Nobu is a well-known Japanese restaurant, created by chef Nobu Matsuhisa. There are multiple locations globally, from the United States to Japan. We dined at the Melbourne restaurant on Friday October 4th 2019 with 4 of our friends. After a lot of research, we decided there was more value to order a la carte.
To start our meal, this was the Hiramasa yellowtail sashimi with jalapeno and is considered one of the dishes that changed chef Matsuhisa's career. The flesh had a mild taste, with minimal ocean aftertaste. The combination of jalapeno enlivened the fish, creating a flavourful bite.
This was another dish considered to be a career changer. It was the tuna sashimi salad with Matsuhisa dressing. The tuna was a nice chutoro cut, seared to give a smokey profile, and dressed with a soy-based vinaigrette. There was a lot of contrast in texture in a bite.
We ordered a few sashimi, including otoro tuna with La Maison caviar, a fatty salmon with roe, a King George Whiting with green onion, and sea urchin with rice in a cup.
Look at the details! 🤤 We really loved the fatty flesh and the freshness of the fish. There was a good balance between rice and fish. Our favourite had to be the otoro with caviar. Such a fancy, delicate piece. The caviar added a nice salty profile to the flesh of the tuna. So friggin good!
This was the famous black cod saikyo miso, a big career changer for the celebratory chef. This is a traditional Japanese dish that has been around for centuries. The cod was well cooked, soft and melted in our mouths. The miso glaze was on the sweeter side, and had marinated nicely into the fish flesh. For their signature dish, it does come with a heftier price of $60AUD though 😯
This was the 2GR 6+ Wagyu. The sauce and meat was rich, savoury and really mouth filling. The texture was tender, with effortless chewing. It was a great way to end the meal.
It was my birthday weekend so the staff provided a sweet little surprise with our whisky cappuccino, of cardamom cream, toasted cinnamon crunch, espresso gelato and suntory whisky foam. Our friends love to go to a few dessert spots post dinner so we opted out of ordering other desserts.
Overall, we loved the casual vibe of the restaurant. The dress code was smart casual. The Melbourne location was very dimly lit, with great ambiance. We did order 2L of sake between the six of us so that may have contributed to our fucking good time 😂
Thanks for reading! Happy eating