Foie gras, crab fried rice, and diver scallops are among the teppanyaki menu highlights.
Diver scallops are seared to perfection and served with the diner's choice of Nobu sauce.
The Mia Margarita: tequila reposada, honey, passionfruit purée, lemon juice, and seven-spice powder.
Dining gets interactive at chef Nobu Matsuhisa’s Nobu Caesars Palace, which is the only Nobu in the U.S. to offer teppanyaki-style Japanese cooking. With a selection ranging from à la carte choices to tasting menus, the swanky new dining gem features three teppanyaki tables (one of which seats up to 16 people) in rooms that can be curtained off for private parties like bachelor and birthday parties.
The live cooking demonstrations and personal interaction with the chefs make it a fun, intimate experience as guests see everything from diver scallops to crab fried rice to foie gras being prepared, cooked, and served right in front of them—with wine and sake tastings to boot. Plus, the chefs can speak extensively about the details of the meal, create specialty dishes to accommodate food allergies or restrictions, and perform a few master tricks on the griddle to wow guests.
Four different prix-fixe menus are offered, including the $280 sampling with highlights including truffle shishito peppers, Maine lobster, and toro tartare with Osetra caviar. The crème de la crème, however, is the ultra-rare, seven-course Japanese A5 Wagyu Beef Banquet ($688 per person), a succulent splurge that requires 24-hour notice.
The Nobu brand is enjoying a widely successful Las Vegas expansion that debuted earlier this year, with the city’s second Nobu restaurant and the world’s first Nobu Hotel, both at Caesars Palace.