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Las Vegas Sushi Restaurant Yellowtail Japanese Restaurant & Lounge
Bringing a sense of adventure to Japanese fine-dining, Yellowtail Japanese Restaurant & Lounge delivers imaginative twists on traditional and modern Japanese cuisine.
Yellowtail Anniversary Dinner
Abundant selections of specialty sakes enhance Yellowtail Japanese Restaurant & Lounge's innovative dishes, while panoramic views of Bellagio's iconic fountain show and the Las Vegas Strip award guests a multi-sensory dining experience. Award-winning Chef Akira Back's menu of authentic traditional and modern Japanese cuisine dishes includes seasonal fish and ingredients flown in daily from the finest markets and purveyors around the world, showcased in sushi, sashimi, tempura, and hand rolls.
Yellowtail Japanese Restaurant & Lounge's elegant wood and stone décor, as well as size, foster a vibrant atmosphere. The restaurant's signature design element, a 25-by-13-foot, bronze wall-mounted installation of the dorsal side of the yellowtail fish greets you at the entrance.
In addition to traditional raw fish preparations, Chef Back creates a selection of innovative dishes inspired by his global travels and experiences working with industry greats, such as Nobu and Morimoto. Yellowtail Japanese Restaurant & Lounge also offers a hand-selected extensive sake collection, encompassing several different types from the classic to the avant-garde representing many prefectures from across Japan.
For more information, please visit
www.lightgroup.com.
- Hours of Operation:
Dinner Daily
Monday - Thursday
5:00 p.m. - 10:00 p.m.
Lounge open until 11:00 p.m. - Friday - Sunday
5:00 p.m. - 11:00 p.m.
Lounge open until Midnight - Yellowtail will be closed December 14th through December 17th.
- Reservations:
Recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Akira Back - Cuisine:
Traditional and modern Japanese cuisine. - Dress Code:
Business Casual - Group Reservations:
For groups larger than 17,
please contact The Light Group Special Events Team at 702.693.8300 or email rivka@lightlv.com. - Location:
Located by North Valet right off of Via Bellagio shops. - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Selection
Soups
Clear
Shrimp, Shiitake, Mitsuba Leaf
Miso
Tofu, Wakame Seaweed
Spicy Miso
Crab, Negi, Wakame
Cool Shared Plates
Tai Snapper
Extra Virgin Olive Oil, Shiso, Tosazu
Big Eye Tuna Pizza
Micro Shiso, Truffle Oil
Six Kumamoto Oysters
Yuzu Soy, Ponzu, Olive Oil
Akira's "Shooter"
Kumamoto Oyster or Uni, Blueberry Infused Vodka, Wasabi
Seared Albacore
Crispy Shiitake Mushrooms, Onions, Chili Sesame
“Hot Oil Seared” Salmon
Ginger, Chive, Yuzu Soy
Yellowtail or Kona Kampachi Serrano
Cilantro, Yuzo-Soy
Usuzukuri
Hirame, Traditional Gamish, Ponzu
Lobster Carpaccio
Sweet Shaved Onion, Cilantro, Amazu Ponzu
Kobe Beef Tataki
Spicy Daikon, Garlic, Maldon Sea Salt
Toro Sashimi
Caviar, Kochujang, Micro Greens
Signature Tartar
Caviar, Scallion, Wasabi Soy
Salmon - Yellowtail - Toro
Warm Shared Plates
Yellowtail Tataki
Shimeji Mushrooms, Crispy Onions, Mustard Miso
Tempura Alaskan King Crab
Serrano, Sweet Ponzu
Rock Shrimp
Korean Chili Aioli
Agedashi Tofu
Soy-Mirin, Ginger
Sweet Shrimp Cigar
Tomato Salsa
King Crab “Dynamite”
White Corn, Oyster Mushrooms, Spicy Aioli
Tempura or Steamed Vegetables
Dashi Soy
Grilled Eggplant Skewers
Sweet Miso, Sesame
Wild Mushrooms
Royal Trumpet, Oyster, Shiitake
Grilled Walu
Shiitake Mushrooms, Pearl Onions, Tosazu
Scallop Foie Gras
Baby Spinach, Leeks, Teriyaki
"Hot Oil Seared" Salmon
Ginger, Chive, Yuzu soy
Salads
Cucumber Salad
Sesame, Amazu
Tataki Salad
Yellowtail, Big Eye Tuna, Salmon
Spinach & Red Beet “Oshitashi”
Tosazu Vinaigrette
Seaweed Salad
Wakame, Hiyashi-Wakame, Sesame
Edamame
Two Ways: Maldon Sea Salt & Sweet Chili
Japanese Pickles
Daily Selection
Organic Field Greens
Sesame Garlic Dressing
Omakase Menu
