Foodle

✍️ latest review - Kabuto in Vegas - my toughest review yet thanks to day drinking for a flight. As one does.

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💰 125 or 175 (premium nigiri, extra otsumami)
📸 Akami
📸 Isaki
📸 O Toro
📸 Akamutsu

✅ Recommended

#omakase #lasvegas #vegassushi #vegas #vegasbaby #sushilover #sushi #sushigeeks #sushimode #sushiislife #sushistagram #sushivegas #vegassushi Less

Signature dishes can be a crutch to lean on and be a bit passé but both signature dishes @ottoemezzobombana_macau met the mark and then some .

First up was a dish from the Chef Umberto Bombana repertoire. Marinated langoustine , sea urchin, caviar and orange scented chantilly . The langoustine was gloriously sweet , the urchin and caviar brought the balance and the orange scented cream gave a subtle floral acidity .

Chef @marinodantonio signature is a family favourite from Piedmont , veal and mortadella tortellini were textbook , but it is the luscious sticky chicken consommé that will have me returning to that dish in many occasions.

Scampi risotto was a straightforward preparation with Sicilian lemon oil and scampi jus . The risotto was al dente and after all these years I still haven’t worked out whether I prefer some bite in my risotto or a starchier finish .

Pigeon breast had sweet milky flesh and paired with a fruit bomb from Tasmanian cherries .

Dessert was a showcase of chocolate , with 5 or 6 different varietals and an equal amount of techniques . Enjoyed the tart with the feuilletine style pastry the most , along with the refreshing chocolate sorbet .

As always , service is fun and engaging and it’s great to see the restaurant super busy on a Tuesday night . Less

Just over a year since my last Petrus visit . Very happy to return to revisit @uweo ‘s protein driven European cooking with Japanese influences .

The opening dish is a bright start , perhaps a distant relative of a caprese salad , here Fukuoka cherry tomatoes are paired with burrata and pesto . Clean and vibrant .

Foie gras from Georges Bruck is shaped into a log and coated in freeze dried rhubarb and infused with a raspberry gel . Somehow the fruit notes don’t really shine and the dish is a little one note .

A veloute of white asparagus is next , however with it comes and abundance of textures , have never had chawanmushi within a veloute before but it’s a fun wrinkle , also hiding in the depths are small Japanese oysters and hazelnuts . Every bite and texture is different .

Blue lobster is lightly char grilled and skewered alternating with daikon . A deep crustacean sauce and puffed rice round out the plate .

My favourite dish of the night was a seafood fricasse , it featured Scottish scallops deftly cooked with seaweed butter , some lobes of uni , a ribbon of seaweed pasta and a terrific shellfish sauce . This showed great harmony .

Sea bass was next , with a textbook champagne and caviar sauce and tempura of asparagus . Honestly the asparagus stole the show here , juicy and crispy .

Adored the texture of olive fed Kagawa Wagyu , it yielded completely to the knife but wasn’t overladen with fat , Yunnan morel stuffed with beef cheek was a great accompaniment.

Longan souffle was nice and floral , it was served with lychee sorbet , a generous dollop of cream and sugared rice puffs for texture . Bright finish .

Always nice to head to the 56th floor and experience Petrus , the cooking is rock solid , the wine options are 🤯and the service terrific . It’s a HK dining mainstay for a reason . Less

First visit to Caprice this year and first time choosing the signature menu since 2023 , over half the dishes are different and it was one of the “new” dishes that stole the show .

Brittany Blue Lobster Salad with Green Pea Purée, Seafood Jelly and Oscietra Caviar - the lobster is sliced into rings and filled with seafood gel and topped with caviar . This sweet and salty dance is all rounded out with a velvety vegetal green pea and mint puree which sits somewhere close to a veloute . Served at room temperature the whole dish is lively and balanced with zero notes out of tune .

But first was one of my favourite dishes in the @guillaumegalliot repertoire .

Land and Sea Tartare Australian Wagyu Beef, Gillardeau Oyster and Kristal Caviar.
Again terrific combination with the salinity of the oyster and caviar balanced by the chive and parsley garnish , the beef is the soundtrack of the dish and is in harmony .

Japanese red mullet is glued to a scallop and mussel farce and served with a lovely light consommé which is deeply aromatic with Indonesian pepper and lemongrass .

Roasted lamb is textbook , served with a yoghurt gel , a replay of pea and mint puree and a rich lamb jus . Served with a terrific Nebbiolo, this is a killer match .

The cheese board is probably the best in the region and as the signature menu has downsized from 7 to 6 courses , I had plenty of stomach space to go to town on it .

A classic nostalgic dessert ended the meal , banana millefeuille with cocoa sorbet . The sorbet was extremely rich and needed some dessert wine for balance .

