Japanese Flavours Are Merrier This Christmas At Nobu

Adventure

December 7, 2018 | BY Philippine Tatler

A Japanese gastronomic experience awaits diners at Nobu with its Special Omakase offering for the whole month of December

The eight-course Omakase starts with Salmon Red Onion Shiso Salsa with Caviar; and is then followed by Chef’s Choice Chirashi; Unagi Corn; and Yellowtail with Turnip Yuzujala Dressing. The sumptuous menu continues with Sous Vide Baby Octopus with Anticucho Sauce and Roasted Baby Vegetables; Wagyu Beef Katsu with Cauliflower Panacotta and Apple Tonkatsu Sauce; as well as Peruvian Vegetable Soup with Quinoa and Pork Cubes. Concluding the curated menu is a sweet treat of Black Forest composed of Chocolate Macarons with Yuzu Cream and Black Cherry.

 

While on December 22 to 27, Nobu is also offering a Christmas Special Omakase. Toro Tartare with caviar and fresh oyster in Nobu salsa starts the eight-course menu, which is then followed by the Signature Sashimi Trio composed of Yellowtail Jalapeno, Hotate Ceviche, and Snow Crab with Corn Puree. Chirashi, comprised of the chef’s selection of sushi, comes after, together with Salmon Sashimi Salad with Matsuhisa Dressing and Sea Bass Yuzu Miso with Green Papaya “noodles.” Next on the course is the Aka Miso Braised Short Ribs with Cauliflower Puree and Onion Dust, and a Clear Soup of Seasonal Mushrooms, Aji Amarillo and Cilantro. The Omakase concludes with a Christmas Truffle, a delicate medley of Red Velvet Sponge, White Chocolate, Cream Cheese, Ganache, and Hazelnut ice cream.

In celebration of New Year, Nobu is preparing an eight-course Special Omakase composed of Seared Toro Tartare with Caviar and Fresh Oyster in Maui Onion Salsa; Signature Sashimi Trio, consisting of Yellowtail Jalapeno, Tachiuo Tiradito, Unagi Corn Puree with Truffle Oil; Lapu-lapu Sashimi Salad in Goma Dressing; Fresh Main Lobster with Inaniwa Noodles, Yuzu Dressing, and Crispy Shitake; Seared Wagyu Beef with Braised Daikon and Garlic; Toshikoshi (passing the year) Soba with Shrimp Tempura; and Ivory Yuzu Cream with Poached Pears and Milk Chocolate Nori Chips.

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