Nobu Restaurants Around the World

Did you know about one big-and-loud, high-class asian restaurant chain called NOBU? Did you know that their flagship restaurant is in New York and that Oscar-winning actor Robert De Niro is one of the partners? I tell you, this one is a really big deal...so much of a big deal that they have restaurants in many locations around the world. They have restaurants in America, Asia, Europe, Middle East, South Africa and Oceania. In the U.S. they have businesses in New York, Las Vegas, Hawaii, California,(including Beverly Hills!!) Colorado, Texas and Miami. Other locations include Paradise Island in Bahamas, Palm Jumeirah in Dubai, Hong Kong, Tokyo, Melbourne, London, Milano, Mykonos and Athens, Greece.

I will quote the description of one of their New York restaurants for you to know more about their flagship restaurant:

"Nobu New York, the flagship restaurant of Chef Nobu Matsuhisa, has been a pioneer for Japanese cuisine since its opening in 1994. Nobu partnered with restaurateur Drew Nieporent and Oscar-winning actor Robert De Niro to bring his modern Japanese to Tribeca. Nobu draws upon his classical training at sushi bars in Tokyo and his life abroad in Peru, Argentina, and around the world to create a whole new trend in Japanese cuisine. The resulting dishes, including Yellowtail with Jalapeno, Tiradito Nobu Style, Lobster with Wasabi Pepper Sauce, and Black Cod with Miso, make Nobu the innovator of new style Japanese food. Nobu New York's design by architect David Rockwell evokes the beauty of the Japanese countryside with its natural textures, birch trees, wood floors and a wall made of river stones. Energy and excitement pulse through the room, creating a surreal effect. The restaurant received three stars from the New York Times and a Michelin star. The restaurant's perennial popularity and devoted following are a tribute to Nobu putting his own spin on traditional Japanese cooking."

I will publish their current menu here, as it is published in their New York restaurant website, but without the pricing. For current pricing, you can visit their official New York restaurant menu here. For reference use only.

MENU: Lunch Specials
COLD DISHES

Sashimi Salad with Matsuhisa Dressing

Yellowtail Tartar with Caviar

Salmon Tartar with Caviar

Bigeye & Bluefin Toro Tartar with Caviar

Monkfish Pate with caviar

Yellowtail Sashimi with Jalapeno

New Style Sashimi

Shiromi Usuzukuri

Salmon Kelp Roll

Bigeye Tuna Tataki with Ponzu

Tiradito Nobu Style

Fresh Fluke Sashimi with Dried Miso

HOT DISHES

Eggplant with Miso

Sea Urchin Tempura

Mussels with Nobu Salsa

Mushroom Salad

Black Cod with Miso

Squid Pasta

Rock Shrimp Tempura

Creamy Spicy Crab

Chilean Sea Bass with Black Bean Sauce

Beef Toban Yaki

DONBURI

Oyako Donburi

Chicken Teriyaki Donburi

Chicken Katsu Donburi

Beef Teriyaki Donburi

Beef Katsu Donburi

Tempura Donburi

Kakiage Donburi

Japanese Unagi Donburi

Bigeye Tekka Donburi

NOBU'S SPECIAL DONBURI

Squid Pasta Donburi

Seafood in Pepper Sauce

Mussles Spicy Garlic Sauce

Vegetables Spicy Garlic Sauce

Ikura Donburi m/p Uni Donburi m/p Ikura and Uni Donburi m/p Bigeye & Bluefin Negi Toro Donburi m/p Chirashi

Served on a bed of rice with Miso soup

OMAKASE - CHEF’S CHOICE

"Experience the essence of Chef Matsuhisa’s cuisine with the multi-course omakase menu. Omakase is available until 2pm. 60 or 70 and up per person.

An 18% gratuity will be added for parties of 6 or more. Please note: Our menu and prices are subject to change."

Nobu New York
105 Hudson Street

New York, NY 10013

Tel: 212.219.0500

Fax: 212.219.1441

If you would like to explore more about this place click here and choose the location around the world that you desire to visit. Hope you like it and pay a visit in your next trip. By the way, they offer accomodations for private parties and events, for partial occupancy or the whole restaurant!! As always, you are welcome to tell us about your experience in any restaurant or event around the world in our comments area.

