Los Angeles Times: This bowl of uni pasta is worth a trip to Las Vegas

The pasta arrives last, after the Scottish salmon in yuzu ponzu, the karaage and the bluefin tuna belly with shiitake salsa. It comes a full 45 minutes after the tsukune, cooked over natural oak charcoal.

Our server informs us that every component of the uni pasta is made from scratch. “It is worth it,” he says. “You will have room.”