Restaurant Week Report - Japonais
My wife, I, and another couple decided to try Japonais at the Mirage as a Restaurant Week (RW) choice. The Overall rating was very good. However, before talking about the meal, I need to praise the service.
I had forgotten how much more enjoyable dining can be when you have truly professional servers taking care of you. The Japonais staff was spectacular! Our prime server was Po, but she was ably supported by I what I think may have been every other server in the restaurant. The servers never seemed to hover, but were always there when a glass was empty or plates needed to be cleared. Po deftly stepped up when one of our dining companions had a food spill. Po immediately showed up with clean napkins and wet naps, cleaned his chair, and covered up the soiled tablecloth to minimize any further problems.
With the spectacular service came excellent food. The Restaurant Week menu includes an appetizer, entrée, and desert.
Before partaking in the RW appetizers, we ordered a group appetizer, Bincho, marinated baby tuna in citrus vinaigrette. The RW appetizers included Hawaiian Hamachi, shrimp and salmon rolls, spicy tuna rolls, and skirt steak robata. According to the rest of the dining party, the fresh fish was very good. I personally enjoyed the robata. The beef skewers were perfectly grilled and included grilled shisito peppers. A mild pepper I have become so intrigued with that I am going to try and grow my own next year.
The entrees were salmon steak, tuna steak, Japanese BBQ ribs, and braised short ribs. My wife had the salmon with a nori crust to give it a nice crusty texture. The Japanese BBQ Ribs were served with a red miso. I only tasted the sauce and it was nicely smoky and sweet. But the side of sweet potato fries was the star of this entrée; one of our companions called these the best sweet potato fries she had eaten. Po said the secret was Japanese sweet potatoes. The tuna steak was a very good standard ahi steak, grilled on the surface and rare in the middle. I had the short ribs. They had been braised for a long time, fall of the bone long. They were coated in a soy based glaze.
Finally, the dessert course included three ice cream assortments and a chocolate mousse. The outstanding part of the dessert course was the sesame brittle ice cream. Yeah, that’s what I thought ‘sesame brittle’, but the first thing I said after tasting was “That wasn’t what I expected”. The ice cream had just enough of a bite, probably because of the addition of sesame oil and crunchiness from the brittle and toasted seeds. So shisito peppers in the garden and an attempt at sesame brittle ice cream in the kitchen are on the agenda.
Final score: Very good food, spectacular service!!!
Japonais Contemporary Japanese
3400 Las Vegas Blvd S, Las Vegas, NV 89109