Chef Nobu Matsuhisa to Make Culinary History
World renowned chef, Nobu Matsuhisa, and 28 of his executive and sushi chefs from across the United States will gather at Nobu Caesars Palace Restaurant and Lounge in October for a one-night only culinary celebration. Chefs representing all the Nobu restaurants in the States will collaborate to showcase the pinnacle of Nobu cuisine with dishes that will only be served to guests at this one-night culinary affair. The event will be hosted by Nobu Matsuhisa himself and will feature a cocktail party and an exceptional seven-course Omakase tasting menu. The culinary affair will be held on 9 October 2013, with prices starting at US$195pp.
Nobu United Omakase Tasting Menu
Maguro with aji Amarillo ponzu (Nobu San Diego)
Salmon and Ikura with yuzu jalapeno miso (Nobu Miami)
Wagyu beef with Hana wasabi (Matushisa Vail)
Fig dumpling with yuzu and kuromitsu (Nobu Dallas)
Duck breast with Okinawan potato and kochujang miso (Nobu Waikiki)
Fish tacos (Nobu Los Angeles)
Suzuki umami-jime with crispy nori (Matsuhisa Vail)
Umami wasabi gelee with uni, nama yuba and caviar.
(Los Angeles and Waikiki)
Peruvian oyster shooter alongside lobster with yuzu, tofu and truffle, and paired with fluke chimichurri and toro with shiitake dressing, turnip and micro greens.
(Nobu Malibu, Nobu Dallas, Nobu New York City and Nobu Fifty Seven)
Scallop baked in the shell with smoked tomato and soy salt.
(Nobu Fifty Seven, Nobu San Diego and Nobu Lanai)
Slow-cooked Wagyu rump accompanied by matsutake and Douglas fir miso, king trumpet ‘bone marrow’ with chestnuts and autumn flavours.
(Nobu Caesars Palace, Nobu Hard Rock and Nobu Miami)
Miso consommé with lobster dumpling, Nobu Kanso yuba, mistuba, yuzu and ginnan
(Nobu New York and Matsuhisa Aspen)
Salt-cured tuna, lemon-cured salmon with truffle, ika with karasumi and a Special Big Roll
(Nobu Caesars Palace, Nobu Las Vegas, Nobu Lanai, Matsuhisa Aspen)
Aki Tart and Sable Kabocha Pear
Pecan with special treats to take home