i suggested this place because raku off the strip is where every chef i know who knows this town said to eat in vegas, casual but pricey, pricey because the ingredients, many from around the world. there is sea urchin from santa barbara. okay, that's not too far, but good. the tuna is from spain, where it's best. the fresh river crab from japan. >> that was good, right? >> yeah, delicious. >> i didn't know oysters came that big. >> oh, yeah. hasaki sashimi, hasaki belly, juicy deep-fried chicken, hamachi belly and one of my favorites, fish collar, where all the best, tastiest, moistest, meatiest bits hide their favors. penn has been living here and performing here for over 20 years. he knows. >> the thing about magic is, you cannot see it electronically. many people come to vegas are people that see one or two live shows a year, and if you see one or two live shows, you might as well see something that you can only see live. >> right. >> you can never, ever see a magician any way but live. >> these days for better or worse, live acts, live performers, are being squeezed out in favor o