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Japanese A5 wagyu

When you fi rst 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 fi rst— the Lychee and Elderfl ower martini is a deceptively simple, subtle concoction with Suntory Haku vodka, lychee juice and St-Germain elderfl ower liqueur, with the fruit as a garnish. If you don’t indulge in alcohol, the Lychee Passion combines lychee, passion fruit and pineapple juices for a delicious sip.

There are many ways to enjoy to o erings at Nobu . Order a few of the Nobu cold dishes and they’ll be plated together, including yellowtail sashimi with yuzu sauce. Yellowtail is accented with cilantro, while thin slices of jalapeño add a little spice. One of the neatest things about Nobu is that they can easily accommodate vegans and make versions of many dishes without fi sh or meat . The vegan version of yellowtail, for example, features tofu skin, which pairs beautifully with the sauce. Other options for you are the Japanese red snapper sashimi with dry miso—the mild fi sh carries the fl avor of the miso while fried garlic chips add crunch. Mushrooms and avocado round out the vegan o erings in the cold dishes. The salmon belly nigiri and ahi nigiri o er a slight contrast, with the salmon belly being much richer,

Paris Las Vegas 702.944.4007

Yellowtail sashimi

Nobu’s lively location and revered cuisine are sure to satisfy fans

By Nina King

Toro tartare while the ahi is mild and tender; and the toro tartare is topped with caviar.

Nobu’s celebrated tacos come in petite versions like lobster, wagyu and veggie, and are literally one luscious bite (You can also order A5 wagyu as an entrée). There is a two-piece minimum per order. If you would like a slightly bigger bite, check out the tempura or one of the hot dishes, like the black cod with miso, which offer a buttery, sweet chunk of cod in a miso glaze. Vegetarians can choose eggplant wrapped in a banana leaf—the presentation, like all Nobu’s dishes, is a work of art.

That art continues on through dessert, where you can opt for yuzu cheesecake plated with raspberry sorbet and a berry coulis. The tartness of berries works so well with the citrusy notes of yuzu. And the Bento Box is a highlight—the box is so pretty, and when the top is removed, a flourless chocolate cake is paired with green tea matcha ice cream and berries. A variety of dessert wines are also available, like the Taylor-Fladgate 20-Year Tawny Port, guaranteed to make your night end well.