Nobu London
First post from the spanking new imac! When the doorbell rang and I saw the TNT delivery guy at the gate holding a huge box, I was in such a fluster that I tripped and -almost- fell in my haste to run down to collect the parcel. I must say that editing photos on this humongous 24″ screen with a fantastic graphics card is such a joy and pleasure. This new computer’s increased memory and speed also means that my processes (which took my old powerbook ages to do) are completed almost instantly, making image processing such a breeze.
On a sadder note, my portable hard drive died, so the rest of the pictures of Scotland have sadly vanished with it.
These photos were from an awesome dinner at Nobu London. It was my first time there, and 2nd time dining at a Michelin-starred restaurant (the first was at Martin Wishart in Edinburgh which I shall blog about later). I’d always wanted to try Nobu, and was initially supposed treat myself for my birthday (which would have been spent in London/Pittsburgh if not for the swine-flu disruptions). When elective plans were ruined by the swine flu outbreak, we decided to just go anyway.
The restaurant was upmarket, minimalistic and chic, and the well-heeled crowd quickly filled the place by 8pm. The service staff were an international mix – apparently they have people who speak different languages so as to better serve their non english-speaking customers.
I got to try some unfiltered sake – another first for me. I ordered the Sashimi dinner – the best I’ve ever tasted, each slice was so thick, fresh and succulent. The salmon slices were buttery and flavourful, and the scallops surprised me with their overwhelming sweetness. The taste of each amazing bite lingered in my mouth, and I’d pause to swoon (inwardly of course), before eagerly reaching for more. I think conversation stalled at this juncture due to the frequent interruptions from my inner raptures of joy (and outward silence). For dessert, I had the Mango katsu with coconut cream noodles in an earl grey and yuzu broth – a wonderful recreation of the traditional katsu with udon noodles dish. The broth was subtly sweet with the citrusy flavour of yuzu with a hint of flowery earl grey to anchor it, and when paired with the coconut cream noodles and the fried mango, was really something to remember.
I also got to sample some of Marcus’s Wagyu beef tartare starter, which completely changed my mind about minced raw beef with spices- it is definitely much tastier and sweeter than I’d ever imagined it to be.
More photos to come!
