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Address and Contact Information
Address: 5040 W Spring Mountain Rd #5, Las Vegas, NV 89146
Phone: (702) 251-0022
Website: https://www.nakamurayalv.com/
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Order and Reservations
Reservations: nakamurayalv.comresy.com
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Reviews
Ryo Koba
We ordered the mentaiko cream pasta, wafu pasta, meat sauce pasta, and karaage.
Everything was delicious except for the wafu pasta — it felt a bit bland and lacked umami.
For America, the value for money is not bad at all, and the portion sizes were generous.
The atmosphere is casual, but the restaurant gets very crowded. We didn’t have a reservation and ended up waiting about 40 minutes, so I would definitely recommend making a reservation.
The staff were very kind, and overall I would recommend this place as a solid Japanese-style Italian restaurant.
… moreEverything was delicious except for the wafu pasta — it felt a bit bland and lacked umami.
For America, the value for money is not bad at all, and the portion sizes were generous.
The atmosphere is casual, but the restaurant gets very crowded. We didn’t have a reservation and ended up waiting about 40 minutes, so I would definitely recommend making a reservation.
The staff were very kind, and overall I would recommend this place as a solid Japanese-style Italian restaurant.
dennis kongvongsai
If you’ve ever had Japanese Style Italian in Japan, and miss it…. you’re in for a treat. This place really brings back memories. The owner really outdone himself with the decor, and really gave the place an authentic feel.
We ordered the Bruschetta Nakamura-ya Style, Fettuccini Parma Prosciutto Carbonara, and Pork-Loin “Mugi Fuji” Tonkatsu
The Bruschetta was unique. I cant think of any other place that would serve this topped with wasabi mayo, or spice cod roe or anchovy oil. Amazing flavor and I’d not hesitate to order it again on future visits.
The Fettuccini Parma Prosciutto Carbonara was cooked to perfection. I cant explain it well, but the Prosciutto just felt like it was on another level compared to other Prosciutto I’ve tried in the past. As expected, the quality of the pasta was top tier and even pleased my picky eater – a 6 yr old who refuses to try new things.
The Tonkatsu was very tender, and I have a feeling they make their Tonkatsu sauce in house. Words cant describe the sauce. I’ve had Tonkatsu in Japan, Hawaii, and many parts of southern California, but this sauce here….. the best sauce to pair with Tonkatsu.
I can’t wait until our next Vegas trip, and will certainly book another dinner here.
BONUS:
Chef Nakamura and staff are absolutely delightful and were very kind to us and patient with our loud little ones.
… moreWe ordered the Bruschetta Nakamura-ya Style, Fettuccini Parma Prosciutto Carbonara, and Pork-Loin “Mugi Fuji” Tonkatsu
The Bruschetta was unique. I cant think of any other place that would serve this topped with wasabi mayo, or spice cod roe or anchovy oil. Amazing flavor and I’d not hesitate to order it again on future visits.
The Fettuccini Parma Prosciutto Carbonara was cooked to perfection. I cant explain it well, but the Prosciutto just felt like it was on another level compared to other Prosciutto I’ve tried in the past. As expected, the quality of the pasta was top tier and even pleased my picky eater – a 6 yr old who refuses to try new things.
The Tonkatsu was very tender, and I have a feeling they make their Tonkatsu sauce in house. Words cant describe the sauce. I’ve had Tonkatsu in Japan, Hawaii, and many parts of southern California, but this sauce here….. the best sauce to pair with Tonkatsu.
I can’t wait until our next Vegas trip, and will certainly book another dinner here.
BONUS:
Chef Nakamura and staff are absolutely delightful and were very kind to us and patient with our loud little ones.
Meredith Blair Calura
A lovely experience overall! We had a reservation for 5:30PM on a Saturday but there were several other tables available. It is on the smaller side, so I would recommend a reservation to ensure you get a table (there were 7 tables plus bar seating). The service was prompt and kind. We received our food very quickly and really enjoyed the Japanese Italian fusion. Everything we had was delicious.
… moreMelissa Ng
We had an amazing meal and experience on Saturday! We came shortly after opening and had no issues getting a table.
The waiter was extremely attentive and helpful. He offered a highchair, a plastic cup with a straw and plastic plate with a plastic fork for our toddler. This was one of the most child friendly restaurant we’ve been to.
The food was fantastic! The octopus karaage was lightly battered and fried, yum! Nice warm bread is always a nice touch. The uni tomato cream risotto was nothing like I’ve had before. The best risotto, so warm and comfy. The calamari spaghetti was a great spin on ramen. I would pass on the warabi mochi with green tea ice cream. Unfortunately, that’s not the right texture for warabi mochi and was a disappointment. Even with that, I was still happily surprised and delighted at this overwhelmingly positive meal.
I look forward to coming back to try more menu items! Tokyo style Italian executived so well!
