The Sushi Counter at Cote Las Vegas
Cote Las Vegas, under David Shim's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime plus Wagyu A5 with smokeless grill at the table.
The aging method: Dry-aged 28 to 45 days in-house.
The counter format: Dry-aged USDA Prime tomahawk; Wagyu A5 sirloin; butcher's feast. The sides format: Centre dining room ten top with the smokeless grill.
The signature cut: Korean banchan: kimchi, bibimbap stone bowl, sesame leaves, Korean BBQ sauces.
How to Book Cote Las Vegas
The booking lead time: 10 to 14 weeks for Saturday private dining slots.
The best seat: Centre dining room ten top with the smokeless grill. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Cote Las Vegas is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Cote Las Vegas Is Worth the Pilgrimage
"Cote at the Venetian. The Korean steakhouse format with table-side smokeless grills, the butcher's feast for the centre, and the bachelorette dinner that does steakhouse and group photo together."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Cote Las Vegas on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Cote Las Vegas is #14.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Las Vegas restaurant guide. The full city directory with all occasions.
- SW Steakhouse. Our deep dive on the closest steakhouse peer in the city.
- Charlie Palmer Steak. Our deep dive on the closest steakhouse peer in the city.