The Omakase Chef's Tasting Menu from Nobu presents an exquisite selection of fresh sashimi, delicate nigiri, and artfully crafted dishes featuring premium ingredients like toro, uni, and yuzu, served with elegant plating that highlights vibrant colors and refined textures.
Equipments
- Sushi knife (Yanagiba)
- Deba knife
- Usuba knife
- Cutting board (non-porous, sushi-grade)
- Sushi rice mixing tub (Hangiri)
- Rice paddle (Shamoji)
- Bamboo rolling mat (Makisu)
- Nigiri mold (optional)
- Sashimi serving plates
- Small sauce dishes
- Chopsticks
- Tweezers (plating, garnishing)
- Fine mesh strainer
- Mixing bowls (non-reactive)
- Fish scaler
- Blowtorch (for aburi/torched dishes)
- Grater (for yuzu, wasabi, ginger)
- Precision squeeze bottles
- Japanese mandoline (Benriner)
- Cling film (for rolling)
- Soy sauce brush
- Kitchen towels (cleaning, wiping knife)
- Serving spoons (for delicate garnishes)
- Ice bath/container (for sashimi fish)
- Tongs (for plating)
- Citrus juicer (for yuzu, lemons, limes)
Ingredients
- Bluefin tuna (Toro)
- Sea urchin (Uni)
- Fresh salmon
- Japanese amberjack (Hamachi)
- Red snapper (Tai)
- Scallops (Hotate)
- Sweet shrimp (Amaebi)
- Octopus (Tako)
- Japanese eel (Unagi)
- Japanese horse mackerel (Aji)
- Sushi-grade rice (short-grain)
- Rice vinegar
- Sugar
- Salt
- Konbu (kelp)
- Wasabi root (fresh)
- Pickled ginger (Gari)
- Soy sauce
- Mirin
- Sake
- Yuzu fruit
- Microgreens
- Shiso leaves
- Nori (seaweed sheets)
- Daikon radish
- Cucumber
- Avocado
- Scallions
- Japanese cucumber
- Sesame seeds
- Ikura (salmon roe)
- Edible flowers
- Baby herbs
- Ponzu sauce
- Truffle oil
- Miso paste
- White soy sauce
- Lemon
- Lime
- Fresh chives
- Caviar (optional)
- Gold leaf (optional)
Ensure all seafood ingredients such as Bluefin tuna (Toro), uni, and Amaebi are sushi-grade and extremely fresh to maintain the authentic delicate flavors and textures typical of Nobu's Omakase Chef's Tasting Menu. Using premium seasonings like yuzu fruit, fresh wasabi root, and high-quality soy sauce enhances the nuanced taste profile that defines these dishes. Proper handling tools like a Yanagiba sushi knife and sushi rice mixing tub (Hangiri) are essential to replicate the precise slicing and perfect rice consistency. Pay attention to plating with microgreens, edible flowers, and optional gold leaf to emphasize elegant presentation. Your Omakase Chef's Tasting Menu copycat will stand out by balancing these premium ingredients and meticulous preparation techniques.
Instructions
- Instructions:
- Scale, fillet, and skin fish as needed.
- Prepare sushi rice: rinse, cook, and season with rice vinegar, sugar, and salt.
- Slice fish and seafood into sashimi and nigiri portions using Yanagiba.
- Prepare garnishes: grate wasabi, julienne daikon, slice shiso, chop chives, zest yuzu.
- Prepare sauces: blend ponzu, truffle oil, miso, and white soy as needed.
- Chill sashimi plates and mix ice bath for seafood freshness.
- Shape nigiri with moistened hands or mold; brush with soy or white soy.
- Plate sashimi and nigiri: alternate colors/textures for visual impact.
- Add microgreens, edible flowers, and gold leaf for garnish.
- Arrange scallops, uni, and toro for Omakase highlights.
- Finish with citrus juice or zest, caviar, and truffle oil if using.
- Serve immediately with pickled ginger, wasabi, and soy sauce on the side.
