif, appetizer of geoduck and seaweed salad. There was a choice of 3 deserts, and I had the layered strawberry crepe that was fantastic, and apparently they are made daily by a Japanese pattissier who works for the Monta group. I also noticed that the chef varied the menu slightly depending on who he was serving. Since I was Japanese, he served me kohada and mejina instead of uni and squid that some others were getting as he thought that I might prefer more edamae style fish. I like that kind of personal touch. Besides from blue fine tuna coming from Spain and hotate from Boston, everything else was FLOWN IN from Japan today. I'm not going to describe in detail how sushi was, but let me just say that since I was talking to the chef in Japanese, and with the fresh smell of the Japanese cypress counter top....I felt like I was in Japan for the hour and a half that I was there. It is truly incredible that this type of authentic sushi restaurant has opened in Las Vegas. I believe that everyone who was eating here today on soft opening night had a very good understanding and respect for sushi, including the food critics John Curtas and Al Mancini who were there. I personally think that this kind of place in the US is very special, and I hope that people who come here would understand and not demand that chef make them a tiger roll, and keep this place special. This sort of place deserves respect and undestanding to be fully appreciated, and if you are one of those people on the list at the top of this review, you may not enjoy the experience, but if you are willing to learn, I would go with someone who does have a good understanding of what an authentic edomae sushi is supposed to be and how it should be eaten. And if you get it....it will be VERY difficult to go to any other sushi place in this town, or 99%+ of sushi restaurants in the US....OPT:
(1). negative
(2). positive I think the answer is
(2).