Samurai Japanese Steakhouse & Sushi

FOOD

Samurai’s all-you-can-eat menu supports several different kinds of sushi meal. Nigiri and simple rolls provide the cleanest starting point; fried appetizers, tempura rolls and baked rolls make later rounds richer; and a long house-roll section brings sauces, crunch and combinations familiar to Las Vegas-area AYCE sushi. The all-day plan comes with or without sashimi, so raw fish can be either a supporting element or a larger part of the meal.

The nigiri list reaches well beyond tuna, salmon and shrimp. Yellowtail, albacore, red snapper, mackerel, octopus, squid, scallop, freshwater eel, sweet egg and fish roe all appear as toppings over seasoned rice. The sashimi tier adds specialty pieces without rice, including Screaming “O,” seared tuna with garlicky ponzu, plus truffle sashimi, orange-topped salmon and yellowtail with jalapeño. Oysters with salsa, uni and sweet shrimp extend that section into shellfish and more delicate textures.

Hot appetizers give the meal useful breaks between sushi orders. Gyoza are fried pork-and-vegetable dumplings; takoyaki are octopus fritters dressed with sauce and bonito flakes; agedashi tofu is lightly fried tofu in a savory sauce. Crispy rice pairs crunchy sushi rice with spicy tuna and jalapeño. Kurobuta pork belly comes with miso, while baked green mussels arrive on the half shell with eel sauce, masago and green onion.

The fried rolls deliberately turn up the weight. Jalapeño Bomb stuffs a deep-fried pepper with spicy tuna and cream cheese, then adds eel sauce and sriracha. Vegas fries salmon, crab mix, avocado and cream cheese together with panko. Hot Night combines spicy tuna and cream cheese in a fried roll topped with spicy crab, eel sauce, spicy mayo and sriracha.

The house specials are where Samurai becomes most specific. Popcorn Lobster places panko-fried lobster over a California roll with eel sauce, spicy mayo and yum-yum sauce. Orange Crush pairs spicy tuna with salmon, lemon and masago for a brighter edge. Pimp My Ride tops spicy tuna and avocado with seared red snapper and garlic ponzu. Tiger combines shrimp tempura with spicy tuna and avocado.

Samurai Surf & Turf connects the sushi menu to the restaurant’s other half. Spicy tuna is topped with seared filet mignon, then finished with yum-yum sauce, eel sauce, green onion and sriracha. It puts raw-fish richness and grilled beef in the same bite, turning the restaurant’s steakhouse-and-sushi identity into an actual roll rather than just a sign over the door.

Baked rolls add another temperature change. Baked Lobster covers a California roll with warm lobster and eel sauce; Baked Scallop uses a creamy scallop topping. Japanese Lasagna adds cream cheese to the warm California-roll base, while Dynamite layers baked scallops, onions and mushrooms over it. Dessert is limited to one choice per AYCE guest, with ice cream, mochi ice cream or fried ice cream. The menu works best as a series of contrasts: clean fish, something hot, one rich house roll, then a return to ponzu, citrus or straightforward nigiri.