It’s not easy to impress a sushi lover in Vegas. We’ve got omakase bars tucked into every corner of the valley. But Kaito Sushi? Kaito hits different. This new east-side gem is leaning hard into jukusei, Japan’s dry-aging technique for fish, and it’s doing it with quiet precision. If you think sushi is all about how fresh it is, this place will absolutely recalibrate your thinking.
Kaito Sushi
Credit: Kaito Sushi
Kaito Sushi is one of the most compelling new openings on the east side of town—an omakase-focused spot tucked between Island Pacific Asian Supermarket and Slater’s 50/50 on Silverado Ranch. The moment you walk in, the message is clear: “Experience Las Vegas’s only jukusei omakase. Tradition, patience, and innovation in every course.”
Jukusei—Japan’s dry-aging technique for fish—sits at the center of Kaito’s identity. Instead of relying on sheer freshness alone, the chefs use controlled aging to deepen flavor, develop umami, and concentrate texture. Their dry-aging refrigerator sits directly behind the sushi counter, a visible reminder that time is an ingredient here, not an inconvenience.
Chef Din Badin, previously of Bluefin Sushi and Chef Chat from Sen of Japan helm the bar, bringing credentials that immediately set expectations. The name Kaito means “deep ocean,” and the menu follows that philosophy: depth over speed, intention over volume.
Two standouts define the experience: the 40-day dry-aged salmon and dry-aged madai. Prepared with nothing more than Japanese sea salt before entering the aging chamber, the salmon is hung “like steak”—a technique rarely seen at neighborhood sushi spots.
Credit: Kaito Sushi
The taste is unmistakable. The aged salmon carries a concentrated sweetness, a firmer bite, and a clean finish without the wateriness fresh salmon can have. The texture is almost custard-like but with structure; the aging process tightens the grain of the fish, allowing it to rest on the rice without collapsing. The flavor lingers longer, with a quiet, savory depth that freshness alone cannot achieve.
Pro tip: ask for freshly grated wasabi instead of pre-mixed paste. The real wasabi’s gentle heat and floral sharpness pair perfectly with aged fish, highlighting its clarity rather than overpowering it.
Kaito is still new, but the craftsmanship is already fully formed. This is a serious sushi bar—quietly expanding what Las Vegas omakase can be.
Try it for yourself at 467 E Silverado Ranch Blvd #140, Las Vegas, NV 89123, and be sure to visit their website, follow Kaito Sushi on Instagram, and check out their stellar reviews on Yelp.
Originally published in the print edition of Vegas Wellness Magazine.
Flip through the January 2026 issue here.
