Sen of Japan offers more than just sushi

That’s because chef Hiro Nakano was head chef at the famed Japanese restaurant Nobu, inside the Hard Rock Hotel, for eight years before opening his own restaurant 15 months ago at 8480 W. Desert Inn Road.

Just like Nobu, Sen of Japan offers contemporary Japanese cuisine, but without the Strip prices, as Nakano says.

“We have unique, different types of Japanese dishes for local customers,” he says. “We have a good variety of dishes. Japanese food is not just sushi.”

Signature dishes include filet mignon with bell pepper sauce, the sashimi carpaccio salad, black cod soy, seafood with yuzu egg sauce and toro tartar.

The decor is the kind of uncluttered simplicity associated with Japan: wood floor and tables, and a tile decoration and TV behind the 12-seat sushi bar.

Seating 60, Sen of Japan is open from 5 p.m. to 2 a.m. daily.

Reservations are accepted by calling 871-7781.

Starters: Tempura items, two pieces per order, include asparagus ($1.25); shiitake mushroom ($2); shrimp ($4); bell pepper ($1.25); Japanese eggplant ($1.25); pumpkin ($1.25); white fish ($4); scallop ($4.50); and sea urchin ($10).

Kushi yaki (skewers) choices include vegetable ($2); chicken ($2); beef ($2.95); shrimp ($3.50); and scallop ($4.25).

Soups and salads: Miso soup ($2.50); clear soup ($4); akadashi, dark miso soup ($3.50); cucumber vinegar salad ($3.75); kelp salad ($5.50); albacore salad ($6.50); and lobster salad ($16).

Entrees: Sweet balsamic soy chicken ($18); large shrimp sauté with spicy lemongrass sauce ($21); filet mignon with mustard sauce ($24); sashimi combination ($18.95); and nigiri sushi combination ($18.95). These dishes are served with salad, miso soup and rice.

Hot dishes: Shrimp tempura with spicy orange aioli sauce ($8); black cod soy ($11.75); roasted salmon with caper sauce ($14); orange miso chicken ($13.50); lamb chop with herb sweet sauce ($17); steamed scallop with yuzu sauce ($18); and lobster tempura ($34).

Cold dishes: Seafood with yuzu egg sauce ($7.50); thin sliced fluke ($8.50); seafood ceviche with kiwi sauce ($7.95); tuna tataki ($9.95); sashimi carpaccio ($12.50); garlic yellowtail ($13.50); and Kobe beef carpaccio ($28).

Extras: The Omakase special, featuring two multicourse menus prepared by chef Nakano, are $50 and $80.

A la carte nigiri sushi items, two pieces per order, include egg omelet ($2.50); salmon ($3.75); freshwater eel ($3.50); shrimp ($3.80); tuna ($4.50); octopus ($4.25); Japanese snapper ($5.75); foie gras ($16); and snow crab ($6.95). Sushi roll items (cut) include cucumber roll ($2.50); vegetable roll ($4.25); Japanese pickles ($4.50); shrimp tempura roll with sweet chili sauce ($6.25); California roll ($6.75); and dragon roll ($11.65).

Desserts: Mochi ice cream (three-piece assortment, $5); chocolate souffle and green tea ice cream ($7); almond yuzu franjipan with pineapple sorbet ($7); and a selection of sorbets and ice cream flavors, including yuzu, pineapple, vanilla bean, calpico, orange-mango and green tea ($2.50).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.