Industry Weekly

[Night Bites]

Ohjah Steakhouse has become more than a locals’ favorite

Impeccable ingredients and presentation set Ohjah Steakhouse apart.
Photo: Mikayla Whitmore

It opened in 2010 as a rarity: a Japanese teppan steakhouse not located inside a hotel-casino. Since then, Ohjah Steakhouse has bloomed into more than a locals’ favorite; with four locations, plus another in Pahrump and two Ohjah Noodle House locations in southwest Las Vegas and Henderson, it’s practically a restaurant empire.

The highest level of service and ingredient quality have set Ohjah apart. Chinese-born chef Zhigang Wang, who trained in Tokyo before working in several Vegas resorts, including the Mirage and the Aladdin, has crafted a luxury culinary experience that catches first timers by surprise and keeps loyal regulars coming back again and again.

While teppan table options such as Kobe beef, lobster and halibut tend to grab the spotlight, a full sushi menu and other signature specialties like oyster shooters are well-balanced options. Hirame usuzukuri, thinly sliced halibut with scallions, cayenne pepper, daikon and yuzu soy, finds Ohjah’s talented team serving up stimulating flavors and textures in a single dish. Noodles, rice, tempura, katsu, yakitori, even a few Thai dishes—they can do everything at Ohjah, all in the name of great hospitality. Ohjah Steakhouse, multiple locations,

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