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Dining

Japan meets Italy at Shibuya

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Arugula and Parmesan give raw bluefin bite at Shibuya.
Photo: Christopher DeVargas

Asking the chef of one of the Strip’s most refined sushi spots to share a simple recipe can be, well, complicated. But Stephane Chevet, a veteran who opened Shibuya at MGM Grand eight years ago and is still going strong, likes to keep things simple. “You can find all the ingredients at any market, as long as you can go to an Asian market,” he says. “This might seem like an easy dish, but it presents some of the fusion that we use at Shibuya, a Japanese interpretation of a more Italian approach.” Indeed, Parmesan cheese and arugula add some distinct flavors to this cool, clean sashimi dish.

The Details

Shibuya
MGM Grand, 891-3001.
Sunday-Thursday 5-10 p.m.; Friday and Saturday 5-10:30 p.m.

If you’re planning to skip the work and sample the goods at Shibuya, Chevet recommends the tasting menu, where you can explore the signature dishes he’s cultivated over the years. “The great thing about Shibuya is it’s really three different experiences [sushi, teppanyaki and a fusion kitchen] and you can build your own menu, dine how you want to dine, when you come in.”

Shibuya Tuna Sashimi

(serves six)

Ingredients:

12 oz. bluefin tuna

10 oz. wild baby arugula

3 oz. Parmesan cheese, shaved

3 oz. bubu arare rice cracker

9 tbsp. truffle soy vinaigrette (recipe below)

12 crispy bread sticks

salt and pepper to taste

Truffle Soy Vinaigrette

Ingredients:

1/2 cup soy sauce

1/2 cup truffle oil

1/4 cup olive oil

1/4 cup balsamic vinegar

1 tbsp. chopped black truffle (optional)

Method: In a mixing bowl, combine all ingredients for truffle soy vinaigrette. Set aside. Thinly slice the tuna, carpaccio-style. Place six slices onto each plate. In a mixing bowl, toss the arugula with 3 tablespoons of the vinaigrette. Place 1/2 cup of dressed arugula on the center of the tuna. Using a cheese slicer or peeler, shave the Parmesan cheese and place half an ounce on the dressed arugula. Season each plate with 1 ounce of the remaining vinaigrette, add salt and pepper to taste. Garnish with bubu arare or crispy rice and place two breadsticks across the arugula salad.

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Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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