The Art of Miso Glazing: Behind Our Chilean Sea Bass
Our miso Chilean sea bass has been a guest favorite since day one. The secret lies in the three-day marination process — a technique rooted in traditional Japanese cooking that allows the sweet white miso to penetrate deep into the flesh, creating layers of umami that caramelize beautifully under high heat. Chef Tanaka walks us through the meticulous preparation that goes into every single fillet, from selecting the right cut at the market to the final brushstroke of glaze before it hits the plate. It's a labor of love that represents everything we stand for at Naked Fish's.
Sourcing the Finest: How We Select Our Fish
Every morning before the sun rises, our purchasing team is already at work reviewing the day's offerings from our network of trusted purveyors. We source from the renowned Tsukiji outer market suppliers, sustainable fisheries in the Pacific Northwest, and local Hawaiian waters. Each piece of fish is evaluated for color, texture, fat content, and freshness — only the top tier makes it to our sushi bar. In this post, we pull back the curtain on what it takes to maintain the quality our guests have come to expect from Naked Fish's.
Spring Menu Preview: Yuzu & Sakura Season
As winter fades and the first hints of spring emerge, our kitchen begins its annual transformation. This year's spring menu celebrates the bright citrus notes of yuzu alongside delicate sakura-inspired presentations. Expect new additions like our yuzu-cured hamachi with shiso and pink peppercorn, a sakura mochi dessert that pays homage to hanami season, and a refreshed sake pairing flight featuring limited-edition brews from Niigata prefecture. Spring at Naked Fish's is about renewal, both on the plate and in the spirit of our craft.
Beyond Sushi: Exploring Our Robata Grill
While we're known for our sushi and sashimi, our robata grill is where fire meets finesse. The Japanese charcoal grill tradition dates back centuries, and at Naked Fish's we honor it with premium cuts like our sea salt-finished New York strip and A5 Wagyu skewers. The binchotan charcoal burns clean and incredibly hot, sealing in juices while imparting a subtle smokiness that you simply can't replicate with conventional grilling. For guests who want the full Naked Fish's experience, the grill menu is an essential chapter.
Twenty Years in Las Vegas: A Look Back
It's hard to believe that Naked Fish's has been serving the Las Vegas community since 2005. What started as a small sushi bar on Durango has grown into one of the most beloved Japanese restaurants in the valley. In this retrospective, we share stories from the early days — the first regulars who became family, the kitchen experiments that became signature dishes, and the philosophy that has guided us through two decades of growth. Thank you, Las Vegas, for making this journey possible.