Stephane Chevet Exits Shibuya
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After months of trying to convince certain other critics that Shibuya is an essential Vegas restaurant, I re-visited on Monday, only to receive some bad news. Longtime chef Stephane Chevet, has left the restaurants. His last day was Saturday. There’s no word yet on his future plans.
The Frenchman’s experience in Michelin-starred restaurants around the world gave a nice international touch to the Japanese restaurant that always set it apart from The Strip’s other high-end Japanese restaurants in my book. Since his successor hasn’t been announced yet, there’s no way of knowing yet if the place will be re-inventing itself in his absence. For now, the food remains as good as I remember it. Thanks to everyone for an amazing meal.
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- Kushi Oyster
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- Hamachi Trio
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- Sashimi Duo — Chu Toro and Kanpachi
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- Tuna Carpaccio
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- Tataki
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- Lobster and Scallop in Uni Sake Butter Sauce
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- What’s Wrong With This Certificate Of Authenticity?
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- Japanese A5
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- Braised Short Rib with Foie Gras
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- The Sushi Course — Yes That’s Otoro In There!
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- Nine, Count ‘Em, Nine Sakes
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- Dessert
