Chefs know best

Photo by Thomas J. Story

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Las Vegas,  Nevada
Chef Mitsuo Endo uses binchotan, a special Japanese charcoal, to grill mountain trout, pork cheek, and a long list of robatayaki at this elegant izakaya. But the big star is the agedashi tofu, silken housemade tofu topped with salmon roe, a favorite with the local chefs who crowd the counter after their shifts.
Last Reviewed March 2013
  • Address

    5030 W. Spring Mountain Rd.
    Las Vegas, NV 

  • Contact


  • Note

    Closed Sundays.


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