"Sushi Kame debuts with multi-course, multi-hour dinners that diners need to reserve at least two weeks in advance. The 3,295-square-foot space allocated an estimated construction budget of $490,656 for the buildout. Chefs Eric Kim of Kame Omakase fame on Lake Mead Boulevard, Hideki Tsujimoto, and Masaru Matsuura helm the kitchen that offers a $350 per person kaiseki dinner with an ever-changing menu, as well as $195 and $250 per person omakase experiences. Diners can also order a la carte. SeongHa Lee, formerly of Tokyo365, created the cocktail menu. Open Monday through Sunday from 5 p.m. to 2 a.m." - Susan Stapleton