Yui Edomae Sushi

"Yaki-ba is an under-the-radar chef’s table experience at Yui Sushi. Only two tables are available in this hidden, reservations-only back room of the restaurant. Those who seek out Yaki-ba will find a five-course dinner centered around certified Wagyu beef, which is available in four-ounce or seven-ounce portions. The menu also includes sake, owan soup, and wine and beer selections." - Janna Karel

"One of the most amazing sushi experiences in Chinatown starts here at Yui Edomae. The edomae, which refers to the many delicacies caught in Tokyo Bay, sushi restaurant from Gen Mizoguchi features sophisticated, high-end sushi highlighting fresh fish flown in from Japan served in a simple setting." - Janna Karel

"Chef Gen Mizoguchi, who changed the sushi game in Vegas when he opened his lauded Kabuto, offers one of Chinatown’s premiere Edomae sushi experiences at Yui Edomae. The restaurant features three sophisticated high-end omakase menus, ranging from $180 to $290. Each is prepared and served in a simple, intimate dining room where dishes of nigiri and sashimi — unburdened by sauces or heavy flavors — are the star. Standouts include uni nigiri with a dab of hand-grated wasabi, buttery bites of salmon, and very, very fatty tuna." - Janna Karel

"One of the most extraordinary sushi experiences in Chinatown starts at Yui Edomae. The restaurant from Gen Mizoguchi offers refined Edomae-style sushi preparations that highlight fresh fish flown in from Japan and are served in a simple setting." - Janna Karel

"Off the strip, an omakase meal at Yui Edomae is worth every penny: Chef Gen Mizoguchi flies fish in daily from Tokyo, so no two days are the same. Here, there are three levels of omakase-style meals ranging from $180 to $290. The Chinatown location is more low-key than some of the high-end omakase counters that have become popular across the country in recent years, but the surroundings aren’t as important as the bites of fresh uni, fatty tuna, and deeply charred grilled meats that you’ll sample." - Janna Karel, Maddy Sweitzer-Lamme