Substitution
Recreating the Omakase Chef's Tasting Menu from Nobu at home requires sourcing premium sushi-grade fish like toro and uni, but you can substitute with locally available sashimi-quality fish such as fresh salmon or yellowtail if necessary. A Yanagiba or similar sharp sushi knife is essential for clean cuts, but a well-maintained Deba knife can also suffice if a Yanagiba is unavailable. When fresh yuzu is hard to find, yuzu juice or a blend of lemon and lime juice can provide a balanced citrus note without compromising flavor. Using a bamboo rolling mat (Makisu) and a hangiri for rice mixing enhances texture and presentation, but in a pinch, a clean kitchen towel and ceramic bowl may be used instead. Your attention to detail in plating with microgreens, edible flowers, and precision squeeze bottles will elevate the dish close to the authentic Nobu experience.
Tips
Ensure your sushi rice is properly rinsed to remove excess starch, then season it evenly with a precise blend of rice vinegar, sugar, and salt for authentic flavor and texture. Use a sharp Yanagiba knife for clean, delicate cuts of bluefin tuna, uni, and fresh salmon, maintaining the integrity of premium ingredients. Keep sashimi chilled in an ice bath and serve on pre-chilled plates to preserve freshness and optimal taste. When plating, balance vibrant colors and textures by incorporating microgreens, edible flowers, and a light drizzle of yuzu or truffle oil for an elegant presentation that enhances the Omakase experience.
Nutritions
The Omakase Chef's Tasting Menu from Nobu offers a nutrient-dense experience rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D, primarily from premium seafood such as bluefin tuna (toro), sea urchin (uni), and Japanese amberjack (hamachi). Sushi-grade rice provides a good source of carbohydrates for energy, while ingredients like yuzu and microgreens contribute antioxidants and vitamin C to support immune health. Fresh wasabi and pickled ginger add digestive benefits along with anti-inflammatory properties. Your meal balances healthy fats, lean proteins, and micronutrients, making it both delicious and nourishing.
Storage
Store fresh seafood like toro, uni, and other sashimi-grade fish in an ice bath or a well-chilled container at temperatures close to 32degF (0degC) to maintain optimal freshness and texture. Keep sushi rice covered with a damp cloth at room temperature to prevent drying while preserving its stickiness and flavor. Use clean, non-porous sushi-grade cutting boards and utensils, and cover prepared ingredients with cling film if needed to avoid drying out until serving.
Variation or Alternatives
You can substitute Bluefin tuna toro with fatty salmon belly for a rich, buttery texture that's easier to source. For a unique twist on traditional nigiri, try lightly torching the fish with a blowtorch to enhance flavors and add a smoky aroma. Experiment with replacing shiso leaves with fresh basil or mint to introduce a different herbal note that complements the citrusy yuzu. When preparing sushi rice, consider using brown sushi rice for a nuttier flavor and added nutritional value without compromising the texture.
Allergies
Your enjoyment of the Omakase Chef's Tasting Menu from Nobu may be affected if you have allergies to seafood such as bluefin tuna, sea urchin, scallops, shrimp, or eel, as these ingredients are prominently used. Soy allergies should also be considered due to the presence of soy sauce, miso paste, and white soy sauce in the preparation. Sesame seeds, avocado, and caviar are additional common allergens included, so informing your server about specific sensitivities is essential for a safe dining experience.
Why this recipe?
Omakase Chef's Tasting Menu at Nobu restaurant offers an exquisite selection of expertly crafted dishes that highlight premium ingredients like bluefin tuna, black cod miso, and wagyu beef. The carefully curated tasting experience showcases innovative Japanese techniques fused with Peruvian flavors, creating unique and memorable tastes. You can recreate this menu at home to enjoy a personalized, high-end dining experience that captures the essence of Nobu's culinary artistry. Experimenting with these recipes allows you to elevate your cooking skills and impress guests with sophisticated, restaurant-quality dishes.