BEST SUSHI - 2003
Think of it as Japanese tapas. Each dish is individually prepared to order, so plan on spending some time at the intimate bar. It's a thrill seeing Nobu whip and turn in his tiny work space, describing each ingredient as he plates it like art. We can select our own choices of "warm" or "cool" dishes, like shinshu mushi (sea bass and green tea soba in scented mushroom broth), or tako and tomato (sliced octopus, organic tomato, buffalo mozzarella, micro arugula, vintage Turley olive oil, citrus and wasabi aioli). Chilled edamame soup is a must, the soy beans puréed and drizzled with crème fraîche.
But the best way to experience this sushi is to put ourselves in Nobu's talented hands. We embrace the omakase, a tasting menu that changes nightly depending on what's best in the market. Some eight courses may appear, each paired with an exciting sake, champagne or wine. Blue fin toro tartare, hamachi with grapefruit and avocado, seared tuna tataki with roast beet purée -- these are just a few of the delicacies that may be in store for us.
Sea Saw, we salute your "sushi."