Best Sushi in Las Vegas 2026

Gen Mizoguchi introduced traditional Edomae sushi to Las Vegas when he opened Kabuto a decade ago, then built his own counter, Yui, on Arville Street in the Chinatown corridor in 2018. Twelve seats, two seatings a night, an omakase from about $190 that runs to twenty-plus courses. The cooking is strictly traditional: nikiri-brushed shari, properly aged maguro, roughly ninety-five percent of the fish imported from Japan, and no fusion anywhere on the counter. It is the most disciplined sushi reservation in Nevada and the anchor of the city's serious scene. Book three to four weeks ahead for a weekend seat.

Kabuto opened on Spring Mountain Road in the Chinatown corridor as the room that brought Edomae sushi to Las Vegas, the counter where Gen Mizoguchi first cooked before opening Yui. It runs two seatings a night, at 5:30 and 7:30, on a standard omakase of about $120 and a premium set at $178, with a sake pairing available for $68 more. The fish is aged and classical, the pace unhurried across roughly two hours. The World's 50 Best Discovery guide lists it among the city's essential rooms. Reserve three to four weeks out for a prime weekend slot.

Mizumi occupies one of the most designed dining rooms on the Strip, set against a koi pond and a waterfall garden inside Wynn Las Vegas. It runs several formats in one space: an à-la-carte Japanese dining room, a teppanyaki room with tableside theatre, and a sushi bar that turns out an omakase alongside the wider menu. The Forbes Travel Guide holds it at Four Stars. It is the room to book when the setting matters as much as the fish, and the best first-date table in Las Vegas. Reserve one to two weeks ahead, longer during convention overlap.

Tetsuya Wakuda earned two Michelin stars at his eponymous Sydney restaurant and a second following in Singapore before opening Wakuda at The Venetian. The brief was a room modelled on Tokyo's Shinjuku that would feel nothing like a hotel restaurant, and it lands: sushi, sashimi, yakimono and modern small plates across a menu built to reward a full sitting. The private omakase, offered Thursday through Saturday evenings, is the kitchen's high mark and one of the most transportive meals on the Strip. Reserve one to two weeks ahead, and ask for the omakase specifically.

Nobu inside Caesars Palace is the Las Vegas outpost of Nobuyuki Matsuhisa's Japanese-Peruvian empire, and the room that most fully translates the brand to the Strip's power-dining register. The signatures are the ones that made his name: black cod marinated in sweet miso, yellowtail sashimi with jalapeño, and the tiradito that carries the Peruvian half of the kitchen. It is less a purist's sushi counter than a full Japanese-Peruvian dining room, and the right table for a client dinner or a birthday with a scene. Reserve one to two weeks ahead; the sushi bar takes walk-ins on quieter nights.

Morimoto at Mandalay Bay is Masaharu Morimoto's southern-Strip Japanese fusion room, built on the television authority of his Iron Chef years. The dish that defines it is the tuna pizza, a crisp flatbread under tuna tartare that reads as pure Morimoto invention, alongside a sushi and omakase programme that shows the classical training behind the fusion. It is a spectacle room more than a counter purist's seat, and it works best for a group that wants the signatures and the scene. Reserve one to two weeks ahead; the dining room absorbs walk-ins better than the Chinatown counters.