Speaking of dessert wine , Caprice has long sent you home with a terrific vanilla flan to enjoy the next day , they have now added to this by also gifting you a small test tube of dessert wine to pair it with . Amazing hospitality.

There is something about Caprice which leaves you aching to return as soon as you depart . Less

Grounded in Spanish/latin flavours and influenced by Japan, it was a treat to revisit @ando.hkg .

A menu of thoughtful cooking that eschews the bells and whistles for rock solid flavour combinations from @agux1988

Spanish tuna tartare kicks us off , buried beneath a subtle paprika foam , it’s well worth springing for the Kristal Kaviari supplement , the caviar is the missing dimension to this dish and completely amplifies the unami notes .

A small carabinero prawn is gently charred and served with a fragrant fermented tomato sauce and a herb pannacotta .

Mushroom broth made from Yunnan mushrooms is understated luxury , the sole garnish are three kinome leaves and their minty fragrance goes a long way .

Japanese sea bass is perfectly opaque and matched to both a Shitake stem/razor clam ragu and a textbook beurre Blanc using Spanish cava .

Argentinian Angus beef exclusively imported to Ando is pleasure personified , the family chimichurri recipe is outstanding and the garnish of Japanese mountain vegetables and kale puree keeps this beef dish very light and fragrant .

Today’s wet rice features squid and Chinese yellow wine foam , excellent pairing .

Desserts are simple crowd pleasers , a yuzu and meringue duo cleans the palate , and a smoked chocolate finale again keeps light and floral, rather than a cloying finish .

Recently crowned Sommelier of the year @carlito.gorgor adds to the experience with a great value pairing which chooses the road less travelled . Less

Opening in June last year and sharing an entrance are two excellent Japanese restaurants cocooned into @raffles.galaxymacau .
@sushikisshobymiyakawa has recently been adorned by a Michelin star and @teppanyakishou joined its sibling in Tattlers Top 100 tables listing .
Both are an exploration of premium produce , much of it from Hokkaido , and kitchen wisdom ( with multiple chefs across both venues with 20+ years experience) .
Executive chef @japanese_chef_maeda and restaurant manager @amy_jo0222 overseeing both and ensure all the magic occurs consistently day after day .

This weekend I visited both restaurants for the third time .
At Sushi Kissho , I was brilliantly looked after by executive sous chef Soma Shibuya , the spring seafood was fresh and light and somehow felt young .
Highlights were the signature steamed abalone in liver sauce , terrific aori-ika nigiri with lovely toothsome texture, Akamutsu from Nagasaki somehow felt more raw than sushi usually does ( I realise that doesn’t make sense as raw is raw but I stand by it ) , it was an exciting discovery .

Today’s lunch at Teppenyaki shou and we were in the skilled hands of chef Michael Xu . With the dishes all created in front of the diner , precise simplicity is key .
Abalone was served two ways ( au natural and with citrus and anchovy butter ) , lobster was perfectly cooked with a lobster coral miso sauce . Vegetables were a highlight , including an incredible unassuming Hokkaido potato which had the texture of sweet potato .

Two different experiences that share the same sensibility and are a pleasure to visit . Less

I don’t tend to visit restaurants in their opening 12 months . Like fine wine , restaurants need time to find their peak.
So despite the all star team that @maurocolagreco assembled for his first HK restaurant, it had taken a little while for things to gel , but now that they have , @plaisancehk is certainly in it’s “drinking window “.

The ocean themed dinner menu has one particular nod to Mirazur . Salt baked beetroot with cream and caviar is a subtle and well executed signature dish . The texture of the beetroot is the star , with terrific depth of subtly salty abs earthy flavour . This was a faithful representation of the dish served in Menton.

Elevated crab “dip” kicks off the menu , Brittany brown crab and celeriac play well off one another and pops of finger lime bring the acidity .

A radish rose is layered with chutoro . The radish is fresh and subtle , tuna brings the umami and the dish is tied together with a beautiful tomato dashi that makes everything sing .

Blue lobster ravioli is paired with a duo of lobster jus , one light and one heavily reduced , very much enjoyed the wine match of the reduced bisque and radikon .

Tachiuo from Shizuoka is delicately handled on the char grill with a sudaichi beurre Blanc , honestly white fish and beurre Blanc is pretty much can’t miss for me these days .

A terrific Wagyu dish ended the savoury portion . A generous cut of Sendai Wagyu which has a little less marble than some of the famous Wagyu purveyors, however this was still remarkably tender and had a great mouthfeel . Alongside was a beef jus fortified with konbu and oysters , a light watercress espuma and a stir fry of maitake and taro . A very well thought out dish .

Dessert was a citrus based textural dish that is certainly a crowd pleaser.

A lovely night punctuated with great service from the @laisundining team . Less