JAMES TRADER: 20 Years in Vegas Nightlife → Now Owning One of the Hottest Omakase Spots

The best meals start with trust, and few dining styles embody that more than omakase—“leave it up to you.” We sit with James, the force behind Kase Sake Sushi, to unpack how he translated two decades in hospitality and a stint as a DJ into a neighborhood sushi bar that delivers traditional technique, razor-sharp sourcing, and an approachable price point. If you’ve wondered how to enjoy pristine nigiri without the $300 shock, or how a restaurant maintains freshness in the desert, this conversation delivers the playbook.

James breaks down his casual omakase approach: a core lineup of 16–18 fish, rotating weekly Japanese specials, and set menus that expose guests to variety instead of repetition. We get into his trip to Japan and why Kase’s sushi tasted strikingly familiar there—because the methods were already traditional. He opens up about sake as a world as rich as wine (and brewed more like beer), and how their tasting dinners turn education into unforgettable pairings and loyal regulars.

Beyond the food, we talk entrepreneurship and the realities of running a restaurant in Las Vegas. James shares the operations behind daily freshness, the discipline of ordering whole fish, and the power of margins and organic marketing. He also wears his mortgage-lending hat to talk Vegas housing affordability, timing purchases, and why “marry the house, date the rate” still resonates when done responsibly. The through-line is mindset: know your why, stop comparing, and show up every day.

Hungry for a new off-strip favorite or curious about building a brand on passion and precision? Hear how Kase balances tradition and value, and why this city’s food scene keeps pushing past the strip. If you enjoy the show, tap follow, share it with a friend, and leave a quick review—what should James serve on the next sake pairing dinner?

Chapters

• 0:00 Welcome And James’s Origin Story
• 1:45 Miami Vs Vegas And Hospitality Lessons
• 5:20 Taking The Leap To Open Kase
• 9:45 Omakase Explained And Value Focus
• 13:40 Menu Strategy And Seasonal Specials
• 16:50 Learning From Japan And Naming Kase
• 19:45 Sake Education And Pairing Dinners
• 22:10 First-Timer Recommendations At Kase
• 24:20 Passion, People, And Community

Transcript

SPEAKER_01: 0:00

Welcome to Vegas Circle Podcast with your hosts, Pocky and Chris. We are people who are passionate about business, success, and culture. And this is our platform to showcase people in our city who are making it happen. And on today's guest is just that, we're welcoming a special guest, man, who's an entrepreneur and the owner of one of my favorite restaurants called Kase Saki Sushi. So welcome to the circle, Mr. James Trader. Thank you, Pocky. Thank you so much for having me. Chris is sick tonight. So I'm doing this solo tonight, man. But you're well overdue, man, with everything that you've been doing. Uh real estate. I think prior before, were you in nightlife as a few years? I was.

SPEAKER_00: 0:31

I was in nightlife and hospitality for over 20 years. Okay. I took a little bit of a hiatus during COVID, and now I'm back since May of 2023 since we opened Kase. Okay. So what what were you doing in nightlife? So what were you doing in that whole industry? It was it Florida and Vegas. Yeah. So originally I started in Florida busing tables, food running, became a barback, served, bartended a little bit, and then I moved here in 07. Okay. And I started working. I actually was busing tables for bottle service at Tau Beach the first summer they opened.

SPEAKER_02: 1:02

Oh, okay.

SPEAKER_00: 1:03

And then later that fall, I had the opportunity to open and bus tables at LAX Nightclub. Okay.

SPEAKER_02: 1:10

At the Lux Club.

SPEAKER_00: 1:12

So I was working for a pure management group.

SPEAKER_02: 1:14

Okay.

SPEAKER_00: 1:15

And so yeah, that was kind of my start into the nightclub and here in Vegas. I did another stint. I moved back to Miami in 08 when the recession hit here. And uh where are you from?

SPEAKER_01: 1:26

Are you from Miami?

SPEAKER_00: 1:27

From from South Florida. Okay. I grew up in uh Charlotte County. Okay. It's on the Gulf Coast, about a hundred miles south of Tampa. Okay. And then for college I had moved to Miami because I had uh a lot more family down there.

