Ocean Forest opened in September 1998 with the goal of bringing the freshest,
tastiest gourmet seafood from the far reaches of the US, Japan and Canada.
We made it into the new millennium with legions of new friends and fans.
We thank all of you that have made Ocean Forest the unqualified success
it has become in Las Vegas. People often wonder, "How good can sushi
in the desert be? If it's good, it must be expensive! If you are one of
these, stop wondering, and stop in. Our mouth-watering gourmet seafood
dishes please the most discerning palates. The more of a connoisseur you
are, the more you'll appreciate Ocean Forest! Our entire staff looks forward
to serving you!
Ken Suzuki finally arrived in Las Vegas after traveling the world over
as an evangelist for seafood. Leaving Japan with only his knives, Ken vowed
to show the world the culinary delights of "Seafood done right."
Hong Kong, Australia and New Zealand were a few of his stops on the way
to finally settling in Los Angeles. Ken spent years paying his dues: Six
years at Kanpachi (Gardena) one of the five top sushi bars in Southern
California. In 1998, the world finally recognized Ken's talent by awarding
him first place in the First Annual Sushi Chef Contest sponsored by the
popular Japanese Publication Bridge.He then decided he could make it on
his own. He decided to seek his fortune in Las Vegas, the most competitive
of all sushi bar markets, with sushi bars to be found just about everywhere,
including major resorts - where by the way, the major complaint is "Too
expensive, doesn't taste good." Ken felt that "expensive"
should normally equate with "delicious." However,creating a delicious
sushi fare at an affordable price is where the true master chef must really
compete.
Many people worry about price if they sit at the counter. Not to worry.
"Even sitting at the counter and ordering what one likes to one's
heart content with a bottle or two of premium Sake only comes to about
$50 a head. If you're on a budget, just let Ken know. He'll adjust things
like the volume of the rice and other ingredients to suit for seniors or
the ladies. More for the young and growing with an appetite. Even if you
sit at the counter you can ask Ken to make anything you want other than
sushi even. Like broiled fish or tempura or various types of stews. Recently
there have been requests for noodle dishes such as yaki-udon. The ladies
always win. Sushi Chef Ken has another side not too many people know about.
He's an expert Japanese sword and knife sharpener. All the local chefs
come to him to get their knives sharpened. And of course, those fancying
the Japanese sword come to have their swords sharpened and polished by
Ken. No easy task, but an award-winning dazzling sight when he's done!
Unfortunately these days, he no longer has time to satisfy all the requests
to sharpen knives and swords except for long time friends and business
associates.
The interior of Ocean Forest is spacious, well planned and decorated with
plenty of underwater photos on the walls to set a marine motif reminiscent
of Southern California by the sea. Lighting is such that one thinks of
the ocean with glints of blue and green. The cool, trendy, relaxing atmosphere
makes one forget about the desert! Ken occasionally likes to crack a joke
or two in English, but much gets lost in the translation. Obviously. Example.
" Hey! HAMACHI, how much?"
Get it? Hamachi is Japanese for yellowtail. We like Ken better as a Sushi
Chef rather than a stand-up comic.


