Dine like a high-roller in one astonishing evening, in which you’ll feast on juicy USDA prime, the king of American beef, as well as extraordinarily marbled A5, the highest grade of Japanese Wagyu available – at three of the best steakhouses in Las Vegas, all in one exceptional evening. It’s the consummate experience for carnivore connoisseurs, providing entrée to the very best steak Las Vegas offers in one prestigious, prime-time adventure that can’t be duplicated anywhere else.

In the “Ultimate Steakhouse Tour,’’ award-winning Lip Smacking Foodie Tours takes you to renowned Bazaar Meat, the sleek establishment in the Sahara Hotel by world-renowned Chef José Andrés, which was named “Best Restaurant in Nevada’’ by Business Insider and one of the “Top 5’’ steakhouses in America by Fox News; Prime Steakhouse in the Bellagio opened in partnership with acclaimed Chef Jean-Georges Vongerichten, who operates some of the most celebrated restaurants around the globe; and Mastro’s Ocean Club, a destination restaurant for movers and shakers with locations also in glamorous Beverly Hills and Malibu. There’s no other Las Vegas tour like this.

This luxurious experience is characterized by personalized VIP service and unforgettable showmanship. At each opulent rendezvous, bypass lines to get whisked immediately to the best seats in the house. Enjoy signature dishes that are the most prized in the city, each explained in detail at the table by the chef, and served with a rare wine chosen just for the occasion.

At Bazaar Meat, the fun begins with foie gras lollipops enveloped in wisps of cotton candy, and olives, both traditional and modern jaw-dropping ones inspired by legendary molecular gastronomy pioneer Ferran Adriá. That’s followed by paper-thin slices of Cinco Jotas, the most exclusive 100 percent acorn-fed Iberico ham in the world; and A5 Kobe eye of the rib seared at the table on a blazing Japanese ishiyaki grilling stone, and accompanied by the butteriest potatoes on the planet.

The cocktails are entertainment in and of themselves, with the Caipirinha fashioned from clouds of liquid nitrogen; and the aptly named “Floral Cloud’’ arriving with a fragrant poof of hibiscus.

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