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Las Vegas Menus

$300 per person

Full dinner menu also available. 

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FIRST

  • WAKUDA Oysters

    with Rice Wine Vinaigrette, Smoked Ocean Trout Roe

SECOND

  • Chūtoro

    with Butter Miso, Caviar

THIRD

  • Live Scallop Crudo

    with Citrus Vinegar, Sea Asparagus,
    Lemon Segment, Lemon Peel

FOURTH

  • Moriawase Sashimi Salad

    with Yuzu Agave Dressing

FIFTH

  • Snow Crab Tempura

    Nanbanzuke Style

SIXTH

  • Grilled Canadian Black Cod

    with Soy Mirin Reduction

SEVENTH

  • Wagyu Duo

    Omi Wagyu Skewer with Fresh Wasabi
    Wagyu Gyoza

EIGTH

  • Chef’s Selection of Sushi & Rolls

NINTH

  • Matcha Love

    Ceremonial Green Tea with
    Strawberry Gelée,
    Green Tea Sponge Cake

COLD

  • WAKUDA Caviar*

    50g Hand-Selected Oscietra Caviar

  • Trio of Oysters*

    Daily Selection

  • Kanpachi Carpaccio*

    WAKUDA Ponzu, Yuzu Kosho, Baby Mizuna, Citrus Segments

  • Tataki

    • Tuna, Ginger, Soy Caramel Sauce
    • Wagyu, Sweet Onion, Negi, Garlic Chips

  • Yuba*

    Fresh Bean Curd Skin from Kyoto, Uni, Grated Wasabi, Mountain Caviar

  • Chu Toro Butter Miso*

    Kizami Wasabi, Crispy Yuba

  • Toro Tartare*

    Uni, Caviar, Negi, Soy Wasabi

  • Canadian Lobster*

    Marinated in Citrus & Vinegar, Sea Asparagus, Shellfish Reduction

  • Mixed Seafood*

    Marinated in Citrus & Vinegar, Sea Asparagus, Red Onion, Cherry Tomato

  • Crispy Rice

    • Tuna, Sweet Chili Miso*
    • Yuzu Avocado

  • Smoked Beef Tartare*

    Shallots, Chives, Garlic, Egg
    Add Oscietra Caviar

  • Sashimi Toasts

    Two Piece Minimum
    • Tuna Zuke*
    • Smoked Salmon*
    • Lobster, WAKUDA Caviar*
    • Semi-Dried Tomatoes
    • Japanese Wagyu

WAKUDA SUSHI

Two Piece Minimum Each

  • Lobster*

    Lobster Jus, Tarragon

  • Japanese A5 Wagyu*

    Fresh Wasabi

  • Uni*

    Wasabi Marinated Egg

  • Aburi New Zealand King Salmon*

    Yuzu Kosho

  • Hirame*

    Yuzu Kosho, Lemon

  • Scallop*

    Ume Shiso

  • Kanpachi*

    Finger Lime, Sweet Chili Miso

  • Akami

    Butter Miso, Caviar

  • Baked Snow Crab

    Avocado, Ponzu Mayonnaise, Chives

NIGIRI • SUSHI

Two Piece Minimum

  • Akami / Lean Tuna*

  • Chutoro / Medium-Fat Tuna*

  • Otoro / Supreme-Fat Tuna Belly*

  • Hirame / Halibut*

  • New Zealand King Salmon*

  • New Zealand King Salmon Belly*

  • Kinmedai / Alfonsino*

  • Uni / Sea Urchin*

  • Hotate / Japanese Scallop*

  • Anago / Sea Eel*

  • Kanpachi / Amberjack*

  • Unagi / Freshwater Eel

  • Zuwaigani / Snow Crab

  • Tai / Japanese Red Snapper*

  • Miru Gai / Geoduck*

  • Fresh Grated Wasabi

    from Shizuoka, Japan

  • Premium Sashimi Platter

  • Sashimi Platter

YAKIMONO • GRILL

  • Classic Saikyo Miso

    Patagonian Toothfish, Marinated in Original Saikyo Miso from Kyoto

  • Grilled New Zealand King Salmon*

    Shio Koji Marinated, Ginger Yakitori Suce

  • Grilled Octopus

    Red Yuzu Koshso Pepper Sauce

  • Roasted Vegetables

    Yakitori Sauce

  • Whole Lobster

    Shoyu Butter, Arugula, Endive

  • Surf & Turf Flambé*

    Prime Tenderloin, New Zealand Scampi, Wasabi Butter

MEATS

  • New Zealand Lamb

    Yakiniku Sauce

  • Tasmanian Washu Ribeye*

    10 oz, Truffle Potato, Karashi Miso
    Robbins Island
    ~ Bred for Low Melting Point & Buttery Taste

  • Duck*

    Maple Leaf Duck Breast with Orange Yakiniku Sauce

  • Prime Tenderloin*

    6 oz, Steak Sauce
    Brandt Family Ranch, California

  • Pasture Raised Chicken

    Ginger Yakitori Sauce

  • Prime Tenderloin*

    6 oz, Steak Sauce
    Brandt Family Ranch, California, USA
    ~ Sustainable, Hormone & Antibiotic Free