SPEAKER_01: 1:38

Okay. Yeah. How do you compare Miami to Vegas, man? I always get that comparison all the time.

SPEAKER_00: 1:43

Completely different.

SPEAKER_01: 1:44

Okay.

SPEAKER_00: 1:44

Miami is much more than just nightlife, where Vegas is entertainment capital of the world, right? So there's things to do, 24 hours, much more, you know, different diverse things. You've got you know, you've got the beach, you've got downtown, now you've got the arts district, you've got, you know, South Miami, Coconut Grove, all the way up to, you know, Fort Lauderdale, where Vegas is mostly just the desert. Yeah, it's just the strip and downtown for the most part, yeah. And catering to, you know, mainly the tourists, and you know, our population isn't as large as the amount of people that actually come and visit here every year.

SPEAKER_01: 2:21

Yeah, for sure. So we first heard about Casey, actually from my dentist. So I got to give a shout-out to him, Dr. Richard Reconelli. We always talk about restaurants all the time. Yeah, thanks thanks to him as well. Yeah. So Rich Richard brought it up, and I think um have you guys been over for two years now? Is that you're gonna be a little bit more than a little just over two and a half? Oh, two and a half years. Okay. Got it. So May 2023. So May 2023. So then after the pandemic, did you get any stint in the restaurant industry at all? Or what made you make the transition and into the restaurant industry?

SPEAKER_00: 2:47

Yeah, kind of interesting. I always wanted to have my own place. Okay. Uh I had actually worked behind the sushi bar when I was in college. Okay. When I was first in in uh Miami, I had a really great chef and taught me, you know, classic Japanese style sushi. And even before that, I always had a passion for for sushi and Japanese food. And always having that as my lifelong dream of having my own place, when the opportunity represented itself, I kind of told myself I can take the chance now and you know, win, lose, or draw. At least I took the chance and and seen what it was about. Or if I didn't do it, I kicked myself in the butt for the rest of my life, knowing that I could have done something and and not even taking the shot. So that's kind of how I got into it.

SPEAKER_01: 3:36

You know it's amazing. We've got a lot of similarities, similar to the podcast space, right? We were Chris and I, we were supposed to do this podcast. We're going on our eighth year, but we were gonna do it 10 years ago. And my wife kept kicking me, challenging me, like, look, either do it or shut up. Yeah, like literally, we had that conversation of like do it or like what's the risk that you can take? And it's it's amazing that you took that risk because a lot of people won't do that. They'll just for years, and then we're talking 20 years from now. Oh, I should have had this idea of caser, I had this idea of omacas, or had this idea of whatever it is, but you actually did it, which is powerful. Yeah, really powerful. Congrats to you guys for for your continued success. Thank you, thank you, thank you. That's a lot, it's a lot of work, man.

SPEAKER_00: 4:17

Similar to yourself, so it is, of course. You know, it is. It's not, you know, as glamorous as I, you know, people might think it is. It's a lot of work, but it's very gratifying. Molding young, you know, young kids, uh employees, you know, meeting so many great, you know, other business owners like yourself. The last two years I met so many incredible people that I didn't even think was gonna be, you know, like side effect of of having it. But I've met so many incredible people, made a lot of great, strong friendships since we've opened doors. And that's been even, you know, really great for us.

SPEAKER_01: 4:51

Talk talk a little bit about omakase. So for people that are not as familiar with it, can you kind of explain to our uh listeners specifically what omakase is and then your guys' take on kind of the casual omakase style? Sure, sure. You kind of share your concept.

SPEAKER_00: 5:06

Omakase means leave it up to you, right? Like hey, I I don't want to pick what I'm gonna eat. Yeah, what are your specialties? What are your what are your what do you want to serve, what's fresh today? So when we put the casual spin on it, it's kind of bringing more value as far as like what you're spending, what you're getting, right? Because there are some places and you know they're really amazing places that you can go and easily spend, you know, three, four, five hundred dollars per person and have a great amazing experience, right? But the average, you know, person like ourselves, we can't afford to eat that or spend that every time we want to go out to eat sushi, right? So, you know, with any business, I come from a perspective of providing value first. And I wanted to be able to serve high quality ingredients in a relaxed, family-friendly, date-night friendly atmosphere and not have to break the bank, right? So we can, you know, look forward to seeing people two, three, four times a month and have them enjoy, you know, great quality cuts and be able to do that, you know, on a consistent basis.

