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2012-08-25
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When my friend suggest dining at Nobu I must admit I was actually super excited to go there as it would be my first time and I have heard some wonderful things about their food! We didn't make a reservation, but were still able to get a table. Despite being seated at the entrance, my friend actually said it was a good thing since it would be very noisy further inside the restaurant. Since it wasn't my friends first time dining there, he was able to suggest a number of dishes for me to try and we
We were served appetisers of fried crispy baby whitebait and marinated baby green peppers. The whitebait tasted like crisps and were quite addicting, while the green peppers marinated in a sour dressing were very effective in whetting the appetite.
We ordered three types of carpaccio: the hamachi with jalapenos, white fish and octopus. The hamachi was smooth and oily in it's natural state and coupled with the flavour of the sour soy sauce dressing and jalapeno, it really woke the tastebuds. The white fish was lighter in flavour, with a hint of citrus in the dressing. The texture of the meat was chewier than the hamachi, but there was no fishy smell which both my friend and I dislike. He preferred the white fish while I was more keen on the hamachi. The octopus was quite good too, tender yet slightly chewy with the flavour coming from the dried miso sprinkled on top.
The kobe beef tataki was amazing~. Silkily tender, the thinly cut pieces of kobe beef showing generous ribbons of fat were tossed in a forest of mixed greens. The sharp tang of the dressing was an excellent foil in cutting the heaviness of the succulent beef. Absolute love~
The eel and fois gras was pretty show stopping as well. Three generous pieces of roasted eel alternated with slices of pan-fried fois gras. This was all basted in the thick sweet soy sauce used to marinate the eel and topped with thin sticks of fresh apple. Who knew the combination of eel and fois gras could go so well! I love foods that are soft and mushy and every bite I took of the soft eel and melt-in-mouth fois gras was just eye-closingly good.
Next to arrive was their signature dish, the Black Cod Saikyo Yaki. It really did live up to the hype. The buttery cod, flaked off delicately with a soft prod of the chopsticks and the slightly firm and waxy texture of the fish melded perfectly with the sweetness of the miso.What surprised me was how good the cod tasted both warm and cold, so it gave you time to savour the dish.
The Kobe beef was our last main of the night. After the tataki setting such a high standard, I was looking forward to a spectacular encore. It didn't disappoint. We had two different cuts of beef, sirloin (L) and tenderloin (R). Both were seared to a beautiful medium rare, blushing pink in the middle. The sirloin had evident ribbons of marbling which made it very juicy as well as tender, while the tenderloin was more meaty in texture and had more beef flavour. This was served with three different types of sauces, wasabi, chilli and sesame. I wasn't a fan of the wasabi, with my preference leaning towards the chilli and sesame. The chilli helped lessen the heaviness of the beef, while the very fragrant sesame sauce gave the beef a more creamy and heady flavour.
And of course we had dessert. We ordered a few different ones to share, and what I loved about Nobu's desserts was the fact that they weren't too sweet. So even after such a heavy meal, I was still able to indugle my sweet tooth
The chocolate fondant was very generous in size, a soft cakey outside with a slightly molten centre. The chocolate flavour was quite bold and the chocolate covered pop rocks scattered on top proved to be an interesting fizzing sensation.The soy mixed berry panacotta was extremely enjoyable and delightfully light. The panacotta was perfectly set so it wasn't too runny or firm and the sweet vinegar used to dress the panacotta helped bring out the subtle nuttiness of the soy flavour as well as toning down the tartness of the berries.
We also had their signature item the Suntory Whisky Iced Cappuccino. This was quite interesting, a small coffee cup with four separate layers which consisted of coffee cream, cocoa crumble, milk gelato and whisky foam. The whisky added depth to the intense flavour of the coffee, but although I liked the taste, I found the texture of the crumble to be a little too sandy.
We were also served two scoops of sorbet, fuji apple and raspberry. I found the apple sorbet to be a little grainy and it wasn't cold enough, but the flavour was pleasant. The raspberry was quite normal, a little too icy, but was refreshing on the palate.
By the time we got to the ice-cream mochi, it was already semi-melted. I suspect we had the walnut flavour and it was quite different, but in a good way. The skin was a little thicker and denser than the normal ice-cream mochi skins you find in supermarkets, but it provided a nice chewy texture.
I must say it was an epic dinner. I enjoyed every bit of it and would definitely return. Highly recommended~!
張貼
