Nomikai Opening at the Venetian this Spring

“Inspired by the beloved Japanese tradition of ‘Nomikai,’ where friends and colleagues come together to enjoy food and drinks in a spirited setting”

Neil Cooney
By Neil Cooney Add a Comment
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This week, the Venetian Resort announced the opening of Nomikai, a new sushi restaurant and speakeasy debuting at the resort this spring.

“Inspired by the beloved Japanese tradition of ‘Nomikai,’ where friends and colleagues come together to enjoy food and drinks in a spirited setting, the debut sushi and speakeasy concept invites guests to savor exceptional cuisine and craft cocktails in an atmosphere that celebrates moments of connection and indulgence,” said a press release.

What Now reached out on Friday to Oliver Wharton, one of the culinary minds behind Nomikai, to ask about the concept.

“It will have a front area that’s an all day sushi bar,” said Wharton. “Then behind there will be an amazing speakeasy.”

“A hidden gem serving a contemporary take on traditional Japanese cuisine, alongside celebrated libations and an extensive whiskey and sake collection” is how the press release describes the “tucked away speakeasy and Japanese restaurant.”

Meanwhile, front-of-house, there will be a quick-serve sushi counter offering “fresh-cut rolls and sashimi alongside Japanese tea or beer.”

“As The Venetian Resort continues to set the standard for dining in Las Vegas, we’ve created a multi-dimensional space where guests can immerse themselves in the spirit of Nomikai. Whether it be a quick bite, cocktails with friends or dinner, the varied experiences celebrate the experiential art of connection and culture in a setting only The Venetian Resort can deliver. We’re thrilled to be able to offer such a unique concept to our guests,” said Patrick Nichols, president and chief executive officer of The Venetian Resort, in the press release.

You can keep up with the opening by following @nomikaisushi on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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