![]() ![]() For more information about these two rooms, please continue reading below. Guests are either seated at our 8-seat Hinoki Counter or our 6-seat Ash Room counter. The menu then progresses through 12-14 courses of seasonal nigiri, followed by miso soup, tamago, and dessert. What is your menu like? Our Edomae style tasting menu begins with 5-6 otsumami, small plates that highlight seasonal fish and vegetables. He welcomes you to enjoy the aromas, sensibilities, aesthetics, and tastes of his life's work. After three years at the helm of New York's legendary Sushiden, Noz opened his namesake restaurant, Sushi Noz. In 2007, Noz moved to New York with the dream of opening his own restaurant and bringing his unique style of cooking to an American audience. This included working with master chefs and preparing dishes with aged, as well as freshly-caught, fish, and traditional vinegar-seasoned rice. He then moved to Tokyo, epicenter of the centuries-old Edomae style, where he spent years perfecting himself in the techniques of Edomae. It was here he decided to dedicate himself to the art of sushi. Chef Noz's culinary journey began as an apprentice in Sapporo. This provided him his first experiences with ingredients like uni, salmon roe and king crab, which still stand as cornerstones in his cuisine. For more information about these two rooms, please continue reading below.ĬHEF Born in Hokkaido, Japan, Chef Noz was from a very young age inspired by the fresh fish and seafood of his grandfather, who owned and operated a seafood company. ![]() ![]() Our Edomae style tasting menu begins with 5-6 otsumami, small plates that highlight seasonal fish and vegetables. Every subtle aesthetic feature is designed to evoke harmony and a sense of well-being. A traditional hinoki ice-chest refrigerator complements the centerpiece of the dining room: a 200-year-old hinoki wood sushi bar. The décor emulates the Sukiya-style of architecture with its delicate artistry, multiple varieties of cedar, and not a single nail used in the traditional woodwork joinery. Conceived like an ancient Kyoto temple, it seeks to transport you to another world, where refinements of time and space are transformative and every moment can be treasured. Matsuhisa not only represents dining at its finest, it is the foundation of a culinary empire that is still growing today.Restaurant Chef Nozomu Abe's vision to create a superlative dining experience – memorable, intimate, elegant, and a feast for the senses – was inspired by childhood memories of extraordinary fish from his grandfather's seafood company in Hokkaido. ![]() The smoky grey profile of a 38 year old Nobu is still there 30 years later, and has become the logo to his ever expanding legacy.Īlthough his flagship still retains the low key décor from day one, it is distinguished by its skilled staff and an enormous menu packed with peerless dishes. When Matsuhisa’s doors first opened, a silhouette of Nobu was painted behind the sushi bar. In 1987, the ambitious sushi chef opened his first restaurant in sunny Beverly Hills, bringing his inspired blend of Japanese and Peruvian cuisine to the public. Yet every great movement has to start somewhere. His name is the springboard for this generation’s master chefs, who have gone on to open their own acclaimed eateries after their start under Nobu’s guidance. His food is enjoyed by millions of diners hungry for his innovative food and sleek atmosphere. His restaurants stretch across five continents, with over 40 locations across the globe. Nobu Matsuhisa means dining at its finest. ![]()
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