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.