World Of Nobu: Sea Urchin/Whitefish Olive Oil Yaki, Matsuhisa, LA

I’d been meditating on this dish, Sea Urchin Olive Oil Yaki in World Of Nobu (p. 54, 55) for the longest time, especially after it appeared on the Matsuhisa Beverly Hill menu (https://matsuhisabeverlyhills.com/menu/dinner/) as Uni/Whitefish Oil Yaki and was intrigued. Matsuhisa-sama himself commented that he learned about this dish from Spain – a Basque dish […]

World Of Nobu: Beef With Black Sesame Ponzu, Nobu Los Angeles

So I really wanted to try making Wagyu Tataki With Black Sesame Ponzu (p. 274) in World Of Nobu. Given that my wife wasn’t into eating rare/raw beef (“sashimi”), I thought I could just do this as seasoned steak with the other components in the recipe. Clearly it was unlikely I could roll batons of […]

Nobu West: Sawara/Saba/Maguro Sashimi With Dried Miso

Over this past weekend, my wife volunteered to make the Sunday night dinner, and asked if I could come up with a starter to the meal. The recipe I selected was Spanish Mackerel With Dried Miso from Nobu West (p. 29). Sashimi grade (Spanish) mackerel is a little hard to come by around here, but […]