East Meets West

East meets West at Japonais. The menu of classic Japanese cuisine with an American twist earned it a spot as one of the top 66 restaurants in the world by Condé Nast Traveler.

Hours of operation

Mon - Thu, Sun 5:00 PM - 9:30 PM

Fri - Sat 5:00 PM - 10:00 PM


Reservations 866.339.4566

Price Range



Japonais Menus

Fernando Sposato, Executive Chef Japonais

Fernando Sposato was born in Argentina and moved to New Jersey at the age of 11. After some time, he attended Baltimore International Culinary College where he spent time in Ireland studying with the Irish Culinary Team. After school he returned to New Jersey and studied Italian cuisine under Chef Sonny D; Frank Sinatra’s personal chef. At the age of 22, he went back to his roots and opened his own restaurant, an Argentinean Steakhouse, in 1997 and sold it after 3 years.
Sposato moved to Vegas where he worked at Bellagio, Bull Shrimp at GVR and Silverton Casino as the property’s Assistant Executive Chef. Chef Fernando then received an “offer he couldn’t refuse” and moved to Tuscany, Italy to work side by side with Chef Lassaro Cimodoro.
After Italy, Sposato returned to the States as Executive Chef of Michael Jordan’s Steakhouse. It wasn’t long before his talents were recognized and he was quickly hired by the Bromberg Brothers to open up Blue Ribbon Sushi Bar and Grill at the Cosmopolitan Casino in Las Vegas. He was with Blue Ribbon for six years before joining our MGM Family at the Mirage.


Sun “Yoshi” Park, Executive Sous Japonais

Sun “Yoshi” Park was born on May 16th 1982 in South Korea and raised in Tokyo, Japan. He spent most of his childhood in Japan, but frequently went back to visit his homeland of Korea. At the age of 17, he moved with his family to Las Vegas. Upon landing at McCarran Airport, he didn’t speak a word of English and in turn, encountered a rough couple of years adjusting to life in the States.
Park never expected to be a Chef. He actually started in college as a Computer Science major, but it turned out to be different than what he had expected so he dropped out, getting a part time job at a local restaurant as a busser. After some time, his Executive Chef Steve suggested that he take a stab at the culinary arts. Park decided to give it a try, but his first job in the back of the house was that of a dishwasher. Steve really took an active interest in Park’s career. During down time, he let Park observe the prep line and taught be basics like chopping vegetables. After some time, Park was promoted to Cook and got to officially work on the line! It was there where his love for cooking developed and he made the brave decision to try and make a career out of it.
Park enrolled into the C.I.A. in Hyde Park, NY. Here, he learned skills that shaped his career, leading him to restaurant, “The London”, owned by Gordon Ramsey. Following that, he moved to French Laundry in Napa, CA and learned the arts of French Cuisine. One day, Park received a call from a friend offering a job with Celebrity Chef Endo in Henderson, NV. Park jumped at the chance and caught the next plane to the desert. It was here where he made his mark in the art of Japanese cuisine and I quickly received an offer to be an Executive Chef. After four years of running his own restaurant, Park moved to the Mirage and began his run at Japonais.



In-between Tom Colicchio’s Heritage Steak and Stack


From the Mirage Self-Parking

Past the front desk, stay right. Through the atrium. Destination is the second restaurant on your right hand side.

From Guest Room Elevators

Right out of the elevators. Stay straight following the walkway. Arrive at destination.

From Main Valet

Straight through the atrium. Destination is the second restaurant on your right hand side.

Hours of operation

Mon - Thu, Sun 5:00 PM - 9:30 PM
Fri - Sat 5:00 PM - 10:00 PM

Lounge Hours

Friday – Saturday 5:00 PM - 11:00 PM
Fri & Sat Late Night 10:00 PM - 11:00 PM

Executive Chef

Fernando Sposato


Guest must be at least 21 years old to dine in the Lounge area.

Private Dining


Group Dining Available for
parties of 80 - 265.

The semi-private dining room hosts up to 136 people for an authentic Asian fusion culinary experience. With world-renowned cuisine, a versatile executive chef with a background in Pan-Asian dishes, and delectable specialty drinks, Japonais is a can’t-miss experience your group will love.