From incredible show kitchens to prime views, these seven counters are offering dinners everything but a typical omakase. Here will show you how you can ante up to some of the city’s most exclusive (and sometimes hidden) bar seats.
é by José Andrés
Tucked inside Jaleo at The Cosmopolitan, é is José Andrés’ exclusive nine-seat culinary theater, where molecular whimsy meets Spanish soul. Snagging a “golden ticket” for one of these coveted seats is no small feat—guests must log onto ebyjoseandres.com promptly at 10 AM PST on the first of the month, three months in advance of their desired date. The 20-course spectacle feels part meal, part magic show. From edible cocktails to a torched apple meringue PB&J, the experience is bold, creative, and deeply thoughtful. Expect inventive dishes like a “tortillita” made with briny Rappahannock oyster, crema, and caviar, all guided by Executive Chef Eric Suniga. It’s not just dinner—it’s a performance. In a city built on spectacle, é is a masterclass in intimacy and innovation.
HaSalon
Hebrew for “living room,” HaSalon is anything but a traditional sabbath dinner. The evening starts refined, but as the night unfolds, the vibe lifts. A live DJ cranks up the energy, curtains are drawn, and the atmosphere transforms into a bacchanalian celebration. True foodies, however, book a seat at the interactive chef's counter, where they can explore a menu that celebrates the Mediterranean’s bounty and the culinary vision of Jerusalem-born chef Eyal Shani. Start with one of the city’s most vibrant raw and shellfish platters, then dive into a colorful array of vegetables. The meal progresses with handmade pastas and composed proteins. Highlights include flamed live clams, Tunisian-spiced snapper, and tender lamb shank.
ITO
Set atop the Fontainebleau within the ultra-exclusive Poodle Room, ITO—helmed by chefs Masa Ito and Kevin Kim—offers just 12 seats, two fewer than their Tribeca original. Commit to one of two seatings—the first at 6PM or the second at 8:45. The evening begins with a welcome cocktail in a private, masculine bar before guests are led into the jaw-dropping dining room. The menu takes a modern twist on traditional edomae omakase, progressing through five seasonal otsumami (including a miso soup), eleven courses of nigiri, a handroll, tamago, and dessert. A special bonus for ITO guests: you’re invited to linger in the Poodle Room after dinner for a drink in the sleek, sophisticated space. And don’t miss the bathrooms—they’re a hidden gem, as lavishly designed as the dining experience itself.
Kaiseki Yuzu
Having previously served His Imperial Majesty the Emperor of Japan, James Beard Award-nominated Chef Kaoru Azeuchi now curates an exclusive, hyper-seasonal Kaiseki experience for a select few guests each night. The menu evolves monthly, offering exquisite dishes like charcoal-grilled kinki fish in the spring, delicate nodoguro (black-throated sea perch) in the fall, or sweet, succulent hairy crab preparations. For those seeking a more sushi-focused experience, there’s a separate Sushiya offering Osaka-style omakase. Additionally, Kaiseki Yuzu will soon unveil a dedicated Wagyu room, where teppan technique takes center stage. Three distinct counter concepts, all under one roof but in separate rooms, create a dynamic and refined Kansai journey.
Kame Omakase
Kame Omakase stands in a league of its own, serving some of the freshest products flown in from Japan three times a week. True aficionados opt for the premium counter that serves only 10 people, where Chef Eric Kim crafts an omakase experience that goes above and beyond. The seasonal menu includes exquisite bites such as delicate chawanmushi, needlefish, and A5 Kobe, alongside other standout offerings like the sweet, briny hairy crab or the melt-in-your-mouth Spanish bluefin. Guests who are lucky enough may get a taste of the restaurant's crowning glory—scallops topped with uni, truffles, and roe, which is widely regarded as one of the best bites in all of Las Vegas. With a rotating, hyper-seasonal menu that changes based on what's flown in that day, each visit to Kame feels like an entirely new experience.
L'Atelier de Joël Robuchon
While Chef Eleazar Valenzuela’s cooking at JR’s neighboring flagship has earned him recognition as a James Beard Best Chef Southwest finalist, it’s fair to say that Chef Anthony Taormina’s cookery at L’Atelier feels like its soulful, more casual sibling—yet no less erudite. In what translates as a culinary “workshop,” Taormina and his team meticulously construct elegant bites. Everything is beyond perfection, but you’d be remiss to forgo the langoustines and mini foie-topped Kobe burgers—In-N-Out could never. Request a seat at the base of the L-shaped counter for prime views of the action by calling 702.891.7358.
Scarpetta
With everyone clamoring for a window seat overlooking the Bellagio fountains, most don’t even know that the best views here come from the six-seat kitchen table. Yes, you can enjoy the iconic dancing water, but also peer into the kitchen where Top Chef (France) finalist David Fricaud dazzles. Naturally Scarpetta’s famous spaghetti, balsamic dredged foie raviolis, and truffled polenta are on offer, but here Fricaud proffers a bespoke menus catered to guests’ whims.