… moreThe waiter was extremely attentive and helpful. He offered a highchair, a plastic cup with a straw and plastic plate with a plastic fork for our toddler. This was one of the most child friendly restaurant we’ve been to.
The food was fantastic! The octopus karaage was lightly battered and fried, yum! Nice warm bread is always a nice touch. The uni tomato cream risotto was nothing like I’ve had before. The best risotto, so warm and comfy. The calamari spaghetti was a great spin on ramen. I would pass on the warabi mochi with green tea ice cream. Unfortunately, that’s not the right texture for warabi mochi and was a disappointment. Even with that, I was still happily surprised and delighted at this overwhelmingly positive meal.
I look forward to coming back to try more menu items! Tokyo style Italian executived so well!
Kristine Catelo
We made a reservation. It’s a pretty cozy spot with about 5 tables if I’m not mistaken. Great food, great service! Definitely try the uni tomato cream pasta, my husband who doesn’t like uni ate half of mine when I offered him a BITE. Also super yummy appetizers, interesting fusion restaurant!
… moreKC
Very nice place food was fine dining good but tucked in chinatown, the service was also very good . We went for valentines day and it was perfect. Love supporting local restaurants! My favorite is the seared uni tomato flavor they have, so creative and enjoyable to taste buds.
… moreCJ
Came across this gem of a place by accident. It’s very small so reservations are definitely recommended. The sashimi special was super fresh. My friend liked her ginger pork lunch special and I loved the pasta with uni tomato cream sauce. Will definitely come back again.
… moreH C
Interior Design (2/5)
The interior needs a full rethink. When you walk into an Italian restaurant, you expect clean lines, white tables, and an atmosphere that feels refined and intimate. Here, the concept of merging Japanese and Italian influences feels lost in translation. The sushi bar layout and the random arrangement of plates are visually unappealing—nothing about it invites you to sit there.
The overall vibe feels more like a local diner than a restaurant serving premium sashimi and uni pasta. Think elementary school cafeteria rather than Tokyo-meets-Tuscany. Exposed to-go boxes, rags, and newspapers in plain sight kill any sense of ambiance. And the Eiffel Tower artwork? It’s confusing in an Italian-Japanese restaurant.
This space could benefit from dimmed lighting, cleaner lines, and subtle fusion design cues—something to create intimacy rather than clutter.
⸻
Menu
The menu tries to do too much. With so many options, it loses focus. They should trim it down to the best-selling and most efficient dishes. Seven desserts are unnecessary; what’s needed is one or two signature items that express the restaurant’s unique Japanese-Italian identity—something you can’t get anywhere else.
⸻
Bread Service
A cold, flavorless roll with butter feels out of place. A warm Japanese-style milk bread or something inspired by Hokkaido dairy would elevate the experience instantly. Even a playful touch like a cocoa-milk bread or lightly sweet shokupan could tie into the concept beautifully. Think Cheesecake Factory’s brown bread—but refined and Asian-inspired.
⸻
Drinks
An iced green tea is too safe. A matcha shakerato would’ve been the perfect fusion statement: espresso culture meets Japanese tea ceremony. That’s how you connect the dots between Italy and Japan.
⸻
Food Presentation & Service
The dishes taste good, but presentation and service details break the flow of what could be a fine-casual dining experience.
Small lapses—like a butter knife pointing toward the guest or sashimi plates presented from the back side—make a big difference in perception.
⸻
Escargot Mussels
Flavor: excellent. The herb butter mix and seasoning were spot-on.
But the baguette was cold and hard, and some pieces were too small to safely hold hot mussels. A minor but important safety and texture issue.
⸻
Bruschetta
Flavor was fine, but visually uninspired. It didn’t feel Italian nor Japanese—just neutral.
⸻
Course Timing
The Mantaiko carbonara arrived noticeably later than the other courses. If the bread is meant to accompany the pasta, it should be served together; instead, it sat and cooled off.
The pasta itself had good flavor balance, though it lacked heat when served. It seemed the server waited for me to finish earlier dishes, letting it sit too long. Just a simple communication gap, but it matters.
As for ingredients: had they used Kurobuta bacon or something with richer fat and texture, it would have added dimension to the creamy mentaiko sauce. Mentaiko alone doesn’t carry much depth; crispy or premium bacon would’ve been the perfect contrast.
⸻
Dessert – Panna Cotta
Good panna cotta, but lacking excitement. A couple of seasonal fruits or a touch of yuzu syrup could have made a big difference. Also, the spoon size was almost comically large—felt like eating panna cotta with a pho spoon. Presentation in a small glass or cup would make it feel more elegant.
⸻
Service
Service was the saving grace. Kota, the server was very attentive, quick, and efficient. Plates were cleared promptly, and overall timing was solid.
A small thing: refilling the matcha tea would’ve been a nice touch.
