Sushi in Vegas

[1969Cowboy]

The last time I was in Vegas I ate at a sushi buffet at Alladin (Planet H'wood now). I think it was called Todai or something like that. The I haven't been to Vegas in about a year so I don't know if it's still there. They had sashimi on the buffet for supper.

[Worm75]

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Thanks all for the replies. I wasn't aware of sushi mon. I may check that out.

Are Nobu and Roku ridulously expensive or just expensive? I've heard mixed feedback.

pfapfap: Also interested in trying out that Brazillian BBQ at the Mirage, as I will be staying there...I've never actually had it though. Is it similar to Argentinian food?

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Nobu's expensive, but not ridiculously so....unless you go buck wild like we did and order 5 bottles of sake for 3 people.....good times

[bigbootch]

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The last time I was in Vegas I ate at a sushi buffet at Alladin (Planet H'wood now). I think it was called Todai or something like that. The I haven't been to Vegas in about a year so I don't know if it's still there. They had sashimi on the buffet for supper.

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Yes, Todai is a national chain. Their sushi / sashimi is not bad for a buffet, but you can't really compare it to a "nice" Japanese restaurant. That said, I think Todai is a great value for the money and I enjoy eating there. But if you can afford to splurge (and if splurging on food is something you enjoy), then I would strongly urge you to try one of the nice ones.

Price-wise, the three that I mentioned (as well as any other high-end Japanese in Vegas) are comparable. Completely off the top of my head, expect to pay something like $4/piece of nigiri / sashimi, $6 for a spicy tuna type of roll, and $10-$20 for a fancy roll.

[fishyak]

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Vegas is 4 hours from the coast. What, you think you can only get fresh fish if you're ankle deep in salt water?

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4 hours more fresh, yes. Call me crazy, but I think that's quite a long time for raw fish.

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The health code here in New York says that fish cannot be served raw without having been frozen.

Of course all the sushi restaurants try to keep it a secret.

So much for "fresh fish".

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I've actually read the 24 (!!!) page manual of handling instructions from catch to plate to call fish "sushi" grade.

Some reality:

1) Tunas are killed, bled and are best served 3 days later. Plenty to time for transportation. If you have doubts go to the websites that describe the handling for the pen raised bluefin tuna off of Baja and Australia. I've seen the offshore Baja pens.

2) A lot of fish destined for the sushi bar is quickly frozen to kill all the little critters. Parasite protection. Having cleaned 1000's of lbs. of fish, I've encountered lots of critters under the skins of fish, but the vast majority are harmless to humans.

Whether your fish is fresh or frozen depends on your restaurant and its wholesaler. You can always ask about your restaurants handling practices and standards.

[El Diablo]

pf,

Most good sushi you've had has either been aged for a few days or frozen or both.

[Al_Capone_Junior]

The best is yama sushi on maryland + flamingo. 23$ all you can eat. Every time I go somewhere else I'm disappointed that I didn't go to yama.