Nobu


nobu

Chef Nobu Matsuhisa is world-renowned for redefining Japanese cuisine by his fusion with Peruvian ingredients within his dishes.

Staying at the Atlantis in Dubai seemed the perfect opportunity to try out the food I had heard so much about.

We arrived at the restaurant and decided to have a drink before dinner, a Matsuhisa Martini seemed the perfect tipple. Made with Akvinta Vodka, Hokusetsu Sake and infused with ginger.

I loved the decor of Nobu at the Atlantis, low lights, ornate fixtures and an open kitchen, where you could see the team of chefs hard at work, meticulously putting every dish together.

Nobu open kitchen

We ordered a selection of Sushi and Sashimi to share and some other dishes recommended by Tammy our waitress.

Sashimi white fish

First up was the Lobster Tacos, the little shells were so cute and even though they were small, they were still very enjoyable.

The Sashimi selection was interesting as I had never had raw prawns before. Moving onto the scallops, the addition of fresh coriander and the citrus dressing really added to the dried Miso topping.

sashimi and sushi selection

My favourite overall dish would have to be the Pumpkin chips with Foie Gras and mustard miso. The delicately thin disks of sweet pumpkin encased the warm Foie Gras with a really subtle end note of mustard, this dish absolutely amazing.

Pumpkin chips with Foie Gras

The Black Cod Yuzu Miso is one of the most famous dishes on Nobu’s menu and I would have to recommend you try it.

Having only had normal cod the Black cod seemed to have more of a meaty flavor, the sweet marinade makes the fish really soft, it literally melts in your mouth.

Black cod yuzu miso

We really enjoyed our meal, and look forward to checking out the Nobu in London at some point.

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