Jacob and his Buddha Balm at Social House

Considering that in an average year I spend a considerable amount of time in Seattle, Honolulu and New York - I’m pretty impressed by the quality of the sushi in Las Vegas.  I mean, it’s not as though the fish was line-caught, that afternoon (although the image of a fisherman casting his line off the Receiving Dock at a major casino definitely cracks me up).

Edamame and Shishito Peppers at Social House

Meanwhile, as Crystals at CityCenter has found itself with more and more of its venues open for business, the viability of its restaurants has improved.  Such is the case with Social House, the upscale pan-Asian sushi eatery, owned and operated by Angel Management Group, located on Crystals’ second floor.

Presentation of Assorted Sashimi, including (from left to right) Tako, Uni, Hotate, Ama Ebi, Kani, and Tai, at Social House

In fitting with the host property, the décor is gorgeous.  The line of single-party booths that bisects the dining room is a clever use of space and (along with the dim lighting) allows for a sense of intimacy; while the lounge is sexy, sleek and comfortable.  But all of this is really window-dressing, because the real story is on the plates.

Assorted Nigiri Sushi at Social House

Our meal began with a humorous presentation from Michael, the manager, who (upon hearing my food allergies included macadamia nuts and cilantro) presented me with a ramequin of fresh micro-cilantro.  From here we decided to forego the menus and place ourselves in Chef Jon Amorin's hands, ordering the Social House Omakase (Chef’s Tasting) for two – a multi-course menu prepared by the Chef, featuring his favorites, prepared with the freshest seasonal ingredients.  Quicker than two shakes of a lamb’s tail, the food began coming, and didn’t stop until we cried “Hakufu!”  (That’s Japanese for “Uncle!” by the way…)

Chef's Tuna Special with Sweet Chili Sauce, Crispy Shallots, Crispy Garlic, and Negi Oil, at Social House

Assume, arguendo, that every morsel of food placed in front of us was delicious (remarkably so).  Our bounty of tastiness started with some some particularly zesty Shishito Peppers with Lemon Miso, jumped to a gorgeous presentation of Assorted Sashimi, where Chili Oil, Freeze Dried Soy, and Yuzu-Lemon Juice brought out the subtle flavors of the bitesized morselfs of Tako (Octopus), Uni (Sea Urchin), Hotate (Scallop), Ama Ebi (Sweet Shrimp), Kani (Snow Crab), and Tai (Japanese Snapper).

From here, we were presented with the Kobe Beef Duo, featuring Garlic-Oil Seared Kobe, with Sundried Tomato, Ginger, Green Onion, Garlic Dust, and Calamansi Soy; and the Kobe Tataki, with Spicy Ponzu Sauce, Shallots, Garlic, Thai Bird Chili, and Sesame Chili Oil.  Delish!

There was a Tuna Special, with Sweet Chili Sauce, Crispy Shallots, Crispy Garlic, and Negi Oil; and a duo of desserts, including a Molten Chocolate Cake with Caramel, Coffee Ice Cream and Marshmallow, and a serving of Coconut-Lychee Donuts with Coconut Sugar and Lychee Cream Filling.  Mmmm, mmmmm!

And yet, in the midst of all of this culinary goodness, a pair of dishes stood out and had us kvelling.

Salmon with Wasabi Crème Fraiche, Lemon Soy, Crisp Shallots, and Chives, at Social House

The first of these was a raw Salmon dish, prepared with Wasabi Crème Fraiche, Lemon Soy, Crisp Shallots, and Chives.  Consider, if you will, that having been born (and raised, off and on) in the Pacific Northwest, I’m pretty familiar with salmon – its flavors, its intricacies, and its various preparations (especially those influenced by the Pacific Rim).  That said I’ve never experienced a salmon dish such as this.  It immediately reminded me of a picnic on a bright sunshiny day.  It was at once tender, cool, clean, fresh, and light.  It could, in fact, be the most exquisite tasting and textured piece(s) of fish I’ve ever had.

Kobe Hanger Steak with Roasted Shallots and Wasabi Cream Sauce, at Social House

Coming in at a close second was the 8oz. Kobe Hanger Steak with Roasted Shallot and a Wasabi Cream Sauce made from Kizame Wasabi Crème Fraiche, Lemon Soy, and Garlic Dust.  Yowza!  It was velvety soft and bursting with flavor.  I mean, if she was able to get it to taste like this, I’d take back every bitchy comment I ever made about Lady Gaga’s meat suit.  The flavors played well with each other, and still managed to be identifiable on their own; popping-up and saying “Haroo!” (That’s Japanese for “Hi!”)

Molten Chocolate Cake with Caramel, Coffee Ice Cream, and Marshmallow, at Social House

Now, I’m a firm believer in putting my money (or, better still, someone else’s) where my mouth is.  This is one reason I prefer to write about things I enjoy.  So, when I found-out that my cousin was coming to town with 8 couples for his 35th birthday, and was looking for a sushi place, you better believe I sent them to Social House.  As his 12:07am text message to me read, “Thank you!  Thank you!  Thank you!”

Social House
Crystals at CityCenter – 2nd Floor
Click HERE for more info

Get into it!