This Las Vegas Steakhouse Deserves the Hype | Cote Korean Steakhouse

Hey everybody, I'm Josh.

And I'm Rachael.

And we are suckers for a steakhouse, and this restaurant was named one of the best steakhouses in all of the world in New York City, and there's one in Las Vegas.

So tonight we're trying out Cote, the Korean steakhouse here at Venetian.

Let's go.

All right, Rachael, welcome to Cote.

Thank you. Thank you, sir.

It is a very pretty room.

Very pretty.

It's kind of theater or stadium seating.

Stadium-type seating, but they all have this— again, I'm sure it's because you cook your stuff, right?

Yeah, I'm hoping that they help us with cooking because this is more expensive than a regular Korean steakhouse.

And we have screwed up at our own local Korean steakhouse before.

Right.

But if you want to start off by looking at the drink menu.

Hey, I want to say before you start that, I want you to bring attention to the Royal Margarita and know that I offered to purchase it for you.

She did. All right. Up top is mocktails, which is $10 to $16, some martinis in the $20 to $40.

Hello.

All right, back to the menu. Our waiter did just come by and we did place drink orders. Uh, signature cocktails are $22 to $25. Rachael did offer to do the Royal Margarita, which I asked if that was for 2, and it's not. It is a $75 margarita. And then some ginger ale for $15 at the bottom, a lager for $14. We're gonna go with that Paradise City because it's Sounds good. Let's start breaking down the menu. It looks like— oh my God, do you see how expensive the oysters are? Yeah, $5 to $17 apiece. We're probably not gonna do those. Grand Plateau is $325. Caviar service, $145 an ounce is where it starts at. Uh, some shareable appetizers in the $24 range, as well as that $225 gimpa. Oh man, I just saw a flame over there. I'm excited to see that coming. Uh, you can see over here that steak tartare, tuna tartare is $30. We are probably gonna go with this middle section, which is the Butcher's Feast for $88 per person. Comes with a whole bunch of banchan, some meat, and a few sides. Vanilla soft serve! Did you see that?

I did. I do think too we will probably add on the Korean bacon.

Okay.

Yeah, that's my guess.

All right, and then you can also add on quite a few other options that are in the beef section, running the gamut as far as prices, but everything kind of starts around $50 plus, it seems. And then some savory accompaniments including a— oh, a paella sounds good— but $20 to $65 there.

It reminds me of one of those cinnamon Red Hot candies.

Yeah, it's delicious. They do start you off with a warm bone broth, and it's very warm.

It's very hot. It's a hot drink.

You are not gonna do this as a shot. It'll burn the crap out of you. Also, this is nice and hot already, but we'll drink this as a hot drink.

Sip it.

So I think it's a sipper.

Yeah, it's like bone broth.

It's supposed to open your palate.

It is bone broth.

It's to open your palate.

My palate is being opened right now.

All right, so I did upcharge a little bit. We did the Korean bacon. Looks like a splash mustard and jalapeños on the side. They do serve it with, or they do have chopsticks, but they did say it was easier to eat with a fork. So I'm gonna go with the ease of eating it with a fork.

It's so hot.

I believe it.

It's so hot.

Actually, as I lean in to record this, I'm just getting the heat from this oven or grill.

It's so hot. It's nice and tender though. I'm gonna have Dip a little bit of mustard. I really like the crust on the top part of that. That is tasty. It's a nice tender bacon. I don't see anything like, uh, overly flavorful on it, but it's really good.

Okay.

Oh, now you add the mustard, and I'm not a mustard fan, but that sells it. That is really good, that one.

Okay.

Yeah, that's a, that's a delicious appetizer.

USDA Prime hanger steak, 45-day dry-aged ribeye. American wagyu flat iron, kalbi marinated short rib, sweet savory dessert steak.

They're going to be grilling this for you last.

