Monday 14 October, 2013

Nobu United: 27 Chefs, One Meal

dscf33871

This last week, Nobu Matsuhisa commemorated 20 years of Nobu restaurants by assembling 27 of his chefs from throughout his US properties in Las Vegas for a cocktail event at Nobu Hard Rock one night, and then an elaborate "Omakase" dinner evening (benefitting Keep Memory Alive) at Nobu Caesars Palace. I attended the latter.

It would be almost too daunting to talk about all of the dishes served (some certainly better than others), so I'm just going to list the whole menu and show pics. Sometimes you just have to let things speak for themselves ;)

Passed Canapes:

Maguro with aji Amarillo ponzu (Nobu San Diego)

Salmon and Ikura with yuza jalapeno miso (Nobu Miami)

Wagyu beef tartare cone with hana wasabi (Matsuhisa Vail)

Fig dumpling with yuzu and kuromitsu (Nobu Dallas)

Duck breast with Okinawan potato and kochujang miso (Nobu Waikiki)

Fish tacos (Nobu Los Angeles)

Suzuki umami-jime with crispy nori (Matsuhisa Vail)

 

First: Umami wasabi gelee with uni, nama Yuba, caviar (Los Angeles/Waikiki)

Second: Peruvian oyster shooter, alongside lobster with yuzu, tofu and truffle; paired with fluke chimichurri; toro with shitake dressing, turnip and micro greens (Malibu, Dallas, New York City, Nobu 57)

Third: Scallop baked in the shell with smoked tomato and soy salt (San Diego, Lanai, Nobu 57)

Fourth: Slow-cooked wagyu rump accompanied by matsutake & Douglas fir miso, king trumpet "bone marrow" with chestnuts and Autumn flavors (Caesars Palace, Hard Rock, Miami)

Soup: Miso consommé with lobster dumpling, Nobu kanso Yuba, mistuba, yuzu and ginnan (New York City, Aspen)

Sushi: Salt-cured tuna; lemon-cured Tasmanian ocean trout with truffle; kinmedai with karasumi; special big roll

Dessert: Aki tart and sable kabocha pear pecan

Nobu Caesars Palace