Yui

I usually go to kabuto everytime I’m in vegas, but kabuto happened to be closed that whole week. So I decided to try this place. This place was amazing and also pricey. but it was definitely worth it. I ordered the nigiri sushi because I wanted to be able to order more off their menu. The extra fishes I ordered was blackthroat seaperch, ink squid (I’m not too fond of squid because of past experience, but this one tasted so fresh that I could bite into it. Love it!), santa Barbara uni (you can never go wrong with uni), premium uni (it tastes even sweeter than the Santa Barbara uni), king yellowtail belly (it was so soft that it melted in my mouth), and kamashita fatty (omg it literally melt in your mouth). The price you’re paying is for the quality of the fish. This place has become one of my favorite restaurants. It is authentic… almost like I was in Japan eating sushi. I’m literally drooling while I’m writing this review. The food is so fresh and delicious. I can’t wait to come back to eat!!! And our service was very attentive.

This time around, the service was much better! The servers were attentive and informed us during each course.
Chef Gen-​San did not disappoint with his selection of fish, mainly all from Japan with the exception of the Bluefin tuna, which was some Spain. All the nigiri pieces we ate, including the oh toro were exceptional. A few of my favorites were the sayori, baby yellowtail, Japanese Uni, and the kamashita – which I ordered twice.
For all you sushi lovers out there, skip the omakase course and order the nigiri course. I find it much more satisfying paying an extra $ 100 for additional sushi pieces as opposed to eating the cooked dishes and the sashimi that comes with the other two courses. It’s the rice that makes the fish taste even better!

1 star deduction for the quality of food they served with the price they are charging. It definitely didn’t worth the $ 120 omakase. 2^nd star deduction was the extremely poor services. It took us 3 hrs to eat honestly 5 real courses, on avg 20 mins wait for dish. The waitresses didn’t seem to know what they were doing. We ordered a bottle of sake, and we have to ask 3 times for them to bring it and our table was next to the kitchen looking at them running around for nothing. 3^rd star deduction was the portion of each dish was extremely small. I am a very small eater, weighting 93 lbs ands I want full at all.
I do not recommend any one to try until the chef improve their food and services some day. Don’t be cheated.

This was the worst dining experience that I can remember. It is rare that I walk out of a restaurant but this experience was so maddening that we just had to leave. I have no problem paying high prices for quality but this restaurant is a huge ripoff.
The service was extremely slow. We had 5 courses, one of them only being a small shot of sake and this took 3 hours. The food was mediocre. Grilled items were either overcooked or still cold. There was nothing special about the nigiri, not even the presentation and the fish did not seem that fresh. We could not stand to wait another couple more hours to finish the omakase menu and just left.
To charge these prices the kitchen really needs to step it up on quality and presentation. And any restaurant that tries to be at this high caliber should put a little more effort into the front of the house as well. Seating was not comfortable and we were eating with disposable chopsticks that you would get from ordering takeout.

Love their extremely fresh sushi most of them imported from Japan.
Been trying to booked at other sushi but it’s full. No regret I found this gem. The new edomae sushi. I really enjoy all the fish of that day menu. And I barely post any review unless it’s important!
Good luck to find their place!

A5 Miyazaki wagyu seasoned between Himalayan salt bricks was a treat. Private and relaxing experience as you expect from this place

This was the worst meal of the year for me. Every time I visit Kabuto I spend at least $ 200 and I leave satisfied and I can’t wait to go back to have more of that delicious fish. Totally different story here, we went there tonight me and two friends and we are completely dissatisfied with the food, we will never go back. The fish wasn’t very good, some of it even tasted not the freshest. Everything was painfully very bland and scarce. The dessert they brought was some chestnut and red bean cookies cut in half. My friend told me that she was positive that they were store bought because they tasted exactly the same as the one she buys at the Korean market for few bucks for a big bag. I called the waitress and she confirmed, very apologetic that they were in fact bought at greenland down the street… what a disgrace part of a $ 160 a piece dinner? Very disappointing and crazy expensive, do yourself a favor skip it and go to Kabuto instead.

If you are a fan of Kabuto, this is definitely a place to try! If you never tried Kabuto, this place is more worthy to try. Every details of sushi and course selection are perfect and extraordinary.
Other than the superb quality of food, i just hope they improve their interior decoration to be more authentic and classic japanese style.
Bottom line, I highly recommend this place.

High quality edomae sushi.
The only reason to come here, and you won’t be disappointed. Your wallet might be though.
Heard about it recently from the lady and came here during the first week of their opening. Like Kabuto, Yui does not disappoint and hopefully will go even farther.
My one caveat with Yui, and had a similar one with Kabuto, is that the location of the restaurant is always hard to find. This one was more of an adventure to find, imo.