A5 Japanese wagyu add-on here. Banchan: radish, okra, spicy Korean mustard, chayote jalapeño scallion salad. We always recommend to use our lettuce wrap this when it's done. Add a little bit of the ssamjang, umami, savory rich condiment. If you want it with a little bit of a kick, combine this with the scallion salad for that kick. In the lettuce wrap. Me personally, I like throwing in one of the pickles specifically in that lettuce wrap.

It's really good.

Any questions? Oh, one last thing. The server is going to cook all of this.

Any questions?

No.

That's good?

Yeah, sounds good. Thank you.

Did you get all that?

I'm a little overwhelmed.

Yes.

But I did hear the last sentence. The server is going to cook all of this, so that's all that I need to know.

Yes, I'm ready for that.

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I'm going to start with a hanger steak. It'll be a USDA Prime wet-aged, and I'm using a little bit of blend of sauce for you tonight. It'll be a Dausae Korean salt, Maldon salt, and fresh salt on the blend. Okay, so careful here.

Thank you.

It's gonna get a little hot. Uh, now for the steaks, do we have a temperature preference?

We like medium rare.

Okay, perfect. And a couple of mushrooms here as well. With the mushrooms, we don't simply flip them, let them be. Mushrooms naturally have a lot of moisture inside, so we try to get a little broth to come out, and then you want to drink that after it's done. Okay, here at the bottom we got a couple of rice cakes. We call it tak, and then we let it cook through for quite some time. By the time they're done, they kind of remind me like a really fried marshmallow in a way.

Oh.

And this is just the first half of these items that we have. The rest of it should be coming out shortly, okay? Okay.

I'm still very overwhelmed.

I know. I'm so glad that he's doing it though.

Yeah, I don't, I don't understand what's going on except someone's cooking me steak at my dinner table.

I'm gonna do my best to put captions of what he is saying.

Yeah.

Because it's cool, but—

I know these are mushrooms.

Those are mushrooms and something about a marshmallow.

This ends up like a marshmallow at the end of the way.

Okay, and I think this is hanger steak.

Yes.

And then we did do an upcharge. This is $32 each for some A5 wagyu.

Yeah.

And here's a bunch of banchan. I think it's gonna be good though.

Yeah, I don't know what we're eating right now. Steak.

You're eating steak.

That's true.

All right, so one cool thing is like the staff cooks for you.

Yeah, you're not cooking this yourself.

Yeah, our waiter came by to see if it was ready. It wasn't ready, and so a different lady came by and flipped them over. It's, it's good because we've been to Korean steakhouses before and we've overcooked the crap out of our stuff before.

And sometimes we forgot to even order anything you could cook on the Or the grill.

Shh, don't tell anybody that. But I think it's really cool that like you're not afraid of coming in and buying $90 worth of meat per person and then overcooking it.

And by the way, those are rice cakes.

Yeah, rice cakes that— something about marshmallows. So one thing we were just talking to our waiter about is like this one, they keep putting it back on the grill because they're using that to like keep it like nice and moist and greased up so that They could keep putting the meat on there. This first one is going to be hanger steak. I don't remember what the other cuts are, but we will probably remember by the time we find out soon. Yes.

Thank you. That looks beautiful.

Thank you. You can give her both mushrooms.

Absolutely.

Yeah.

With pleasure. I'll take both mushrooms.

I love mushrooms.

Me too.

While you're enjoying your hanger steak, we're gonna move on to our next cut. It's gonna be our 45-day dry-aged ribeye steak.

Okay.

One of my favorite cuts is gonna be our ribeye steak because it's gonna be dry-aged, so it gives a naturally gives a lot of great flavor of mushroom funky flavor to our steaks. And also throughout the cuts from ribeye to American Wagyu. We are gonna serve out additional kimchi and the skewers of extra foie gras.

Okay.

Ribeye goes along very well from all of our cuts. Ribeye steak goes along very well with our traditional kimchi that you guys can try together as well.

Okay, thank you.

Thank you.

My pleasure.

I am not refined enough for this.

