COTE at Venetian

Cote Korean Steakhouse at the Venetian Resort in Las Vegas stands as a destination for those seeking a blend of Korean barbecue techniques and American steakhouse traditions. Positioned within the resort’s waterfall atrium, this venue caters to diners interested in upscale meals with interactive elements. For dinner reservations at this Las Vegas restaurant, myrsvp.com handles VIP table bookings, making it straightforward to secure spots for groups or special occasions like bachelor parties.

The brand originated in 2017 when Simon Kim launched the first location in New York’s Flatiron District under Gracious Hospitality Management. Kim, a graduate of the University of Nevada, Las Vegas, drew from his early career managing casino floors and restaurants in the city. Cote earned recognition as the initial Korean steakhouse to receive a Michelin star in 2018, setting a standard for combining grilled meats with banchan sides. Following the New York opening, the concept grew to include sites in Miami and Singapore before arriving in Las Vegas in October 2025. This expansion marks a return for Kim to his professional roots, with the Venetian location becoming the largest outpost yet, spanning 17,000 square feet and employing a staff of 150.

Diners encounter an environment that merges energy from tableside cooking with structured seating arrangements. The space, crafted by Rockwell Group, includes a central bar surrounded by raised booths in a stadium layout, allowing views across the room. A staircase accesses an upstairs skybox for private gatherings, while a DJ booth adds sound to the mix during service. Dark walls and a ceiling feature resembling a lotus shape contribute to the setup, with gold tones and plant columns defining sections. Smokeless grills built into each table enable guests to cook their selections, fostering participation in the process. Open daily for dinner—Sundays through Thursdays from 5 p.m. to 11 p.m., and Fridays and Saturdays until midnight—the restaurant suits evening plans tied to Las Vegas nightlife.

The menu emphasizes beef cuts sourced from USDA Prime, American Wagyu, and Japanese A5 varieties from regions like Kobe, Sendai, and Miyazaki. Many steaks undergo in-house dry-aging for 45, 90, or 120 days. A key offering is the Butcher’s Feast at $88.88 per person, which provides a fixed selection including starters, four cuts grilled at the table, sides such as scallion salad, steamed egg, kimchi stew, and doenjang stew, plus vanilla soft serve topped with soy sauce caramel. For a more extensive experience, the Steak Omakase runs $225, featuring a sequence of premium meats.

Among other popular choices, the Blackjack Sandwich—available only in Las Vegas—combines Kagoshima A5 Wagyu, Périgord black truffle, truffle aioli, and milk bread. The raw bar draws attention with a $325 platter that assembles caviar, sashimi, oysters from both coasts, prawns, and lobster prepared as escargot. Starters include build-your-own gimbap with caviar, uni, and bluefin tuna at $198, alongside options like Caesar salad or steak tartare. Entrees extend to black cod in kimchi jjigae sauce, bibimbap, or kimchi wagyu paella made with radish kimchi. Beverages complement the food, with a wine collection exceeding 1,200 labels and glasses starting at $75 for premium pours. Cocktails feature Las Vegas exclusives such as the Showgirls, mixing vodka, Select aperitivo, and strawberries, or the Reserve Martini at $650 using Chopin Vintage Vault vodka, dry vermouth, and orange bitters.

This restaurant fits well for celebrations, including bachelor parties, where groups can reserve through myrsvp.com for prioritized access. The combination of grilling interaction and varied menu supports extended dinners, aligning with interests in Las Vegas dining scenes. For those planning pool parties or nightclub transitions, Cote serves as a starting point with its location inside the Venetian. Overall, it delivers a meal centered on quality cuts and shared components, backed by the brand’s established approach to hospitality.