Kame

Unbelievable experience. Chef Eric is an artist and passionate about his food. Great sake, excellent selection of sushi and top notch service!

AMAZING! Chef Eric is legit. Best omakase experience. Do the live item set, you will not be disappointed.

Hubby asked where I would like to have dinner before I go back to work since my maternity leave is coming to an end. Without hesitation, I said, «Kame.» There are 2 seating, one at 6 and one at 8pm, M-​Th. We chose the 8pm on Thursday.
Chef Eric and team created over 20 different items for us to enjoy and EVERY SINGLE ITEM was of the freshest quality, flavorful, and we could truly taste the essence of the item. There are other omakase places out there where you are given many items, but not all are great. You may like a few items that were offered. Nopee, not here at Kame. Every single item was unique and delicious.
There were items that I have tasted before (i.e., raw lobster with uni, truffle caviar and gold flakes, lobster miso soup, hairy crab rice with uni, roe, fatty tuna, melt in your mouth fatty tuna, three different types and style of oysters, scallop sashimi, etc), others that I have not tasted before (i.e., black throat sea perch nigiri, mullet fish roe, and more items that I can’t remember the name of), right down to the unique and edible garnishments (mountain peach, cherry blossoms, fresh seaweed, fresh pickled ginger). We finished the epic omakase with a scoop of delicious hojicha ice cream.
We learned a lot during this omakase, from Chef Eric. Differences between the Santa Barbara and Japan uni, etc. Chef Eric only gets shipment of the fish from the region that produces the best tasting of its kind, and will not settle for anything less than premium quality. Quite honestly, though our omakase was $ 160pp (there is also the $ 120pp), the quality and quantity of our meal is worth way more than that price.
Like the Joel Robuchon of the French cuisine, Jose Andres of the Spain cuisine, Chef Eric is the ONE representing Japanese cuisine. Very knowledgeable, friendly, passionate, he is one of a kind. His omakase is the ultimate omakase, and we will always return.

This is by far the BEST sushi I have ever had, and I’ve been to Japan. It’s hard to believe this restaurant is in a mini mall in a Vegas suburb!
There is no signage, but next to a restaurant called Yummy Grill and Sushi. I believe they share the same kitchen and Kame is the much nicer dining room.
We sat at the bar, and the chef made every course in front of us, explained the type of seafood he was using and where it had come from. We had no idea what was coming next as it was his choice on what to make us. Uni seemed to be used as a garnish in a lot of the courses which is fine by me!
I would definitely return!

Best omakasi dinner I’ve had. Not only was the price cheaper than orher premium sushi places in Vegas like nobu, kabuto and shibuya but I’ve had several of my favorite bites ever tonight within the 20+ courses. Even though we picked the $ 120 option instead of $ 160, I’ve never been so satisfied and full with a omakasi dinner. Don’t think twice or once for that matter about trying this place out.

One of the best dining experiences ever!
All of the reviews echo the same regards — Kame and Chef Eric deliver a sensational omakase experience.
Many parts are traditional but many parts are not because the dining draws from Eric’s inspirations through his journey traveling to Japan and all over the country to craft the best omakase to his guests.
If you are not a fan of live seafood do not come here. If you do not like hearing details of your food you will not be a fan. To me it’s Sushi/​Japanese cuisine porn to my ears– keep it coming (sp)!! Literally.

I took my stepdad here for his birthday, along with my mom who are traditional Chinese parents and love to find things wrong with everywhere they go and they LOVED it. My mom already made reservations to come back. You make a reservation ahead of time, Chef Eric okays it, then you pick your price range from 120 to 150 I believe. I went all out because I don’t like to feel like I missed anything. Your entire meal is carefully planned by Eric the moment he knows you’re coming.
The place is next to Yummy Sushi (currently there is no sign). And you get seated at the sushi bar where you can watch the action/​drool at what’s coming. I normally hate sitting at the sushi bar because of my social awkwardness but listening to Eric share his knowledge about fish and everything down to sensory tasting of foods made it very easy and a great experience. Literally, everything was WOW good. There’s so much detail behind everything that is put in front of you. And another cool thing about this menu is that you won’t leave hungry either. If you love seafood/​sushi/​happiness you should go. And if you want to be blown away by how amazing everything you put in your mouth (down to the authentic soy sauce and fresh baby ginger) and also by the knowledge you gain from Chef Eric then definitely come here.

