About Us

Kase Sake and Sushi img

Why We Got Into Business

Kase strives to bring fresh Japanese fusion omakase style cuisine to Las Vegas. Omakase translates to “I’ll leave it up to you” or in this case the sushi chef. Kase will emulate Omakase style sushi bars from Japan and bring that extraordinary style of meals to Las Vegas. We invite you to join us for lunch or dinner. Reservations are highly recommended. Kasé is not a place to see and be seen. It’s simply a place to enjoy some of the highest quality sushi in Las Vegas. 

Our Mission Statement

The exceptional quality of our sushi is attributed to a one-of-a-kind combination of fresh ingredients, responsibly sourced fresh seasonal seafood, all coupled with modern preparation techniques. Never satisfied with the mundane, we are constantly experimenting with innovative culinary methods to refine our menu. Since we have started on our culinary adventure, we have only pursued the most sustainable and freshest products available.

Kase offers traditional-contemporary sushi along with a variety of eclectic seafood items whether you dine-in, take-out, or order delivery. We pride ourselves on using the finest quality of seasonal fresh fish, which arrive daily from local purveyors and Tokyo’s Toyosu Fish Market among others. Maintaining a sensitivity to environmental demands, it is our practice to source out overfished stock in favor of rare and unsustainable marine products. We are committed to using as much sustainable, organic and local products as possible to ensure an ecologically-minded component to your eating experience at Kase.

Our Top Sellers

Our coursed Omakase selections are by far the most popular item on our menu. Whether you are looking for a quick bite to eat or a larger meal to fill you up, our Omakase selections have something for everyone.

Chef Toyonishi

Our Chef

Executive Chef Tony Torres is a Baltimore, MD native who was raised in South Florida. With a vast knowledge of various cuisines and cultures, Tony has traveled extensively throughout the United States. After graduating at the top of his class at the Florida Culinary Institute in West Palm Beach, Tony began his food journey working at Boca Country Club and Gatsby’s Boca Raton. He soon moved up the ranks and worked as head chef for renowned restaurants such as Nikki Beach Miami and James Beard Award-winning restaurant, Michael’s Genuine in Miami’s Design District. Tony has also been trained in the art of sushi making at a young age and has opened and managed multiple sushi restaurants, such as Buddha Sky Bar in Delray Beach, Fl, Nabe Ack Nantucket Massachusetts, Sushi Blue in Park City Utah, and Omakai Sushi in Miami, Fl.