Nobu – Park Lane

I must admit I was a little intimidated by going to Nobu. I was worried I’d be out of my depth, and that what was served up would be too far beyond my humble palate for me to truly appreciate.

But then, if a cat can look at a king, I could sample Nobu’s fineries and enjoy them even if I didn’t truly know what I was eating.

One of my questions was answered even before I got there. The black cod with miso has, amongst those who have and has not sampled it a slightly mythical status. It is indeed Nobu’s signature dish.

Upon asking my other question, the waiter replied, “We can put a menu together for you. What sorts of things do you like?”

He obviously knew the menu and had sized us up well as his and the chef’s choices for us went down a storm.

I’ll freely admit that I got lost in the delicious array of works of art that kept coming by, but I’ll do my best to remember them.

Yellowtail sashimi with jalapeƱo and coriander. Creative, non traditional and a great place to start the meal. It set the tone for the rest of the evening, with that delicate balance of flavours. Greedy pots here had two pieces, one with a bit of coriander and one without. The difference between the two was almost like having a completely new dish. The coriander sets off some flavours that you wouldn’t think and it’s an infinitely better dish for it.

Next up was a platter of sushi and sashimi. I’d never had scallop sashimi before, usually it’s difficult finding scallops fresh enough. Tonight I was pleasantly surprised. Really fresh scallops have a texture like tofu with all those subtle flavours of the sea. There was ofcourse some salmon sashimi but alongside it was some toro, sashimi cut from the belly of the tuna, which has the most delicate texture and strongest flavour. There were also assorted bits of sushi on the platter, and it was about this point I stopped taking notes and started just enjoying myself.

The black cod was everything I thought it’d be. Perfectly cooked cod flakes but is not flaky. It’s still moist and has some bite. I’ve always thought that the marinade for the black cod wasn’t really the point of the dish, but really an accompaniment, something used by the fish to really make it show it’s true flavours.

Luckily for me the other three didn’t really like it. Hey hey, more for greedy gumdrops here. I had two portions all to myself before the wagyu beef arrived.

This was one dish I didn’t know what to make of. Maybe it’s that I don’t really know how to appreciate it. Was it a good meat dish? Yes it was tasty. Was it the best beef I’ve had. Well not really, I was a little underwhelmed by it all.

Dessert was a bit of a mixture. Green tea ice cream with a chocolate brownie, various mochi and a lovely tiramisu.

I enjoyed the meal here, and I’d come here again, gladly so. The service is excellent here, and the waiters know the menu well enough to be able to guide you if you’re unsure of yourself. I did find it a little too showy if that makes any sense at all. I felt like I was in a place where people go to be seen, kinda like you’re on show whilst you’re dining.


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