You can find a lot of options for seafood in Vegas, and the Japanese bistro Kusa Nori at Resorts World Las Vegas showcases the food in myriad ways.

Kusa Nori is on the wide promenade of the District, just past The Kitchen and Sun’s Out Buns Out. The decor, like much of Resorts World properties, is sophisticated yet whimsical. Inside, you’ll find vibrant touches of red and representations of bamboo, birds and enormous fish, plus an octopus swimming through the restaurant. A sushi bar and teppanyaki table add plenty of seating choices to your dining experience.

Miso soup, edamame and shishito peppers are all staples in Japanese restaurants, but are elevated here—the edamame offering includes yuzu sea salt and shoyu salt, while the shishito peppers feature a sudachi-avocado oil emulsion. Along with one of those, a cocktail might come in useful—maybe a yuzu lemon drop or a hibiscus paloma?

That elevation of dishes is seen throughout the menu, with shareable shigoku oysters accented by golden ikura and gold flake; shrimp tempura served with wasabi-honey aioli and kabosu fluid gel (kabosu is a citrus that’s somewhat like yuzu); and gyoza made with wagyu.

As might be expected with a restaurant with a sushi bar, there is plenty of sashimi, nigiri and rolls to be had. The huge nori sashimi moriawase presents a platter of 10 types, all of which may change depending on what’s freshest and inspires your chef the most. Separately, you can get king salmon, otoro, Pacific mackerel, ikura, tamago and uni sashimi, among others. Specialty rolls include Vegas-inspired creations like the 3000 LVBLVD, with snow crab and salmon; the Battle Born with seared yakitoro and toro tartare; and the Silver State roll, with king crab, avocado and cucumber. Each roll is created with a delicate array of ingredients, coaxing you to recognize each taste.

If you want hot food, there are plenty of robata selections, from an Angus beef filet to Jidori chicken and jumbo tiger shrimp, each accented with mouthwatering seasonings. Seasonal offerings from the grill include Okinawa sweet potato, eggplant and asparagus, plus bacon-wrapped enoki mushrooms.

There are larger entrées on the menu, like the chashu korobuta pork belly, which includes the intriguing matcha-dusted pork crackling, cedar-wrapped Jidori chicken and misoyaki black cod. And you’ll find the interestingly named Wagyu Beef Theory menu section, offering Tokushima Gold A5 Japanese wagyu strip loin in two styles, with a 3-ounce minimum; or a 10-ounce Black Hawk domestic black wagyu strip loin.

The desserts are just as interesting as the entrées, with choices like the apple sake crisp, sort of a take on a pie but with sake gelée, vanilla cream and a kinako crumble.

Resorts World Las Vegas, 702.676.6965

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