KABOOKI SAND LAKE | SUSHI

A tasting journey at Henry Moso’s Restaurant Row outpost begins with the earthy aroma of shiitake crema in the signature Maguro Truffle. Lean tuna meets the crunch of bubu arare and a sharp balsamic-truffle soy, showcasing a high-octane fusion of Japanese precision and global luxury. Technique shines in the Leche de Tigre, where salmon is torched to a buttery finish and accented by truffle pâté. For a richer profile, wood-fired Japanese Wagyu arrives on hot lava rocks, offering a melt-in-the-mouth texture. The experience concludes with a vibrant Ube cheesecake, its velvety jam base crowned by toasted coconut and a subtle, sweet fragrance.