You are refined. We just don't do this very often. I think that's what's cool about it.

Yeah, the hanger steak cooked medium rare. There's more food coming, Josh.

So we just got overwhelmed with information and lots of stuff.

So like lots of stuff.

Lots of different kimchi, like a stew, a napa cabbage, and some other kimchi over here. Um, he talked about to take the stews and put it on your rice. They added the ribeye, which is 30-day dry-aged, I think. Um, but I'm gonna go ahead and try the hanger steak because we haven't done that part yet.

And I did try a bite of the hanger steak. It's a lot more tender than I would have expected. It was really flavored well, and that was just with salt.

Yeah, I'm gonna try it with the lettuce and the— I don't remember which one.

I think it's kimchi slaw or something. I don't— I honestly don't have a clue. That slaw over there that, uh, Josh was trying on that is very spicy, and then there's an egg soufflé as well. There's a lot of stuff here.

It's a mix of a Black Angus with a Japanese Wagyu. The reason why I'm laying it down on the side, we're gonna cook it against the ceiling so it cooks better. This we're gonna cook both sides of it.

And what kind of cut is it?

It'll be American Wagyu, will be the flat iron. Okay, so the shoulder area.

All right, so the second cut was 45-day dry-aged ribeye, um, which he said it was his favorite. And then I think the next one was an American Wagyu.

Yeah.

Uh, it wasn't flank steak. Flat iron.

I think it was flat iron.

Flat iron. So—

I will tell you, I've tried this egg soufflé, like the softest eggs ever. It's so good.

Yes. And then there's like 2 different types of stew that you're supposed to Put in your rice. It's it's a lot. I'm glad that they walk you through this because it's not something that we normally do.

So I think it's really cool, especially when your table ends up looking like this. Like there's a lot going on here. Super lot going on.

Yeah, it's fantastic though.

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So I started off with the hanger steak, which I thought was fantastic. It was very tender, and then moved on to this ribeye. Again, ribeye is one of my favorite cuts. Very perfect cutting steak. But that kimchi soup with this rice, super, super tasty.

This one? Uh-huh.

Super flavorful. But that soufflé egg, that's a standout dish right there. That's delicious.

Yeah, the soufflé egg is so good.

I like it because like everything else that you have is pickled, has a lot of flavors going on. So when you get to that point, it's almost like a palate cleanser, you know, because it's so natural flavored. Yeah, so tasty.

It's really good.

And you said this is a flat iron?

Yeah, American wagyu flat iron.

All right, so we made it to the third cut, which is a flat iron A5 wagyu. It's freaking fantastic. So much flavor. It's so melty in your mouth, but it's got a great sear on it. That's some of the best steak you can have right there. Really? And now I know we paid $30 for each of these cubes. So we'll see how that goes, but that is fantastic. They changed out the grill for the good stuff. 2 more cuts coming.

I'm still on the ribeye.

All right, so we just asked the difference between this Wagyu and the last Wagyu. The other one was American Wagyu. This is Japanese Wagyu. So this one is $32 per person.

Yeah.

And apparently—

But that's a part of the ribeye, and then this is the rib cap.

Yeah, I bet it's gonna be good because— have you tried that yet?

No, I'm telling you, I'm so overwhelmed I don't know where to go, but I'll try it. Yeah, that's a tender cut of meat. That is good.

It's so good. Also—

And they're just seasoning it with salt, like finishing salt.

Right.

You want me to try it?

Yeah, you might as well.

This is the first piece of steak I've had that's right off the grill because I've been so overwhelmed trying to get this. Ah, that's hot.

Whoa.

Really?

Yeah.

Oh my God.

Right?

That's so good.

So we have one going at medium rare, one going at medium, and I feel like it's, it's like layers of beef with fat in between.

It just melts in your mouth.

Yeah, both of them melt. Did you see that flame? I think it almost lit my hand on fire. But yeah, that is fantastic. It, it's worth a try for sure.

Agreed.

