There are many next-level dining experiences to enjoy on the Las Vegas Strip, places where money is no object and memories last a lifetime. One of those just arrived: the ultra-exclusive Wakuda. There’s currently only one other in the world (it’s in Singapore, but there are plans to open several more in the coming years), so unless you have the budget to travel overseas, Las Vegas is your best bet to enjoy this culinary masterwork.
This restaurant oozes opulence from every square inch. Warm tones dominate the décor, with soft lighting and plenty of table and booth seating. The art—including a 16-foot-long installation by Yusk Imai in the main dining room, artwork by Hiroyasu Tsuri at both the main entrance and behind the sushi bar, and two enormous sumo sculptures created by Shonhei Otomo—provides plenty to look at while enjoying a signature cocktail and awaiting the delights to come from two-Michelin-starred chef Tetsuya Wakuda.
Fans of Old-Fashioneds will find a pleasant variation here—the smoking oolong Old-Fashioned, made with Toki whiskey and smoked oolong tea syrup, along with bitters. For something a bit spicier, the shishito sour features charred shishito pepper in a blend of Effen cucumber vodka, plum, lemon and egg white. The Competent—Haiku vodka with Luxardo Aperitivo, lychee, yellow Chartreuse and lime—is sublimely smooth.
All cuisine here is inspired by the Shinjuku ward in Tokyo, known for, among other things, its small restaurants, bars and izakaya. Tetsuya’s goal is to really heighten the flavors that make Japanese cuisine so unique and memorable, and his signature dishes cover a wide gamut of seafoods and meats.
Futomaki
New Zealand Ora King salmon makes an appearance in both hot versions (grilled and marinated in koji and ginger) and cold (nigiri, a roll with finger lime, lemon zest and salt, and sushi accompanied by yuzu kosho, a Japanese condiment made with fresh chilies). Lobster also peppers this menu, from cold dishes like Canadian lobster, marinated in citrus and vinegar with sea asparagus and shellfish vinaigrette, and lobster sushi, with lobster jus and tarragon, to grilled specialties like a whole lobster with shiro shoyu butter. Kanpachi carpaccio is so tender and flavorful, served with Wakuda ponzu. Sushi roll fans will want to try the Futomaki, stuffed with braised shitake, cucumber, snow crab, tamagoyaki, oboro, anago and mushi ebi.
The meat selection here is without peer. Tetsuya uses the finest Australian grass-fed beef in his Prime 6-ounce tenderloin, while his selection of Japanese A5 wagyu includes A Taste of Wagyu, featuring Yaki Shamu Omi beef with egg yolk and his signature sukiyaki sauce. Or opt for Tasmanian washu rib-eye, served with karashi-su miso.
Dessert here is equally sublime, especially the “stone” chocolate orange Cointreau mousse. It looks like a river rock, but your server cracks its white chocolate shell with a spoon (get your phones out for some cool video!), revealing an orange chocolate mousse, Cointreau sponge cake with a vanilla mousse, hazelnut and praline. It’s a light and delicate finish to an exquisite meal.
Palazzo, 866.659.9643
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