Chef Nobu Matsuhisa Returns to Virgin Hotels With Miso Black Cod and Wide Open Spaces

Back in 1999, the Hard Rock Hotel landed a culinary superstar as he was expanding his global empire. Nobu Matsuhisa opened his first Nobu in Las Vegas at the resort, bringing his blend of Japanese dishes using Peruvian ingredients, such as black miso cod and yellowtail jalapeño, dishes that define his career.

Now the restaurant reemerges at the newly opened Virgin Hotels with a bar area expanded to twice its original size.

Of course, yellowtail tartare with caviar, Nobu tacos stuffed with lobster, wagyu, or tuna, and Nobu’s renowned sushi dishes return, as do crispy rice with spicy tuna, Japanese red snapper sashimi with dry miso, and rock shrimp tempura with creamy spicy sauce or ponzu. The restaurant offers Japanese A5 wagyu at $38 an ounce, as well as omakase menus for $125 or $150.

The renovated space still offers a sushi bar with a view of the action as chefs work as well as an open kitchen. At the front, a bar greets customers who want to order Japanese whiskey or sake.

Nobu also has a hotel and restaurant at Caesars Palace, and briefly opened a temporary lcoation at Bally’s after the Hard Rock Hotel closed in February 2020 to renovate.

Louiie Victa

Louiie Victa

Louiie Victa

Louiie Victa

Nobu, Virgin Hotels, 4455 Paradise Road, 702-693-5090. Open Sunday through Thursday from 6 to 10 p.m. and Friday and Saturday from 6 to 10:30 p.m.

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