Yes to Nobu!

Las Vegas, NV- Did I hear Las Vegas has more Michelin stars than San Francisco? Or that Tokyo has more Michelin stars than Paris? Nobu Las Vegas has two Michelin stars and are well deserved. They hang proudly above the sushi bar. The food is creatively presented, fresh and full of flavor. The service is attentive and not in your face. Our server, Roy, was very knowledgeable in the types of sushi and fish; and how the dishes were prepared and served.

The decor is pleasant to the eyes.

One of Nobu's signature dishes. The wild yellowtail (Kampachi) with Jalapeno

The other signature dish, the three day marinated miso Cod. It's so delicate.

The traditional unagi (eel), uni (sea urchin) and saba (mackerel)

Barracuda sushi

Two Michelin stars above the sushi bar.

The background music is hip and modern; and there is a buzz in the voices of the diners. Everyone is having fun. Nobu is a place if one is craving the best sushi, wait? if one is craving fine Japanese fushion cuisine with a Peruvian twist.

Facing the lobby one will see bamboo shoots; and in the center of the restaurant, one will see three Aspen trunks with wooden 2 by 4s branches emulating a meal under an Aspen tree.

Uni with quail egg & abalone sushi

Sushi hands

Nobu's sushi bar

Executive chef's signature dessert. Chocolate crunch.

Pierre Gagnaier's Twist

Las Vegas, NV Oct 2010

Gentlemen, if your looking to impress your significant other with other than your good looks or money; and Ladies, if you're wanting to to spend time with your significant other at a very fine dining location, then hint (demand) that you want to experience Pierre Gagnaier's Twist. It's located on the 23rd floor sky lobby in the elegantly serene Mandarin Hotel, smoke and gaming free. What a relief from all the slot machines bells, whistles, and ringing.

My wife and I celebrated our special occasion as we dinned under sphere shapped stars, had a night view of the Las Vegas strip, a romantic dinner, and had a wonderful time.


The amuse bouche of sesame bread sticks, tuna foam and shrimp chips were playful and interactive. It was the prelude to the tasty and unique canapes, organic tomatoes, mini puff pastries and Jack Daniels and Guinness gelee shots.

There was an offering of three types of breads: I chose the french baguettes, my wife had the walnut bread.

We looked through the 44 page wine list. Turning the delicate silk-like pages, we found very fine selections of varying styles and price ranges. We chose our wine and the sommelier asked if we wanted it to have it decanted. "Sure", we replied. Out came the bottle, label turned toward me. It matched our selection. A few moments later, the wine and decanter came out. I call it the swan decanter - long neck stem and curved body. Very cool.

The Napanook 2005 Bordeaux blend from Dominus Estate and the swan shaped decanter. Sneaking in the picture is butter of Normandy (sea salted and unsalted).

Foie gras marbled with fig

Pierre Gagnaier fully deserves his Michelin stars. His creations are classically french prepared with a twist of modern fushion- Foie with fig marbling, Jack Daniels and Guinness gelee shots, broccoli and cauliflower intermezzo, and basil ice cream.

Hamachi on a bed of veggies

Langoustine grilled and three sauces

Langoustine

Langoustine tartare and nori slivers on a bed of solid ice

Langoustine mouseline

Langoustine gelee

Seared cod

Broccoli, cauliflower granite intermezzo

Seared deer (venison)

Wild mushroom and micro greens

Rack of Lamb with reduce au jus

Mashed potato with horse radish and lettuce leaf

Lamb salad layered with tomato, basil and micro greens

The first of five desserts, cassis in martini glass

Peaches and nuts with vanilla ice cream

Red bean with flavored shaved ice

Basil ice cream and cookie with raspberry sauce

Chocolate cake with vanilla ice cream and cookie crisp

And more!

On the front page of Pierre Gagnaier's menu, he says, "Cuisine does not measure itself in terms of tradition or modernity. One must read in to the tenderness of the chef."

Chef Gagnaier's creations are traditional and modern with his own touch. One can taste and measure the delicate nature he takes with his creations by what the pallet is screaming, "More!"

The Time Machine

The Mansion, Las Vegas, NV
Is there such as thing as a time machine? One may so "no", "nope", "non", and "no way!" Joel Robuchon's, The Mansion, is a time machine to the past, present and future. The Mansion dining experience brought my wife and me back to our dining experiences in France - Le Meurice, Le Cinq, and Restaurant Paul Boucuse. The service is attentive, friendly, and non-pretentious. When we needed anything, there was the staff. There were even cushioned stools for ladies' purses.

I loved that by the time we were seated at our table, we were greeted "Good evening" at least five times- after the complimentary limo ride from our hotel: the hostess; the matire'd; a couple of servers assigned to other tables; our waiter; and finally Chef Robuchon's right hand man. I won't count Chef Robuchon's greeting nor his executive Chef Claude Le Tohic's greeting because it was at a break in our tasting and at the end of our dinner. Yes, we were lucky Chef Robuchon was in The House!

At your service

Indeed, how lucky we are to live close to this destination- a short flight, maybe now-a-days, a 8 1/2 hour drive. (Gas prices have declined, somewhat.) Of course we would love to go to Paris for dinner. Las Vegas will do now. Yes. To savor the caviar & dungeness crab; langoustine & sea urchin; foie gras & duck breast, and kobe beef & vegatables; and the seabass dishes were absolutely divine.

Foie gras and duck breast

The futuristic desserts were sweet yet not too sweet, moist and tickled our tongues. When we looked at the mint chocolate cake dessert, the mint topping was green but a blue-green color. Where was the chocolate cake? It was under a thin white layer of meringue like sweetness. The chocolate cake was really really good. My wife had a passion fruit dessert and the fruit was settle between two fluffed sweet gel.

It was an experience to remember- service, food and atmosphere. Those who are treating, bring your wallets but don't worry. It is all worth it. Plus, one doesn't need to fork out for two airline tickets to Paris or to find those passports.

Cavier with dungeness crab

Seabass and broth

Langoustine and Sea urchin

Kobe beef & vegtables

Not cheese wiz, but the cheese cart whizzing by!

Dessert cart galore.

Mint chocolate cake dessert- Petite teton?