SPEAKER_01: 6:17

And and I'm gonna say this from my own experience. I mean, you know, my family, my kids are literally in the studio with us right now, and it's it's we've been doing like a sushi Friday for like years now. We just coined the sushi Friday of something we just do, just memorable, something that we could try. And I think we've been to your restaurant of the last probably year and a half, maybe probably a dozen times. And I'm gonna be honest, man, it's you are 100% right for a family of four to do another type of oh my gosh, it would be$2,000 for us to do something like that. It's very expensive. But to have the quality that you guys have, I mean, it's I'm telling you, listeners, like it is serious. It's very, very good, man. Very, very good, even for the price. I mean, it's you have some high-end stuff on the on the menu too, but you've got some other stuff that that really can be nice and casual for folks.

SPEAKER_00: 7:00

So we do, and we we that's kind of you know where where we want to come from is we we want to see people come in and you know, uh, I know it's it's tough out there, yeah, but it doesn't you can still get great quality if you're you know, what I saw was Vegas was lacking between that all you can eat and the high-end omakase. So that's kind of where I wanted to fill the void that I saw that you know I enjoy. Yeah, and so yeah, that's it's been really fulfilling, really worthwhile so far, and you know, we're we're gonna keep it going.

SPEAKER_01: 7:33

So, what how do you guys choose what's on the menu, right? So, like you guys have got some great fishing, you've got the the omakase style, and you got your traditional you know, cuts and things along those lines. I don't know all the terms, but how do you decide, like, hey, this is what we're gonna have? Is it does it change each week or is it a you know a standard menu, or how do you guys decide on that?

SPEAKER_00: 7:51

Sure. So we have a standard of about sixteen, seven, maybe sixteen to eighteen different cuts of fish that we get in, you know, daily, and then each week we'll get one or two like special Japanese fish that we'll throw up on the specials board and get creative with it. I mean, sushi is like many cuisines, it's unlimited with what you can do. As far as you know, what goes on the menu, it's it's a mix of a lot of classics, classic Japanese style sushi. And we get to play around and throw items on our specials board, try them out, and if they work, we'll throw them on the menu. Okay. But other than that, that's kind of where we're keeping it. Okay. How how do you compare? We we both just came back from Japan, right?

SPEAKER_01: 8:36

I think you literally came out. When did you go? We went maybe like two, three weeks after you guys came back. Okay. How how do you or let me ask it a different way? What did you learn going to Japan? Have you brought any of any of that to your restaurant now? Or because that was your first time, right? It was. Okay, mine too. Mine also, yeah.

SPEAKER_00: 8:53

It was it was interesting. We were we ate sushi maybe four or five times, and each time we were both kind of saying to ourselves, like, this tastes just like our food. Like, you know. I was gonna get to that.

SPEAKER_01: 9:07

It was very similar.

SPEAKER_00: 9:09

Because we're we're we're still doing everything in a traditional manner, right? I mean, we have a little bit of fusion on the menu, but for the most part, we're sticking with very traditional Japanese style sushi. So, yeah, I mean, which was good because it allowed us to explore other, you know, great food that they have from you know, the ramen, the yakiniku. So we had a really great time out there. That's awesome. I know you guys did too. Yeah, I loved it. I loved it. How did you guys come up with the name kase? Like, what does kasi mean? Yeah, yeah. Short for omakase.

SPEAKER_02: 9:38

Got it. Okay, yeah, yeah.

SPEAKER_00: 9:40

It doesn't mean anything, it's just short for omakase, and I wanted to throw the sake and sushi in there. Okay. Because I've loved sake ever since you know I was behind the sushi bar and I started learning a lot about uh the intricacies. It's just like wine in that sense, yeah. That you know, there's so many facets and styles, just like wine varietals, right? Yeah, for sure. But it's actually brewed more like beer than it is wine. Uh sake.

