A vending machine that serves only champagne. A high-rise gaming and social club for whales. A $30,000 wine decanter that serves no other purpose but to create Instagram-worthy moments during your meal.
These are just a few of the amenities that comprise Vegas Magazine’s most recent “Best of Las Vegas” list. In the current issue, I wrote about the aforementioned perks (and more) found inside some of the Strip’s most unique properties, including The Cosmopolitan of Las Vegas, Wynn Las Vegas, and Mandarin Oriental.
My favorite from the list are the Boulevard Penthouses at The Cosmopolitan — 21 recently unveiled suites between the 71st and 75th floors of the resort’s Boulevard Tower. The views of the Strip are (as you would expect) unrivaled, and the suites are all feature perks such as “24-hour butler service, in-suite fitness studios, pool tables, private terraces, and $10,000 toilets.”
Also featured in this issue is my story on Chef Kaoru Azeuchi and Kaiseki Yuzu, a hidden gem on Las Vegas’southeast side. I did not know what Kaiseki was before I was assigned the story, and it was amazing speaking with the chef (through interpreter Martin Koleff) about its history, how it’s prepared and served, and why people love it.
“There are mushrooms that only grow in certain seasons, and fish that are caught in certain months,” says Koleff. “[For example], salmon and salmon rolls will be in season all winter. Every week new food comes in. The more time that [Azeuchi] has, he can prepare a better course. He needs at least three days so he can figure out what he can make.”