Japanese A5 wagyu
When you first enter Nobu at Paris Las Vegas, you’ll be struck by how open it seems. The restaurant, slightly down a passageway to Le Boulevard and across from Vanderpump á Paris, is faced with a fenced-in indoor patio on one side, and a covered dining area beyond. On the other side, a dining room with sushi bar faces the kitchen, and large booths and columns form a very open “wall” along the passage. The whole arrangement adds up to a very lively atmosphere, with plenty of visual stimulation. But it’s your tastebuds that will be stimulated most. Do try a cocktail first— the Lychee and Elderflower martini is a deceptively simple, subtle concoction with Suntory Haku vodka, lychee juice and St-Germain elderflower liqueur, with the fruit as a garnish. If you don’t indulge
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LAS VEGAS MAGAZINE
dishes without fish or meat. The vegan in alcohol, the Lychee Passion combines version of yellowtail, for example, fealychee, passion fruit and pineapple tures tofu skin, which pairs beautifully juices for a delicious sip. with the sauce. There are many ways to enjoy to Other options for you are the offerings at Nobu. Order a few Japanese red snapper sashimi of the Nobu cold dishes and Paris with dry miso—the mild fish they’ll be plated together, Las Vegas carries the flavor of the miso including yellowtail sashimi 702.944.4007 while fried garlic chips add with yuzu sauce. Yellowtail is crunch. Mushrooms and avocaaccented with cilantro, while do round out the vegan offerings thin slices of jalapeño add a little in the cold dishes. The salmon belly nispice. One of the neatest things about giri and ahi nigiri offer a slight contrast, Nobu is that they can easily accommowith the salmon belly being much richer, date vegans and make versions of many
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