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October 1, 2014

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Chef Talk:

Shibuya chef Stephane Chevet loves Japanese, but his go-to restaurants serve more than sushi

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Beverly Poppe

Executive Chef Stephane Chevet of Shibuya at MGM Grand.

After slaving away in one of the Strip’s most quietly refined Japanese restaurants, chef Stephane Chevet takes it easy when he gets to dine out.

Since his focus is serving brilliant sushi and elaborate tasting menus at Shibuya inside the MGM Grand, Chevet enjoys sampling what other local Japanese restaurants have to offer. Raku, of course, is a favorite, as is Kyara—both known for a straightforward approach. But when the chef ventures away from the island nation’s cuisine, he chooses places with powerful flavors and plenty of ambiance.

Due Forni (3555 S. Town Center Drive #105, 586-6500)

“I love what they do in there—great quality pizzas, salads and more from the wood oven. I don’t settle for Domino’s. This is the place for pizza.”

Firefly (3900 Paradise Road #A, 369-3971)

“I just love the ambiance at Firefly, and you know there are certain dishes you just have to have. I love the clams with chorizo, white wine and garlic, and also the little plates of Serrano ham and cheeses.”

Hot N Juicy Crawfish (4810 Spring Mountain Road, 891-8889)

“I like to bring people from out of town there because it’s just so different—eating food out of plastic bags and on plastic tablecloths. My friends come visit from Europe, and I like to take them to places they can’t relate to. Of course, you can’t take stuffy people there.”

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