Nobu Beijing Introduces Sous Vide Cuisine
The world renowned restaurant, Nobu, is proud to welcome the addition of ‘sous vide’ cuisine to an already legendary menu created by celebrity chef and Nobu founder, Nobu Matsuhisa. Sous vide cooking has gained tremendous popularity in recent years for its ability to produce a level of tenderness and succulence like never before. The concept involves placing food in a vacuum sealed bag and cooking it slowly in water at a low temperature in a special device designed to maintain very precise temperatures. Highlights of the new Nobu Beijing sous vide menu includes Duck Breast Saute Gilan Karashi Su Miso and Octopus with Edamame Puree, a dish that has been cooked so delicately that those who taste it will hardly believe its octopus.
The Sous Vide Salmon dish is another seafood highlight featured on the sous vide menu that will titillate your taste buds with its tender softness and exquisite, complex flavour. Nobu Beijing also serves all of Nobu’s famous signature dishes as well as local specialties. Of particular international renown is the black cod ‘saikyo yaki,’ which is golden crusted from a flavourful marinade of sake and miso.
Nobu has been a magnet for food lovers and celebrities alike since opening to international acclaim in Beverly Hills in 1987. Renowned for its innovative fusion cuisine, the Nobu portfolio of restaurants today spans 25 cities across five continents.
Nobu’s awards and honours have extended from Michelin stars in Beverly Hills, New York, Las Vegas and London to Nobu Matsuhisa’s personal acclaim as one of the world’s most outstanding and influential chefs.
Nobu Beijing is located on the 1st floor of the JW Marriott Hotel, Chao Yang District, in Beijing, China.