Japonois

So shes not my girl, but she does look good holding the chopsticks. The second restaurant we visited on the trip was Japonais. Japonais is an establishment of high sophisticate- though due to its location in one of the numerous Vegas casinos- you will see patrons who don't have on the clothing that should be considered consistent with such a fine atmosphere.I was advised that it was okay to take a picture of the dining room and not look trashy on unanimous decision that, "Its Vegas, nothing is trashy." Silverware in the dining room was neatly arranged, and there were small candle votives on each table. Lighting was on the dim side for a more intimate encounter with your guest(s). The only fault that I can find in the restaurant are the 50/60's style red vinyl chairs. They don't flow well with the concept. They belong in The Fonz's basement. Also a worthy mention is the bathroom- it was fabulous, something I'd like to have in my own home. However, there are no pictures, but if you're going to visit a bathroom in Las Vegas, make it this one.
Our server greeted us promptly and informed us that the menu was designed for sharing and that the portions for appetizers were small, a bite or two for each person. My personal belief is that she is up selling to the entrees for a higher bill since the remark about sharing would convince you to turn away from getting an appetizer and salad for yourself as a meal.

On any note, cocktails were ordered, and the most popular at the table was a Cucumber Martini. Classic, cold, and refreshing- it helped us escape the heat of the desert night. Fresh cucumers are muddled everyday in house. Cilantro, basil, and other assorted fresh herbs are added and worked into the cucumbers. The result is a smooth, slightly dry martini with an essence of freshness.












Since we had a vegan joining us for the evening, a round of fresh sake steamed asparagus was in order as an appetizer. The execution of this dish left something to be desired. Whomever cut the asparagus did not trim it of enough of the fibrous stalk, and the next person to handle it was unable to steam it correctly, leaving it a bit more limp than necessary. In all, it was bland and could have really used some salt and pepper- which coincidently were not on the table.




My dining neighbor ordered the tuna dish. The server, not knowing (of course she couldn't have) that we were all chefs (minus the vegan) came out with our favorite line, "Ah, the Tuna. Well since it is a very high grade- Ahi- the chef suggests that it be cooked to medium rare. Is that okay?" My friend replied with, "Actually, thats more than okay, lets see it come rare." The server smiled and accepted the order. I had the liberty of tasting a piece of the tuna. It was perfectly cooked, but lacked the slight crunch that I've grown accustomed to- whether it be sesame seeds or cracked peppercorns. However, my favorite thing about the fish was when it was served. The outside was searing hot, while the inside was ice cold- perfection in preparation. Don't ask me to tell you what as on the rest of the plate though.

The lovely girl in the first photo ordered what might have been the best meal over the entire trip. Le Quack- as it was called on the menu was possibly the best duck I have ever had the liberty to consume. Exceptionally memorable notes of its succulence were its moistness and perfect skin. Typically you'll find duck with a dry flesh and crisp skin, or moist flesh and chewy skin, but this came out as perfection with excessively moist flesh and a just right doneness of the skin- similar to perfectly cooked bacon "not to crisp, not to soft." The mango relish that accompanied the meal was wonderful as well. It was quite obviously fresh, had a hint of heat, and complimented the gamey duck well. The only complaint I have over the dish was the presentation. I'm unsure what the massive pile of garnish on top is, and what its function might be.

For my meal, I ordered the Red Snaper and Diver Scallop. The fish was steamed in sake, and was perfectly cooked. The skin was served on, which was peculiar, but I ate it anyway as it was quite soft and didn't interfere with the soft white fish. Now- a side note about all of the dishes- except the duck- All of the food seemed underseasoned. I haven't brought it up thus far because I'm not sure if the concept of the restaurant prides itself on "freshness and natural flavors." If this is the case, they do it well, but if not- there could have been some improvements made to both fish dishes. Again, not bashing, just unsure. I took it with a grain of salt and just enjoyed the naturalness. Back to the Snapper, it lacked any seasoning minus the slight impartation of the sake. Salt and pepper would have done wonders for it. The diver scallop was seasoned with something so discrete that it didn't alter the taste of the scallop, and there wasn't enough of it to do anything except char when the scallop was lightly and perfectly seared. The sauce on my dish was a black bean vinegarette which I found to be quite intriguing. Beans have the natural protein and fiber, that when purred, can act as a thickener for sauces. In this case, it was applied to a vinegarette, which I found very unique. It tasted strongly of rice wine vinegar, and helped to flavor anything bland that was coated or dipped in it; especially the asparagus. The baby bok choy that was used as a socle for the fish was outstanding. The only qualms I have are: 1. another scallop would have been nice for $40. 2. The dressing broke. 3. Again with the nest garnish!! At least mine was diakon, YUM!

Our vegan ordered some side dishes that were staples in most places, and thus there are no pictures of them, nor did I get to taste them. He needs all the food he can get...not consuming meat and all. However, he did order some Sweet Potato Fries that were amazing. Typically these are cut thickly and aren't cooked all the way. At Japonais, the potatoes were cut in a fashion a tad thicker than shoe string potatoes. The result was a non soggy, not overly crispy fry. Great execution, there were very few burnt casualties, and FINALLY, the seasoning was added to something! It was A1.


I personally didn't order dessert, but a friend did and got a hold of the Green Tea Panchetta with thai basil sorbet. It panchetta was prepared properly and didn't have that over gelatanized texture like the Top Chef contestants. Inside of the panchetta, was a suprise- leeches! Leeches are amazing, and highly regarded by most culinarians as nothing short of awesome, but hard to get a hold of. When you do, they're usually brined in heavy syrup that most restaurants make the mistake of not rinsing off. However, Japonais got it right, and having that small surprise really topped off the experience. The plate was especially unique as well, it had some really awesome waves in it, but had the raised portion in the middle to form a bowl. Great plate.

Overall, the damage done for the evening was around $260 for the 5 of us with a wide assortment of appetizers, entrees, sides, and of course, drinks. The evening tallied out to more of a loss when I hit the slot machines, but I gained it back at the tables. All in all, a wonderful evening started by wonderful food.