Posts Tagged Matsuhisa

World Of Nobu: Ribeye Umamiyaki With Scallion Sauce, Nobu Honolulu

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/01/11/vegetable-marinated-fish-nobu-style/ One of the things I liked about this dish when looking over the recipe is that it didn’t eplicitly require wagyu.  However, when I was at HMart Burlington, my wife noticed that HMart at SRF top blade steaks as well as ribeyes.  I originally was going to get the […]

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Thought Of The Day

Chef Nobu Matsuhisa on complex dishes: …I ask, “How long do you think it’ll take you to make an order of fifteen at a time?”…                                                              […]

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Nobu Tokyo Broiled Tofu With Mascarpone Miso

I came across an interesting menu item the other day while looking up new things to make for a meal.  One of the things that jumped out at me was found at: https://www.noburestaurants.com/assets/Menus/Tokyo/af7ac7b3d3/Nobu-Tokyo-Dinner-Menu-ADA-NEW-003.pdf That item was Tofu Toban-Yaki with Mascarpone Miso – echoes of Iron Chef Michiba and mascarpone cheese!  I thought it might make the […]

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World Of Nobu: Lamb Ribchops With Honey Bourbon Anticucho, Nobu Tokyo

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/05/29/anticucho-skewers-aka-nobu-anticucho-kushiyaki/ In thinking about what to try to next from World Of Nobu, I thought I could approach Nobu Tokyo Chef Wada’s Lamb With Honey Anticucho (p. 144).   I already had a sense of what the recipe might look like, even though there were only ingredient listings in the book: […]

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World Of Nobu: Salmon With Yuzu Arugula Sauce, Nobu San Diego

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/09/07/jody-adams-tuscan-style-steak/ In looking for a new recipe to try I came across: (Black Pepper Crusted) King Salmon Tataki With Yuzu Arugula Sauce in World Of Nobu (p. 263).  In reading the recipe and the commentary, it reminded me very much of Jody Adams’, Tuscan Style Steak which had arugula dressed […]

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World Of Nobu: Pan Seared Snapper With Cherry Tomatoes And Ponzu, Nobu Washington DC

So for Mother’s day, I thought I might try another accessible recipe from the new World Of Nobu and Chef Eudy Camilo Cruz’s  Pan Seared Snapper With Smoked Cherry Tomatoes And Ponzu (p. 396) seemed like a good candidate.  The dish’s components were a crisp skin seared snapper fillet with a ‘salad’ of smoked cherry […]

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World Of Nobu: Eel With Sansho Salsa, Nobu Tokyo

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/10/12/kabayaki-mackerel-don/ With the warm Saturday weather (11 May), I thought I would try my hand in preparing one of the new World Of Nobu recipes which seemed approachable.  Looking through the book, I settled on try the Eel With Sansho Salsa (p. 150). Nobu West (p. 106) had a version […]

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