What could I say that hasn't been written about Kabuto over, and over again. If the overall Yelp rating isn't enough for you, and the Elite endorsements aren't either - keep on reading. But just so you know, you could save yourself the reading time and make a reservation now.\n\nMost sushi in Vegas is all-you-can-eat. Kabuto is the exact opposite of the very notion of food-to-money value. This is an experience. This is one of the rare places in the city that can bring you close to experiencing the taste and expertise of Japan. You're going to pay up to $120 for a designed and manicured experience, not including your drinks and extras. Be ready to see through the lens of the prideful sushi chef.\n\nImmediately, you may be confused where to find Kabuto. It is an unmarked door near Nakamura-Ya. Walk in. Do you see all white with some ovens? You're in Sweets Raku. Leave (but come back later). The other unmarked door. There you go. The place with the beautiful interior. Very Japanese in that the use of natural materials is prevalent. Wood. Stone. Simplicity. The food is being made right in front of the lucky customers sitting at the bar. Go ahead, take a picture.\n\nYour prix-fixe options are three. Basically, how much can you spend for how long of an experience? You can go up to $120, though I imagine the middle option is the most popular - which is what I had. It is plenty, but the higher tier is still appealing.\n\n1. You'll start with a drink. I had a Fuji apple infused sake, made in house, served over ice. Light and refreshing.\n2. Next, a small dish of sliced bonito, seaweed, and cucumbers. A tease for what is to come.\n3. Finally, a sashimi plate. Bluefin tuna, scallops, white fish, and oyster already with sauce. I'm usually the kind of person who tries everything on the plate - but avoid the stuff the oyster is sitting on. It's salt. Ask me how I know.\n4. Next, a grilled plate. Three pieces of meat. One fish I don't recall the name of but it was topped with a sort of miso. The next, beef tataki. Tender and delicious, wrapping some vegetables. The last, wild trout.\n5. Chopped bluefin tuna over rice. Simple and tasty.\n6. Marinated ikura over rice. I was initially afraid of the fishy aspect of this, but like all things perfected - I had nothing to fear. The bursts of ikura while chewing were salty but delicious in the mystery marinade and rice.\n7. A bluefin hand roll, but not of the conical variety. More like a small sushi roll but uncut. Simple, and still delicious. Appreciated familiarity.\n8. A series of nigiri. Some I don't remember, but I know there was cho-toro (medium fatty tuna). I also ordered extra young yellowtail and o-toro.\n9. When you're all done, you'll have a choice of miso soup with a variety of items. Fish bone, shrimp head, or seaweed (I think). I tried both the fish bone and the shrimp head. Both delicious and comforting ends to the \""sushi phase.\""\n10. Dessert. I got to try the roasted tea ice cream and the citrus sorbet. Both excellent, particularly the sorbet. Extremely refreshing and flavorful.\n\nFor a high-end sushi experience, you will probably never find better in Vegas. This isn't a place to get value, or to get full. This is an experience. Remember this. Eat slowly. Take the time to think about what you're eating. Enjoy.