Specialty Rolls
Baked Crab or Rock Shrimp Hand Roll
Crispy Onions, Spicy Aioli, Soy Paper
California
Alaskan King Crab, Cucumber, Avocado
Popping Spicy Crab
Cucumber, Asparagus, Pop Rocks
Holy Mackerel
Shiso, Pickled Daikon, Sesame Seeds
Shrimp Tempura
Cucumber, Aioli, Sesame Seeds
Soft Shell Crab
Cucumber, Ginger, Green Onion
Spicy Tuna
Cucumber, Creamy Spicy, Sesame Seeds
Strawberry
Spicy Tuna, Avocado, Tempura Flake
Toro Scallion
Blue Fin Tuna Belly, Green Onion
Angry Salmon
Avocado, Cucumber, Serrano
Unagi
Cucumber, Sesame Seeds, Eel Sauce
Vegetable
Cucumber, Gobo, Pickled Daikon
Yellowtail Scallion
Hamachi, Green Onion
Sushi/Sashimi
Sushi - 2 pieces on top of rice
Sashimi - 2 pieces sliced
Tuna - Maguro
Toro - Bluefin Tuna Belly
Japanese Yellowtail - Hamachi
Amberjack - Kona Kampachi
Salmon - Sake
Japanese Snapper - Tai
Halibut - Hirame
Alaskan King Crab - Kani
Sweet Shrimp - Ama Ebi
Shrimp - Ebi
Squid - Ika
Octopus - Tako
Sea Urchin - Uni
Salmon Roe - Ikura
Japanese Mackerel - Saba
Japanese Scallop - Hotate
Giant Clam - Mirugai
Surf Clam - Hokki
Japanese Sea Eel - Anago
Fresh Water Eel - Unagi
Japanese Omelet - Tamago
*Add Quail Eggs
Entrees
Jidori Chicken
Baby Root Vegetables, Potato Puree, Garlic Cream
Scottish Salmon
Spinach, Baby Root Vegetables, Yuzu Lemon
Braised Kobe Beef Short Ribs
Baby Root Vegetables
Kobe Beef Flat Iron
Baby Root Vegetables, Potato Puree, Teriyaki
Domestic Kobe Style Beef
Potato Puree, Brussel Sprouts, Balsamic Reduction
Akira Back
Executive Chef
A Korea native and former professional snowboarder who was raised in Colorado, Chef Akira Back brings his sense of adventure and boundless creativity into the kitchen at Yellowtail Japanese Restaurant & Lounge, which opened in the summer of 2008 at Las Vegas' Bellagio Resort & Casino. Back's menu encompasses classic Japanese cuisine, which features innovative dishes that utilize fresh ingredients from the world's top purveyors. Yellowtail's signature dishes earned him acclaim. He was awarded the title of "Rising Star" by Restaurant Hospitality in October 2008 and, in December 2008, he had the distinct honor of hosting a multi-course dinner at the prestigious James Beard House.
Akira spent his early years as a professional snowboarder, showing off his talents in extreme movies, and garnered praise by industry magazines like Snowboarder and Transworld. To supplement his income, Akira started cooking in local Aspen restaurants to earn extra cash. He soon realized that the adventure and thrill he experienced on the slopes also existed in the kitchen. After seven years on the professional snowboarding circuit, Akira decided to pursue a full-time culinary career.
After graduating from The International Culinary Schools at The Art Institutes in Colorado, Akira began his epicurean adventure in earnest 1996 at Kenichi in Aspen. He was later recruited to expand Kenichi in Austin, Texas followed by Kenichi in Kona, Hawaii.
Akira's love of travel and culinary exploration took him to Japan and throughout Europe, where he trained under the leading master chefs, including Masaharu Morimoto and Brian Nagao, and learned the value of using rare and exotic ingredients. In 2003 Back returned to Aspen and was hired as the Executive Chef of Nobu Matsuhisa's namesake restaurant.
In 2008, Back appeared on an episode of the Food Network's Iron Chef America and battled Iron Chef Bobby Flay. He later became a spokesperson for Japanese knife company Suisin knives. Back also was a spokesperson for The International Culinary Schools at The Art Institutes and was featured on the school's Fall '08 ad campaign, which is still airing on the Food Network.
Award-winning Chef Back continues to surprise and delight customers at Yellowtail Japanese Restaurant & Lounge with his signature dishes and menu of authentic traditional and modern Japanese cuisine.
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