I'm not sure where to begin but to say OMG I LOVE YOU. \n\nYou enter, and there is a cute display of wines which is like a little wall separator. It was a Tuesday night, so they weren't too busy when we came so we were immediately seated at the bar. Awesome because you get to see the chef make everything (not from scratch of course but she puts it all together in front of you) You can even see her make the crystallized sugar as each order comes up! How cool is that? \n\nService is a little slow, but with such sweet girls serving us and a show in front, it was ok with me. You're given a plate with a scroll on it to unwrap where they'll explain the menu for you. after You've had time to look over the menu, they come around to pour their TO DIE FOR raspberry sauce to dip your EDIBLE menu with. this sauce...was heaven. I swear. \n\nMy BFF and I decided to go with 3 main dessert entree's instead of the 3 course meal just because we don't care for cream puffs much. But really, the 3 course meal is a score so it's your preference, we're just fatties like that. \n\nI loved every dessert we tried. EVERYTHING. Each was amazing in their own way, but the Red Rock (lava flow) was one of my favorites and tops it on my list of favorite desserts. This surpasses Roy's Chocolate Souffle and if anyone knows me, you know I die and go to heaven with each bite of his souffle but this lava cake was the perfect mix of sweet and sour and light. \n\nFYI: Mt. Fuki (chestnut cream cake) seems to be something thats always on the menu and their #1 seller. The couple next to us told us it was the most amazing dessert they've ever had (next to red rock) so when i'm back in Vegas, i'll be there to try this dessert. \n\nThey don't take reservations here but if you're going on a weekday, they'll most likely have a table open or the wait isn't that long. But it is wroth the wait. Also, the desserts are $12 for just the entree and $19 for the 3 course. The chef is from Japan and if anyone knows anything about the Japanese, they're talented when it comes to food and what makes it perfect for my palate is that they know how to use sugar and not let the sugar be the main object of the piece. (it's not overly sweet, but just perfect. I really hate desserts that taste mostly of sugar and nothing else because that's how most people in America like their dessert)