I had a very different omakase experience at Kame for one reason – I was the only person at Kame that night. When making my reservation, I never thought of the date being Easter Monday after spring break and when people might not be going out because of the vacation period and the Easter eating.
Nevertheless, Chef Eric gave me a wonderful lesson in making sushi, where the different parts of the meal were sourced, and proceeded to put on a great show with the artistry he used in creating the different sashimi, nigiri sushi items, and some other dishes.
Chef Eric first made some wasabi and then showed me the two different soy sauces that were served. The Japanese soy was so much better. Then a series of pieces of sashimi were prepared. The bluefin tuna from Spain was almost like eating a piece of steak. Excellent!
In between, he made some sea bream sashimi. After I was finished with the sashimi, he had the fish taken to the kitchen for deep frying and then brought back to eat the tail and bones up to the head. It was very good and the soy based sauce served with it was tasty for dipping the pieces as I broke them off. The same thing would happen later when I had some needle fish sashimi and the bones were again deep fried. being a smaller fish, the fried bones were more tender.
After this, there was a series of pieces of nigiri sushi put on my wooden plate. He put a small piece of wasabi under the fish and brushed soy on the sushi. I can’t remember all the things but they just kept coming.
Because I was there by myself, I didn’t get the live lobster. That’s a dish meant for two or more people and would be too much with everything else I ate.
Two and a half hours later, I had learned a lot about sushi and I had enjoyed the finest sushi I’ve ever eaten. Service was exemplary. My iced tea was always refilled before it got to just under half full.
I think some of the micro flowers and greens aren’t necessary but they are important to Chef Eric as he is very much an artist with his food and the enjoyment of the food comes from its appearance as well as the taste.
I need to go back with some friends so I can share and try more things. This is a great experience!!!

In short, an incredible experience.
I’ve been to a number of sushi joints in Las Vegas and this one easily outdoes all of them. We were seated at 7pm and were told that it would be about a two hour experience. It ended up being over 3 hours, so make sure you know it won’t be a quick dinner.
For every course of the meal, the chef explains where each fish or each cut is from. The chef orders the fish from all over the world — Hokkaido fish market, New Zealand, Australia, Spain, Greece, South Korea, NY, LA, etc. The fish is incredibly fresh, definitely worth the price. The chef is also very knowledgeable in this industry and each course, he pays extreme attention to detail. Really couldn’t have been happier with this place — both in terms of quality of food and service. Definitely would recommend.

