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If you’re keeping track, you can finally cross another Iron Chef off your culinary bucket list. Masaharu Morimoto had actually been slated for a Vegas debut a few years ago, but after a few venue changes, he finally settled into the former Shibuya space at MGM. He was smart to keep most of the minimal design aesthetic of Shibuya, which in its own right was a fantastic modern Japanese restaurant, and enhance its already legendary sake collection with the addition of shochu and Japanese whiskies. The celebrity chef brought with him his own style of contemporary Asian cuisine, highlighting of course beautiful sushi and sashimi, as well as pure decadence, like the oyster topped with warm foie gras, uni and teriyaki. I’m not embarrassed to say I closed my eyes when I ate it so that I could tune everything else out. A little less over the top are approachable dishes such as duck meatball soup, or the sizzling ishi yaki buri bop, that features a yellowtail cooked at your table in a screaming hot stone bowl.  Who are we kidding, this is Iron Chef cuisine in Las Vegas—the more over the top, the better, and in this regard, Morimoto is a winner.