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Chef Scott Conant somehow finds time to run his flagship Scarpetta restaurant in New York, plus in multiple venues in other North American cities (including his Vegas outpost of Scarpetta) in between hosting episodes of Chopped and writing best-selling cookbooks. Because he’s an avowed fan of Tokyo-style sushi, he can also be found—in his few free moments—at Kabuto, a tiny place improbably set in the Spring Mountain Road strip mall (a spot that also houses Aburiya Raku, Monta Ramen, Big Wong and Trattoria Nakamura-Ya—all of which have chef followings, too).  Chef Gen Mizoguchi wants to be very clear that his Edomae-style sushi (or sushi that’s prepared right in front of you) does not include maki or pressed sushi. Here, it’s all about the fish—and both Mizoguchi and Conant are purists.

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Kabuto

Chef Scott Conant somehow finds time to run his flagship Scarpetta restaurant in New York, plus in multiple venues in other North American cities (including his Vegas outpost of Scarpetta) in between hosting episodes of Chopped and writing best-selling cookbooks. Because he’s an avowed fan of Tokyo-style sushi, he can also be found—in his few free moments—at Kabuto, a tiny place improbably set in the Spring Mountain Road strip mall (a spot that also houses Aburiya Raku, Monta Ramen, Big Wong and Trattoria Nakamura-Ya—all of which have chef followings, too).  Chef Gen Mizoguchi wants to be very clear that his Edomae-style sushi (or sushi that’s prepared right in front of you) does not include maki or pressed sushi. Here, it’s all about the fish—and both Mizoguchi and Conant are purists.