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A Chef Nobu early Christmas treat

Unforgettable seven-course omakase dining experience at Nobu at Atlantis

It was an early Christmas treat as Nobuyuki “Nobu” Matsuhisa and six Nobu executive chefs presented an unforgettable seven-course omakase dining experience at Nobu at Atlantis on Sunday.

The Japanese celebrity chef and restaurateur, who is known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients, also engaged in a book signing during the chef’s choice eight-course experience.

Featured dishes the chefs were inspired to created included a conch octopus carparccio with dried miso and chili ponzu; yellowtail salad with truffle oil dressing with pumpkin salsa; monkfish pate with caviar, harachi sauce, salmon sashimi with cilantro sauce and an oyster Bloody Mary shooter; tuna, tai, salmon, yellowtail and uni sushi; carrot soup in miso broth; seared scallops with sautéed vegetables; wagyu beef with spicy miso, steamed asparagus, broccoli and daikon radish; and finished with a white chocolate panna cotta with almond biscuit crouton, caramelized pineapple and coconut foam.

In omakase dining, diners leave the selection to the chef who will generally present a series of plates, beginning with the lightest fare and proceeding to the heaviest, richest dishes. Nobu will be doing so with Shinichiro Kondo, Nobu corporate sushi chef; Ryo Kasegawa, executive sushi chef, Nobu New York; Romain Devic, executive chef, Nobu Atlantis Bahamas; Vadim Nogay, executive sushi chef, Nobu Atlantis Bahamas; and Taimoo Sun, sous chef de cuisine, Nobu Atlantis Bahamas prepared the meal.

Each chef prepared one dish for patrons’ dining delight.

“I support what they created, because Nobu restaurants are very signature menus for the omakase which means chef’s choice. So this time they create some new omakase dishes,” said Chef Nobu at the event.

Nobu is synonymous with dining at its finest.

Speaking with The Nassau Guardian, Chef Nobu said cooking is his life.

“I started cooking since I was 18, now I’m over 60. I love cooking, cooking is my life and have had a restaurant in Los Angeles since 1987, so that’s over 30 years. Then the New York restaurant opened in 1994, more than 23 years. A lot of people grow up with me, and the restaurants inspired people all over the world.”

The chef also said in the restaurant business, that it’s not only about the food, but that it has to be good food, good service, and good atmosphere.

“And my philosophy here [Nobu Atlantis] we have the music, but the best thing to see is people talking, laughing which I like to see.”

The chef had three of his seven cookbooks on hand, which he autographed for purchasers during the evening. He took time out to also take as many photographs as his fans wanted to take.

Nobu visited The Bahamas for a quick trip, after a five-day charity event in Miami that involved more than 30 Nobu chefs.

“After Miami I said let’s stop by The Bahamas for a couple of days because I missed all the team here,” he said.

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