Prairie Foodie

Nobu is easily one of the most recognizable names in luxury hospitality. While it’s reputation was established in the cut-throat New York restaurant scene in the 90’s, they have expanded
to several locations world wide, and expanded operations to include Hotels. It has gone from a dining experience, to a lived experience.

Now I’m just starting this whole blog thing and one thing I want to establish now (2nd post in) is that I’m not setting out to be an influencer, or reviewer. In this day and age what has really begun standing out to me is how much of that is truly pushed on our social media platforms. With social media becoming more and more manufactured I want to make an effort to go old school and weblog about dining experiences that delight me and MAYBE… Maybe you read them, and get inspired to go out and make a reservation, or pick up a recipe book and make something real. Instead of letting me influence you, let me simply be a muse.

All I’ll say about the hotel experience is this ; It’s overwhelmingly relaxing. Oxymoron, I understand. But, when you aren’t accustomed to luxe it kind of slaps you in the face a few times before it begins feeling like something you can settle into. But once you do settle (though, do settle in the suite bathroom first. Heated toilet seat..) it’s a nice change of pace.

Nobu Restaurant; 7:30 PM Wednesday March 11th.
Party of 2
We began the evening with a crash course in all that Nobu has to offer. The classics from miso black Cod to the Yellow tail and jalapeño. The menu is extensive (and expensive) but not overwhelming. Of course, they offer a couple of tasting menu options but we settled on a few stand outs :

Mango Passion (Vodka cocktail)
Sashimi Salad with Matsuhisa Dressing
Prime Beef Tenderloin with Spicy Soy Reduction 8oz
A5 Wagyu Dumplings Spicy Ponzu (4pcs)
Vegetables Spicy Garlic
4Oz A5 Wagyu Steak – Served and eaten per the Chef’s specific directions
Eel & Cucumber Roll
Jalapeno and Yellowtail
Passion Fruit Baked Alaska
Mochi Ice Cream (Coconut)
Sorbet (Passion fruit)

Christ, just recalling it seems surreal..

The hardest part here is to choose favourites ; but with some time and introspection I’ve shortlisted the 3 below in no particular order.

Sashimi Salad with Matsuhisa Dressing
4Oz A5 Wagyu Steak
Sorbet (Passion fruit)

The sashimi salad lives in my memory rent free. From the first bite, to the last it was packed with flavour. I have found a few recipes online claiming to recreate the dressing, however I have yet to test that theory. But that theory WILL be tested, as it was literally mouth-wateringly good. I’m drooling as I type now.

The Wagyu Steak – Is like butter and beef married. It melts, it lingers, it sings. See, the chef provides you with a specific set of instructions on how to enjoy what you’re about to eat. They have engineered the dish to move as follows:

First you begin with a truffle salt on the meat, and then you move up to a wasabi sauce, then into a spicy, smokey peruvian pepper sauce. The meat also comes with meaty mushrooms, brushed in a tangy glaze to eat after the meat. The mushrooms were more dense than the beef, and truly for a moment I couldn’t tell it was fungi. It was as meaty (though obviously not as butter soft) as the beef we had just enjoyed.

The passion fruit sorbet was a token of oops? from the kitchen. They had sold us a passion fruit mochi plate when they had run out and then subbed to coconut without a heads up. They insisted on the gesture, and we thanked them for the opportunity to taste more from the kitchen. And the taste didn’t disappoint. It was creamy, acidic, sweet and clean. While I know the ninja creamy can work magic, this was pure necromancy.

What Chef Matsuhisa and co have accomplished with this has been a feat, let alone to see it 30 years from it’s inception still being an establishment. From top to bottom the experience was magical, surreal and something I’ll always treasure experiencing. While I have no doubt that with a little spirit and can do attitudes you can replicate things such as a great dressing at home, it’s always a treat to let someone else (or a team of talented chef’s) do the lifting.

Go make a reservation somewhere out of the norm, and go experience !