Yui Edomae
Yui Edomae is a high end omakase restaurant that regularly finds itself amongst the best sushi restaurants in Vegas. I selected the premium Kansha to experience the best ingredients that Yui Edomae has to offer.
A5 Wagyu beef served on a lava stone plate
Review
Yui Edomae is a high end omakase restaurant that regularly finds itself amongst the best sushi restaurants in Vegas. There are three different tiers of omakase experiences, each with higher quality ingredients. There is also a nigiri only option. The superior omakase course, Kansha, also has an optional wine or sake pairing at additional cost. I selected the Kansha to experience the best ingredients that Yui Edomae has to offer.
Home made aged sake made from organic blueberries
The Kansha course begins with a vibrant blue sparkling wine, but I opted to try the home made aged sake made from organic blueberries. Each drink selection is served in a cone shaped glass, placed in a removable fish bowl filled with ice and lights for ambiance. The starting drink was incredibly delicious.
Wagyu tartar, red snow crab, monkfish liver
The first course comes from the kitchen, and includes a wagyu tartar over honey crisp apple, with quail egg yolk. Then there is a sampler of the red snow crab, and finally some monkfish liver with ponzu jelly on top. All fantastic and flavorful.
Light bright soup made from bonito and kombu
Suimono
The next item is a classic light broth soup made from bonito and kombu. It was light and refreshing, and included cabbage, carrot, yuzu, and sea bass.
Sashimi platter
Mukozuke
The star of the sashimi platter was the kama toro, only featured in the Kansha course. Only 1-2 lbs of Kama toro can be harvested from a 300 pound tuna. So it is super rare, and is often considered to be the most rare and luxurious toro. Other pieces included ocean trout, fresh oyster, greenling, and another fish. A small amount of aged home made soy sauce is also included, and it was super flavorful and fragrant.
A5 Wagyu beef served on a lava stone plate
Yakimono
The next course, a lava stone plate, was perhaps my favorite of the meal. Before serving this dish, the chefs will display a slice of their A5 Waygu beef to show the one of a kind marbling. On the hot rock plate, abalone and abalone liver was served alongside a sauce made from abalone. The slices of abalone was large, which allowed you to really enjoy the texture and flavor. The sauce was rich and flavorful, and added to the experience. The vegetable is a Japanese root vegetable that had some crunch to it, similar to a water chestnut. Finally, the A5 Wagyu was perhaps the best I have had in a sushi course. My problem with wagyu is that it is normally seared and cold by the time you consume it. In this case, the slices are in contact with the hot rock, allowing you take a hot bite of the super fatty meat. The flavor was a perfect balance of fatty and beefy flavor, gently dissolving in your mouth.
Fatty bluefin tuna nigiri
After this is the nigiri course. Surprisingly, there was no palate cleanser after the wagyu. Before serving nigiri, the chef showed off the rice that they purchase from Japan. They purchase brown rice, not white rice. Each morning, they de-shell the brown rice to expose the white rice inside. They claim the reason for this is that the dry Vegas climate would dry out the rice if they purchased white rice. There is a noticeable fresher taste to the rice, and a softer texture, compared to other sushi rice.
Leather blowfish nigiri
The nigiri included lots of unique fish. One fun one was “leather blowfish” which is said to have the same flavor as fugu pufferfish, without the potentially deadly toxin. The uni from Hokkaido was superb, as the winter season is the best time of year for uni. Super sweet, creamy, and flavorful.
Caviar and toro over rice
Some items that require a spoon include the ikura over rice, and the caviar and toro over rice. The caviar comes from a local Vegas vendor, and has a similar taste to ikura, but is more velvety in flavor and texture.
Ma Aji Jack Mackerel
At this point, each guest can order additional items if they are still hungry. I had already gotten to try most of the fish selection that they offered, but I did want to try some of my favorites, including shima aji and anago eel. I also tried the ma aji jack mackerel, which my chef claimed was his favorite.
Gyoku fluffy egg
The meal ends with a gyoku fluffy egg and a zuke tuna hand roll, wrapped in quite a unique way.
Matcha ice cream and dango with red bean
Mizumono
Dessert offers a selection of dango with red bean, matcha ice cream, or strawberry cheesecake. The Kansha course can select two deserts, so I selected the dango and matcha ice cream. I did not expect the dango to be served cold, but it was still tasty. The matcha ice cream was rich and creamy with a strong matcha flavor. I really liked the ice cream.
Overall, I really enjoyed my experience. The inside of the restaurant is lovely, and the waiters will explain each item that you are served. My favorite part of this meal was the wide assortment of ingredients which you may only see occasionally at other nice sushi restaurants. I appreciated that a lot of their sauces and creations are home made, and they take the care to procure high quality A5 wagyu with the certificate, and whole bluefin tuna to process themself, allowing them access to the rare and unique cuts.
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