SPEAKER_01: 10:07

Sake is, yeah. I didn't know that. Okay. Okay. I didn't know that at all, right? Yep. So what so it's similar, similar brewing process? Similar brewing process, correct. Correct. Excellent. And you guys do a lot of sake tasting. Yeah, yeah, we do. Okay. Is that something you can look forward to, like on like on the calendar, or is it something you try to do quarterly, or how do you guys have a lot of people? Exactly.

SPEAKER_00: 10:26

Exactly. We we like to do those one-off dinners. Okay. And we bring in one of our sake distributors, and they can come in and showcase all of you know how different sakes can be and how well it can pair with our food. So we'll send them the menu ahead of time. We'll usually do like a nine-course or a 12-course dinner prefixed, and we'll send them the menu, and this is stuff that's totally not on our menu on a daily basis. Yeah. And the distributors will come in and and educate and answer any questions and talk about the sakes, the breweries, where they're from, and answer any questions that the customers might have.

SPEAKER_01: 11:02

That's awesome. Yeah. So let's say that I'm I've never been nakase before, right? What would what would you recommend like as like the go-to? Like let's say it's just a couple going out, they have a little date night. What would you recommend them to come in and try and go to?

SPEAKER_00: 11:15

I'd say to start with trying one of our our one of our casual mikase, one of our prefix menus. You know, we have small, medium, large size, depending on how hungry you are, but this will give you a great taste of who we are and uh bites of different fish. Got it. Instead of just ordering a roll and getting maybe eight bites of the same flavor.

SPEAKER_02: 11:35

Yeah.

SPEAKER_00: 11:35

So, like for example, our shinsen is probably our most popular item on the menu. Okay. And uh what is the shin sen?

SPEAKER_01: 11:41

What is that? So it just it means fresh. Fresh. Okay, got it.

SPEAKER_00: 11:45

Okay. Yeah.

SPEAKER_01: 11:45

Okay, got it.

SPEAKER_00: 11:46

But that one you start with your choice of a miso soup, seaweed salad, or edamame. Then you would get a sashimi special, ten pieces of assorted nigiri, and then we end with a blue crab hand roll.

SPEAKER_01: 11:57

That sounds amazing. Yeah, you're making hungry now. Yeah. They say the restaurant industry is very brutal, right? Like they say it's probably one of the toughest industries to be involved in. What do you think has been that's kept you going, right? Because two and a half years it's tough, right? What would you say is what's kept you going and in kind of your ingredients of of fighting through, you know, to keep everything.

SPEAKER_00: 12:17

Very easy. Very easy. It's passion. You gotta have passion. You gotta love what you're doing. You gotta love, you know, the struggle. You gotta love the delayed gratification, I guess. Yeah, but that's definitely what keeps me going, is being passionate. I could definitely see if I wasn't passionate about this, you know, it we the doors probably would not be open at all. It's like what keeps you guys going for eight years, it's you know Yeah. I love yeah, I love it.

SPEAKER_01: 12:42

You love it, right? I mean, there's so much you can learn, like for us. I mean, it's it's similar, right? You learn somebody's story like this, right? And I learn, I love interviewing and and just listening to people's story, but it's the same thing with breaking bread. You know, if you're in Kase and you're having a meal with somebody, you can learn their story too by eating. You know what I mean?

SPEAKER_00: 12:59

So it's like I've said I I've gotten to meet a lot, a lot countless number of amazing people and welcome them back, and you know, they're they're becoming family, right? Yeah.

SPEAKER_01: 13:09

You you know what I love about Vegas now is like the strip, you know, obviously gets all the shine, right? Yeah, but now you you've got people like yourself and people like a lot of other friends that we've had on the podcast that are bringing these cool restaurants like Kase off the strip, and you're still getting that high quality like you would be on the strip. You know what I mean? And it's so cool.

SPEAKER_00: 13:31

We're very fortunate, right, that we have the strip and we have all these great amazing restaurants that get to fly in ingredients from all over the world. So we get to piggyback off of those orders and you know, be able to get still fresher fish than you know you would in some other larger cities. Yeah, I think Vegas as a whole is very highly underrated as a foodie town outside of the strip. And more and more we're seeing people from out of town that maybe they come here yearly or quarterly for conventions or for work, and they've done the strip, right? And now they're they're venturing off. And exactly.