Alright, so you all know that I’m a big fan of Kabuto where I’ve been since their soft opening back in those BYOB days and I have not been to Kabuto in nearly two years as I moved out of town, then Gen-​San left a few months after I left town. I have been patiently awaiting the opening of his own place as everyone else has and then I happen to see John Curtas’ blog the week before coming back to town so I made the reservation right away. So it happens that I already had a reservation for Kabuto and I ate there 2 days before, so I could compare them pretty much side by side.
The location is as clandestine as that of kabutos, perhaps more so. However for those of us into shooting it’s easy to find this place if you just mention that it is «in front of American shooters entrance in the same parking lot»
The interior is just as serene and minimalistic as kabutos décor, with a large Japanese cypress counter top. It was really good to see Gen-​San again with his usual self.
The menu was similar to that of kabutos with nigiri and omakase. Fish choices were also similar with many white fish from Kyushu area. They had Japanese blue fin from Nagasaki, which is a pretty rare thing to see stateside, in contrast to blue fin from Boston at Kabuto two days prior, instead of their usual farmed blue fin from Spain.
I did the omakase and it’s hard for me to compare this with omakase version of Kabuto since I did nigiri at Kabuto for the most part. Grilled stuff and sashimi were great however. Their A5 wagyu was top notch.
I don’t think I need to elaborate much on nigiri: Superb as expected from Gen-​San. One rare neta was cod milt (sperm). I’ve had it a few times in Japan and it’s a very seasonal winter ingredient but I was surprised that I could eat that stateside. Japanese blue fin o-​toro and kamashita were outstanding. Blue fin from Boston I ate at Kabuto a couple days ago nor their usual blue fin from Spain cannot come anywhere close to it.
I did get to eat both pear conpoté and anmitsu for desert. I really liked the subtle flavors but Americans may prefer sweeter desert selections at Kabuto.
I though that the service was good, but one Japanese lady at Kabuto is so great and on top of things that it’s hard to beat the service at Kabuto. I’m sure that things will improve with time.
In summary, i felt that yui was everything I expected from Gen-San’s new venture. He is planning to open a wagyu place in adjoining space and although that may be intriguing, I personally would rather have fish with Gen-​San at the helm. It’s another superb addition to the Vegas culinary scene.

Gen-​San is a sushi master. I have waited a year and a half for his return and I am delighted that he has graced us once again with his exceptional talent. Yui is truly his own, and it shows. Through and through– this restaurant is something special. It is pristine and the passion Mr. Mizoguchi and his apprentices show is nothing short of amazing. With Gen-​San in complete creative control, his talents can truly shine! The quality of fish is superb, and unlike anything else in Las Vegas. I have no doubts that within a few months, Yui will be regarded as one of the best sushi restaurants in the states. Given that the restaurant has only been open two weeks, amazing talents are already shining through. I can’t wait to visit again.

兜 2.0
What’s with these upscale Japanese restaurants always opening up in a gritty Spring Mountain strip mall. I feel a place like this would excel out in the outer burbs or are they attempting to cater to both the local and the Strip (Tourist) clientele. Whatever the reason once your seated inside Yui Edomae Sushi you do feel as if you are whisked away to a different place.
My visit was on their third day of operations and it did feel as if they were still in a soft opening/​training phase with full operations several weeks away. The décor of the front Sushi Bar is very similar to Kabuto (minimalistic) with 10 bar seats with three separate work stations, of course with Gen-​san in the middle flanked by two other Sushi Chefs. Behind me were three booths, but I also notice several small private rooms hidden behind noren’s (Japanese curtain).
For now they had two courses available, the Nigiri ($ 68.00) and the Chef’s Omakase ($ 120.00), and to my surprise they have already obtained their liquor licence. If you remember it did take several excruciating weeks for Kabuto to obtain their licence when they first opened. The Nigiri Course at Yui is around $ 20.00 more than I remember it being at Kabuto’s but that was a couple of years ago. That $ 48.00 Nigiri Course at Kabuto was the deal of the decade and I would laugh when Unilocaler’s would complain about it being too expensive.
We opted for the Nigiri Course which is very similar to Gen-San’s work at Kabuto. I never went to Kabuto after Gen’s departure so I really can’t make a current comparison. It’s funny when you become with familiar with a tenchou’s work that you never forget their style of craftsmanship. Small Appetizer, Sake Apéritif, ten pieces of Nigiri, Handroll and finished with a small dessert. At $ 68.00 still a great bargain and a perfect portion size for my pallet.
The size of the Neta (fish) on my Nigiri I felt was slightly more generous than I remember it being at Kabuto with most of the selections originating around the Japanese island of Kyushu. My favorite of Kohada was present along with excellent order of Chu-​Toro. The Sumeshi (sushi rice) was at a perfect temperature, but I felt it was just a little too moist for my liking. Also Gen-​san was not my Itamae for my dinner and I felt that my sushi lacked the proper light application of wasabi. Sorry, I can get so picky (and annoying according to my wife) at times.
With the polite service, the soft spoken Japanese waitresses and the subtle music playing in the background I would like to say that it felt just like being in Japan, but John Curtis happened to be eating in the restaurant, blabbing loudly about how great he was! Total buzzkill…
I also understand that they do plan to have a Teppanyaki menu serving real Japanese Wagyu in the near future. In America «Teppanyaki» is always incorrectly called «Hibachi» which is a completely different thing. That being said Teppanyaki originated in Japan in 1945 when US occupation forces arrived, I really don’t consider it Japanese Cuisine or even Yoshoku (洋食), but it is extremely popular among foreigners.
The Upscale Teppanyaki (always in Western Hotels or wherever foreigners congregate) restaurants in Japan are nothing like the clown show Teppanyaki places in America. The Teppan Chefs in Japan are not there to entertain you, do tricks or make fire volcanoes, they take food very seriously and are not part of any circus act. We all know Gen-​San will do this correctly, but it also shows me his target customer demographic.
Hey, were in Las Vegas!