Vegas’ penultimate sushi eatery, but…
Incredibly fresh, globally sourced ingredients treated with great respect. Further, omakase at Kame provides the best educational sushi experience with the chef explaining sourcing, flavor profiles and why an ingredient was selected in an unpretentious environment. Sounds good?
After being fortunate to enjoy sushi at Saito, Yoshitake, and Sukibayashi Jiro, Tokyo’s Michelin three stared sushi eateries two problems arise:
— the progression of courses, especially the sushi, isn’t as refined as it could be. Courses either build or contrast one another to create the most intriguing symphony, telling a story. This is critical with sushi that is usually served in VERY rapid succession (at Jiro, you are expected to eat 15 pieces of sushi in 15 – 20 minutes)
— more emphasis is placed on presentation than is necessary. Gold leaf, edible flowers, green and orange tobiko, osetra caviar, looks great but has an effect on flavor and timing.
That said, treat dishes individually. Dishes are impressive and well tailored to the American palate.
The best example is the lobster sashimi. Raw tail meat from a recently dispatched lobster is topped with Hokkaido uni, nasturtiums, tobiko, and osetra caviar. Beautiful to look at, each bite a wonderfully rich seafood medley. One thing, kabosu, light soy, and the tamale would have showcased the lobster beter, bringing its oceanic sweetness to the forefront.
Same can be said for a delicious Hokkaido hairy crab. Succulent, firm, sweet leg meat served with a umame charges miso butter. Very good but would taste worlds more amazing if the crab innards was the dipping sauce (perhaps too challenging for most).
Finally abalone sashimi. Atop shiso and topped with caviar. The saltiness of the caviar taste great with the sweet abalone but the piece touching the shiso picks up the distinct herbaceous flavor. Konbu would have been more traditional.
Ultimately, expect to eat a ton of excellent uni (featured atop sushi and as a garnish) and fish eggs (tobiko, ikura, and osetra caviar as they decorate many dishes). Excellent!
Sushi is well made. Rice is gently seasoned and perfectly compacted so grains are not broken. Very good seafood to rice balance. Put it this way, no fish will be hanging out of your mouth as you eat.
Unorthodox approach to sushi but very pleasing. That said, this rating is based on said criteria not against Japan’s best.
Very well chosen sake list with fair pricing.
Reservations required. Two settings nightly. Omakase only (let them know allergies at the time of reservations). $ 150pp.
One final thing, begin rant: turn off your phone and DO NOT put it on the sushi bar. It is extremely disrespectful to the chef and rude to fellow diners. The chef is sharing his art, fellow diners don’t need their meal held up because someone needs to take a pic of the food. Try it in Japan and see how fast you get thrown out. End Rant.
Outstanding in almost every respect. A worthy adventure.

Chef Eric has your undivided attention in this omakase experience. We got the 6pm seating, he has eight seats. We were served the freshest uni, toro, perch, mackerel, lobster, oysters, red snapper, halibut, blue fin, giant clam (gooey duck) and a few more I can’t remember.
He took his time to explain a little about the different types of Wasabi and the use in the different types of fish, as well as soy, it was well appreciated.
The presentation of each dish was perfect. Such close attention to detail. Perfect clean flavors. Great variety of fish.
Reservations only, so be sure to call in advance.

Located in an unassuming strip mall in Summerlin. Kame is truly a memorable experience in Vegas– land of memories you’d rather forget.
My husband and I went sat during the 6 pm tasting. We left around 9 pm, and that is not because service was slow. In fact, the whole omakase was absolutely divine and not rushed. We were taken through every single dish with thorough descriptions. The presentation and quality of product was impeccable. And the service was top notch!
This place is well worth the price and whatever hype you may think it’s getting. It’s real!

Hands down best omakase dinner I ever had .
So many kinds of fish and sea food I’ve never tasted and everything super fresh.
Just try it — you will not regret!

Really fresh sushi here and the service by the chef was excellent. Expensive because there is no all you can eat here, but I’d say the quality of food is worth it. Highly recommended!

Try to believe
Though the going gets rough
That you gotta hang tough to make it
History repeats itself
Try and you’ll succeed
Never doubt that you’re the one
And you can have your dreams! — Joe Esposito
Simply put there is no better option in town at this price or anything close to this price! Kame is the place you go in Vegas for remarkable Omakase.
Kame opened late 2015 by reservation only as an upscale extension to Yummy Grill on West Lake Mead. Chef Eric has the reputation in town for having the best/​freshest/​most unique seafood options, and that is front and center on display at Kame… in fact that’s all they do by offering tastings at two different price points, and consistently delivering amazing omakase experiences.
Chef tends to keep a few staples, but is always bringing in new and different items, so it’s always a different experience. We recently had several items that included:
Oysters with Japanese uni and flavored roe: kumamoto, shogoku, famny bay
Lobster, various mushrooms, orange segments, and uni in lobster miso broth
Lobster sashimi
Lobster miso soup
Seared Japanese sea urchin from hokkaido with fresh wasabi, mushroom, seaweed
Anago with sea salt
Seared Foie Gras with black truffle olive oil and freshly grated wasabi
Hamachi Toro with sea salt and marinated shitake mushroom nigiri
Giant clam nigiri
Kanburi — winter yellowtail nigiri
Red trumpet fish nigiri
Flying fish nigiri
Red lion fish nigiri
Striped jack, yuzu soy marinated white kelp nigiri
Sea perch with black truffle sea salt nigiri
Scallop sashimi with citrus
Kamashita blue fin tuna
Abalone sashimi
Toro from Spain
San Diego live sea urchin
Pan clam in shell with lobster sashimi, uni, tobiko
Grilled Chilean sea bass
Toro, mountain yam and black tobiko
Takoyaki — fried soft octopus
Our experience may be slightly atypical because we were sharing items, allowing us to try smaller portions of more items that Chef had on hand at the time due to the market that week. Additionally Chef knows I like nigiri and offered several nigiri courses. I agree with others that have noted that coming in with a party of two or four people is ideal.
You don’t come to Kame if you love sushi rolls covered in sauce, but if you enjoy nigiri or sashimi, let alone omakase, then Kame is a must do in Vegas!