And some people call it the dessert steak. It's marinated for 12 hours. We do pear, orange, brown sugar, soy sauce, and mirin. And it's a boneless beef short rib. We do a diamond cut. By the time I grill it, you get a nice caramelization on the outside. It's still retaining that tenderness and juiciness on the inside. So this one we're gonna cook through all the way.

Okay.

All right, I'm just gonna say this meal's badass.

It is badass, especially for $88 a person.

I— it's a wide variety. I love that they do all of them.

Yeah, it's it's like feels overwhelming because they never are by or never leaving you alone.

Yes.

Yeah.

But I'm gonna now try the Japanese A5.

I will tell you from the first bite of the A5, it's worth the worth the thirty-two dollar upcharge per person already.

Absolutely. It's so good. It's like seared fat of beef with the most beef flavor.

He almost said like it's like a Seared foie gras. Seared foie gras in between.

It's so good.

Oh good, I can't wait to try it.

I wish I could afford more.

And then they are currently cooking what they call is the dessert meat, and it is a boneless short rib. Yeah, yeah, excited to try that one out as well. Again, the interesting part, like I said, you're never freaking alone.

No, they're constantly checking on this stuff. I I think it's fantastic.

And for the price of like the $88 per person baseline, this is the best way to give it a try.

Absolutely. Yeah, yeah, it's so good to try.

I don't even know what to say. Like, they cook it until it's like perfect. Like someone was standing here for the last 2 minutes until it was where he felt perfect to serve us.

And that wasn't even our waiter.

Not even—

I don't even know what to say. Okay, I'll give this a try though. It is a diamond-cut, uh, boneless short rib, right?

Yeah, boneless short rib. Yeah, and it's supposed to be like a dessert meat.

Oh my God, yeah, it's so tender. It has a sweet caramelized crust on the outside. Yeah, Josh just gave the biggest eyes I've seen in a while.

Yeah, I am eating it as she's talking.

Like, I'm overwhelmed with the amount of stuff that they have on this tray or this table, but the fact that I don't have to care— yes, I, I can't, I can't help but love it. There is spice, there is crunch from the pickling, there is a soup and rice and an egg soufflé, and then the most perfectly cooked steaks you could imagine. And I can tell you already, I think we only— I think we only have vanilla ice cream left, and thank goodness, because I'm not sure I could put any more in my mouth.

Yeah, and the service is amazing.

So good.

It is over the top so good. Yeah, every time our water is half empty, it will be filled. Yeah, every time we are done with something, it's done. This has been fantastic.

It has been. We were both nervous to come here. And we shouldn't be. And no, neither should you. This is quite the experience, and I think for the $88 base price, you can't get a better tableside experience in Vegas. Like, this is fantastic.

I agree, this is a fantastic experience.

Yeah.

All right, the dessert is here. I love how it's a super fancy restaurant club scene and it's a little Ice cream sundae.

With a wooden spoon.

Now it is a soy sauce caramel on the vanilla soft serve.

Yes, yes, you did hear that right, a soy sauce caramel on vanilla soft serve.

Which other people would call that salted caramel.

I think you have a little bit of vanilla ice cream in your beard. That's probably not true.

It's very simple, it's delicious, it's a fantastic Fantastic ender, and this has been a great meal.

It has been a great meal.

Wow, that's intense.

Not much to say except well worth the $88 per person.

It was so worth it, but also like it is constant. It's overwhelming in a good way.

In a good way. Yeah, because you don't have to think about it once you order that $88 per person like tasting or menu. You're done. You don't have to concentrate at You just eat.

I would say we probably didn't need the bacon, even though the bacon was good.

The bacon was delicious, just didn't need it.

Yeah, um, I would do the Japanese A5 again. It was mind-blowing.

Mind-blowing.

So good. And it was definitely the best bite.

Yeah, hands down the best bite.

But fantastic time. The price was pretty good.

Yeah, and fantastic service.

Amazing service.

Amazing.

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