Thursday, February 17, 2011

Next to Nobu

Asian/Fusion cuisine never ceases to delight me. The medley of flavors dancing around my palate is always a welcome experience.

The experimentations of pairing unlikely cultures proves time and time again to be profitable. There are hundreds of new "it" restaurants monthly in New York City. However, the ones that withstand the test of time are my cup of tea.

Nobu 57 is hands down one of the best restaurants that I've had the pleasure to visit. The robust menu, along with chic ambiance allows this venue to be slightly ostentatious, with a side of fabulous. The throng of Wall Street professionals surrounding the bar, the emaciated models drooling over their neighbors maki, while they casually sip a dirty martini. The power-couple in the corner, "cheers"ing to their good fortune.

And I haven't even gotten to the food yet.

If you have the please to attend, I must recommend the Rock Shrimp Tempura and the Yellowtail Jalapeno sashimi appetizer. You will NOT be disappointed. This yellowtail dish is one of the most succulent treats you will ever experience. The tangy-ness of the miso/soy glaze dressing. The tenderness of the raw fish. The surprising kick to the thinly sliced lost me there for a moment.

It is WONDERFUL. Some nights I dream of this dish.

The menu can get a little pricey, but trust me, it is worth it. Maybe not every night, but definitely for a romantic adventure.

However, I have come up with a surefire plan that will satiate my Nobu cravings on a daily and inexpensive basis.

Go to your local supermarket and see if they sell sushi grade ahi tuna, or yellowtail. Buy some raw jalapenos, (not in a jar) and make your own miso/soy dressing. Slice the fish thin, slice the jalapeno thinner, drizzle on the dressing, and enjoy. I enjoyed this last night.

Miso Soy Dressing

-.5 cup of lite soy sauce
-1 tbsp of miso paste
-3-4 tbsp rice vinegar
-1 tsp of ginger (minced, peeled or grated)
-1 cup vegetable oil

Put 'em in a blender until it's mixed, and pour over your fish!


  1. Love it, Nobu at home. This dressing sounds great. I generally use miso for soup (duh) and for warm dishes (cod etc).

  2. Lauren,

    Thanks for your comment. Let me know if you try the recipe, it's one of my favorites! Had it last night!!