Wakuda

Hailing from the Golden Gai in Tokyo, chef Tetsuya Wakuda has a special take on traditional meets modern in Japanese cuisine. He has long been considered among the top chefs in the world and the cuisine is worth the trip to the beautiful Palazzo Casino & Resorts.

The menu features a selection of sushi and rolls as well as sashimi, and some specialties of the house, like Wakuda-style ceviche featuring Canadian lobster or mixed seafood. For those looking for a more composed, Western-style dish, there is foie gras, some intense Tobayaki scallops in yuzu butter, and miso seabass.

The restaurant is bustling and busy most nights, with a beautiful water feature seemingly separating the two dining areas. You feel transported away from the lights and glamour of the strip to somewhere like the back alleys of Tokyo.

Being Japanese first, the list does have a strong focus on sake. For those who feel less than comfortable ordering sake, there are a plethora of by-the-glass options, and small, medium and large bottles available. If one wanted a true in depth experience, the restaurant has a special relationship with IWA 5, offering a flight of the three Junmai Daiginjo specially blended by the former Chef de Cave at Dom Pérignon. The flight will set you back a pretty penny for a few ounces of each but, for a world exclusive, it is worth it.

For the traditional list, a well-crafted selection of worldwide wines can be found. Highlights include the best from Japanese vineyards as well as unique options from the likes of Puget Sound and Greece. Don't expect a pages-long list of any particular region – the selections are meant to highlight the variety of the cuisine and, therefore, the variety of the wine list is perfectly suited to handle that job.