Ramen Noodles, Kombu-Cured Scallops, Roasted Tomatoes, Seared Asparagus, Tomato Dashi, Shio Tare, Ajitama, Pickled Red Onions, Basil Oil, Scallion Oil | Chef Tillman Gressitt of Fox Den Izakaya

Charred Shishito Salsa and Sushi Rice | Chef Dung "Junior" Vo of Noko

Yonezawa Wagyu Striploin, Hokkaido Uni, Golden Ossetra Caviar, Iri Zake, Tosa Joyu Gelée, Wasabi, Shiso, Watermelon Radish | Chef Jeff Ramsey of Mizumi at Wynn Las Vegas

Mochi, Fresh Strawberries, Whipped Cream | Pastry Chef Yuka Takamizawa of Moignet

Bluefin Tuna, Toro, Salmon, Yellowtail, Tiger Shrimp, King Crab, Lobster Avocado, Cucumber, Ikura, Crispy Ginger Rice, Tosazu Sauce | Chefs Jun An and Nick An of Nomikai at The Venetian

Curried Japanese Eggplant Curry, Curry Butter, Croissant | Chef Sungae Lee of La Maison by Cafe Dear Leon

Kinoko Duxelle, Chimichurri, Wagyu Tallow Foam, Caviar, Chives, Milk Bread | Chefs Daniel Lee and Patrick Pham of Duckstache Hospitality

Chef Keiji Tsukasaki of Ltd Edition Sushi

Duxelle Rice, Bulldog Sauce, Horseradish Cream, Garlic Chips, Chives | Chefs Paolo Justo and Luis Mercado of Kira

Wasabi, Soy Sauce, Daikon | Chef Shingo Akikuni of SHINGO

Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas

Chicken, White Miso, Brown Butter, Tare Sauce | Chefs Arrel Pluviose and Roberto Small of Yakitori Yatai

Hokkaido-Style Braised Beef Curry and Rosemary | Chef Emily Yuen of Lingo

Honey Nut Squash Purée, Parmesan Foam, Truffles | Chef Rafal Maslankiewicz of IKIGAI

Sushi Rice, Sesame Seeds, Chives, Uni, Caviar | Chef Cheng Lin of Shota Omakase

Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread | Chefs Rich Letheby and Chris Yoo of Sando Street

Yuzu Panna Cotta, Uni, Caviar, Maldon Salt | Chef Kegan Stritchko of XOXO Sushi Bar

Cream Cheese and Saltines | Chef Moe Kuroki of The Koji Club