Eating one’s way around Vegas is no easy task. It takes a huge appetite and a generous host to cover the cost. Still, the toughest part is staying hungry enough to sample all the dishes that bear the stamp of the geniuses of the culinary world.
tea whisks float above the private dining
“It’s the first time in the history of the
family member can savor as many flavors,
Nobu Caesars Palace is also the first teppanyaki teppanyaki
teppanyaki
teppanyaki teppanyaki
tery and silky fish, which has been cloned
Nobu: The Cook
is pretty confident that even if readers followed the recipe
vino
ing, Italian marble floor, antique furniture, and fine silverware)
a little. The meat becomes tender and more flavorful.”
by Neve as having the “deep flavors of blue cheese and truffles. Unfortunately, the eight-month-old steak
sort Hotel Casino has definitely raised the bar for fine dining in the US. The Avery turn-of-the-century-style light fixtures, oak flooring, white tablecloths, and nicely dining area. The flooring is comprised of
market, flies daily to Las Vegas via Narita,
Las Vegas is the host city for this year’s International Pow Wow, the biggest trade show of its kind devoted to anything and everything about travel to the US.
Roger Dow, US Travel Association president, announced that travel to the US is surging again during the International Pow Wow 2013 held in Las Vegas.
Dining at Nobu: Chef Nobuyuki Matsuhisa’s signature dish black cod with miso tops the menu of Nobu Hotel Caesars Palace.
Designed by David Rockwell, Nobu Hotel Caesars Palace is the ideal destination to be seen at and socialize.
A Cut above the rest: Wolfgang Puck’s Cut restaurant at The Palazzo offers Australian and Japanese Wagyu steaks.
Carnevino, which takes pride in its dry-aged steaks, is named as one of the best steakhouses in the US.
Wolfgang and I: The author Lai Reyes with “Wolfgang Puck” Madame Tussad’s Las Vegas
Bryan Shinohara, general manager, Nobu Hotel
Cut by Wolfgang Puck doesn’t have the look and feel of a traditional steakhouse.
Jason Neve, culinary director of Carnevino
Steak your
claim: Carnevino’s
classic Florentine Porterhouse
for two
Molto Mario: Chef and restaurateur Mario Batali knows his beef.
Beef, beef: Nobu’s Kobe beef new style sashimi