“Not just sushi, which is great, but also a killer menu ranging from raw bar to cooked dishes accompanied by a great bar list,” says Bryan Bass, VP of Marketing for Strip operator Carver Hospitality.
“There's a reason many off-duty Strip chefs, somms and bartenders hang out here,” adds Arlene Wszalek, SVP of Allied Global Marketing.
Those are just two examples of the countless hospitality pros who make Chef Dan Krohmer’s off-Strip sushi and seafood spot their preferred after-work spot.
Krohmer is a veteran of Morimoto in Philadelphia who went on to study sushi in Japan before spending some time on the road cooking for rock and pop superstars. So he clearly knows his stuff when it comes to nigiri and sashimi. What’s a bit more surprising is how amazing his other creations (seafood and otherwise) can be. French toast with caviar, chicken-fried lobster and deviled eggs topped with oysters are all jaw-dropping. But don’t overlook the signature kimchi fried rice with Jidori egg. And make sure to get a cocktail -- they’re amazing.