Uninhibited self.
It may be predicated that to be a true foodie you must eat everything, or at least be willing to. For many years I have proclaimed that I do not like raw fish. I have tried it but once and was not happy with the taste or texture [or it was just a mind f*ck.] I suppose that can be expected when your first experience is with “sushi” from Yoshinoya. This inhibition has kept me from trying what may very well be some of the best tasting food there is.
NOBU is not new to me. I have gone to the Los Angeles and San Diego locations; however, I’ve never tried sashimi or any other raw seafood item on the menu. The black cod, beef tenderloin and other hot items are my usual choices.
I am not sure what made this trip to NOBU special or different from any other, but I suspect it may been the embarrassment I felt when asked about culinary restrictions, allergies, and the like. I shockingly revealed to my friends that I do not like uncooked sea life (or death, tomato/to-ma-hto right?). The waitress, a close friend of mine, encouraged me and assured me that my taste palette was safe and secure in her hands. My guest, a male friend and business associate, proceeded to begrudge [as many men in his position would.] In that moment, I let my inhibitions go, I closed my menu and handed it back to the waitress, thereby giving myself over to her graceful hands and care.
I experienced NOBU in its full and uninhibited form that evening and my life was changed forever. I embraced the recommendations of my knowledgeable waitress, and per Chef Nobu’s tutelage she guided me through the world of delectable Japanese/Peruvian fusion cuisine. The meal began with a couple of cold dishes: Yellowtail Sashimi Jalapeno and Salmon New Style Sashimi. This introduction to uncooked seafood gave me a perspective and yearning that no other restaurant or chef could have. I will not be opposed to or fearful of uncooked seafood ever again. Progressing forward, the sweet and silky Black Cod Miso captured my palette and honed into the depths of my olfactory senses rendering me speechless. The Beef Tenderloin Special, set in Yuzu Truffle Butter and finished with crispy onions straws, arrived in all its glory as a King who approaches his throne, and with majestic honor we indulged the butter-soft meat and delighted in the crunch of the crispy onion straws. Chef Nobu Matsuhisa recommends culminating your experience with sushi rolls or a dessert. Surprised and astonished as a bowl of Nobu Shaved Ice appeared at our table, I had to ask what it was. I have never experienced such a special treat, it was light and very mystifying. The ice was nothing like frozen water, but every bit akin to light snowflakes falling from the sky into your mouth. The light and fluffy shaved ice treat was the best way to cool out an interactive and mind-altering culinary experience.
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- Of course my meat is medium rare.
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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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- 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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- 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.
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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 entrance of NOBU Caesars Palace
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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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- 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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- 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.
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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