SPEAKER_01: 14:04

You know what's so funny? Now I'm seeing it like when I'm traveling too, they'll always ask me, okay, what what's your go-to off? And I'm telling them about different restaurants. And what I love about it now is now we've got, you know, obviously great Japanese food, we've got great African food, great Indian food, and we're becoming this cultural mecca, absolutely. You know, which is awesome that I love. So I did want to ask you about freshness, right? So it's gotta be hard. We're in the desert. Sure. What is that process like with getting fresh, you know, fish coming into Vegas daily or however the process? What can you kind of walk through what's kind of behind the scenes?

SPEAKER_00: 14:35

Yeah, I mean, we go through third-party distributors, they're flying in fresh every day. Some of them even have they're they're driven from LA each morning, so they'll it'll come into LA and then they'll drive it in. But again, you know, it's really for the freshness, it's about, you know, controlling your ordering, right? And not, you know, ordering once for the week and throwing stuff in a freezer, right? It's if we're serving fresh fish, it needs to be fresh, right? I'm I don't I'm not trying to, you know, if it was like that, I would just buy, you know, lower grade and frozen already, but we're getting whole fish, it's fresh, it comes on ice, and yeah, we have a couple amazing distributors, and they're always, hey, we have we got this, it's in season, okay, let's try it. Yeah. So that gives us a great opportunity to, you know, expand what we have and kind of try some new things. Yeah. It's interesting.

SPEAKER_01: 15:25

I've seen a lot of guys kind of transitioning out of the nightlife industry. It was it brutal for you, like you know, dealing with the three, four, five o'clock in the morning, you know, try to keep everything going, you're trying to figure out like what else can I do, right?

SPEAKER_00: 15:38

It was definitely different times. And that's how I got into real estate. That's how I got my into mortgages. Sure, yeah. When did you get into real estate? When did you get your license? Uh 2017. Okay.

SPEAKER_02: 15:48

Oh, awesome.

SPEAKER_00: 15:49

Yeah. So by that time when I had I had moved back to Vegas in 2011. So right after you came good time, right? Right after, right? Yeah. And I started I started DJing on the strip. Oh. And you DJed? Okay, I never knew this. Okay. And so I was working for a couple nightclubs and I had saved some money over the couple years, and I was talking to my brother back home, and I was like, man, you know, I have this money saved. I'm looking at opening a business to do during the daytime.

SPEAKER_02: 16:15

Yeah.

SPEAKER_00: 16:16

I'm kind of pitching ideas to him, and he's been doing mortgages since he got out of college, which is like the early 2000s. And I don't know. He tells me that I asked him, I tell I say that I remember it as he asked me, Hey, well, when have you ever thought about doing what I do? So we'll just stick with that story. Is he older or younger? He's older. Okay. All right. So respect that. Yeah. So he he was he kind of pitched that idea, was like, Yeah. He's like, you know, I'll help you, you know, with everything that I can, right? Yeah. So I went, I got my license. I started working for a local broker here. And that was that was quite different too, because you know, I'm spinning from like 10 to 4 in the morning and then going home napping, 9 to 5, waking up, and then exactly. Exactly. So but I was, you know, 10, 15 years younger, right? And uh just again passionate about both spaces. Sure, yeah. And just had a great creative creative outlet in the DJing, and then what I love to do helping and networking with people during the daytime. That's awesome, yeah.

SPEAKER_01: 17:18

What do you see happening with the Vegas real real estate market right now? It's kind of an interesting situation now where we've got this very high-end market now, which is awesome to be able to see. It seems like the median is is kind of going away a little bit. And now we've got you know a lot more high-end, like the LA's and the Silicon Valleys and things like that. But where do you see us going?

SPEAKER_00: 17:39

You know, affordability is the big the big you know elephant in the room right now. Back when I got my my license, I was selling rates in the six and the sevenths where we are today. The only difference was that median price was was half of what it is today, right? Exactly. Yeah. So, you know, affordability is definitely for the you know, the average Las Vegan, it's it's an issue, right? And I see so many people right now sitting on the fence, like waiting for rates to come down.

