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Mirage Hotel and Casino Las Vegas

The Mirage Las Vegas Fine Dining
Japonais

Japonais, one of Chicago’s most adored and critically acclaimed restaurants, goes west. Renowned restaurateurs and partners Miae Lim, Rick Wahlstedt and Jeffrey Beers (also the restaurant's designer) have joined forces with The Mirage to open a Japonais outpost in one of the country's most thriving culinary cities.

Robata Japanese Grill
Skewered and grilled over Japanese Charcoal - 7 Days a Week from 3:00pm to kitchen close

Late Night Menu
Served Thursday, Friday, and Saturday from 10:00 p.m. to 1:00 a.m. in the lounge.

Condé Nast Traveler -
     “Top 66 Restaurants in The World”
New York Times -
     “Culinary Experience with Immense Enjoyment”
Bon Appétit -
     “Everything about this Space Is Good Taste”

  • Hours:
    Lounge:
    Sunday - Wednesday:
    3:00 p.m. - 12:00 a.m.
    Thursday - Saturday:
    3:00 p.m. - 1:00 a.m.

    Dining Room:
    Sunday - Thursday
    5:00 p.m. - 10:00 p.m.
    Friday & Saturday
    5:00 p.m. - 11:00 p.m.
  • Minimum age requirement is 5 years old.
  • Reservations:
    866.339.4566
    or reserve your table online
  • Cuisine:
    Contemporary Japanese
  • Attire:
    Dress Casual
  • Average Check:
    $60.00
  • For additional information, private events or large party inquires, please contact Guillaume Vallet at gvallet@mirage.com and guillaume@japonaislasvegas.com
  • Visit the Japonais Website »
  • Gift Cards:
    Get the perfect gift to experience the unparalleled excitement
    of The Mirage.
    More Information
Reserve your table online

Sample Menu:

SOUPS AND SALADS

Miso
white miso with wakame, scallions and tofu

Fire Roasted Shishito Pepper Soup
with crispy rice

Kaiso
marinated sweet vinegar seaweed salad with fresh cucumbers and toasted sesame

Bibb Lettuce
hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette

COLD PLATES

Hawaiian Hamachi
thinly sliced yellowtail in a sesame soy yuzu vinaigrette

Ahi Tuna Ceviche
yuzu and white soy marinated ahi tuna with english peas and tempura shallots

Kobe Beef Carpaccio
American style kobe beef thinly sliced with yuzu and dark soy ginger sauce

HOT PLATES

Calamari
fried calamari tossed in a sweet and sour sauce with wasabi vinaigrette

Tempura
shrimp and vegetables with tempura dipping sauce

Tokyo Drums
spicy teriyaki drummettes with roasted scallion dipping sauce

"The Rock"
thinly sliced marinated new york strip steak cooked on a hot rock presentation

Crab Cakes
two pan seared lump crab cakes with soy mustard sauce

Lobster Spring Rolls
lobster spring rolls with mango relish and blood orange vinaigrette

ROBATA
Skewered and grilled on Japanese Charcoal - Bincho Tan

Smoked Kobe
American style kobe beef with ginger wasabi ponzu sauce

Kurobuta
ohba marinated Berkshire pork loin with shaved Tokyo negi and ponzu sauce

Sweet Shrimp and Diver Scallop
with yuzu salt

Shiso marinated Organic Spicy Chicken

MAIN COURSES

Certified Black Angus dry aged rib eye
with sweet potato fries and Uni butter

Filet Mignon
8oz filet grilled with uni butter, white miso truffled potato puree and grilled asparagus

Japanese Ribs
half rack, hickory-smoked in a red miso barbeque sauce, served with truffled soy bean salad (full order available)

"Le Quack Japonais"
half maple leaf smoked duck with a hoisin sauce, mango chutney and mushu wraps

Chestnut Chicken
half roasted organic chicken with chestnuts and shiitake rice in a ginger lemon sauce

Tuna Steak
ahi tuna grilled over roasted scallion potato puree, tempura maitake mushrooms and wasabi glaze

Salmon Japonais
nori skin encrusted atlantic salmon with horseradish oyster leek stew, shrimp and curry oil

SIDES

shiitake rice casserole, steamed broccolini, sweet potato fries, truffled potato puree

SUSHI

TUNA
Akami - lean
Chutoro - medium fatty
Otoro - fatty

WHITEFISH
Hamachi - japanese yellowtail
Hirame - north carolina fluke
Madai - japanese red snapper

FISH ROE
Spicy Tobiko
Wasabi Tobiko

SALMON
Sake - atlantic
Zuke - soy marinated

Shrimp
Ebi - boiled shrimp
Botan Ebi - sweet raw shrimp

UNAGI - eel
TAKO - octopus
UNI - sea urchin

CHEF’S SPECIAL SUSHI COMBINATIONS

Sashimi
Chef’s selection of tuna, salmon and white fish - 6pcs

Nigiri
Chef’s selection of tuna, salmon and white fish - 5pcs

Sashimi and Nigiri
Chef’s selection of tuna, salmon and white fish - 11pcs

SPECIALTIES FROM THE SUSHI BAR

Crispy Shrimp and Salmon
panko breaded shrimp roll topped with soy marinated salmon and wasabi tobiko sauce

Spicy Mono
spicy octopus roll topped with spicy tuna tartare and sweet eel sauce

Tuna Tuna Salmon
salmon roll topped with sliced tuna on avocado mousse with wasabi tobiko sauce

Bin Cho
marinated baby tuna sliced sashimi style with micro greens and shaved daikon in a citrus vinaigrette

MAKI MONO

California with Snow Crab
Tuna
Spicy Tuna
Spicy Octopus
Salmon
Yellowtail Scallion
Panko Breaded Shrimp
Soft Shell Crab
Unagi Avocado

VEGETABLE MONO

Avocado
Cucumber
Shiitake Mushroom
Oshinko - pickled radish

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