⸻
Overall
Nakamura has the potential to be special. The flavors are good, the service is kind, and the concept—Japanese-Italian fusion—is promising. But the execution, atmosphere, and attention to detail are holding it back.
A few small changes—streamlined menu, warmer bread service, thoughtful lighting, and cohesive decor—could transform the space completely.
This restaurant doesn’t need reinvention.
It just needs refinement.
… moreThe interior needs a full rethink. When you walk into an Italian restaurant, you expect clean lines, white tables, and an atmosphere that feels refined and intimate. Here, the concept of merging Japanese and Italian influences feels lost in translation. The sushi bar layout and the random arrangement of plates are visually unappealing—nothing about it invites you to sit there.
The overall vibe feels more like a local diner than a restaurant serving premium sashimi and uni pasta. Think elementary school cafeteria rather than Tokyo-meets-Tuscany. Exposed to-go boxes, rags, and newspapers in plain sight kill any sense of ambiance. And the Eiffel Tower artwork? It’s confusing in an Italian-Japanese restaurant.
This space could benefit from dimmed lighting, cleaner lines, and subtle fusion design cues—something to create intimacy rather than clutter.
⸻
Menu
The menu tries to do too much. With so many options, it loses focus. They should trim it down to the best-selling and most efficient dishes. Seven desserts are unnecessary; what’s needed is one or two signature items that express the restaurant’s unique Japanese-Italian identity—something you can’t get anywhere else.
⸻
Bread Service
A cold, flavorless roll with butter feels out of place. A warm Japanese-style milk bread or something inspired by Hokkaido dairy would elevate the experience instantly. Even a playful touch like a cocoa-milk bread or lightly sweet shokupan could tie into the concept beautifully. Think Cheesecake Factory’s brown bread—but refined and Asian-inspired.
⸻
Drinks
An iced green tea is too safe. A matcha shakerato would’ve been the perfect fusion statement: espresso culture meets Japanese tea ceremony. That’s how you connect the dots between Italy and Japan.
⸻
Food Presentation & Service
The dishes taste good, but presentation and service details break the flow of what could be a fine-casual dining experience.
Small lapses—like a butter knife pointing toward the guest or sashimi plates presented from the back side—make a big difference in perception.
⸻
Escargot Mussels
Flavor: excellent. The herb butter mix and seasoning were spot-on.
But the baguette was cold and hard, and some pieces were too small to safely hold hot mussels. A minor but important safety and texture issue.
⸻
Bruschetta
Flavor was fine, but visually uninspired. It didn’t feel Italian nor Japanese—just neutral.
⸻
Course Timing
The Mantaiko carbonara arrived noticeably later than the other courses. If the bread is meant to accompany the pasta, it should be served together; instead, it sat and cooled off.
The pasta itself had good flavor balance, though it lacked heat when served. It seemed the server waited for me to finish earlier dishes, letting it sit too long. Just a simple communication gap, but it matters.
As for ingredients: had they used Kurobuta bacon or something with richer fat and texture, it would have added dimension to the creamy mentaiko sauce. Mentaiko alone doesn’t carry much depth; crispy or premium bacon would’ve been the perfect contrast.
⸻
Dessert – Panna Cotta
Good panna cotta, but lacking excitement. A couple of seasonal fruits or a touch of yuzu syrup could have made a big difference. Also, the spoon size was almost comically large—felt like eating panna cotta with a pho spoon. Presentation in a small glass or cup would make it feel more elegant.
⸻
Service
Service was the saving grace. Kota, the server was very attentive, quick, and efficient. Plates were cleared promptly, and overall timing was solid.
A small thing: refilling the matcha tea would’ve been a nice touch.
⸻
Overall
Nakamura has the potential to be special. The flavors are good, the service is kind, and the concept—Japanese-Italian fusion—is promising. But the execution, atmosphere, and attention to detail are holding it back.
A few small changes—streamlined menu, warmer bread service, thoughtful lighting, and cohesive decor—could transform the space completely.
This restaurant doesn’t need reinvention.
It just needs refinement.
Lawrence Day
Every dish was unique and interesting, beautifully prepared, and delicious. This place is small (seven or eight tables) and intimate – the service was top notch – most of the clientele were Asian but we were more than welcome. Go eat – you’ll tank me!
… moreIan Blair
First off the Dining Room is Perhaps 7-8 Tables, This alone intrigued me. My Partner and I were greeted by a Friendly and Helpful Server. He had fantastic recommendations on the menu as well. I ended up with the Signature Dish with Scallops while she had the Fettuccine Parma Prosciutto Carbonara. We also split a 3 PC Bruschetta, which was flavorful and crisp…
All in all I can’t believe I had waited too long to try this Fantastic Restaurant. It was an exceptional dining experience start to finish. Will go back on a romantic Evening again!
… moreAll in all I can’t believe I had waited too long to try this Fantastic Restaurant. It was an exceptional dining experience start to finish. Will go back on a romantic Evening again!