Food

From uni to octopus balls, Izakaya Go is on its way to greatness

Image
Uni shumai and takoyaki are must-eat dishes at Go.
Photo: Steve Marcus

Lucky Las Vegas is resplendent with worthy representations of Japanese izakayas, places like Raku, Kyara and Cocokala, where casually delicious drinking and multi-plate eating are a blissful experience. Now, tucked away at the corner of Spring Mountain and Valley View, the aptly named Izakaya Go is another fine example.

Begin your Go by perusing chalkboard-touted daily specials. Quality sashimi awaits, including outrageously good ocean trout ($9). But Go also loves uni, and you should, too. The unique uni shumai ($8) delivers unctuous sea urchin wrapped in soft dumplings, a rich and surprisingly un-briny bite. I only wish these morsels were served with traditional vinegar instead of spicy mustard. Another distinctive dish, torched uni ($9) arrives with a slightly smoky sear complementing its characteristic sweetness, easing the potentially difficult move of separating the uni from its wooden plank with chopsticks.

For a taste of Japanese street food, explore the takoyaki ($6), where deep-fried battered balls hide bits of octopus like a surprise treat. And whatever you do, don’t miss the enoki butter ($5), where thin mushrooms are delivered awash in butteriness with a swirl of pepper. It’s a devastatingly good dish and another excuse to go, now, to Izakaya Go.

Izakaya Go 3775 Spring Mountain Road #301, 702-247-1183. Monday-Thursday, 5 p.m.-2 a.m.; Friday & Saturday, 5 p.m.-3 a.m.

Tags: Dining, Food
Share
Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley
  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • You come from the music, but you leave talking just as much about the food.

  • Get More Dining Stories
Top of Story