I’ve Omakase’d about 95% of the time I have sat in front of Chef Eric and each visit was just as great as the last one. He is definitely in his element with his newest venture, KAME. It’s been a longtime coming, and your chance is finally here!
Located literally next door to Yummy Grill on W Lake Mead, the only way to gain access through these doors is BY RESERVATION ONLY,(two seating times, 6pm and 8pm) and do it well in advance… the dining room area seems to fit about 20 people, but prime seating is up at the bar IMHO, and to the four furthest seats on the left where you can be up close and personal with Eric as he creates culinary works of art using the best fish and live seafood possible receiving top quality ingredients as much as three times a week.
He has the same purveyors as the two highly touted edomae sushi spots in Chinatown and won’t settle for less than exceptional. On our visit, he mentioned that he had sent back a shipment of the highly prized Akamutsu (Black Throat Sea Perch) because he felt that the quality was not good enough to serve his guests.
KAME’s omakase experience starts at $ 120 per person, and is worth every penny. If you’re serious about your sushi or enjoy great food while getting educated along the way, this should be on your «to do» list. Not only is the interaction between Eric and his guests very contagious, but you leave very full, somewhat knowledgeable on things like the sake varieties served in the restaurant, the origin and place of a certain fish that you had in one of your tasting, and even how he prepared it. For Eric, he wants to ensure that you leave here already wanting to come back and isn’t your typical «turn and burn» sushi chef.
He has done his research extensively throughout Japan, also having dined at sports like Urusawa and Jiro, taking the positive aspects of his dining experiences, and adding his own creative spin on the omakase experience.
Know Before You Go:
Make reservations well in advance… be sure to have a date and time confirmed
The smaller your party is, the better your experience with Eric will be
Be sure to indicate any dietary restrictions /​food allergies when planning to dine here
Courses will be created at Eric’s discretion using the best ingredients and live seafood he has at the moment. .Some courses may be similar to what other diners have had, and some may be entirely different
(See photos-​no diner has had the same exact thing)
Do yourself a favor and book your next culinary adventure with KAME… ALOHA!!!
Shaka Meter: \uuu/​\uuu/​\uuu/​\uuu/​\uuu/​
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I’m sooo excited that Kame is finally opened! They will be having a grand opening party sometimes in January. Currently, they are opened from Monday to Saturday, 5 pm to 10pm, and it’s reservation only. The phone number is the same as Yummy sushi.
I have been going to Yummy for a few years. Ever since I was introduced to Eric and Yummy, that seems to be the only sushi place in town I would constantly go back even though I always am trying new sushi restaurants. Eric has been working on Kame for a while. This new business is for omakase only.
I finally made it last week after they opened for soft opening. Same excellent service and quality fish from Eric. With the new presentation of food and the new atmosphere of this new restaurant, I feel like I’m eating omakase in Japan!
My favorites are still the live items (uni, lobster). Eric added the uni, toro tartare and also oscietra caviar on top of live lobster sashimi, the flavor of all combine is super succulent and heavenly! I also had the certified A5 wagyu from Mizayaki, man it was melting in my mouth. I can’t wait to go back already! Thank you Eric for the consistence on your fish and also the new presentation and experience you provide here at Kame! You are the BEST!

