Sea Saw's Nobuo Fukuda Teams Up With NOCA

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Sea Saw chef Nobuo Fukuda's cutting-edge sashimi creations and luxurious omakase dinners have earned him not only legions of devotees, but a prestigious James Beard "Best Chef: Southwest" award. And since the opening of NOCA last August, chef Chris Curtiss has gained a cult following for his stunning crudo dishes and innovative seafood presentations -- along with a "Best New Restaurant" semi-finalist nod from the James Beard Foundation.

Put the two of them in the same kitchen, and you've got NOCA's Crudo Tasting Dinner, scheduled for Thursday, June 25. It's the first installment in a summer series of collaborations with Fukuda, who will also join Curtiss for tasting dinners in late July and late August (dates TBA).  

"This is like a dream come true to have Chris and Nobu cooking together," says owner Eliot Wexler, who was an enthusiastic Sea Saw regular long before he opened his own restaurant.

The June event will feature a six-course dinner of all crudo and sashimi, with an amuse-bouche and three courses from each chef, for $78. (The menu will be announced next Tuesday.) There will also be a special 9 p.m. seating for an eight-course omakase dinner, currently limited to eight seats, for $125 (with $50 wine/sake pairings).

Wexler says he's so excited that he's tempted to sit in on the omakase himself.

The dinner's nearly a month away, but in the meantime, the restaurant is doing another special event, an Heirloom Tomato Tasting Dinner on June 11, featuring tomatoes from McClendon's Select and Duncan Family Farms ($50, four courses): NOCA Heirloom Tomato Tasting Menu with Wine Pairings.doc  Interestingly, they'll have tomatoes for sale at the event.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.