JAPANESE WAGYU

4 oz

  • Omi Wagyu*

    Shiga Prefecture, Japan
    Japan's Oldest Breed, Over 400 Years

  • A5 Wagyu*

    Kagoshima Prefecture
    Kyusu, Japan

CHEF'S TASTING MENU

Required Participation of Entire Table

  • Traditional, 6 Course*

  • Premium, 9 Course*

  • Vegetarian, 9 Course

HOT

  • Shishito

    Fried Japanese Peppers, Grated Bonito, Chili Salt

  • Hotate*

    Two Pieces
    Pan Seared Hokkaido Scallop, Truffle Butter

  • Chicken Karaage

    Fried Marinated Chicken

  • Wagyu Yaki Udon

    Japanese A5 Wagyu, Seasonal Mushrooms

  • Dengaku Miso

    • Roasted Smoky Eggplant
    • Tofu

  • Chamame

  • Tempura Ika (Squid)

    Curry Salt, Shiso

  • Yakitori Skewer

    Two Piece Minimum
    • Beef*
    • Iberico Pork*
    • Chicken
    • Vegetable

  • Mushroom Ragoût

    Desert Moon Farms

  • Foi Gras

    Cassis, Sudachi Purée

  • Iberico Miso Zuke*

    Pickled Radish

MAKIMONO • ROLL

  • Tempura Prawns

    Cucumber, Wasabi Mayonnaise

  • Soft Shell Crab

    Kaiware, Sweet Chili Miso

  • Toro Negi

    Fatty Tuna, Green Onion

  • Tuna*

    Loin of Tuna, Shiso Cucumber, Fresh Wasabi

  • Golden Gai*

    Assorted Season Fish

  • Japanese A5 Wagyu*

    Plum Paste, Shiso, Garlic Chips Goma Miso

  • Kankitsu New Zealand King Salmon*

    Finger Lime, Cucumber, Lemon Zest

  • Eel Cucumber

    Japanese, Freshwater Eel, Cucumber, Soy, Mirin

  • Lobster*

    Wasabi Mayonnaise, Asparagus, Chives, Shallots, Lemon, Chili Ponzu

  • Vegetable

    Cucumber, Avocado Yamagobo, Shiitake, Mushroom, Kaiware, Shiso Sesame Seeds

SOUP • SALAD • TEMPURA

  • Miso Soup

    Fresh Nori, Negi, Tofu

  • Spicy Seafood Soup

    Yuzu Kosho, Mixed Seafood, Japanese Mushrooms

  • Moriawase Sashimi Salad*

    House Greens, Semi Dried Tomatoes, Cucumber, Radish, Crispy Yubu, Yuzu Agave Dressing

  • Seasonal Garden Greens

    Cucumber, Radish, Soy Balsamic Vinaigrette

  • Beet Salad

    Yuzu Honey Dressing, Candied Pecans

  • Cucumber Sunomono

    Add Crab

  • Seasonal Vegetable Tempura

  • Seafood & Vegetable Tempura

    Prawns, Whitling

  • Nanbanzuke

    Patagonian Toothfish, Myoga, Green Onion

  • Snow Crab Tempura

    WAKUDA Cocktail Sauce

  • Whole Lobster Tempura

    Sea Asparagus, Shiso

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.


SOMETHING SWEET

  • WAKUDA's House Special

    Soft-Serve Miso Ice Cream

  • Pink Sudachi

    White Chocolate Citrus Mousse, Sudachi Curd, Pistachio Chocolate Struesel

  • Green Tea Nama Choco

    Azuki Bean, Match Tuile, Vanilla Bean Ice Cream

  • Triple Chocolate Soufflé*

    Chocolate Yuzu Ice Cream

  • Mugicha Tiramisu

    Mascarpone Cream, Vanilla Genoise, Mugicha Chantilly

  • The 'Stone' Chocolate Orange Cointreau Mousse*

    Vanilla, Hazelnut

  • Chef's Selection of Ice Cream

    • Chocolate Yuzu Ice Cream
    • Hojicha Ice Cream
    • Matcha Pandan Ice Cream
    • Pineapple Shiso Sorbet
    • Coconut Sudachi Sorbet