See you on the road again,

Adal @CoconutBistro

http://www.noburestaurants.com/

Bite of Seattle Food Festival

My oldest brother happens to live in Tacoma, Washington, U.S., but he works in the city of Seattle. That's a great place to work and live, if you like the city life. He prefers to live in the suburb, but one thing is for sure...Seattle is a very exciting place to visit, with many activities to choose from. There are plenty of asian restaurants and activities going on, and if you really like food festivals from every corner, you are in for a treat!!

The city of Seattle will be the place in which Bite of Seattle Food Festival is going to take place on July 17, 18 and 19, 2009. I will show you the description of last year's event for you to take a glimpse of it:
"The 27th annual Comcast Bite of Seattle presented by Emerald Queen Casino surpassed
records and stretched waistbands with a successful sensory overload of sights, sounds and smells
this past weekend at Seattle Center. The event attracted 500,000 visitors and provided the chance to relax and savor the summer sun at the Northwest’s premier food festival.
The festivities began with a bang on Friday morning as the 2008 panel of official Bite
Judges announced a long list of the festival’s Best Bites. Greek favorite, Divine, came out on top
with the award for Best Entrée with their Spanakopita. Marchand’s Northwest’s Grilled Salmon
and Klaissique Kollections’ Catfish Hushpuppies and Okra came in second and third respectively. The judges awarded the honorable mention to The Vikings for their Salmon Troll
Wrap. Jasper’s BBQ received the award for Best BBQ while judges concurred that the Best
Dessert title belonged to Divine’s Greek Berry Custard Pie. Winning this year’s new category,
Best Right Bite, Shnoo Yogurt provided the judges with a tasty treat, lower in fat and sugar, with
their Original Flavored Yogurt. Judges awarded Best Right Bite honorable mention to Green
Leaf Vietnamese for a succulent and light Shrimp Salad Roll. Marchand’s Northwest Salmon
did double duty in the awards this year as they also earned the Best Booth Design award for their sand-pit fish grill." This year's festival will have the following schedule and best of all...it's free!!

FESTIVAL HOURS: Friday & Saturday 11 a.m. - 9 p.m. Sunday 11 a.m. - 8 p.m.

We at The Coconut Bistro wish you to enjoy this great event and have a good time in Seattle!

Until next time.

Ochazuke

I was thinking about how could I share a great and simple japanese recipe with you. Well, I just found a very simple recipe you'll love, especially when to use it as a light meal or snack. I think that it won't take much of your precious time and you will enjoy it dearly...maybe you'll keep this recipe in a secure place for the next time you cook it!! I found this recipe in a great book I read some time ago...The Complete Book of Japanese Cooking, Emi Kazuko, (with recipes by Yasuko Fukuoka) Hermes House, London. This is a four serving recipe:

INGREDIENTS
150g/5oz salmon fillet
1/4 nori sheet
250g/9oz/1 1/4 cups Japanese short grain rice cooked using 350mL/12fl oz/1 1/2 cups water
15mL/ 1 tbsp sencha leaves
5mL/1 tsp wasabi paste, or 5mL/1 tsp wasabi powder mixed with 1.5mL /1/4 tsp water
20 mL/4 tsp shoyu

1) Thoroughly salt the salmon fillet. Leave x 30 min. If the fillet is thicker than 1 inch, slice it in half and salt both halves.
2) Wipe the salt off the salmon with kitchen paper and grill the fish under a preheated grill for 5 minutes until cooked. Remove the skin and any bones. Roughly flake the salmon with a fork.
3) With scissors, cut the nori into about 5mm x 2cm/1/4 inch x 3/4 inch strips.
4) If the cooked rice is warm, put equal amounts into individual rice bowls or soup bowls. If the rice is cold, put it in a sieve and pour hot water from a kettle over it to warm it up. Drain and pour into the bowls. Place the salmon pieces on top of the rice.
5) Put the sencha leaves in a teapot. Bring 600mL/1 pint/2 1/2 cups water to the boil. Remove from the heat and allow to cool slightly. Pour into the teapot and wait 45 seconds. Strain the tea gently and evenly over the top of the rice and salmon. Add some nori and wasabi, if using, to the top of the rice, then trickle shoyu over and serve.

Well, that's it!! Now you can delight yourself with this cool oriental snack. See ya soon!!!
Enjoy life,
Adal