The Sushi Counter at Stripsteak Las Vegas
Stripsteak Las Vegas, under Michael Mina's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime, Japanese A5 Wagyu, plus the Mina poached-then-grilled preparation.
The aging method: Dry-aged 21 to 28 days plus Mina sous-vide poaching.
The counter format: The Mina poached-then-grilled bone-in ribeye; the Wagyu A5 sirloin. The sides format: Centre dining room banquette ten top.
The signature cut: Modern American sides: tater tots, charred rapini, mushroom risotto.
How to Book Stripsteak Las Vegas
The booking lead time: 8 to 12 weeks for Saturday slots.
The best seat: Centre dining room banquette ten top. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Stripsteak Las Vegas is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Stripsteak Las Vegas Is Worth the Pilgrimage
"Michael Mina's Mandalay Bay steakhouse. The Mina-method poached-then-grilled beef preparation that turned Stripsteak into the chef-driven Strip steakhouse."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 7/10. 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 Stripsteak Las Vegas on Restaurants for Kings →
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