Nobu has been on my “to try” list for years, but somehow when dinner selection time came around, it was never quite the right choice. During my years in
When E and I showed up in
Not expecting to be dazzled, we settled into the ultra casual dinning room and started our evening with a glass of fizzy bubbly. Maybe it’s because of our lack of high expectation or maybe it’s because of our seafood deprivation of late, we were complete wowed by what came after.
The first course (shown above) was a straight up tuna tatare. Besides tasting as if it came off the fish merely minutes ago, the pool of tangy yuzu sauce kicked the sides of our mouths into saliva overproduction. What a refreshing way to start!
What came next was my favorite of the evening and the object of my latest obsession - miso-glazed black cod. I envy all those living in Japan for the accessibility to this sinful preparation. Black cod or butterfish, as it is referred to in Japan and Hawaii, is the most decadent offering of the sea world. The taste is surprisingly close to a sumptuous block of fresh warm lard slathered in a miso-soy glaze. I doubt that even the butter-loving grandmas here in the south who think nothing of throwing a pound of butter into their biscuits could conjure up such a sinful concoction. Everytime I eat it, I remind myself that I must ask for it as my last meal before execution.
Next up was the sushi, which was fresh no less, but at this point of the meal, it was merely a cleanser for our overworked palate. Of all that was presented, I loved the uni the most. Its subtle sweetness really made me sorry for what I have been missing here in Atlanta. Hopefully we'll be able to get these fresh on a regular basis in the near future.
Before the clam, we were served a light grilled Kobe fillet. I am not sure why the picture is missing. Perhaps we were too excited to see red meat and wolfed it down before I was able to get a beauty shot. The beef was as sublime as well-cooked kobe tend to be. The marbling turned into a sticky liquid that dripped down our chins.
The clams are not too special. The garlicky broth would have been a great bread dipper if we had any, but at this point we were just as happy that there wasn't any as we were about to burst at the seam.
Finally we were served dessert. I don't ever expect too much in this department when eating in an Asian establishment. The chocolate cake was pleasant, but not surprising. The sake was a good finish, but liquid hardly takes the place of a well put-together dessert. I am glad the fruits were there as they were very fresh, but all I wanted to do at that moment was to go to bed.