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Bringing a sense of adventure to Japanese fine-dining, Yellowtail Japanese Restaurant & Lounge delivers imaginative twists on traditional and modern Japanese cuisine.
Abundant selections of specialty sakes enhance Yellowtail Japanese Restaurant & Lounge's innovative dishes, while panoramic views of Bellagio's iconic fountain show and the Las Vegas Strip award guests a multi-sensory dining experience. Award-winning Chef Akira Back's menu of authentic traditional and modern Japanese cuisine dishes includes seasonal fish and ingredients flown in daily from the finest markets and purveyors around the world, showcased in sushi, sashimi, tempura, and hand rolls.
Yellowtail Japanese Restaurant & Lounge's elegant wood and stone décor, as well as size, foster a vibrant atmosphere. The restaurant's signature design element, a 25-by-13-foot, bronze wall-mounted installation of the dorsal side of the yellowtail fish greets you at the entrance.
In addition to traditional raw fish preparations, Chef Back creates a selection of innovative dishes inspired by his global travels and experiences working with industry greats, such as Nobu and Morimoto. Yellowtail Japanese Restaurant & Lounge also offers a hand-selected extensive sake collection, encompassing several different types from the classic to the avant-garde representing many prefectures from across Japan.
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A Korea native and former professional snowboarder who was raised in Colorado, Chef Akira Back brings his sense of adventure and boundless creativity into the kitchen at Yellowtail Japanese Restaurant & Lounge, which opened in the summer of 2008 at Las Vegas' Bellagio Resort & Casino. Back's menu encompasses classic Japanese cuisine, which features innovative dishes that utilize fresh ingredients from the world's top purveyors. Yellowtail's signature dishes earned him acclaim. He was awarded the title of "Rising Star" by Restaurant Hospitality in October 2008 and, in December 2008, he had the distinct honor of hosting a multi-course dinner at the prestigious James Beard House.
Akira spent his early years as a professional snowboarder, showing off his talents in extreme movies, and garnered praise by industry magazines like Snowboarder and Transworld. To supplement his income, Akira started cooking in local Aspen restaurants to earn extra cash. He soon realized that the adventure and thrill he experienced on the slopes also existed in the kitchen. After seven years on the professional snowboarding circuit, Akira decided to pursue a full-time culinary career.
After graduating from The International Culinary Schools at The Art Institutes in Colorado, Akira began his epicurean adventure in earnest 1996 at Kenichi in Aspen. He was later recruited to expand Kenichi in Austin, Texas followed by Kenichi in Kona, Hawaii.
Akira's love of travel and culinary exploration took him to Japan and throughout Europe, where he trained under the leading master chefs, including Masaharu Morimoto and Brian Nagao, and learned the value of using rare and exotic ingredients. In 2003 Back returned to Aspen and was hired as the Executive Chef of Nobu Matsuhisa's namesake restaurant.
In 2008, Back appeared on an episode of the Food Network's Iron Chef America and battled Iron Chef Bobby Flay. He later became a spokesperson for Japanese knife company Suisin knives. Back also was a spokesperson for The International Culinary Schools at The Art Institutes and was featured on the school's Fall '08 ad campaign, which is still airing on the Food Network.
Award-winning Chef Back continues to surprise and delight customers at Yellowtail Japanese Restaurant & Lounge with his signature dishes and menu of authentic traditional and modern Japanese cuisine.