Nobu at Paris Hotel — Restaurant in Paradise

Here to celebrate a birthday dinner. TLDR: Was really dissapointed with the food, and was dissapointed with feedback response. DO NOT RECOMMENd

breakdown of what was ordered and feedback:

Service 5/5 When my party arrived for dinner at 1800hrs, we were quickly greeted by the front desk.

head waiter showed us the drinks menu and was incredibly knowledgable about what they serve.

We were recommended the lychi martini and the mango passion

Lychi martini first off i dont drink alot of alcohol so my review for drinks are not accurate -vodka flavour is very apparent with andan extremely sweet lychee flavouring. Having the two mixed together somewhat resemmbles a cough syrup taste. You get the bitterness of the vodka and then and odd overpowering sweetness from the lychee Personal rating 3/5

Mango passion -if you are looking for a decent drink this one has a mixure of both tanginess and sweetness. The sweet and tang both compliments each other well. Which gives the drink a balanced tast. The added foam on top also gives it a fuzzy texture when you drink Personal review: 4.5/5

Food: 7 course omekase $179/per

1st course Shrimp salad, w/ octopus an fish sashimi

The first reaction when seeing this dish was "why is it plated in a blue plastic dish"

The choice of color gives an unappetising look. The salad itself was nice and frsh and it was well cleaned.the microgreens used were extremely flavoueful. However the seafood is drenched in a ponzu vinegrette. . This caused the customer to not be able to experience if the seafood used was fresh or not, sauce masks over the natural seafood taste. Sauce amount used was extremely overkill and it seemed like the chef preparing has taste issues. After shaking off the excess sauce the fish shrimp and fish was firm and nice. (After this dish i stared to doubt if this place is 1 Michelin star)

2nd course One biter sashimi

Snapper Nice firm texture, ponzu dressing was nicely dressed Jalapeno additonal has a nice heat kick to it (I started to feel the chef just throw everything in ponzu)

Yellow tail Fish itself was a nice firm texture and you can taste the sweetness of the fish. Tofu skin underneath the fish gives it an added texture. Again they used a citris sauce which was way too much

Scallops Realistically 1 scallop chopped in half diagonally. The scallops were moist and has a chewy and fresh texture

(Running out of word limit) 3rd course Nigiri

Toro fresh and fatty Cavier added a nice pop touch to it Toro melts in mouth

Salmon w/jalapeno Added Scoring increased texture jalepeno sauce &garlic chip flavour embeded inside the fish

Yellow tail with shiso Nice tasting, has a distinct shiso flvour. Fish was nice and firm  hower sisho overpowers the taste of the natural fish sweetness

Tamago yaki Nice , firm bouncy, sugar levels are just right, texture is firm with no flakes

4th course Rock shrimp tempera Shrimp tempera itself is nice. however it was tossed in heavy ponzu cajin?mayo sauce. Horrible choice as it ruins the natural taste of rock shrimp Rock shrimp was firm and snappy Extremely heavy and salty with the sauce, will cause you to feel very disgusted and bloated afterwards

5th course (main course) Seared fish with miso Miso paste is way too strong and can not taste the fish at all, sauce overpower everything and just outright a mess. One bite. Sent it back. Nothing was compensated (not even a change of dish )

6th course Seared steak w/ homemade terriyaki and homemade hot sauce Steak is cooked medium, however some inconsistency (2 omekase) Steak was high quality cut, no redered fat Steak is seasoned with salt and black pepper Terriyaki sauce is nice and tangy. Hot sauce, nice tang and some kick to it  (similar to periperi sauce)

7th course Japanese whiskey dessert (4 layer) Layer 1 Whiskey foam with sugar Fluffy and airy, not overly sweet Layer 2 Ice cream Layer 3 Espresso crunch nice added bitterness and crunch Layer 4 espresso cream Strong smooth espresso taste

Overall $500, quality doesnt match up to quality.

Dined on...

Ate here a few months back with my sushi-averse husband as this place was on my bucket list, so he was a really good sport to indulge me. We made a reservation so the wait for our table wasn't long.

Best part was the food and cocktails. Hubbs thoroughly enjoyed the old fashioned made with Japanese whiskey, and I had a pineapple based cocktail that was perfectly sweet. Started with the yellotail jalapeno, the fish had a mild sweetness and tasted very fresh, with the sauce and jalapeno providing a nice balance. My husband said this was his favorite dish of the night which was a pleasant surprise. We also ordered the sashimi salad, the dressing was potent but delicious, and there was a generous amount of tuna mingling with the salad leaves and garnish. Husband ordered the shrimp and veggie tempura combo which he said was fried well and not greasy. The miso black cod was the highlight for me though. The sauce had so much umami and it was a perfect foil to the fish. It was my first time having black cod and I made sure to savor it, I just wish they offered a small bowl of rice with it to make it more of a meal. Finishing off dinner with their version of sticky toffee pudding was a nice touch, it wasn't overly sweet and the texture wasn't too mushy.

Service and atmosphere had its ups and downs. Our server was nice but we could tell she was covering a lot of tables so we didn't get checked on as much. The food always came out to proper temperature but it also took a long time, not sure if that's their pacing or if the kitchen was backed up. What I will say is the staff were able to accommodate my shellfish allergy and let me know that my initial cocktail choice was sold out and made a good alternative recommendation.

It was really loud in the restaurant though between the guests and the staff, and coupled with the music coming from the main walkway it was an eclectic mix of sounds. Not the place to have a quiet dinner.

My husband and I enjoyed the meal so I recommend it based on that (even at the $$$+ price tag), but the atmosphere wasn't our favorite so I probably wouldn't come back...

Dined here on a Wednesday and had the Signature Omakase experience which is $200/pp.

I would say the food and service was OK. Definitely not worth the price we paid and not the same as other Nobu locations.

Started off with the hostess. There were several bookings available on Open Table, but to err on the side of caution we booked 60mins out (7pm) but there was availability every 15min from 6pm to 7pm. We arrived at 6:30pm and asked if we could be seated early (knowing that there was availability per Open Table). She VERY RUDELY denied us and told us to come back at the reservation time. The rudeness was not necessary and off putting.

Came back at 7pm and they initially wanted to cram us in this tiny two seater table between two other parties and we could literally rub elbows next to them. I asked if we could sit at the sushi bar (which was pretty empty) and they did accommodate us.

In regard to the Omakase experience, we’ve had many Omakases and I would say the food was good, but the experience was below par. I will say that even though the food was good, the quality and taste was still not the same as other Nobu restaurants we’ve been too. There was no description on the menu of what was included in the Omakase (which is fine), but as each course was served to us they would sometimes forget to tell us what it was and I would have to ask them.

Below is what was included in our Omakase:

1. Seafood ceviche - shrimp, octopus, fluke
2. Yellowtail, bluefin, scallop
3. Kanpachi
4. Salmon
5. Red snapper with dry miso
6. Toro
7. Tamago
8. Rock Shrimp tempura with a salad (felt like a full portion)
9. Miso black cod (felt like a full portion)
10. Tenderloin (probably a half portion. We weren’t asked how we liked our steak and it came out a bit on the rarer side. We were ok with it, but others might not be)
11. Japanese Whisky Cappuccino

I ordered the Lychee Passion drink (non alcohol) and it was very refreshing.

Glad we went here, but won’t be coming back. Would suggest Nobu at Caesars...