TEA • COFFEE

  • Sencha

    Classic Green Tea

  • Hojicha

    Roasted Green Tea

  • Matcha Genmaicha

    Green Tea with Rice

  • Espresso

  • Americano

AFTER DINNER

  • Peppermenthe Pattie

    Creme de Cacao and Menthe, Heavy Cream Float

  • Espresso Martini

    Haku Vodka, Mr. Black, Espresso

SWEET & FORTIFIED

  • Chateau Roumieu

    Sauternes | Bordeaux | France | 2019

  • Royal Tokaj

    Tokaj 5 Puttonyos Aszu | Hungary | 2017

  • Graham’s

    10 yrs Tawny Port| Portugal

  • Graham’s

    20 yrs Tawny Port| Portugal

  • Blandy’s

    10 yrs Sercial | Portugal

WINES BY THE GLASS

  • Langlois Chateau

    Cremant de Loire | France | nv

  • Lanson Brut

    Champagne | France | nv

  • Alfred Gratien Rosé Brut

    Rosé Champagne | France | nv

  • Pinot Gris | Kracher

    Burgenland | Austria | 2019

  • Riesling Kabinett | Reichsrat von Buhl Armand

    Pfalz | Germany | 2020

  • Sauvignon Blanc | Craggy Range Te Muna Road Vineyard

    Martinborough | New Zealand | 2021

  • Chardonnay | Far Niente

    Napa Valley | California | 2020

  • Grenache Blend | Peyrassol Reserve des Templiers

    Cotes de Provence | France | 2020

  • Nebbiolo | Vietti Perbacco

    Langhe | Piedmont | Italy | 2019

  • Pinot Noir | RouteStock

    Sonoma Coast | California | 2020

  • Cabernet Sauvignon Blend | Chappelet Mountain Cuvee

    Napa Valley | California | 2020

  • Tempranillo | Ontañon Reserva

    Rioja | Spain | 2015

Beer

  • Coedo Marihana Session IPA

    Saitama | 4.5%

  • Koshihikari Echigo

    Niigata | 5 %

  • Echigo Premium Red Rice Alie

    Niigata | 6%

COCKTAILS

  • Ichigo Fields

    Awayuki Gin, Lemon, Honey, Strawberries, Champagne

  • Lew D’etat

    Cocchi Americano, Italicus, Maraschino Liqueur, Champagne, High Ball Crunchy Water

  • Wakō

    Teeda Okinawa Rum, Falernum, Orgeat, Pineapple, Yuzu

  • Yuzu Tomi

    Tequila Blanco, Lime, Yuzu, Agave, Orange Slices

  • Ode to Senpai

    Japanese Whisky, Ginger, Honey, Lemon

  • Stone, Water, Plants

    Roku Gin, Shiso, Cucumber, Green Tea, Tonic

  • Cable Gai

    Mars Iwai Whisky, Granny Smith Apple, Honey, Lime

  • TLM

    Haku Vodka, Junmai Sake, Lychee, Lemon, Honey, Kumomo Peach

  • Snow Monkey*

    Monkey 47 Gin, Lo-Fi Gentian Amaro, Lemon, Yuzu, Egg White, Kinako Powder

  • Regal Gold Rush

    Basil Hayden Bourbon, Lemon, Grapefruit, Honey

  • Sunflower

    Sipsmith Gin, Cointreau, Giffard Elderflower, Lemon

  • Timeless

    Mars Iwai Whisky, Giffard Abricot du Roussillon, Amaro Nonino, Peach Bitters

  • Son of Harajuku

    Nikka Coffey Grain Whisky, Byrrh Quinquina, Aperol, Chocolate Mole Bitters

  • Oaxacan Dumplings

    Mezcal, Salers Gentiane Liqueur, Blanc Vermouth, Champagne

  • Vancouver

    Ichiro’s Malt & Grain Whisky, Fernet, Shiso

JAPANESE WHISKY

  • Nikka Coffey Grain

  • Nikka Coffey Malt

  • Nikka Days

  • Nikka From The Barrel

  • Nikka Yoichi

  • Hibiki Harmony

  • Ichiro’s Malt & Grain

  • Ichiro’s Malt & Grain Ltd. Edition

  • Kikori The Woodsman

  • Yame Eight Goddesses

  • Shibui Bourbon Cask 10 Year

  • Shibui Pure Malt

  • Shibui Sherry Cask 15 Year

  • Shibui White Oak

  • Shibui 18 Year

  • Shibui 23 Year

  • Suntory Toki

  • Tenjaku Pure Malt

  • Masahiro Malt Whisky

  • Mars Iwai

  • Mars Iwai Tradition

THE JAPANESE HIGHBALL

Proper Highballs blend the perfect amount of chilled Japanese Whisky and highly carbonated water. The result is an effervescent beverage that is balanced, while calling out the craftsmanship of the paired spirit.

  • Suntory Toki Whisky Highball

NO PROOF REQUIRED

Spirit-Free

  • Cure

    Lyre’s London Spirit & Italian Orange, Ginger, Yuzu, Grapefruit Soda

  • Hosaka Fever

    Lyre’s Spiced Sugar Cane, Pineapple, Green Tea, Lime

  • Geisha Garden

    Lyre’s Agave Blanco, Lychee, Agave, Lime, Soda

  • Matcha Colada

    Lyre’s Spiced Sugar Cane, Ceremonial Green Tea Matcha, Pineapple, Lime, Coconut

AFTER DINNER

  • Espresso Martini

    Haku Vodka, illy Espresso Classico, Mr. Black

  • Peppermenthe Pattie

    Crème de Cacao and Menthe, Heavy Cream Float

                                               

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

                                   


    

Reservations

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