NOBU is known for its innovative new-style Japanese cuisine; there are numerous NOBU locations worldwide. Chef Nobu Matsuhisa had his classical training in Toyko but also spent time abroad in Peru, Argentina, and around the world - he created a whole new trend in Japanese cooking.
I went to NOBU last Sunday for lunch with my friend, Elliot and a couple of his friends. Lucky for me, Elliot is friends with NOBU Hong Kong's executive chef, Erik Idos, so instead of ordering from the menu, we left everything up to Chef Idos :)
Harbour view. What a gorgeous day.
Bloody Sushi - Vodka, tomato juice, yuzu juice, wasabi, pepper and shiso leaf (left)
Sake - served in bamboo (right) *Hi Ali, Hi Elliot =D*
Shishiito and Edamame
Sashimi Salad with Matsuhisa Dressing
Toro with Jalapeño
Toro Tataki with Yuzu Miso
Japanese Wagyu New Style - Ginger chives, sesame seeds, yuzu soy, seared with hot sesame and olive oil.
King Crab Tempura with Amazu Ponzu
Black Cod Saikyo Yaki
Wagyu Skirt Steak with Anticucho, Goma Ponzu, Wasabi Salsa
Deluxe Chirashi
Mochi with Ice Cream (lychee, peanut butter, chocolate, cappuccino)
Cappuccino - Coffee cream, coffee streusel, milk ice cream, whiskey foam
Sunday lunch turned into a Sunday feast! I've never had so much food for lunch before (actually this was true until I had an even bigger lunch a few days later at Linguini Fini, post to come soon). Dishes kept on coming out and sake was continuously being refilled - I was pretty wobbly afterwards =P
Everything I had that day at NOBU Hong Kong was exceptional; I've never experienced so many unique flavour combinations before in terms of Japanese cuisine. The sashimi dishes were very unique and innovative, the tempura and chirashi were not your everyday, run-of-the-mill dishes - they were top notch in terms of presentation, quality of ingredients, and taste. The black cod was also the best black cod I've ever had in my life so far. This was a very memorable lunch...one that I will never forget =)