Ono Sushi

FOOD

Ono Sushi’s menu clearly starts with fish. The AYCE menu gives nigiri enough depth to carry an entire meal, with tuna, salmon, yellowtail, albacore, red snapper, halibut, surf clam, scallop and salmon belly joined by more seasoned pieces such as garlic tuna, garlic salmon, lemon salmon and yuzu yellowtail. Sweet shrimp, salmon roe, smelt roe and seasonal uni push the raw-fish side beyond the most basic AYCE lineup, while oysters and quail-egg preparations add a few smaller detours.

A separate seared-and-cooked section changes the temperature without abandoning the sushi-bar focus. Seared salmon with yum-yum sauce, Cajun tuna, seared tuna, seared yellowtail, Cajun albacore, smoked-paprika salmon, freshwater eel and mackerel make it possible to alternate clean raw pieces with warmer, more heavily seasoned bites. That range is useful at an unlimited table: the next order can change flavor without requiring a complete change of course.

The specialty-roll list is where Ono becomes more recognizably Las Vegas. Orange Blossom combines shrimp tempura and crab with salmon, masago and house sauce. Flamingo pairs shrimp tempura with spicy soft-shell crab, then adds tuna, avocado, spicy mayo and eel sauce. Naruto packs spicy tuna, spicy salmon and spicy yellowtail inside before topping the roll with salmon, avocado, masago, green onion and sauces. Around them sit house names such as Lobster King, Sun of the Beach, No Name, Jackpot, Chanel and Super Ono, giving the roll side enough range to support several very different rounds.

Hot and baked sushi receives its own substantial share of the menu. Japanese Lasagna, Baked Lobster, Baked Salmon and Baked Scallop bring warm, sauced richness, while the fried-roll section includes Jalapeño Bomb, Monkey Brain, Crispy Rice, Fried Spicy Tuna, Las Vegas and Popcorn Lobster. These are not subtle transitions from nigiri; they are deliberately crunchy, creamy and sauce-forward, which lets the meal move from fish-first restraint into the heavier end of the AYCE spectrum.

The kitchen stretches farther than sushi. Pork belly, baked mussels, deep-fried soft-shell crab, bulgogi fries, Korean fried chicken, dynamite and fish collars give the appetizer list real weight. The skewer section adds sausage, shrimp, bacon-wrapped scallop, bacon-wrapped asparagus, beef yakitori and chicken yakitori. Even ramen is folded into the choice, including birria ramen alongside miso and spicy miso versions. A table can therefore build a full cooked-food sequence without treating those dishes as an afterthought.

Ono’s special raw-fish section keeps sashimi in the picture with plates such as salmon carpaccio, yellowtail sashimi, Sashimi Roll and Towering Sashimi. The current AYCE menu limits these specialty items to one order per item, a useful distinction from the more repeatable nigiri and roll sections. It keeps a premium-feeling piece of the menu available without turning the entire meal into unrestricted sashimi service.

Dessert is compact and capped at one choice per AYCE guest, which makes the final decision count. Mochi and ice cream cover the familiar end, while fried banana, affogato and Mini Honey Toast offer warmer finishes. After a meal that can move from yuzu yellowtail to bacon-wrapped scallop to a baked roll and ramen, the honey toast closes a menu that keeps raw, fried, baked and cooked choices in play to the end.