Kame Omakase
Fine dining restaurant · The Asian District ·
Upscale Japanese seafood & omakase dining, multi-course tasting menus
Upscale Japanese seafood & omakase dining, multi-course tasting menus
"Kame offers two seatings nightly for chef Eric Kim’s acclaimed, ever-evolving omakase. Expect a choreographed series of courses, including chawanmushi, lobster carpaccio, Chilean sea bass, and A5 wagyu. The signature omakase runs for $500, while an abbreviated version can be booked for $350. Reservations are required and are only bookable over the phone." - Jennifer Smith
"Behind an unassuming Spring Mountain Road facade lies a 10‑seat jewel box serving two omakase paths—Premium (around nine courses) and a 12‑course Signature—beginning with silken chawan mushi and a “Jewelry Box” layered with otoro, uni, trout roe, scallop, and caviar. From lobster carpaccio to rare treasures like Hokkaido hairy crab, kama toro, and A5 Kobe with muskmelon, preparations are consistently beautiful and feel like a personal discovery." - Andrea Bennett
"Kame is one of the best omakase experiences in the city, and proves that there are many excellent restaurants in the strip malls of Las Vegas. They have two seatings every night that can accommodate eight people and only take reservations by phone. Courses go heavy on ingredients from Japan’s northernmost island of Hokkaido, such as snow crab, baby congar eel, and live soft shell crab. Depending on the night, you’ll get stuff like caviar, uni, toro, and lobster with 24K gold. This is Vegas, after all." - emmy kasten, andrew ryce
"A high-end kaiseki and omakase experience offering meticulous, multi-course Japanese tasting menus for discerning diners." - Janna Karel
"Diners can order kaiseki and omakase options three days in advance at Chinatown’s Sushi Kame. A la carte options range from salmon or snapper carpaccio to sea urchin shooters with sake. Definitely a splurge, the experience means deft service and meticulously crafted bites of lobster sashimi, Hokkaido uni, and melt-in-your-mouth bluefin tuna." - Janna Karel