SPEAKER_02: 18:05

Yeah.

SPEAKER_00: 18:06

But, you know, when that does, there's gonna be a flood of buyers and the demand's gonna go up, and you know, the sales price are gonna be, you know, you're gonna be competing for that. So I what I try to, you know, help clients understand right now is that if you can't afford it right now, go ahead, pull the trigger, capture the appreciation for yourself, and we can always refinance later when everyone's scrambling to buy the place. You've already settled in, you've probably gained, you know, a couple percent of appreciation. And let's uh help you with that monthly cost factor. Yeah.

SPEAKER_01: 18:38

I felt like during like the pandemic, I don't know what the actual rates, you know, what it was, but I felt like the big market was LA, you know, Silicon Valley, everybody move into Vegas because they were working remote. And I feel like that's what kind of really increased the market because a lot of folks from LA and in the Silicon Valley were were buying two houses. You know, they would sell their house there and then buy a you know a rental property here and then you know buy the home that they want to live in. Is that what you kind of saw during that 2020 kind of boom?

SPEAKER_00: 19:06

Absolutely. I saw people moving uh everywhere, Texas, Florida. So I work for an FDIC bank, which allows me to lend in all 50 states. Yeah, even though I do a majority of my business here. But yeah, I had tons of people. Oh, you know, I would just help somebody. Hey, my uncle lives in, you know, wants to buy in Texas or Florida or you know, wherever that was. So I did see a lot of a lot of people relocating. Sure. Now, you know, we're seeing a lot of pent-up demand because those people that maybe did buy or didn't have the opportunity to buy back then, they've been in the same house and maybe they've outgrown it or they don't need that big of a house, right? Whatever life changes, right? For sure. Yep. And just waiting for the right time for them to, again, for rates to become affordable, right? For sure.

SPEAKER_01: 19:51

You're not on the commercial side at all, right? You're just strictly residential. Residential. Okay. Do you see that is is it very difficult on because you see a lot of um vacancies on the retail spaces, right? Like so yeah, obviously you have to pay a rent for whatever that is, five year or ten year, whatever you sign. How difficult is it to run a budget, you know, running like a sushi restaurant and things along those lines and be able to pay your overhead and you know the whole nine because it's hard probably able to do them to everything the ink the right way. Right. Yeah. Yeah. So how difficult is that? Is it mainly budgeting? Is it mainly what what's what's the secret for you? You know that's able to help other people. They say sales cures everything all problems, right?

SPEAKER_00: 20:28

You ain't lying. So not lying yeah. For me, focusing on marketing and margins. So just kissing babies, shaking hands, getting people that haven't tried to come find us, finding new ways to get our name and our visibility out there, that's really what I try to focus on the most because again sales cures cures all. Yeah.

SPEAKER_01: 20:48

And you get a lot of organic you know marketing and and you know you know referrals you know of people that are referring the restaurant because they really enjoy it which is awesome. Yeah.

SPEAKER_00: 20:57

No, I mean that's just like my mortgage business. It's it's all referrals. So you know taking that and applying it to the restaurant in a sense just organic organic like guerrilla marketing is is really like where my focal point is.

SPEAKER_01: 21:10

Yeah. Where do you see Casey go? Do you do you franchise it out? Do you try to look at other areas in Vegas to because now currently you're in the Southwest area. Yes correct but do you look at Centennial Hills? Do you look at Summerlin? Do you look at you know Henderson?

SPEAKER_00: 21:23

Is that something that you look at at you know as a secondary location or third location or absolutely I would you know if we were be fortunate enough to get multiple locations I think I would try that before a franchise model so that we have a system downpack to scale.

SPEAKER_01: 21:37

Just looking back what do you wish you knew when you first started uh whether it was the real estate side of it or you know being a restaurant owner what what's one thing that you wish you knew on the real estate side I'll tell you this the first year there's a saying that goes it's easier to make a client a friend than to make a friend a client.

