Shigotonin Japanese Tapas Sake

Great quality sushi for good value. Generous portions for sushi/sashimi. The Uni pasta with caviar is excellent!

The best place for fresh and raw fish in Las Vegas. The service is excellent and attentive. The choices are plentiful and one of the few places where you get quantity matched with quality. I've been here dozens of times and have never been let down. My 2nd top recommendation in the area if you are in search for something amazing. 1st if accounting for cost. The other being Kame Sushi but that starts at $400 plus per person for the experience. I always come here with a party of 3-5. We eat a variety of sashimi. Have our fill of the variety of Toro and leave with a bill under $300. I've never been served something subpar here. All top quality from cooked to raw. The ambiance is nothing special but here you pay for the actual steak not the sizzle. Come try it, you won't be let down.Parking is plentiful and free as it's off the strip. Spring Mountain Road is where it is at.

OVERALL EXPERIENCE: OH MY GAWD! So good! by far the best uni pasta I have eaten!! They only take reservations. Fish is fresh and flown in. I highly recommend!AMBIANCE: Casual. Noise level is low. Some of the tables consisted of blocks for the seats. It would be nice to have cushions to sit on to be more comfortable.DRESS CODE: CasualORDERED: Agedashi tofu Special Hokkaido Uni Pasta 5 kinds Temaki setSERVICE: Service was exceptional!PRICE: $100+ppPARKING: in a plaza and plenty of

Our new favorite spot in Vegas! Two words Uni pasta.

I was first introduced to Shigotonin by my fellow Chefs at Bouchon. I had only just arrived in Las Vegas from NYC and they wanted to show me that Las Vegas too had good restaurants. But to take a New Yorker to a raw fish restaurant, in the desert and nonetheless, a Japanese restaurant that chooses to identify as a “Japanese tapas bar”. Needless to say, my expectations were low. A quick review of the website (I NEVER read online reviews), confirmed my initial thought and I arrived with low expectations.I was wrong. I was SO wrong.In a small parking lot area of Las Vegas’s Chinatown, sits a small Japanese tapas bar called Shigotonin, meaning person who does their job without mistakes , so accurate.Upon entering, you are greeted by the host, who is also a server, and the sommelier. A small space with walls painted in black, large wooden tables, with wide benches and some chairs are spread with abundance of space between them. The open kitchen is covered by a tinted glass window, allowing you to smell, but not see the cooking. And the ceilings are tall.You are seated and soon after, welcomed again by the owner, who is also the Chef. He approaches, with a long list of specials for the day, hand written on a large chalkboard, he places this on a chair in front of the table. And begins to run through the dishes, whilst showing you pictures of them, he took today, on his phone.The host, server, somm, will return shortly to take you order. The food arrives as it is ready. The Sake recommended is Junmai and it is great, for its flavor as well as value. And the private sitting is warm, it allows the atmosphere of dining to feel intimate and inviting.Dish after dish comes out and each one is better than the previous. Fresh fish, which are flown in daily from Japan, are sliced sashimi style and placed on warm brown rice, that is the Chef’s, who is also the owner’s, signature rice. An eel roll is warm and fresh. The tuna tartar is served with fresh wasabi and crispy sea weed, to allow you to create your own hand roll. Four different cuts of Blue Fin Tuna, varying by fattiness, Salmon, Scallop, Shrimp, Hamachi, Ikura and Uni, all come as options in an individual temaki style, open face hand roll. Each portion of fish is generous and served with a side of the house fresh wasabi and the traditional, soy sauce, pickled ginger and wasabi.The warmth of the rice in these sushi style dishes, paired with the high fat of the fish, allow the perfect setting for a bite that actually, scientifically, melts in your mouth. Had I mentioned yet how very wrong I was about what I thought of this restaurant before I began feasting? And the best was yet to come. Nothing prepared me for the next dish. A bowl of pasta (I know, pasta at a japanese restaurant), in a very light creamy sauce, topped with three pieces of fresh Uni. This japanese style (very much spaghetti) pasta, is served with gold tongs for mixing and portioning to share. The Uni flavors the entire dish with an oceanic sweetness and again, the Chef’s use of heat and fat, creates a dish that disappears from the plates in seconds, leaving you to wonder, perhaps this was just a dream?I had to find out! I had to know if this experience was based on the low expectations I carried with me when I arrived, perhaps the excitement of dining with my new fellow co-workers, or maybe I was especially hungry and I don 't recall. So, I returned, and I returned again, and then I returned again, and I brought a friend, and another time I brought a guest visiting from New York, and again, and I returned another time with my father, and I returned again with a different co-worker. It is such a great feeling to bring someone to a new place, a restaurant they had never been to, whether they are foodies, or not. And to know, without a doubt, that they are going to have an exceptional fish experience in the desert.