Best Sushi in Las Vegas 2026: Omakase, Nobu & Strip Favorites

Sushi in Las Vegas splits into two worlds. On the Strip, big-name Japanese restaurants such as Nobu, Zuma and Mizumi serve sushi alongside robata, teppanyaki and cooked signatures in dramatic rooms. A few miles west, on and around Spring Mountain Road in Chinatown, small counters serve strict Edomae-style omakase to a handful of guests at a time.

This guide covers the restaurants we could confirm on their own websites in September 2026, with their hours and booking rules, then explains how to choose between omakase and à la carte, how to order, and how to spend less. Menus and prices change often, so check the restaurant's site before you go.

At a Glance

Omakase Counters

Omakase means "I leave it to you": the chef chooses and serves a sequence of pieces, usually at a counter, one at a time. It is the best way to see what a sushi chef can do, and the most expensive way to eat sushi. Book ahead, arrive on time, and tell the restaurant about allergies when you reserve.

Kabuto Edomae Sushi

Kabuto, at 5040 W. Spring Mountain Road in Chinatown, is built around Edomae sushi: the Tokyo tradition of curing, marinating and ageing fish rather than serving it plain. Its site describes a course of about two hours built on raw fish, with no substitutions.

• Hours: dinner only, daily, with two seatings at 5:30 and 7:45 p.m. There is no lunch service.
• Booking: by phone at (702) 676-1044 or on Resy, up to one month ahead. Email and voicemail requests are not accepted. Parties of five or more must book at least three days ahead.
• Policy: every guest, including children, must order the full course. It is recommended only for people who enjoy raw fish.
• Price: not published on the site; check when you book.

Kame Omakase

Kame Omakase is owned and run by chef Eric Kim and serves a chef's-choice menu of sushi, sashimi and Japanese-inspired seafood dishes. It is reservation only, booked through SevenRooms from its website. Check the booking page for current pricing and seating times.

What to expect at an omakase counter

• Pacing: pieces arrive one at a time and are meant to be eaten straight away, while the rice is still warm.
• Seasoning: the chef usually brushes each piece with soy or adds wasabi, so taste before reaching for the soy dish.
• Progression: lighter white fish tends to come first, richer fish such as fatty tuna later, and tamago (egg) near the end.
• Scent: skip strong perfume or cologne; at a counter it competes with the food for everyone.
• Drinks and tax: the course price rarely includes drinks, tax or gratuity. Budget for all three.

Sushi on the Strip

Strip Japanese restaurants are usually bigger, louder and broader than Chinatown counters. They are the easier choice for groups where not everyone wants raw fish.

Mizumi at Wynn

Mizumi serves sushi, robata, teppanyaki, kaiseki and omakase in a room overlooking gardens, a koi pond and a 90-foot waterfall. Wynn says fish arrives from Japan daily, and the restaurant is led by executive chef Jeff Okada Ramsey.

• Hours: Sunday to Thursday 5–10 p.m., Friday and Saturday 5–10:30 p.m.
• Dress code: upscale casual chic; no shorts or open-toe shoes for men.
• Booking: reservations are required, through SevenRooms or on (702) 770-3320, and tables are held for 15 minutes.
• Extras: a separate Teppan Room for tableside teppanyaki, and the outdoor Sansui terrace, four tables with a $175 minimum per person.

Zuma at The Cosmopolitan

Zuma is a modern Japanese restaurant on the third floor of The Cosmopolitan, with sushi and robata counters facing an open kitchen, a full bar and two 14-seat private dining rooms. The menu mixes sushi and sashimi with grilled dishes, and it is a good choice when half the table wants cooked food.

• Hours: Sunday to Thursday 5:30–9:30 p.m., Friday and Saturday 5–10:30 p.m.
• Booking: reserve on Zuma's website or call +1-702-698-2199.

Nobu: three Las Vegas locations

Nobu's own site lists three Las Vegas restaurants: at Caesars Palace (alongside the Nobu Hotel), at Paris Las Vegas, and at Virgin Hotels Las Vegas. All serve Nobu's Japanese-Peruvian menu, led by its two most famous dishes, black cod miso and yellowtail jalapeño, and Nobu recommends ordering several plates to share family style: cold dishes first, then hot, then sushi.