MIND & TUMMY BLOWN!!!
Right when I thought I had tried the BEST omakase… I was proven WRONG… we visited back to YUMMY GRILL & SUSHI one late night & noticed there was a whole in the wall that wasn’t there before… we thought maybe they expanded… but how would the guest get in when there is a kitchen in the way… ERIC the owner popped out & we asked & he walked us across to take a view! The OMAKASE SIDE!
*THEY ONLY TAKE RESERVATIONS*
the Chef truly wants to focus on the guests… therefore he hasn’t advertised but is going into solely relying on WORD of Mouth… I don’t think this will be a problem at all… his VISION for the place is to be DIFFERENT from all your typical omakase… also being a KOREAN CHEF he is also trying to strive beyond the label of only being able to get the best from traditional Japanese chefs.
This is the FIRST OMAKASE place that I have been to that serves LIVE items… living ocean creatures! No FARMED stuff.
AMAZEBALLS & you leave freaken FULL as HELL! words couldn’t describe the joy I felt. But people… be forwarned… do NOT be on a time limit. This OMAKASE is the SHOW so this can be an all inclusive date night stuff *hint* gentlemen… for right now there will be a lot of trials until things are set but the MINIMUM price is $ 120 /​person… but well worth it.
Here goes…
MONK FISH LIVER CUCUMBER SALAD — I will have to say this was probably my least favorite out of everything but still good. My dad LOVEs this stuff but I just haven’t learned a palate for such a thing.
3 DIFFERENT OYSTERS — small to large Shigoku.Kumamoto.Fanny Bay w/​uni all very delicious but Fanny Bay was probably my favorite cuz of the uni
GRILLED KING OYSTERS SHROOMS — thin slices of mushrooms w/​nori slices & dried fish strips (forgot what it’s called)
CHILEAN SEA BASS — when people say CHILEAN SEA BASS I know what it tastes like & literally DETEST it when I end up eating just sea bass… but this was the REAL deal… 1 point I may suggest is to cook to a MEDIUM temperature as it was a little dry… but still good
LIVE LOBSTER SASHIMI — live lobster tail w/​goldens balls all over
COOKED LOBSTER CLAW MEAT — served in a butter beurre blanc sauce so YUMMY!
LIVE JAPANESE SEA CONCH — the cruncy chewy goodness! Ahhhhh dip in some sea salt & seasame oil absolutely amazeballs!
LIVE SCALLOP SASHIMI — so fresh & love the center part that you would only experience w/​the whole live thing.
LIVE HAIRY CRAB — they take the body meat & mix it w/​rice to make an amazing combination to eat w/​the TENDER leg meat that you dip in butter.
TORRO TATARE — ummmm this thing just MELTS in yo mouth. Served w/​some kind of root which I forgot the name & flying fish eggs.
SASHIMI PLATE — left to right Medai. Thready Fin Snapper. Orange clam.Grunt & Ikura. Itoyori Snapper w/​Truffle Oil. Truffle oil w/​sashimi… who does that!!!
UNI & IKURA — served w/​rice & flying fish egg.
OCEAN TROUT SUSHI — looks like a dark colored salmon & I HATE salmon… but tastes NOTHING like the fishy creature! Its surprising & confusing
JO-​TORRO SUSHI — yea… didn’t even know I swallowed or ate it cuz it just melted away… like butter…
SEARED WAGYU BEEF SUSHI — …WOW… slightly seared & you don’t even need to chew… just melts away w/​minimal effort. From Australia.
ANAGO SUSHI — sea water eel… ummm… typically don’t like this… & was a bit disappointed when I found out it was the last item… but boi did he just slap me in the face & finished off proving me WRONG! It just MELTS & so juicy w/​a hint of sweetness like dessert.
Of course we also finished off w/​some green tea ice cream but I do hope that they create an AMAZING beautiful dessert to compliment everything soon.