Revered chef Morimoto's imperial chain of Japanese restaurants, which he opened after perfecting his craft as head chef at NYC's Nobu, extends to Las Vegas' MGM Grand, this time with an emphasis on teppanyaki: a hibachi iron griddle method that allows chefs to cook in front of their guests (think Benihana). His haute fusion takes shine: Yellowtail "pastrami" with gin creme fraiche, oyster foie gras, and duck meatball soup with duck confit fried rice. A cocktail exclusive to this location, fusing vodka and sake, draws glasses to thirsty lips. Perhaps the most buzz-worthy sip, however, is Morimoto's Wagyu Manhattan. That's right, the cocktail is made with beef: fat is rendered and added to Japanese whiskey before being mixed with walnut liqueur, bitters, and garnished with burnt orange peel. Where's the beef? In your drink.