Omakase dining at Sen of Japan

It’s the way we dined in Tokyo. Hanging out with dad at his favorite sushi spots was like visiting friends, who just happened to be master sushi chefs that knew your palate. Like magic, they’d prepare stunning, one-bite dishes that were presented over the counter like a sacred ritual. Indeed, it was a gift of honor and respect was paid by savoring it.

Dining omakase (o ·ma·ka·se), a Japanese meal that consists of dishes selected and coursed entirely by the restaurant’s sushi chef, is the most traditional way to enjoy sushi. For the true sushi lover and adventurer of food, it’s like receiving a series of surprise gifts, which are hand-crafted with thoughtful care just for you.

After a hot hand towel (oshi·bori) is presented to cleanse your hands and dietary restrictions covered, then it’s time to relax and welcome a multi-course selection of deliciousness. With exacting precision, chef prepares the freshest fish of the moment, not to mention fish of the highest caliber. Each one requires a different mastery.

In Las Vegas, Chefs Hiromi Nakano and Shinji Shichiri of Sen of Japan deliver an experience that keeps the curious and adventurous coming back for more. The product of two masters from the Las Vegas strip – Nakano from Hard Rock Hotel & Casino’s Nobu and Shichiri from Bellagio’s Shintaro (now Yellowtail) –  there is no denying their culinary talent and synergy. Sourcing only fish that exceeds their expectations translates to an unsurpassed dining experience.  And if you’re seeking to discover more about any of the fish they serve, ask anyone and they’ll be able to tell you where it was caught and when.

Here is a look at their recent offerings. Next time I go, it will be completely different.  That’s the beauty of omakase.

Kanpachi (amberjack) with roasted garlic slivers, sea bream with micro greens and kiwi vinaigrette.
Sashimi salad featuring four different fish: Suzuki sea bass, Big Eye tuna, Scottish salmon and fluke presented with garlic oil and capers.
Poached lobster from Maine with spicy lemongrass dressing and sun-dried beets.
A Sen of Japan signature dish – Alaskan black cod, topped with foie gras, flash-fried shishito pepper, wasabi aioli and crushed red peppercorns.
Succulent cuts of filet mignon served with Peruvian bell pepper sauce, asparagus and micro greens.
Assorted nigiri (L-R): Akami (lean blue fin tuna from Spain) brushed with wasabi soy; Japanese snapper, shiso leaf and sea salt; Shima ahi (striped jack), kombu and yuzu soy; fresh scallop with spicy lime dressing; seared Tasmanian ocean trout with spicy ponzu sauce; tekka maki (tuna roll)

 

Obento box with house-made chocolate soufflé and green tea ice cream to finish the evening.

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