Archive for June, 2011

Yuzu Juice Used At Nobu Beijing

Just came across a picture from the head chef at Nobu Beijing. It was good to know that I’ve been using the bottled yuzu juice from the same manufacturer. Here’s the link to the picture –

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Roasted Hake With Nobu Chili Red Onion Salsa

I tend to have a busy schedule during the work week and sometimes it’s a challenge to get dinner on the table quickly.  I suppose that’s one of the reasons I’ve been attracted to preparing dishes like those at Nobu.  So Friday night, I decided to try and new dish combination using hake.  Recently I’ve […]

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While my wife and I were in Aspen, we had an omakase meal at Matsuhisa. During the meal, we were served a ribeye sauced with Nobu’s Red and Yellow anticucho sauces (basically Nobu Now’s Kobe steak With Anticucho Sauce). The dish was paired with a sautee of asparagus and eringi mushrooms.  When we got home […]

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Ritz Carlton Dining Room, SF, 9 Jun 2011

The Dining Room Nine Course Menu Rissole Of Braised Chicken Spicy Panko Crusted Crab Cake          Mango Puree, Cilantro Oil Miyagi Oyster And Gelee Of Miyagi Oyster Liquor         Cedar Smoke Maguro Sashimi * Maguro Wrapped Geoduck And Dungeness Crab * Maguro With Ryuhi Konbu Marinade * Matcha gelee with osetra caviar Seared  […]

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Matsuhisa, Aspen

Omakase (4 June 2011) Duo Of Tuna * Maguro Tartar On Homemade Potato Chip Nobu Saikyo Miso, Foie Gras ‘Snow’ * Toro Jalapeno Yuzu Soy, cilantro, carrot chip Boston Scallop/Uni Sashimi dry red miso, extra virgin olive oil, yuzu, garlic chips, chive Sashimi Salad Otoro, King Crab Claw tempura, hearts of palm, daikon wrapped greens, […]

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