"Partners Melissa Robinson and Johnny Lee opened Yu-Or-Mi Sushi Bar with a bar sporting high-end sake and Japanese whisky, Japanese versions of classic spirits and ingredients, and craft beers from local breweries. Chef Virakone Vongphachanh, who worked in kitchens at Wynn Las Vegas, the Cosmopolitan of Las Vegas, and Nobu at Caesars Palace, created the menu of sharable plates, including vegetarian and vegan options. Dishes include chicken or kama karaage, yakiniku or salmon mousse gyoza, citrus-cured salmon, truffle tako, or seared albacore to start. Larger dishes range from miso butter salmon and chicken teriyaki to yakiisoba and shoyu ramen. Specialty rolls include the namesake Yu-Or-Mi with tuna, salmon, yellowtail, shrimp, chives, masago, avocado, wrapped pickled daikon, fish flakes, and house sauce. A vegan inari roll features inari tofu, asparagus, mizuna, cucumber, avocado, sauteed mushrooms, and vegan eel sauce. The 1,400-square-foot restaurant, once planned for the first local cat cafe Meow or Never, offers seating for 44 at full capacity with windows looking out onto California Street." - Susan Stapleton
