Nobu in Las Vegas: two locations, one style
Nobu Matsuhisa's blend of Japanese technique and Peruvian flavours — the miso black cod, the yellowtail with jalapeño, the "new style" sashimi seared with hot oil — is the most imitated restaurant idea of the last thirty years, and Las Vegas has had a Nobu since 1999. Today there are two. Nobu Caesars Palace sits at the base of the Nobu Hotel tower inside Caesars, is the largest Nobu in the world with over 300 seats, a long sushi bar, a teppanyaki room and a lounge, and is the flagship. Nobu at Paris Las Vegas is smaller and newer, opened in 2023 in the middle of the Paris casino, and is easier to book with a menu that overlaps heavily.
Both are run by Nobu's own group, not licensed, which is why the quality is consistent with the London and Malibu originals. The atmosphere is dark wood, low light and a soundtrack, and the crowd is a mix of hotel guests, pre-club groups and serious sushi eaters at the counter.
What to order
The classics are classics for a reason: black cod with miso (marinated for days, caramelised, served on a leaf), yellowtail sashimi with jalapeño, rock shrimp tempura with creamy spicy sauce, and the toro tartare with caviar. Add the tiradito, a Peruvian-style sashimi with rocoto pepper, and the Wagyu tacos from the newer part of the menu. The sushi and sashimi are top quality and expensive; the nigiri is best ordered at the counter where the chef will guide you. Hot dishes are served family-style as they come, so order in waves rather than all at once.
Drinks: the sake list is one of the deepest on the Strip and the sommeliers will suggest by the glass; cocktails run $20–26. A lychee martini and a flight of sake is the house move. Dessert is optional but the bento box with green-tea ice cream is a fun close.
Omakase versus à la carte
Nobu's omakase is a chef's-choice progression of roughly eight to twelve courses, moving from cold sashimi through hot plates to sushi and dessert, and it is the way to see the kitchen at its best. As of 2026 the omakase starts in the $175–250 per person range with higher tiers above that, before drinks; check the Nobu site for current pricing. It is served at tables as well as the counter, though the counter is the better experience. Book it in advance and mention any dietary restrictions when you reserve — the kitchen adapts well.
À la carte is more flexible and can be cheaper or more expensive depending on your discipline. A realistic à la carte dinner of two or three cold dishes, black cod, one more hot dish and a few pieces of sushi runs $100–170 per person; add premium sushi and it climbs fast. For a first visit, most people are happiest ordering the signature dishes à la carte and saving the omakase for a return.
Prices and the bill in 2026
Rough guide, per person before drinks, tax and tip: signature cold dishes $25–45, black cod around $50–60, hot plates $30–90, nigiri $8–25 a piece with premium toro and uni at the top. Dinner à la carte $100–200; omakase $175–350 depending on tier. Caesars Entertainment properties add a concession fee to restaurant bills, disclosed on the menu, and an automatic gratuity applies to large parties.
Ways to keep it down: eat at the lounge or bar, where the full menu is served and no minimum applies; order the cooked dishes over premium sashimi; share everything; and skip the tasting-menu wine pairing in favour of a carafe of sake. Lunch is not generally served, so there is no midday discount to chase.
Booking and timing
Nobu Caesars Palace takes reservations via OpenTable and the Caesars site up to about 60 days out. Because the room is enormous, a table at a reasonable hour is usually possible a week or two ahead outside of fight weekends, conventions and New Year; the sushi counter and the omakase are the parts that fill first. The lounge seats walk-ins with the full menu and is the best fallback on a busy night. Nobu at Paris is easier still and a good choice if you are staying at the centre Strip. Hotel guests of Nobu Hotel get priority seating and in-room Nobu menus — see hotels and resorts.
Allow two hours for a full à la carte dinner and two and a half for omakase. Nobu is a good pre-nightclub or pre-show meal at 7pm, and both locations are open late enough for a 10pm seating after an early show. Smart casual dress; the crowd skews dressed-up on weekends.
How Nobu compares to other Strip Japanese
Nobu is the most famous and the safest bet, but not the only serious Japanese kitchen on the Strip. Mizumi at Wynn has a better room (a waterfall garden) and superb sushi at similar prices. Zuma at The Cosmopolitan is the izakaya-style rival with a louder scene and a robata grill. Kabuto and Yui Edomae Sushi on Spring Mountain Road serve stricter Edomae-style omakase for less money in far plainer rooms, and Raku is the chefs' choice for charcoal grill — see Chinatown. If your priority is the sushi itself, Chinatown wins on value; if it is the Nobu experience — the black cod, the room, the scene — the Caesars flagship delivers it fully.
Tips and mistakes to avoid
- Sit at the sushi counter if you are two people who care about fish. Ask the chef to choose.
- Order in rounds. Dishes arrive as ready and a table of ten plates at once goes cold.
- Do not skip the black cod because it sounds ordinary. It is the dish that built the brand.
- Watch the sashimi bill. Premium toro and uni by the piece add up faster than anything else on the Strip.
- Use the lounge. Same food, walk-in, no minimum, and a better spot for a pre-show bite.
- Check which Nobu you booked. Caesars and Paris are a fifteen-minute walk apart and people turn up at the wrong one every night.