• Caesars Palace: opens at 5 p.m.; business casual dress; book on OpenTable, or call (866) 733-5827 for groups of 13 or more. Caesars says its teppanyaki tables are the only ones at a U.S. Nobu, and a Nobu Lounge serves its own menu after the dining room closes.
• Virgin Hotels: in September 2026 it offered a seasonal tasting menu at $165 per guest and "Tanoshi Hours", a happy hour with cocktails and bar bites, Sunday to Thursday from 6 to 7 p.m.
• Paris Las Vegas: a full bar and lounge alongside the dining room. Check Nobu's site for hours.

Is Nobu worth it? For the signature dishes and the atmosphere, yes. If you care most about nigiri, a Chinatown counter will usually give you more for the money.

Wazuzu at Encore

Wynn lists Wazuzu as a pan-Asian restaurant with handmade sushi and wok-fired dishes. It is a relaxed alternative to Mizumi when you want sushi as part of a wider meal rather than the main event.

For more Japanese and Asian options, see our Asian restaurants guide and the Chinatown food guide.

Omakase, À la Carte or All-You-Can-Eat?

All-you-can-eat sushi is common in neighbourhood strip malls across the valley rather than on the Strip. Rules vary: many set a time limit, ask everyone at the table to order the all-you-can-eat menu, and charge for uneaten pieces. Ask about all three before you sit down, and order in small rounds.

How to Order Well

À la carte: a sensible order

• Start simple. Salmon, yellowtail and lean tuna tell you quickly how fresh the fish is and how well the rice is made.
• Then go richer. Fatty tuna (chu-toro, o-toro), uni and salmon belly are best after lighter pieces.
• Try something cooked or cured. Anago (sea eel) and tamago show technique.
• Save the big rolls for last, or for a separate casual meal: heavy sauces and tempura mask the fish.

Judging quality

• Fish: glossy and clean-smelling, never dull or "fishy".
• Rice: seasoned with vinegar, loosely packed, and around body temperature rather than fridge-cold.
• Balance: at a good counter, fish and rice are sized to be eaten in one bite.

Etiquette that actually matters

• Eat nigiri with fingers or chopsticks; both are fine.
• If you use soy, dip the fish side lightly, not the rice.
• Don't stir wasabi into the soy at an omakase counter; the chef has seasoned the piece already.
• Eat each piece soon after it is placed in front of you.

Sake and Drinks

Sake is the natural match. Lighter, fragrant styles such as junmai daiginjo and ginjosuit white fish and are served chilled; fuller junmai stands up to tuna and oily fish and can be served cool or gently warm. Japanese lager and green tea also work well. If you are unsure, tell the server what you usually like and ask for a recommendation by the glass rather than the bottle.

Booking and Timing

• Omakase counters: book as early as you can. Kabuto opens bookings one month ahead, and its two seatings a night fill first on weekends.
• Strip restaurants: reservations are recommended, and Mizumi requires one. Weeknights are easier than Friday and Saturday, especially during big conventions and fight or concert weekends.
• Arrive on time. Counters serve everyone together, and Mizumi holds tables for only 15 minutes.
• Large groups: Kabuto needs three days' notice for five or more; Nobu Caesars handles 13 or more through its group line.

Ways to Spend Less

• Use happy hours. Nobu at Virgin Hotels runs Tanoshi Hours, Sunday to Thursday 6–7 p.m. Other restaurants run their own; check their sites.
• Share at the Strip restaurants. Nobu and Zuma are built for sharing plates, so order a spread for the table rather than a main each.
• Leave the Strip. Neighbourhood sushi bars off the Strip generally charge less for comparable nigiri, and a short ride to Chinatown is worth it.
• Watch the drinks. Sake and cocktails can double the bill; order by the glass.

More ideas for eating well on a budget are in our cheap eats guide, and for other fish-focused restaurants see the seafood guide.