Otoro The Mirage Yoshi Park

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Robata grill dishes, sushi and Japanese fine dining at The Mirage.


Dinner Mon.-Tues., Fri.-Sun.

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Otoro, Las Vegas, NV

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Otoro Restaurant Review

About the restaurant & décor: Otoro takes its name from the fattiest, most prized cut of tuna belly. Décor elements include a cascading water wall, faux oversized bonsai tree, open kitchen and an undulating wood slat ceiling resembling ocean waves.

Likes: Heading the kitchen is executive chef Yoshi Park, who after graduating from The Culinary Institute of America-Hyde Park, spent time at Thomas Keller’s The French Laundry in Yountville.
Dislikes: Although the menu is quite expansive in regards to its offerings from the robata grill, nigiri/sashimi/sushi, starters and large plates sections, the choices of sides is comparatively limited, with only seven options, two of which are white or brown rice.

Food & Drinks: A wood-fired robata grill located near the entrance of the restaurant prepares meats, vegetables and fine cuts of seafood, such as miso/soy-marinated Chilean sea bass. Worthy starter choices are specialty sushi rolls like the bakuchi comprised of yellowtail, tempura crunch, jalapeño and yuzu sauce; and fried calamari dressed with wasabi vinaigrette and sweet and sour sauce. For main courses, we like the katsu rice bowl loaded with chicken breast, truffled fried rice, asparagus, mushrooms, leeks and fried egg; and the 10-oz cast iron Wagyu striploin served with house-made teriyaki, Japanese BBQ sauce and miso butter dipping sauces. Save room for the pineapple snow, a modern rendition of pineapple upside-down cake, with this version enhanced with pineapple shaved ice, vanilla bean gelato and vanilla sauce. Complementing the fine dining fare are several sakés and a sizable Japanese whisky list, with selections from the Toki, Hibiki, Yamazaki, Hakusha, Iwai and Akashi distilleries. Wine is also available.

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