Another Home Run by Kabuto – Kaiseki Sanga

Kaiseki Sanga is an all omakase restaurant in Las Vegas. I have known about it for some time but waited to go because I have had some disappointing Kaiseki experiences recently. However, a friend recently went who is quite knowledgeable about Japanese food, and he told me it was good. So for my wedding anniversary I booked it. The restaurant is a bit hard to find. Its located in a strip mall and. Once you enter, the atmosphere changes into a more traditional Japanese surroundings with modern touches.

The menu, which changes every month, on the first Wednesday of every month, was waiting at our seat:

The cost of the meal is $250 pp. Seating is at a counter and the chefs prepare everything in front of you:

The meal the starts with a presentation of some of the highlighted ingredients that will be used for the night’s meal:

The meal started with the duck amuse. This was the most average dish of the night which was great because a lot of tasting menus start strong and then fade, this was the complete opposite:

Next, was a plate of various appetizers. The miso cod was mind blowing. Think Nobu taken to the next level. The corn chawanmushi and pretty much everything on the plate was delicious.

In between courses, I was entertained and excited with all the meal prep going on including grilling on the Maine lobster over binchotan:

Crisping the red snapper skin (our server would tell us that the skin is usually removed but the technique in the following video crisps the skin up so that it doesn’t have to be removed; she also mentioned that the restaurant was owned by Kabuto and I recognized some of the chefs from there). For those who don’t know, at one point, I considered Kabuto one of the best sushi restaurants in the world. It has gone down a bit since covid but its still a solid choice for Omakase off strip.

One of the chef’s also presented the sushi rice to us, and mentioned about a special red vinegar from Tokyo they are using:

The Maine lobster was eventually served with a very enjoyable broth:

Then the assortment of sashimi. I usually prefer nigiri over sashimi but these were all excellent:

The snapper served with rice:

The final savory dish before the nigiri course was the wagyu. I am not a huge fan of wagyu as I find many too fatty, however, this one was just fatty enough. It was also balanced out with the lemon, wasabi and red wine salt.

They then presented the sushi pieces for the night:

Each piece had the high Kabuto standard, perfect amount of freshly ground wasabi, perfect rice, and delicious fish.

Each piece was served one by one, omakase style.

The final piece of otoro was seared with hot swords before serving. It wasn’t just for show, the sear enhanced the piece:

After the last piece, you can add more pieces if you want. I asked for three more and left it up to the chef:

After the sushi, tea and miso was served:

The dessert prep was equally entertaining. The chef was making some kind of sugar strand decoration. It later turned out that the decoration was only for used on desserts for people celebrating something. It was a nice suprise:

The sweet potato ice cream was enhanced by crunchy potato crisps on top and had me, then the couple dining beside me saying wow with each bite.

Overall, service was excellent, and the food was a 10/10. This was further enhanced by the nice Japanese surroundings and watching the chefs’ unique cooking techniques. I want to go back as the menu changes every month, and highly recommend.