Las Vegas's #1 BEST A5 Wagyu Shabu Hotpot & 15 COURSE EPIC Japanese Kaiseki Dinner with Phil Tzeng

melts on the tongue, nothing like it, plus the richness and sweetness of the onion with a little bit of brine and finally on the zensai plate we have a young peach right here and that's good as a palette cleanser. See everything. we just eat everything, yeah, okay, everything right, I've never seen this before, we made this before wao wow that's delicious Peach wow delicious wow that's better than some ripe peaches it's so sweet and it's less messy you know there's no mess when eating that peach just hold it in your mouth oh wow, that's great, yes, very good, this is incredibly beautiful, it's a sakur, yes, I guess they are serving this because now it's SC season, yes, seasonal dishes , uh, I mean, the menu changes every month here M, so Chef, just go.

Through the

best

marine ingredients and combining them, we have three cuts of fish here, of

course

, we have kamoro, which is the super fatty collar of the tuna, we have the green fish here and then the blackthroat sea perch mhm over here and uh. One of the special things about eating sushi at Yuzu is the Yuzu foam, oh that's a foam, yes it's a foam that you apply a little with the bito infused soy sauce to get a completely taste and flavor different. This is interesting. Oh, you definitely know that Yuzu, yeah, oh, you just need some of that foam.

That is fantastic. I've never seen this before. It's beautiful because its foam spreads very quickly around your mouth. Yes, bright, somewhat bitter. just, very good with everything else like you said, a little salty, more flavor than just pure citrus, this is great and this is the green fish, the green fish, okay, a little firmer, yeah, more texture fleshy I love this foam. great addition oh this looks beautiful it has an amazing cut this Yuzu foam is so perfect with something fatty it just balances out all that richness yes it takes cuts like kamuro to a completely different place very good this is okay, so this is a grilled ntoo, which is black throat.

It seems that we ate before and we just cooked at a Boton Grill, with Hokkaido uni and some vegetables, it also smells incredible, it is exquisite. I love the Sakura theme and have never eaten this fish before. Oh my gosh, it looks super oily. M, wow, this is good. Yes, it is so tender and tasty, this is not a soft fish, it has a lot of flavor, a lot of flavor, I'm sure the oil on top gives it another dimension. I love the Char which creates that little touch of bitterness. that sweet fish contrast so this is this so yeah we are looking at uh steamed D sucker and hok crab this is mixed crab there is fish here there is crab Marine there are pieces of crab there is truffle there are so many things happening here and to experience it better, you just have to take a bite of everything, a little bit of fish, a crab, sea smoky, it's earthy, a little sweet, incredibly light, yes, with every bite I'm trying something new, you know, the first bite, I'm trying more truffle, crab. the fish Next bite I'm trying more seaweed it's such an innovative dish again something I've never seen before sea crab it's like a wami crab Cloud pretty much what it is that yes, here we have the beef Gefu prefecture, in They actually gave us the certificate here to show how legit MH is and they combined it with some faga, some broccoli for health and on top of that with black truffles, it looks great, it smells ridiculous, it obviously looks ridiculous, it smells great and the little dive. sauce here I have some truffle I have some Wago I have some uh forra I have everything going how tender it is this will leave you speechless you would think the wagu A5 is rich enough then you add the FR R it will make it richer , but it also adds a different layer of flavor.

You also get that beautiful earthy flavor from the truffle. I've never really used much wagu with Shuffle, it just makes it a lot more robust and earthy, a little bit of sweetness and smokiness, it's just amazing, so I do it. I don't want this dish to end, so what we have here is pretty creative. With the tempora dish, they took eggplant and put shrimp in the center, so it's almost like a tempora sandwich. M uh, we have a little smell that is the whole fish you eat it all and then the tempora, uh, gelatin, what you put in it like Dash is really crazy, so the sauce they have here was made again until they got a foam consistency and you put it on top of the tempora, oh.

W, that's amazing, yes, perfectly cooked because the sensor is just you pick up everything that happens inside, the smell is such an underrated fish, it's perfect for tempora pop, everything goes in your mouth, you get all the pieces of Umami with all meats and is perfectly crispy. I love the tempora sauce they made. I love how easy it is to apply the fish. The Tempur just sits there, sandwich. Oh, I've never had a combination like that before. Sweet eggplant. Sweet shrimp in the middle. It's perfect, yes, that's difficult. Yes, very tender inside, easy to bite into and the flavors are amazing, so this is Striped Jack wrapped in green onions, yes, with a touch of two different types of vinegar, Yuzu miso vinegar and tosa vinegar.

M I was a little worried. The green onion was going to be too overwhelming but it's not at all, that's one of the

best

parts about this, yes I love green onions. I love the sweet fish inside. I mean, this is the best way to cleanse your palate. I mean, I love pickle. Ginger. but this is a much better way to clean the friend completely, so no good, okay, the consistent theme with

dinner

tonight is the blackthroat SE Birch, wow, one word to describe that is just butter, next up is a really sweet giant Japanese grouper, yeah. wow the chure reminds me of EA 6 days old 6 days old that's beautiful yeah okay M wow hand roll hand roll beautiful Otoro and H wiie and then kushu seaweed M so this is the most luxurious Tamaki I've ever seen tested in seaweed it smells very good oh yes, it's my friend, right, it's delicious, it melts in your mouth and now that richness is offset by the vinegar and rice.

Yes, the seaweed hits me at the end of the bite and it's super satisfying. It feels like every time you eat a Kaii with Omasa it feels like a rollercoaster ride at the end, wash it all down with some miso soup which was incredibly satisfying. All oh, there's nothing in the misw, is there yes? M, that's amazing, it's like the end of an amazing TV series. You don't want it, you don't want it, you don't want to believe it's really over, I usually skip the last episode so I can keep it alive, so I skipped that, that means I'm still eating.

This is beautiful, so colorful and the fla is really delicate. Oh wow, look at this ice cream, so many restaurants leave out desserts, or it's just Mochi ice cream or a green tea cake that they bought and, uh, this looks great and they made it. their own ice cream wow oh the flun is excellent so velvety what a way to wrap it yeah this is a great great place like the dishes are super innovative a lot of things I have never tried before yeah thanks to the chef by invent all this J and it's harder to do in Vegas because it's not like you're walking through seasonal ingredients all the time, it's a bar and a desert, so you have to be able to do it.

I'm sure you probably can. I don't even have everything here, but to be able to create such innovative food, just stellar, thank you so much for showing me this place, man, you know what you do in Vegas, that's why I always come to you and this is another knock out and park me, well, thank you again for another fun day of food with you, I'll see you again tomorrow, but look Phil, you have amazing ones, I love your short videos and you can find them on your Instagram, yes, in Las Vegas, bille f l um. Instagram Tik Tok YouTube all that.

I will have all the information below for you, thanks again. See you tomorrow, definitely not.