SPEAKER_00: 21:57

I wish I kind of adopted that a little bit sooner because it would have been easier for me to kind of be like oh my acquaintance just bought a place but they didn't use me right I kind of feel a certain type of way but you move on right now it's just like hey listen uh if it's not an issue anymore right because of that learning that with the restaurant I wish I knew everything I knew now two and a half years ago but that's part of the journey. For sure and main main thing is just show up every day and be consistent.

SPEAKER_01: 22:29

Have you ever had any mentors that kind of help you in the space of of of building a restaurant or things that you can kind of bounce people off because it's hard to have a blank canvas and and to do it on your own dollar and your own capital to be able to build a restaurant.

SPEAKER_00: 22:41

I definitely mentors in yeah I definitely tapped into some old managers I had worked for and people that I had looked up to in the industry but yeah and got some great advice and just focusing on details things like that.

SPEAKER_02: 22:56

Yeah.

SPEAKER_01: 22:57

The details up there that's the one thing I noticed in Japan right and especially having Kase is they are the best at like everything's perfect. Yeah that's what I've noticed at Kase is you guys have got that same template that the presentation everything is good when you come in everything is clean it's just amazing that that whole concept of the Japanese you know style of of cuisine.

SPEAKER_00: 23:19

Thank you thank you I think it's awesome it's discipline right like I think they're just so disciplined in every aspect of their life yeah that they carry that into their work and whatever they do for um for their livelihood.

SPEAKER_01: 23:30

Yeah so yeah well thank you for that yeah it's awesome so just business and life advice of just finishing up on here what what's one lesson uh every entrepreneur should know before opening the business know your why have your passion yeah don't compare yourself to others don't worry about the things you can't control.

SPEAKER_00: 23:47

Love that yeah show up every day and be consistent.

SPEAKER_01: 23:50

Yeah love that I like I I love that you said don't compare. Because I feel like now we're in that social media you know style of what is this person doing? What's my friend doing you know what I mean we're always comparing just human nature and I love the fact that you know you stay in your own lane man and do what your passion is. Yeah that's awesome.

SPEAKER_00: 24:07

If you can't control it why worry about it why spend the energy on it spend the energy on what you can control.

SPEAKER_01: 24:12

I love that I always ask everybody about restaurants man that's how we heard about concept okay okay when you when you're not eating at your restaurant taking your your let's taking your girlfriend what's your favorite restaurant in Vegas whether it's on the strip or off the strip on the strip we love bizarre meats.

SPEAKER_00: 24:26

Bazaar meat and they just open another location right we just we just booked a reservation for her birthday next yeah it's at Venetian now yeah her is beautiful yeah I went to the other one before it was awesome at Sahara so yeah so we we just booked another reservation at the new spot just for her birthday next month. Awesome off the strip we love herbs and rhyme it was our first date we're back regularly casual she works right by UMC okay so sometimes I'll go over on our lunch bake we'll go to Stay Tuned Burgers at the Hardhat Lounge. Ah okay or we'll go to uh Guew Plus on Spring Mountain oh you're giving us some spots okay amazing Japanese sandos.

SPEAKER_01: 25:06

Awesome okay yeah so you gave us some gems man people have said bizarre meats they've said herbs and rye always excellent and then the other two I got to check out for sure man what what else is up for you man? What else anything that I forgot to ask you that you want to leave us on or we hit hopefully hit on all the all the keys for you man. Yeah yeah so we keep supporting what you're doing man case amazing for our listeners you got to check them out to give the location where it's at again for Buffalo and we're at uh Jones and Russell.

SPEAKER_00: 25:32

I'm sorry I don't know why I said Buffalo Jones apologies Jones and Russell that's Spanish Palms Plaza Mr.

SPEAKER_01: 25:37

Mamas is in there Cafe86 yeah so we're there you can find us at Kase sakesushi.com at Casey Las Vegas on Instagram awesome or come in and give us a shout yeah you got to check them out man that that's my a lot of literally one of my favorite restaurants in Vegas I'm not just saying that just because you're here but we we love it and honestly because of the service yeah the quality I think you guys hit a home run on that happy to have you come on the pod to be able to share about it man we keep supporting you and uh supporting you on the real estate and on the real estate side also I appreciate that sir so check us out at VegasHart.com and uh subscribe with us man thank you very much yep thank you bro um