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| - This is our first time visiting a Nobu Restaurant.
I did my research and read a lot of reviews prior to arriving, and really contemplated between order a la carte or going with their omakase.
The restaurant is pretty big, I wish we were put in a booth, but instead we were put at a round table that seats 4 in the middle.
We decided to order the 175.00 omakase and was told the difference between 125.00 and 175.00 is that 125.00 us based on items on the menu already. The 175.00 one are items created by the chef that are not on the menu.
First course was king mackerel with sweet potato chip, fried shiso leaf, ginger ponzu sauce.
Next was sashimi salad with barracuda, Bonito tuna, amberjack (this one was soooo good), wrapped Japanese Daikon and greens with Nobu vinaigrette. Everything was so fresh, and the sauce was perfect.
The little fried crab was super cute. It tasted like crab chips but had the texture like chewing on eggshells.
Next Nigiri, blue fin tuna, butterfish, trout, uni and egg. All were superb in their own sauce. Didn't need soya sauce.
Next sashimi, 2 piece of blue fin Toro belly (melted in your mouth) with caviar and 14 karat gold shavings. Tako live octopus with rare Japanese mushroom with sesame oil.
Next was a course that needed our presentation. It was a Himalayan salt block with fresh yuzu and 3 pieces of sashimi. Was supposed to squeeze the yuzu onto the salt block and run the sashimi over the block a couple of times before eating.. I found it to be too salty, I didn't enjoy this course too much, it tasted better with just yuzu.
Next was Chilean sea bass with Bonito flakes and pressed rapini. At this time I was getting pretty full already. The fish was cooked perfectly and had a nice taste. It was in a ponzu sauce again, but went well with the fish.
Next was seared A5 wagyu beef with fried gnocchi. The beef honestly melted in your mouth like the fatty Toro belly. There were 5 pieces cooked medium rare and was really good.
Then it was an avocado chilled miss soup with king crab and tobiko. This was very interesting, came in a small cappuccino cup as presentation, the tobiko added a nice texture and crunch to the soup, and when biting down on the tobiko, there was a sour explosion. It was very nice.
Lastly dessert was Chai ice cream, blood orange Panna Cota, soya form, marinated Japanese pumpkin and shortbread. The ice cream was so good along with the short bread and soya foam. The Japanese pumpkin was really sour and didn't really go with the dish.
Overall it was a great experience. Got to try many different dishes, the service was great!
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