Nobu

“The biggest problem Nobu Matsuhisa faces is that the groundbreaking dishes that made him famous were so damn good, they’ve been imitated by countless lesser chefs,” notes Al Mancini, host of the Food and Loathing podcast. “As a result, most of us are more familiar with the half-assed knockoffs than his brilliant originals. So when you have the opportunity to visit a Nobu, you owe it to yourself to rediscover why he’s one of the most revered chefs in the world.”

Las Vegas is fortunate to have two Nobu locations where you can rediscover why Nobu’s yellowtail with jalapeno and ponzu, miso black cod and tempura rock shrimp have become modern classics, while simultaneously exploring new tastes that excite the chef and his team. Nobu Caesars Palace, located within the Nobu Hotel Tower, is the larger and more luxurious of the two. It’s also the only Nobu in the U.S. offering the chef’s take on teppanyaki. And whether you’re just grabbing a quick bite in the posh lounge, or you’re settling in for an “omakase” tasting menu in one of semi-secluded basket-like pods, you will emerge with a renewed respect for the chef and his creations.