Under pink and blue neon lighting, Sekushi Japanese & Raw Bar at Paris Las Vegas has expanded right next door, creating a new compact space dedicated to skillet-prepared dishes and a robata grill menu.
Operated by HIG Management, the owners of the neighboring three-year old Taiwanese-inspired Yong Kang Street restaurant, the 843-square-foot addition is overseen by Sekushi’s executive chef Eric Ou.
Featuring only a handful of seats that can also bring diners close to the charcoal grill, the menu additions include rice or noodle skillet selections such as sliced steak, tofu, diced chicken, or the $18 shrimp. Steak options include filet mignon, rib-eye steak, or a salmon steak.
The casual setting, wide open to the resort’s restaurant row, also offers a wide choice of individual skewers. Patrons can opt for wagyu beef, Korean kalbi, and beef with asparagus. Pork belly and teriyaki chicken can enjoyed with butter scallops, miso sea bass, and salmon collar. Vegetable options include shiitake mushroom, miso eggplant, or sweet corn.
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