![]() Nobu Las Vegas – Rock Shrimp Tempura Nobu Las Vegas – Toro and Scallion Maki ![]() The toro and scallion maki tasted amazing with the fatty bits of tuna belly giving each piece of maki a natural butteriness. In fact, I had another rock shrimp dish at Best Friend a few days later and this one at Nobu had a much better tangy balance in its spicy sauce – not too creamy but still enough to envelope each bite. These were essentially more sides to have but both were very good. ![]() Nobu Las Vegas – Toban Yaki A5 Wagyu Flambé Nobu Las Vegas – Toban Yaki A5 Wagyuīeyond the heavy red meat, we began winding down with a rock shrimp tempura with creamy spicy sauce and toro and scallion maki. I really appreciated this flavour profile and can understand why this is priced per ounce. The meat was a fantastic marbling of fat and lean meat unlike any meat I've had before. The flambé looked spectacular and added a sense of wonder and smokiness once it torched through. I'm guessing we got around 3oz a person, making this one of the more expensive items to receive. Our red meat for the night was a toban yaki-style A5 wagyu steak served with a tableside flambé. Nobu Las Vegas – Smoked Seabass Covered Nobu Las Vegas – Smoked Seabass Revealed Just like the ling cod, no knife was needed for this fish. Once it was revealed, I could taste the smokiness in every bite. The smokiness was real as this first showed up to the table with a mysterious lid holding a grey haze. We also had the Caesars Palace-exclusive Nobu dish which was a smoked seabass with shichimi amazu. No knife was needed for this fish – it flaked off perfectly with my chopsticks. They even managed to make the main bone look elegant in the presentation. Ling cod has a natural butteriness and this fish was cooked just right to release that savouriness. First up was the black cod with miso and boy did this deliver joy. Nobu Las Vegas – Tuna Carpaccio with Seasonal Truffleįollowing the appetizers, we stepped up to the big proteins. Some people like caviar in their fine dining, but I prefer truffles. There's nothing like the mouthfeel of shaved truffles and paired with the tuna carpaccio, made for a very intense flavour. If the salmon belly was a savoury hit, the tuna carpaccio with seasonal truffle was a trip to umami town. Nobu Las Vegas – Salmon Belly Karashi Sumiso Best enjoyed as a whole piece dumped into one's mouth, savoury salmon, tangy miso mustard glaze, and fresh greens all mixed together for an amazing balance of textures. The salmon sashimi I've experienced had nothing on the flavour profile of these pieces. The salmon belly karashi sumiso was my first hit of "Nobu hits different". This dish was more of an introduction to sea urchin than anything else but was still a fun way to continue warming up our palettes. This had a very neutral taste with a thin glaze and satisfying kick from the jalapeño. We started off light with a yellowtail jalapeño. We told our server that we had people who wanted to try sea urchin and so they whipped up something off-menu for us. The cost breaks down fairly as you're getting a lot of food for your money though our omakase can be done a la carte with the exception of the uni cucumber shooters. ![]()
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