Best Noodles or Ramen in Vegas? Best is going to be subjective. Here is what I know. Miko's Ikazaya does a very good Ramen. The Tempura Soba was awesome and the Tempura was light and fresh. The Miso Ramen was also very good. the pork was fresh and the noodles were not overcooked. Now comes the rock-your-world moment. The Dynamite from the appetizer menu is one of the most aptly named dished I have tried at a Japanese place. "Baked scallops, shrimp w/mushroom and onion & slices of avocado on top" says the menu. What the menu does not convey is the care and love that was taken in the saucy design and caramelized execution of this dish. We were warned upon ordering that it would take time to prepare. The truth is that the Dynamite would be more at home in a fine French restaurant than a Japanese Ramen House. When I asked The Dynamite turned out to be a collaboration between the owner (the concept) and the chef (the sauce). The Dynamite blew me away!
Once upon a time I was completely trying to impress my fiancé with an incredible and unique dining experience. My first step was to check Chowhound to find a restaurant that could offer as unique of a dining experience as one worthy of a true chowhound palate. I honestly did not have to look far as on one of the first few pages I searched was a post that caught my eye, "beef and cauliflower at Aziza". You had me at beef and the cauliflower is a throwback to my childhood, ( long story, trust me not enough time. ) The palindrome definitely appeals to my analytical nature and the whole food approach of the restaurant I was certain would appeal to my fiancé.
Here is where it gets a little tricky. Aziza is in San Francisco ( I know you knew that... ) and we live in Las Vegas. Soooo, this meant a weekend road trip was necessary. We chose to fly Virgin America from Las Vegas to San Francisco, “Amazing”, period. We then rode the Bart to downtown and hopped on the #37 bus to take us over the hill and down Geary Blvd. The service was amazing and the food was incredible. The next morning we were back on Virgin America flying back to Las Vegas.
The moral of the story is that without Chowhound I would have never found such a unique and wonderful restaurant and without the reputation that Chowhound has built for itself over the years could I have been able to attempt such a trip. In our case an entire cross country trip was planned and executed with culinary brilliance based on the input from the Chowhound community.