Omakase Kyara Sake Bar — Restaurant in Enterprise

The tuna cutting event at Kyara Omakase in Las Vegas unfolds like a carefully orchestrated ballet, where the chef is both artist and artisan. Under the soft glow of the intimate dining room, the audience watches with rapt attention as a whole bluefin tuna, its silvery scales glinting, is laid before them—a silent testament to the ocean's bounty and the chef's forthcoming expertise.

After the celebratory birthday sake pours, the chef begins with a quiet precision, his hands moving deftly along the fish's massive frame. Each incision is not just a cut but a reverent gesture, a respectful nod to the culinary tradition that spans centuries. He explains each step, his voice measured and calm, guiding the audience through the anatomy of the fish with an educator's clarity and an artist's passion. The blade glides through the flesh, revealing the vibrant red of the prized akami, the buttery richness of the toro. It's a meditative process, punctuated by the occasional gasp or murmur of admiration from the spectators.

As the pieces of tuna are portioned, the chef invites the guests to taste the freshest slices of sashimi they may ever encounter. The taste is sublime—clean, delicate, and meltingly tender, each piece a distinct representation of the fish's varying textures. The otoro, with its marbled fat, dissolves on the tongue, leaving behind a rich, oceanic sweetness. The leaner akami offers a purer, more concentrated flavor, a balance of umami and subtle brine.

The evening at Kyara Omakase is a carefully curated journey through the many facets of tuna, exploring not just the fish's raw beauty but its versatility in various preparations. As the chef meticulously portions the tuna, the meal transitions seamlessly from one delightful course to the next, each dish a celebration of the ingredient's inherent quality.

As the evening progresses, the chef presents a unique offering: tuna soup. This dish, a comforting and savory broth, is made using the bones and other parts of the tuna, ensuring that nothing goes to waste. The soup is clear and rich, with a depth of flavor that speaks to the careful preparation and quality of the ingredients. Sipping the soup is a warming experience, each spoonful a comforting reminder of the ocean's gifts.

As the final course is served and the meal draws to a close, there's a palpable sense of satisfaction among the guests. The diverse array of dishes—handrolls, kakuni, poke, and tuna soup—has offered a deep, multifaceted appreciation of tuna, each preparation presenting a new facet of its character. It's a meal that not only delights the palate but also nourishes the soul, a testament to the artistry of Kyara Omakase and the timeless appeal of high-quality, thoughtfully prepared food.

The ambiance at Kyara Omakase complements the experience perfectly. The minimalist decor, the quiet attentiveness of the staff, and the subdued hum of conversation all create a setting that feels both exclusive and inclusive, a place where one can savor the moment in peace.

In a city known for its excess, the tuna cutting event at Kyara Omakase is a refreshing exercise in celebration and reverence. It reminds us that true luxury lies not in opulence but in the dedication to craft and the celebration of nature's gifts. For anyone with a love for sushi, or simply an appreciation for the fine art of dining, this event is an unforgettable journey into the heart of Japanese...

Kyara is one of my favorite Japanese places to go to with a wide variety of quality food. You have the option of sushi, skewers, izakaya and even Omakase all in one location. This is right off the freeway and you don’t have to go all the way to Spring Mountain for quality Japanese food.

All of the food is quality and anything you choose will be amazing. They have variety of meat and veggie skewers. They even have A5 wagyu skewers which I’d highly recommend if you haven’t tried it. Sushi wise you can’t go wrong with tuna (akame, toro, otoro) as everything they have is fresh.

The only thing is that I believe they have different menus depending on what time of the day you arrive. We arrived late night which offered the late night menu (9pm-1am) but all the options were still great food items.

They provide three different types of sitting arrangements. One is at the bar which provides you an open view of the chefs at work, a booth that gives more of a Japanese setting and another open area that may feels more of like a drinking/izakaya feel.

The service is really good in the beginning, but once you have your food it may be harder to track someone down. You’d have to kind of flag them down since they may be busy helping other customers (just like any other restaurant). So make sure you order enough food so you won’t have to wait so long if you realize you’re...

Very good. Every omakase is a different experience and I highly recommend trying out a few places if you love sushi. Kyara's omakase was unlike any other I have had. Where as I feel most omakase's center the majority of the meal around fish, Kyara was equally balanced with non-sushi dishes. Take for instance the paper-pot shabu, this is not something typically seen in an omakase menu and was a prominent part of the meal.

I would say Kyara skirts the line between omakase and kaiseki. It's not a bad thing by any means, in fact I think it makes it more enjoyable for a wider range of people.

I also found Kyara to be reasonably priced and an enjoyable experience. There wasn't as much interaction with the sushi chefs as with other omakase experiences I have had however. There also wasn't the traditional handing of individual sushi pieces to the guest from the chef as you tend to associate with a true omakase experience.

All that being said, I thought it was a great experience, everything was delicious, and it was very reasonably priced. Well worth it and I would 100% return. They also had fresh grated wasabi as an add-on. If you have never had fresh grated wasabi, you need to experience it at least once, it has such a beautiful floral flavor and is far less pungent and "spicy" than what you usually get in...