Lighting throughout barMASA and Shaboo is impressive. It starts with the lighting at the entryway, where balls of light surround the words "barMASA" and "Shaboo." Inside, the first lighting structure that will take your breath away is a slatted structure that spans the restaurant, creeping its way up to the top of the ceiling and then back down again, almost like a staircase. Many of the slats have rows of miniature spotlights within them. Meanwhile, there are pendant lights consisting of thin, silver-colored cylinders with lighted tips hanging from other slats, as well as from the ceiling. There are two more thin structures flanking this on either side, similar to a rope ladder but more elegant; like Japanese kites, each of these is lit from the middle of each delicate rung. Then there are the fire-like sculptures that watch over the wine cellar; it's as if two torches, based in aluminum, are guarding the precious libations inside, their bronze and yellow colors evocative of fire. Step into Shaboo and each table has its own private lighting in the form of wide cylinders, each with four light bulbs, suspended from the ceiling. Luminous blue lighting also offsets Masa's special pottery creations toward the side of Shaboo.

Shaboo, as barMASA's more intimate dining room is called, seats approximately 54 and might as well be the most expensive restaurant in Las Vegas, costing $500 per person. Masa knows he's worth it, however, and has proven it again and again at Masa in New York City and at Ginza Sushi-ko in Beverly Hills. Although the price seems high -- even by Sin City's standards -- it's more than justified thanks to its ingredients, which are truly premium. Fresh fish, for instance, is flown in daily directly from Tokyo's Tsukiji market, a journey that takes 18 hours from boat to kitchen. Its meat also comes from Japan, such as its Ohmi beef from Shiga Prefecture. And, of course, the menu includes such treasures as toro, caviar, sea urchin and lobster, amongst many others. While most fine-dining restaurants have a private dining room, Chef Masa decided to give his its own identity, "Shaboo," in order to make it truly special. The room is named after the shabu-shabu cooking technique, which is the process Genghis Khan used to feed his soldiers because it was so efficient, both in terms of cooking the meat in conserving energy. Because the technique was named after the swishing sound produced when the meat is swirled, Masa has designed the interior of Shaboo to "swirl" in kind. Each circular table, for instance, has its own induction oven built right in to the table. Located to the right of the main dining room and partially visible from it through a screen of slats, the room itself is exquisite. Generous yellow armless chairs with black legs surround round tables for four and six that are strategically placed throughout the room. Large wide cylindrical structures suspended from the 15-foot ceiling conceal private lighting for each of the tables in the room. One wall is comprised of a nearly floor-to-ceiling window that's flanked by green plants. A plush cream-colored carpet plays to the pristine nature of the restaurant while ensuring superior acoustics. The far wall of the restaurant, adjacent to the entrance of the kitchen, houses a series of five cupboards with mirrored shelves for holding custom pottery, which is highlighted beneath luminous blue lighting. Although the kitchen is off the middle of Shaboo, there is no disturbance. Instead, there's only joy, courtesy of Shaboo's daily-changing omakase menu, a recent version of which included: O-Toro and Chu-Toro Shaboo with Garlic Mizore; Kegani Sunomono with Mozuku Vinaigrette; Toro Tartare with Caviar; Lobster Risotto; Awabi and Hotate Shaboo; Ohmi Beef Shaboo; Ramen; and Ichigo.