Chef's Table Yaki-ba

This is a two-table back room restaurant of Yui Sushi, and such a hidden gem that I'm reluctant to write a review since it may become too popular! The five course (plus appetizer sake) prix fixe menu has just two choices : $128 which comes with 4 oz of A5 Japanese Wagyu, or $198 for 7 oz. Considering most of the Strip restaurants are selling A5 for about $40 per oz with no accompaniments, this is super reasonable and in line with what you would pay at a good A5 steak place in Japan.The mini restaurant is run by Yui's bro who is in charge of the meat and cooked dishes as part of the sushi omakase, but instead of sushi as the main course you get A5 wagyu. You see the cooking area for the wagyu, and the final prep / expediting area for the cooked dishes for the entire restaurant, but not much cooking otherwise. Still it's a very intimate experience and the chef is very friendly.The non steak courses were all very solid and I believe part of the normal sushi omakase. However the star is the wagyu. First it's presented in raw form, then seasoned between Himalayan salt blocks while you eat the rest of the menu, and finally seared over binochan charcoal. As a final bit, the certificate for the cow is presented -- ours was from Hokkaido.Overall if you want A5 wagyu in LV then this is probably the best bang for your buck. The big Strip steakhouses have more variety of A5 but for a full dinner, plus the option to order a la carte from Yui Sushi's menu (we had fantastic Chu-toro and otoro, plus buttery uni), this is highly recommended.

I typically go to Yui for sushi but since discovering the yaki-ba, I could eat the best wagyu and have the best sushi at the same time. Brace yourself for the mouth watering beef. I recommend ordering the 7 once because the 4 ounce will leave you wanting more!

Stellar service, amazing sushi and A5 Wagyu. Chefs imported from Japan!! They know their game.