Gone are the days of discount buffets dominating the Las Vegas culinary landscape. See how Sin City has become a foodie's paradise
Photo by Thomas J. Story
Chef Mitsuo Endo uses binchotan, a special Japanese charcoal, to grill mountain trout, pork cheek, and a long list of robatayaki at Raku, an 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.