No matter what type of Japanese restaurant experience you gravitate toward—sushi or robata—you’ll find something to satisfy you at Kusa Nori. It somehow tastes even better when you have a group sitting down to enjoy it together.
A dynamic environment filled with artistic representations of various creatures, wood tables, and a red-and-black color scheme will give your eyes something to dance over while you’re waiting for your meal. Kusa Nori happens to offer a happy hour in the bar each day from 4-5:30 p.m., and on Wasabi Wednesdays that extends through closing time. It’s a great way to sample some of the restaurant’s offerings in a smaller format (which works out perfectly when you return for dinner, since you’ll be able to develop a few favorites).
Try the Shigoku oysters, blue fin tuna tartare or the 3000 LVBLVD roll. That specialty roll is actually one of the showpieces for the restaurant, with yuzu Kewpie snow crab, togarashi tataki salmon, asparagus and yuzu tobiko. Plus, the cocktails are a mix of classic and craft drinks, like the hibiscus paloma.
If you’re in for the full dinner, the choices are wide. An unusual starter is the shukaku bitsu kakai salad, which twists the usual beet salad by compressing the vegetable and serving it with shaved Brussels sprouts, alfalfa and soy sprouts, and mizuna. Jidori chicken karaage, wagyu gyoza and vegetable tempura are perfect dishes to share with the table, too.
Premium sashimi moriawase
You’ll find lots of choice on the sashimi menu, from hamachi to shrimp and tamago. The Kusa sushi and sashimi moriawases give you an element of surprise as the chef will compose a section of 10 bites. Specialty rolls include the aforementioned 3000 LVBLVD, as well as a couple of others exclusive to Vegas, like the Battle Born, with seared yakitoro, kyuri, negi and toro tartare; and the Silver State, with king crab, avocado and cucumber.
But that’s only part of what’s available. Populate your robata order with Jidori chicken, jumbo tiger shrimp, lamb chop and Angus beef filet. Full entrées include Black Hawk wagyu short ribs, misoyaki black cod with a wakame arare crust, and the wagyu Beef Theory, a specialty program of smoked meat including Tokushima Gold A5 Japanese wagyu strip loin and wagyu shabu shabu with veggies and kombu dashi broth. You can also choose from a variety of seasonal veggies to round out your robata.
For dessert, try the Kusa Nori maple toast, a decadent warm sugar cube brioche loaf, apple spheres and maple reduction served with brown butter ice cream. Now, who wouldn’t want to end a meal with that?
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