More than just a meal, a culinary awakening.
It’s often said that to be a true foodie, you must be willing to try everything. For years, I’ve claimed a dislike for raw fish, based on a single, underwhelming experience with “sushi” from Yoshinoya. This aversion has prevented me from exploring potentially delicious cuisine.
I’m familiar with NOBU, having visited their Los Angeles and San Diego locations, but always sticking to cooked dishes like black cod and beef tenderloin.
Something about this particular visit to NOBU was different. Perhaps it was the embarrassment of admitting my aversion to raw seafood to my friends. My waitress, also a close friend, assured me I was in good hands. My male guest, as many men might, expressed his disapproval. At that moment, I let go of my inhibitions, handed back the menu, and surrendered to my friend’s expertise.
That evening, I experienced NOBU in its entirety, and my life changed. Guided by my knowledgeable waitress and Chef Nobu’s teachings, I embarked on a journey through Japanese/Peruvian fusion cuisine.
The meal began with Yellowtail Sashimi Jalapeno and Salmon New Style Sashimi, offering a new perspective on raw seafood. I’ll never again fear or avoid it. The Black Cod Miso, sweet and silky, captivated my palate and senses. The Beef Tenderloin Special, served in Yuzu Truffle Butter with crispy onion straws, was a majestic indulgence. Chef Nobu Matsuhisa recommends finishing with sushi rolls or dessert. We were surprised by the Nobu Shaved Ice, a light and mystifying treat. The ice resembled snowflakes melting in your mouth, a perfect way to conclude this mind-altering culinary experience.
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- WOW! I love beef. I love it. Nobu’s take on this steak is amazing, simply amazing. It is like nothing you’ve tasted before and the influence of Japanese and Peruvian culture is very apparent in the dish.
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- I hate salad, vegatables, green stuff, and etc. I am more of a meat eater, a bloody dead animal meat eater, but even I must admit that the fresh spinach is above par. I was able to eat it and not be sad or remorseful for killing a poor innocent plant.
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- Of course my meat is medium rare.
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- The entrance of NOBU Caesars Palace
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- The second item up was just as good as the first. There is a sweet and savory flavor about this dish that makes it tasteful. It is light yet fulfilling. Tasteful but not overpowering, for my first true experience with raw fish, I was very happy and pleased with each sashimi dish.
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- om nom nom nom nom! Common in Japanese culture and restaurants is Mochi. This shaved ice is atop what can be deemed vanilla ice cream. But inside the ice cream are small chucks of mochi. It’s like a gummy bear surprise every time you stumble upon one. Simply delicious.
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- As you peel away the pieces of fish and place them into your mouth, you are overcome with flavor. Similar to the steak, the mouthwatering and well-prepared piece of cod take you into a different world, you tongue is astonished and eager to continue on the culinary journey which is has embarked on.
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The drinks were the first thing we received. Before drinking, the golf ball-sized ice sphere captures you and brings you into a whole new world and experience. Upon tasting the bitter-sweet drink you become anxious to try everything else NOBU has to offer.
The NOBU Sidecare features Yamazaki 12 year Single Malt, Yuzu Juice and Grand Torres Orange Liquor.
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- My first experience with Sashimi was on this night. My friend informed me that there is a science [or procedure] to eating at NOBU and she started us with this dish. As the fish blessed my tongue, I knew from that moment forward, I was in heaven.
NOBU Caesars Palace – Las Vegas
3570 South Las Vegas Blvd.
Las Vegas, NV 89109
(inside Caesars Palace, across from Old Homestead)
(702) 866-1102
Hours:
Sun – Thurs (Dinner) 5:00p.m. – 11:00p.m
Fri – Sat (Dinner) 5:00p.m. – 12:00p.m.
Sun – Thurs (Bar Lounge) 5:00p.m. – 1:00a.m.
Fri – Sat. (Bar Lounge) 5:00p.m. – 2:00a.m.
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