MGM Grand - 3799 S. Las Vegas Blvd.
Las Vegas, NV, 89109
$35 or more
Payment types accepted:
AMEX, VISA, MASTERCARD, CASH
Monday: 5:30 PM to 10:00 PM
Tuesday: 5:00 PM to 10:00 PM
Wednesday: 5:30 PM to 10:00 PM
Thursday: 5:30 PM to 10:00 PM
Friday: 5:30 PM to 10:30 PM
Saturday: 5:30 PM to 10:30 PM
Sunday: 5:30 PM to 10:00 PM
Reservations: Reservations Suggested
Shibuya Japanese restaurant at MGM Grand features sublime Japanese cuisine in an upscale contemporary setting designed by Yabu Pushelberg. Shibuya takes its name from the hip Tokyo neighborhood known for its lively urban setting and its appealing environment.
Shibuya Executive Chef Eiji Takase speaks little English, yet his Japanese dishes speak volumes. I love his delicate, yet assertive, seasoning and the way the flavors excite the taste buds. Fleeting poetry.
There are a number of dining options at Shibuya. Dine at the sushi bar or in the handsome teppanyaki room or in the serene dining area nearby the sushi bar where a la carte hot and cold plates are offered. There are few formalities here: It's diner's choice.
Teppanyaki dining is, of course, communal-that's part of the pleasure. Central to the teppan room is a table seating 30. Two tables for eight are near. For those who prefer a more intimate experience, your teppan dinner will be served wherever you wish. A good choice is the dining room near the sushi bar.
All teppanyaki dinners include a salad of organic field greens dressed with apple and yuzu vinaigrette, a choice of lobster miso or Kyoto mushroom miso soup, organic vegetables from the California Farmer's Market, steamed tamaki rice and a trio of desserts.
A fine selection of Australian Kobe beef is offered, as well as organic chicken, a terrific selection of fresh seafood or such "Earth and Ocean," combinations as a Kobe-style beef tenderloin and live Maine lobster. Pricey perfection.
Sitting at the sushi bar watching the sushi artists wrap and roll is a kick. Hand rolls, sushi and sashimi and specialty rolls (have a Shibuya rainbow) are swiftly dispatched across the counter as if dispatched by flying fish.
I'm wild about the plump Kumamoto oysters and the kampachi drizzled with fresh yuzu juice and black truffle oil, the Snake River Kobe skirt steak and so much more.
Desserts are lovely, but I usually opt for the sorbet selection ... quite refreshing after a Shibuya dinner. Still, the chocolate trio with sake passion fruit truffle, jasmine mousse cake, chocolate tuile and palm sugar ice cream is soooo tempting.
For the ultimate Shibuya feast, ask General Manager Alex Jureeatana and Chef Takase to plan your dinner.
--Review by Muriel Stevens
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