Sea Salt Sushi Opening Location on Blue Diamond Rd

Sea Salt Sushi and Oyster is bringing its sushi and East Asian cuisine to Enterprise
Photo: Official

Local sushi restaurant and oyster bar Sea Salt Sushi is planning a new location in the Enterprise area. Documents recently filed with Clark County give an estimated construction budget of $450,000 for suites 101-103 at 5013 Blue Diamond Rd.

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Sea Salt offers a range of sushi choices, with sashimi, maki rolls, and even No Rice Rolls, like the Rock & Roll, with tuna, salmon, white fish, gobo, avo, and crab, wrapped in cucumber. These can be accompanied by appetizers and tapas like Gyoza, Tako Yaki, fresh oysters, or even a Bulgogi Burrito. Miso soup and noodles like udon and ramen are also available, as well as entrees like Chicken Katsu, Grilled Mackerel, and Braised Pork Belly.

The restaurant also has a dedicated lunch menu, with sushi combos; Bento Boxes featuring proteins like Teriyaki Salmon, Bulgogi, and Kalbi (short ribs); and other noodle, soups, and salads like Nabeyaki Udon, Snow Crab Miso Soup, and Octopus Salad.

Located near the Blue DiamondDecatur intersection, the new Sea Salt Sushi will join a small community of dining locations on either side of Blue Diamond Rd. These include chain fast food brands like Burger King and Little Caesar’s Pizza, as well as restaurants like Mountain West Eatery, Sharky’s Modern Mexican Kitchen, and The Great Greek Mediterranean Grill.

What Now Las Vegas reached out to Sea Salt Sushi CEO David Lee on Thursday morning. Lee was unavailable for comment on the new location. The Blue Diamond location’s timeline for construction and opening is unknown.

Photo: Official
Photo: Official
Photo: Official
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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