King Crab “SWORD SEARED” Sushi 8 Course LUXURY Kaiseki Feast in Las Vegas

Hey guys, Mike Chen here in Las Vegas tonight going to a very much anticipated Japanese omakase dinner. We're already lying out the door and I hear a hot sword is involved So when you first walk in, it's such a beautiful atmosphere It's like walking into a beautiful Japanese home. First order of business is choosing your chopsticks. I said this before It's like harry potter choosing his wand. The chopstick chooses you. What's up? This is my pair and first course has been served with shrimp saffron jelly, stem lettuce, black beans, Kazunoko, rice noodle ankemo, smoked salmon with lotus root, and apamori shirai. Look at how beautifully it's plated. That is such a visual stunner. Ankenomo, monkfish liver. Oh that liver is so rich. The jelly outside is a little citrusy. Chase that with a little smoked salmon. I think it was wrapped up like a present. The lotus root is so crunchy and the smoked salmon, the smoked salmon just pounds the taste buds with that beautiful fatty flavor. The unagi Sweet, delicate, and smoky. Perfect amount of rice to fish ratio. Shrimp saffron jelly sitting on a bed of fried vermicelli noodles. That texture is so uniquely crunchy. And look at this, the black beans have little pieces of shaved gold on it. And then this one, abalone. That was some tender, delicate abalone. This is a beautiful way to start this meal. Second course, soup. It's inside, there's dashi, there's also red snapper, bamboo shoots, mitsuba, yuzu, there's Japanese taro as well. And look at how beautifully delicate this snapper looks. There's a little piece of mochi blanket on the bottom covering up that little mound of taro. Oh my gosh, this is like pure flavor. The soup, it's a little thick and that umami from the fish is present in every single slurp. The snapper literally fell apart when I tried to just pick one side of it up with a chopstick. The snapper is firm and it's one of those things that as you chew, more and more flavor releases into your tongue. A little mochi blanket, chewy and delicious. Bamboo provides a nice crunchy texture. So much flavor, both subtle and profound. In addition with all that different types of texture in the broth. Each dish is like a work of art. Look at this. This looks like a gentle, fully open fan. Outside, super thin slices of fluke. There's also bluefin tuna and Hokkaido uni. Some wasabi and lemon. Take the tuna and just dip that into the soy sauce. That's great. You have pure melt-in-your-mouth, high-grade bluefin. Chew it a few times and just kind of let it sit on your tongue. And just enjoy that flavor. Love it. Melt every which way. This is their house yuzu sauce. They said to take the monkfish liver, put it in, break it up and mix it around. And then take the thin slices of fluke, paper-thin and totally translucent. And you dip this thin cut of fluke into the yuzu and the monkfish liver. Yuzu provides a beautiful amount of citrus. They said they add some lemon juice as well. If you want even more citrusy, the fluke flavor is so mild and the texture remarkably delicate. And that's the food with the yuzu, the citrus, the creaminess and decadence of the monkfish liver. Also, of course, Hokkaido uni. That's so sweet. It's like eating a fruit. That's how sweet it is. And what you're supposed to do after you dunk it into the yuzu and the monkfish liver, put a little little onion in here, grated radish, roll it up like a little sashimi taco or burrito. Unbelievable. Next dish, grilled king crab. When king crab is sitting on the grill, that aroma is unmistakable. It's like the ocean is being barbecued in the best way possible. Oh, it smells so good. It's a big size king crab. If you never had a grilled king crab, there is nothing quite like it. Grilled in its own juice. You really don't need anything else in here. No salt, no pepper, maybe a splash of citrus if you want it. It's just one of the most sweet sucking meats you can find on this planet. And when you grill it, the juice releases more. So make sure to scoop that up. They made this king crab into two different dishes. This next one looks exquisite. So they took all the innards of the crab, which is all the best, most flavorful part, put all that into a steamed egg custard. Look at this. This is just pure flavor. First of all, steamed egg is so delicate. Put some mushrooms in here for a slight bit of crunch and then all you taste is pure umami. And all that comes from the innards of the crab. Awesome. And if you want a little citrus in that. That was so good. I finished that without even thinking about the citrus. And the king of all meats just arrived at the table. Plate of thinly sliced A5 wagyu. Next dish, wagyu shabu shabu. A really beautiful presentation where the broth that was used to cook the wagyu initially and then the kelp was lit on fire, which I've never seen before. And then everyone gets their own little shabu pot. Very mild broth. The meat, of course, sliced beautifully. It's only cooked in the dashi broth for about 10 seconds, I say. Some cabbage, tofu, enoki, mushrooms, and two types of dipping sauce, sesame and yuzu. I prefer the sesame fish for my wagyu. Like I said, no matter how many times I've had it, every time I put it in my mouth, it still shocks me with how buttery and melt-in-your-mouth it is. What I like to do also, sometimes, a little sesame and a little ponzu kind of balances it out. Tofu, incredibly delicate. Everything about this dish is so light, yet so satisfying. The ingredients are incredibly fresh. The taste is very refined. Sushi course is next. Squid. Perfect amount of wasabi inside. Squid is sweet and it's melt-in-your-mouth. Wow, that's a delicious piece of squid. Next up, sweet shrimp with caviar. Sweet with a little brininess from the caviar. It's always one of my favorites. Next up, one of my favorite things, fried shrimp head. So they do a little tempura in the tasting menu here as well. That's basically a crunchy bite of pure flavor. One of the best flavors the shrimp is in the head. A fried shrimp head, it's like the most perfect snack. Next up, chitoro. Ocean butter. And that's not even the fattiest one yet. That already is getting me excited for the next bite. It's like watching a Marvel movie preview right before the actual Marvel movie. That just kind of quenches your appetite a little bit. Now, the main event. Arigatou gozaimasu. I've never seen that before. So when they were preparing the sushi, they were also heating up what I could only describe as a sword. And then that is used to sear the outside of the old turtle. And you can smell the charred and that beautiful sizzling sound of seared fish. And look at that beautiful sear on this fish. When you take a bite of old turtle sometimes, like I can't believe it's fish. It's so unbelievably fatty and buttery. That is truly the wagyu of the sea. With a little bit of charred bitter flavor, it enhances the sweetness of the old turtle. It makes the fat taste even better. Plus, that was just really fun. Fluke belly. I love all bellies. Pork belly, salmon belly, but now fluke belly. That's so fat and delicate and nice. And they put a lot of sesame in there. The sesame flavor just brings it home. I love miso soup. Especially ones that are more potent. Delicious fermented flavor from the miso. Pork belly inside. I just smell sugar being caramelized. I was trying to figure out what the chef is doing. But look at this. So he basically just spun sugary webs like a dessert making spider man. Now chiffon cake is being sliced. Fresh matcha is being made. Oh, this cake is so fluffy. Red bean on top as well. That cake is awesome. The cake is so fluffy and airy. Look at this. Red bean is delicious. Cream is cloud-like. Chase that with some matcha tea. That is very potent. I like it a lot. Add some ice cream. Dessert and a freshly made full matcha tea go so well together. And then orange jelly with a bunch of different fruits inside including strawberries, blueberries. Save that for last. And some palate cleanser. And that wraps up an amazing omakase feast. Thank you so much chef. Wonderful. That was not only a delicious meal. Everybody was so amazingly friendly. All the chefs so personable. It was good conversation. They explained exactly what the dishes are. Plus a ton of fire was involved. And like I said that hot sword. That was a nice touch. And at the end got to keep the chopsticks that I picked with the chef's signature. As always information for this place listed down below for you guys. Thank you all so much for watching until we eat again. See you later.