Shibuya , (渋谷区, Shibuya-ku) is one of the 23 special wards of Tokyo, Japan. The name is also used to refer to the central business district of Shibuya Ward, which surrounds Shibuya Station, one of Tokyo's busiest railway stations. Shibuya is known as one of the fashion centers of Japan, particularly for young people, and as a major nightlife area.
Shinkansen (新幹線, new main line), also known as the bullet train, is a network of high-speed railway lines in Japan. Shinkansen literally means new trunk line, referring to the tracks, but the name is widely used inside and outside Japan to refer to the trains as well as the system as a whole.
The MGM Grand's namesake Japanese Restaurant Shibuya is expansive and spectacular, it's the ultimate destination for Japanese cuisine. Direct from the stylish Tokyo district, Shibuya features freshly prepared ingredients, stellar sushi and a large sake selection . This very special restaurant was the venue to experience the night life of Tokyo .
Guests were transported to Tokyo for an evening designed to evoke the hip, urban culture of Japan. Our first stop, the futuristic NeoTokyo inspired sushi lounge complete with food stalls and teppanyaki stations where many guests danced , drank and ate their night away.
Our next journey took us into Shibuya’s sake cellar for a chance to taste over 200 varieties of sake and finally enjoy an ultra lounge complete with Japanese go-go dancers and Japanese DJs .
Master Sushi Chef Yoshinori Nakazawa showed his expertise as one of the best as we walked "the streets" and sampled some great Sushi and Japanese street food.
Chef Yoshinori Nakazawa was born in Ibaraki State, Japan and raised in Tokyo. At the age of 18, Nakazawa took interest in Japanese cuisine and enrolled at Shinjuku Culinary School.
He trained there for one year learning basic cooking skills from around the world. Upon graduating from the school, Nakazawa set off on a series of apprenticeships throughout Tokyo.
His first was position was with his mentor Chef Hayashi at Sakae sushi restaurant, where he spent four years learning Kaiseki-style cooking, the Japanese version of haute cuisine.
Nakazawa then went on to learn new skills such as robatayaki, a Japanese grilling style, and isakaya, a traditional Japanese cooking style, at restaurants throughout Tokyo.
In 1995, Nakazawa moved to America to cook at the robatayaki-style restaurant, Yagura Ichi-ban, in Los Angeles. After five years, Nakazawa moved on to be part of the opening team for Sushi Roku in Pasadena, California before coming to Las Vegas as Head Chef of the newest Sushi Roku.
Shibuya was a great venue for this transformational experience. The contemporary décor and Yabu Pahelberg’s dramatic design offered us a distinctive dining environment to match the diversity of Shibuya’s cuisine.
A large marble sushi bar and playful virtual aquarium set the stage for this Master Sushi Chef 's creative rolls and sashimi dishes, while teppanyaki seating create intimate environments for enjoying the culinary performance of teppan griddle cooking.
The main “Bento Box” dining room’s kelp-like pillars create private niches for savoring Executive Chef Stephane Chevet’s modern Japanese cuisine while sampling from Shibuya’s extensive sake collection.
The music , sushi , sake and decor all combined to make Vegas UNCORK'Ds Shinkansen to Shibuya late night event one of the most unique experiences a guest could have.