Kaiseki Yuzu

"On a good night, one of the first things you’ll see when you sit down in the tiny kaiseki room at Yuzu is an impressively huge slab of otoro—the fattiest, most prized part of the tuna belly. It appears multiple times during the 11-course shou menu ($210), which changes monthly but always features sea urchin, grilled A5 wagyu, and foie gras. Plus, some gold leaf as a reminder that Chinatown isn't that far from the strip. But the real strength of Kaiseki Yuzu lies in its balance of fun and finesse: you can chat with the chef and his assistants, who crack jokes while they’re making intricate little sculptures out of fish and vegetables. They assure diners that what they're eating is the best possible version of whatever they're getting, which also means bringing out a signed certificate from the farm in Japan where the cow spent its formative years. Every plate of something luxurious—including the fist-sized, otoro-stuffed futomaki roll, which they’ll tell you to eat in one bite—is followed by something humble or light, like a bubbling little cauldron of cabbage-and-pork soup or a plate of wild mushrooms. You’ll finish your two-plus hours feeling satisfied (and loaded with more food pics than you'll know what to do with), but not so full you can’t hop across the street for a drink at The Golden Tiki after. photo credit: Hannah Rushton photo credit: Hannah Rushton photo credit: Hannah Rushton photo credit: Hannah Rushton photo credit: Hannah Rushton" - Andrew Ryce

"Chef Kaoru Azeuchi’s kaiseki offers multi-course meals ordered three days in advance as well as an a la carte menu with sushi and nigiri. Starting at $165, omakase here is an impressive value with bites of flame-seared wagyu with foie gras and super fresh and flavorful nigiri. Its omakase seatings earned Kaiseki Yuzu a James Beard Award nomination in 2023." - Janna Karel

"Kaoru Azeuchi was tapped as a finalist for a James Beard Award in 2023 for his intricate dishes and thoughtfully coursed menus at Kaiseki Yuzu. Inside the open kitchen and at the sushi bar, Azeuchi specializes in omakase dinners that highlight technique and ingredients with ornate presentations and artful slices of sashimi. Seasonal fish is handpicked for every service. Azeuchi wraps seared king mackerel in lettuce and layers it with caviar and uni sauce. He grills A5 wagyu steak rib-eye and plates it with winter truffles, foie gras, and vegetables." - Janna Karel

"​Chef Kaoru Azeuchi opened his highly acclaimed Japanese restaurant after studying Kaiseki cuisine in Japan for over sixteen years among other culinary experiences. With two seatings and three kaisaki experiences to choose from each night (with menu items like lotus root ball with shrimp coated with Japanese rice cracker and topped with silver sauce), Azeuchi puts intricate knifework, culinary skill, and precise flavors on display." - Janna Karel

"Kaoru Azeuchi was also tapped as a finalist for his intricate dishes and thoughtfully coursed menus at Kaiseki Yuzu. Inside the open kitchen and at the sushi bar, Azeuchi specializes in omakase dinners that highlight technique and ingredients. Seasonal fish is handpicked for every service. Azeuchi wraps seared king mackerel in lettuce and layers it with caviar and uni sauce. He grills A5 wagyu steak ribeye and plates it with winter truffles, foie gras, and toothsome vegetables." - Janna Karel