Chef John Chien Lee is still waiting for the City of Las Vegas to grant him a permanent permit to serve wine and beer, but in the meantime Jaburritos is open in stealthy, soft mode while they serve up their twist on sushi burritos.
Chef Lee still operates his Soho Japanese Restaurant, but at Jaburritos he gets to combine his passion for Mexican and Japanese food. The 1,400-square-foot project, with about 25 seats, will also serve salads, rice bowls, smoothies and juices and their other new hybrid, "jachos," featuring a choice of tortilla or taro chips.
Currently serving about "95%" of their final menu, priced between $5.25 and $12.25 the sushi burritos selection is the main attraction and includes the Rosarito, made with "spicy tuna, cucumber, romain lettuce, tortilla strip, cabbage, chipotle mayo, and Diablo Loca sauce" and the Redondo, stacked with "ahi tuna, salmon, yellowtail, cucumber, tobiko, guacamole, red onion, tortilla strips, jalapeno, cream cheese, lettuce, avocado, cilantro, wasabi mayo and soy paper."
Lee has also made an effort for Jaburritos to be environmentally responsible, with all the chairs made from recycled plastic milk containers, the tables built with bamboo, energy efficient equipment in the kitchen and recycled paper products, glass counters, cups, containers and to go bags.
The restaurant goes before the City's Planning Commission board on Oct. 13 to resolve the wine and beer permit.