 Japonais Restaurant Review: Designed by Jeffrey Beers, four seating environments offer distinct experiences: a serene dining area cast in red and gold with a back wall providing a secluded space; a sushi bar where head sushi chef Kazuhito Takahashi’s expertise is on display; a 3,000-square-foot lounge interspersed with waterfalls and furnishings espousing a modern Japan industrial look; and the robata bar, where guests have a front row seat to view chefs preparing skewered food over a robata grill using traditional binchotan wood charcoal. Chef de cuisine Sean Collins coordinates his team in executing a menu that features traditional Japanese ingredients with French-inspired preparation, such as the yuzu-marinated ahi ceviche. A fun and interactive dining experience is the ‘rock’---paper-thin slices of New York strip that you cook on a hot rock. We recommend the miso soy-marinated Chilean sea bass and Australian rock lobster, both of which are served fresh off the grill. We also like the baked king crab nigiri and the spicy octopus roll topped with tuna tartare. More than 20 sakés are available, as well as a well-rounded wine list. For dessert, try the apple toban yaki---baked apples topped with honey vanilla ice cream.
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Japonais Restaurant is one of GAYOT's 2013
| Top 10 Las Vegas Sushi Restaurants
| Top 10 Las Vegas Happy Hour Bars & Restaurants
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