Matsuhisa is Chef Nobu's very first restaurant, it is arguably the best sushi place in the USA!
The restaurant is very, very tiny the sushi bar is very narrow not even two people can fit through! The dinning room is also very small but there is still room for lots of famous people. I sat at a table and Kenny G was eating behind me, how cool!
But now on to the yummy part, for an appetizer I got the toro tartare with caviar in a dashi broth. The toro tartare was intricately flavored yet keeping the fish's natural flavor and the caviar nicely complemented the fish, The toro tartare had a very bold dashi broth that was very strong in that great mouthwatering umumi flavor.
Overall,it was an awesome way to start a meal.
Next, I ordered some tuna sushi and it was interesting how the tuna had a vinegary sauce and Chef Nobu's dry miso seasoning. It was very good and a new experience for me and a very interesting way to make sushi.
My Aunt ordered the tempura plate and I got to try the shrimp tempura, which was very light with a
dipping sauce, always a classic.
Dad ordered the fish and chips it was very simple but it was the best fish and chips I have ever had.
I also got some normal tuna sushi it was absolutely perfect the rice was sticky and absorbed the soy sauce perfectly the tuna was rich, tender, umaumi, and every thing you could want one bite of sushi to be, no other sushi will ever top it.
Except another order of sushi from Matsuhisa!
We got desert from Chef Nobu and it had shaved ice and great mochi and some banana tubes they were all very good.
Chef Nobu made an unexpected stop at Matsuhisa and came around meeting the dinners and I talked to him and he was very happy! I got to tour the very, very ,very tiny kitchen, I saw the dish washers and how the restaurant can't function with out them and I saw the little grill area and the tiny sushi bar and how each plate is like a canvas and they put the seasoning and oils on it like art. Art that is why I love sushi so much- simple, elegant, purposeful food.
I will forever remember the advice Shihan Chef Nobu gave me.
Love the tuna, Leaf