Yellowtail at Bellagio

Yellowtail at the Bellagio Resort in Las Vegas fuses Japanese staples with Korean accents through raw fish presentations, grilled skewers, and noodle bowls, serving as a hub for groups plotting fountain watches or club entries. Overlooking the property’s central water show from terrace seating, this location eases into evening circuits with its lounge extension. For dinner reservations at this Las Vegas restaurant, myrsvp.com manages VIP table bookings, locking in fountain-view placements for occasions like bachelor parties or casual catch-ups.

The outlet traces to 2008, when chef Akira Back, a former pro snowboarder turned culinary force, debuted the concept amid Bellagio’s push to diversify its global lineup under MGM Resorts. Back, who earned a Michelin star for his Seoul spot Dosani in 2019 and runs outlets from Miami to Dubai, infused Yellowtail with cross-cultural layers drawn from his Korean heritage and Japanese training. The initial 15,000-square-foot setup, crafted by the Rockwell Group, replaced a quieter space to capture high-traffic flows, quickly hitting Forbes Four-Star status and Wine Spectator accolades for its sake program. By 2025, it sustains a 4.8 OpenTable score from over 2,500 diners, with Back’s oversight ensuring tweaks like seasonal omakase rotations. As a Bellagio anchor, it avoids franchising, focusing instead on daily fish flights from Tsukiji markets to uphold the brand’s edge in a competitive seafood scene.

Entry passes a 25-by-13-foot bronze yellowtail fin installation into a dual-zone layout: a main dining area with stone floors and wooden beams seating 200, plus a lounge for 100 handling post-meal transitions. Terrace tables add 50 spots aligned with fountain bursts every 15 minutes, while indoor partitions create semi-private pods for 10-20. Servers navigate with sake carts for mid-course pours, maintaining a steady rhythm amid low lighting and subtle house mixes from 8 p.m. The setup calls for smart casual—collared shirts over tees—to blend with the resort’s crowd. Daily operations kick off at 5 p.m., wrapping at 10 p.m. Sundays through Thursdays, and 10:30 p.m. Fridays and Saturdays, with lounge service rolling to midnight for lighter bites and drinks. This cadence supports pre-O show arrivals or pool recoveries into nightlife at nearby Omnia.

The lineup organizes around sushi assemblies, hot kitchen outputs, and beverage pairings, with portions geared for communal pulls. The omakase sequence, priced at $175 per person for eight courses, unfolds with chef-selected sashimi like kinmedai or amaebi, progressing to grilled items under Back’s direction. Standouts include the tuna pizza, layering spicy tuna and masago on a crisp rice base for $28, its fusion bite a menu constant since launch. Yellowtail scallion roll, rice-wrapped with avocado add-ons, runs $24, delivering fresh snap in a handheld format. From the robata grill, miso-marinated black cod arrives glazed and charred at $52, its firm flesh balanced by sweet heat. A5 Wagyu, offered as tataki or seared strips at $150 for six ounces, highlights buttery slices with yuzu ponzu dips. Tempura lobster tails, battered and fried with serrano accents, cost $48 for a pair, crisp outside yielding to tender meat. Starters like edamame with chili salt or cucumber sunomono salad go for $16-20, while sides such as vegetable fried rice or enoki mushrooms add $18. Vegan paths cover shiitake tempura or tofu steak in ginger soy at $32. Closers feature matcha cheesecake or mochi ice cream flights at $15. The sake selection exceeds 50 labels, with flights from $75 and bottles up to $2,400 for rarities; cocktails like the Dragonfire—vodka with lychee and chili—hit $22.

This arrangement fits bachelor parties, where myrsvp.com targets terrace pods or lounge clusters for fluid group handling. The raw bar reveals and view alignments stretch sessions, echoing Las Vegas restaurants’ function as gateways in resort paths. At the Bellagio, Yellowtail borders Mayfair Supper Club for American pivots or conservatory strolls for daytime links. Overall, it embodies Back’s blend of precision sourcing and lounge accessibility, framed by enduring fountain rhythms.