Las Vegas,Nevada
$$$
Chef Mitsuo Endo uses binchotan, a special Japanese charcoal, to grill mountain trout, pork cheek, and a long list of robatayaki at this elegant izakaya. But the big star is the agedashi tofu, silken housemade tofu topped with salmon roe, a favorite with the local chefs who crowd the counter after their shifts.
Last Reviewed
000 2016
Address
5030 W. Spring Mountain Rd.
Las Vegas,NV
