Choose Chinese or Japanese at Ondori Asian Kitchen
ONDORI ASIAN KITCHEN
THE ORLEANS, 4500 W. TROPICANA AVE.
Ondori Asian Kitchen, which opened last month, serves Japanese and Chinese dishes in an interior with accents of wood, red and Asian motifs. Seating is at the sushi bar, cocktail bar or in booths.
The menu is divided into Japanese, which includes sushi and sashimi as well as dishes such as tempuras and pokes, and Chinese, with Chinese-American and authentic Chinese selections.
Ondori also serves bento boxes and tomodoro, mix-and-match small plates.
Lunch specials, which are $10 for an entree, spring roll, fried rice, and hot and sour, egg drop or miso soup, are available from 11 a.m. to 3 p.m. weekdays. Here’s a sample of the menu:
Japanese: Veggie tempura, $11; shrimp tempura, $11; salmon cheek, $10; tuna tataki, $17; tuna poke, $15; seafood poke, $17.
Japanese/sushi and sashimi: Tamago, $5 for sushi, $12 for sashimi; shrimp, $5/$12; albacore, $7/$15; smoked salmon, $8/$15; giant clam, $18/$40; vegetable roll, $6 for cut, $5 for hand; Cajun spicy shrimp roll, $7/$6; fatty tuna with green onion roll, $7/$6; Philly roll, $7/$6; spicy tuna roll, $7/$6; lasagna roll, $11; caterpillar roll, $13; spider roll, $12.
Chinese: Leek dumplings, $7; Canton spare ribs, $9; steamed barbecue pork bun, $7; hot and sour soup, $5 for a cup, $10 for a bowl; wonton soup, $5/$12; duck noodle soup, $15; fish ball noodle soup, $13; pork fried rice, $11; salted fish with chicken fried rice, $13; chicken lo mein, $13; dry beef chow fun, $13; General Tso’s Chicken, $13; pig feet with red bean sauce, $13; Peking Duck, $48; beef with bitter melon and black-bean sauce, $14; ong choy with bean curd paste, $14; fried tofu with mixed vegetables, $12; fish head and tofu in a hot pot, $16; fried squid with salt and pepper, $17; pine nut shrimp, $18; oxtail pot, $20; congee with salty pork and 1,000-year-old egg, $10; frog legs with salt and pepper, $19.
Hours are from 11 a.m. to 1 a.m. daily. Call 702-365-7111 or visit www.orleanscasino.com.
