An Authentic
Omakase
Experience.
Seasonal ingredients. Traditional craftsmanship. Thoughtfully prepared one course at a time.
Premium Selection
From Our Menu
A taste of what we serve — from à la carte nigiri to Chef Hiro's omakase.
おまかせ — Trust the Chef
Leave It to the Chef
Three ways to let Chef Hiro choose for you — from today's catch to the full omakase.
Catch of the Day
本日のおすすめ
An assortment of five kinds of the chef's choice fish, served as nigiri or sashimi.
Sushi Omakase
寿司おまかせ
Let the sushi bar choose for you. Served with miso soup and house salad.
Hiro Omakase
ひろおまかせ
Chef Hiro's full omakase — our most complete sushi experience. Served with miso soup and house salad.
寿司 — From the Sushi Bar
What We Serve
A few favorites from the fish case and the kitchen — see the full menu for everything.
SALMON
À la carte
BLUEFIN TUNA
À la carte
WHITE FISH
À la carte
WAGYU
Specialty rolls
SPICY TUNA
Appetizer
SASHIMI
Sushi bar
Chef Hiro with Steve Aoki
Craft
Chef Spotlight
The Hands Behind
Every Dish
Chef Hiro began cooking in 1988, straight out of high school, at the Suginoi Hotel in Beppu, Oita — learning kaiseki and omakase, the traditions of Japanese cuisine. In 1992 he moved to New York City as a sushi chef, working in kitchens across the city to deepen his craft.
He went on to open Plum Tree (2000) and Sushi O Sake (2007) in Ithaca, New York, and Ramen Maruya (2014) in Los Angeles' Japanese Village, before opening Sushi Hiro in 2016. Nearly four decades on, he still carries the shokunin spirit — the relentless pursuit of craftsmanship in every detail.
At Sushi Hiro, every piece of nigiri is a meditation. The rice is hand-pressed at the perfect temperature. The fish is cut with intention. Nothing is rushed. Everything is felt.
38
Years Cooking
Beppu
Trained In
2016
Sushi Hiro Opened
The Cellar
Premium Sake
A few of the premium bottles on our list — served cold, by the bottle.
Yuki no Bosha “Morning Flower Evening Moon”
Dassai Twenty Three
Kubota Manju
Born Gold
Hot sake, sake by the carafe, sake samplers, champagne, wine, and Japanese beer also available. See the full list
The Experience
More Than a Meal —
A Memory
Walking into Sushi Hiro is stepping into a different pace of life. The warm cedar tones, the soft glow of the sushi counter, the quiet precision of the chef at work — it all conspires to slow you down and bring you fully present.
Whether you're celebrating a milestone or simply seeking the finest sushi in Henderson, every visit feels deeply personal. We are a neighborhood restaurant at heart — one that happens to serve extraordinary food.
What Sets Us Apart
Seasonality
Our menu evolves with Japan's seasons, honoring the ancient rhythm of nature and the impermanence of ingredients at their peak.
Daily Fresh Fish
A Catch of the Day chosen by the chef — five kinds of fish, served as nigiri or sashimi.
Intimate Setting
Take your time. Our dining room and sushi bar are made for lingering — not rushing.
Omotenashi
Japanese hospitality means anticipating every need before it is expressed.
おまかせ
Trust the Chef Completely
Let the chef choose for you. Sushi Omakase $90 · Hiro Omakase $150 — or start with the Catch of the Day, five kinds of chef's choice fish for $35.
The Atmosphere
Music is not background — it is the fourth element of the experience.
Brushed percussion, upright bass, and piano that never rushes.
- Ryo Fukui — Scenery
- Yosuke Yamashita Trio — Clay
- Masabumi Kikuchi — Haiku
- Sadao Watanabe — Autumn in Seattle
Tokyo, 1982. The city glitters below. Something warm on the turntable.
- Tatsuro Yamashita — Sparkle
- Mariya Takeuchi — Plastic Love
- Minako Yoshida — Town
- Hiroshi Sato — Come With Me
The crackle of the needle. Slow chords. The sound of being nowhere else.
- Nujabes — Aruarian Dance
- J Dilla — Waves
- Uyama Hiroto — Beginning
- Kiefer — Waterfall
Curated nightly · Vinyl & digital · No autoplay
Gallery
Crafted to Be
Remembered
Find Us
Location & Hours
Address
9460 S Eastern Ave
Henderson, NV 89123
Phone
(702) 263-6229Hours