Posts Tagged World Of Nobu

World Of Nobu: Cold Ramen/Somen/Inaniwa Noodles With Umami Tomato, Nobu Miami

I needed sometime to think about how to prepare potatoes after my conversation with Chef Yasuhiko Homma at Matsuhisa, LA about saltado this past Monday.  It turned out to be a really hot weekend here in the greater Boston area.  While doing some updates recently, I came across the webpage provided by the Nobu restaurants […]

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World Of Nobu: Jalapeno Kosho Marinated Chicken Thigh Kushiyaki, Nobu San Diego

As a continuation of my exploration of kushiyaki, my attention turned to the Nobu San Diego chicken kushiyaki.  A lot of times when I’ve gone out to dinner for Japanese food, often the tori kushiyaki is simply done with salt (shio) or tare (teriyaki). So when I came across the offering in World Of Nobu […]

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World Of Nobu: Scallop And Cabbage Steak With Soy Milk Soup, Nobu Tokyo

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2010/11/06/on-salting-2/ * https://tastingmenu.wordpress.com/2011/12/27/nobu-style-appetizers-2/ * https://tastingmenu.wordpress.com/2019/11/25/morimoto-tofu-cheesecake/ After a busy few weeks, my wife was asking if I had any new dishes in mind and I considered the World Of Nobu Scallop/Cabbage Steak With Soy Milk Soup, (p . 148,149).   I’d made both seared scallop dishes the Nobu Cabbage ‘Steak’ before (by the […]

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World Of Nobu: Salmon Hummus, Nobu Mexico City

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/07/05/steamed-lobster-with-nobu-sauces/ In looking for a new recipe to try I came across: Salmon Hummus in World Of Nobu (p. 300-301).  In reading through the recipe, I realized I would be making hummus on my own for the first time, So the hummus ingredient list from the recipe  combined with the […]

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World Of Nobu: Kampachi Miso Ceviche, Nobu San Diego

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/05/29/engagement-anniversary-omakase-at-home-2012/ I recently came across:  https://hikarimiso.com/recipes/chef-nobu/seared-tuna-vinegar-miso-dressing/ which I also saw in World Of Nobu Kampachi Miso Ceviche (p. 260).  Chef Matsuyoshi says in no uncertain terms that sauce uses the vinegared mustard sweet miso sauce. If memory serves, the Nobu karashi su miso was: 1/2 teaspoons                       karashi paste 1 teaspoon    […]

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World Of Nobu: Nobu Style Sobagaki, Nobu (NYC) Downtown/Nobu Tokyo

…Sobagaki, a dish developed at Nobu Tokyo, took over a year to perfect through this process…                                                                                […]

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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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