BACKSTORY: Roman statues and mosaic tiles adorn the extravagant lobby of Caesars Palace, which opened in 1966 and has since expanded to six towers and nearly 4,000 rooms. In February, superstar chef Nobu Matsuhisa debuted his first Nobu Hotel, a 181-room boutique property located in the old Centurion Tower, by cutting the ribbon with a samurai sword.
DESIGN NOTES: Shibui, a Japanese term meaning “simple beauty,” is not something typically associated with the Vegas Strip. Yet Nobu chief architect David Rockwell transports guests from the bells, beeps and bustle of the casino into a setting that mixes tradition and mod flourishes to create a sense of peace and privilege. In fact, the neutral tones, natural materials and contemporary Japanese artworks are almost enough to make you forget where you are.
HOT DISHED: Nobu’s 24-hour room service allows you to start the day or end the night with eggs Matsuhisa, a spin on eggs Benedict that replaces hollandaise with bonito egg sauce sprinkled with salmon roe and served on a toasted bao. Matsuhisa’s newest Nobu restaurant is on the hotel’s ground floor and, at 12,775 square feet, it’s his largest to date. In addition to his signature dishes—black cod with miso, yellowtail sashimi with jalapeño—his teppanyaki tables make their U.S. debut here, while his multicourse omakase menus allow diners to sample an array of the chef’s creations.