NOBU Tokyo — Restaurant in Tokyo

Last weekend, my wife, a few friends, and I were fortunate enough to secure a coveted reservation at Nobu Tokyo's 17th Anniversary Sake Dinner 2024. From the moment we stepped into the elegant confines of this renowned establishment, we knew we were in for an unforgettable evening.

Our experience was made even more special by the warm welcome we received from Kayo Michikoshi, the receptionist whose hospitality set the tone for the evening ahead. Her attentiveness and genuine enthusiasm were the perfect introduction to what was to come.

As we settled into our seats, anticipation danced in the air, knowing that we were about to embark on a gastronomic journey curated by none other than the legendary Chef Nobu Matsuhisa himself. The excitement heightened as we perused the meticulously crafted menu, each dish a testament to Chef Nobu's innovative approach to Japanese cuisine.

Our culinary adventure commenced with a symphony of flavors, starting with the Fried Broad Beans with Soy Salt, a delightful crunch giving way to the subtle interplay of savory notes.

The Spanish Mackerel with Jalapeño followed suit, its delicate balance of heat and freshness setting the stage for what was to come. The Toro and Caviar Nori Tacos were a revelation, miniature delights bursting with umami goodness, while the Madai Sashimi with Dry Kanzuri showcased the impeccable quality of ingredients, each slice melting on the palate like butter.

As the evening progressed, we found ourselves enchanted by the Chef's Omakase Sushi, each piece a masterpiece in its own right, meticulously crafted and bursting with flavor.

The Roasted Bamboo Shoot and Flash Grilled Giant Clam transported us to culinary nirvana, while the Umami-marinated Snapper Roasted with Bamboo Leaf left us craving for more.

The pièce de résistance arrived in the form of the Grilled Wagyu Sirloin with Jalapeño Salsa and Tender Pork Rib Loin with Butterbur Miso, both dishes a testament to Chef Nobu's mastery of flavors and techniques. Each bite was a revelation, a symphony of textures and tastes that lingered on the palate long after the last morsel had been savored.

But the culinary delights didn't end there. The Cold Soba provided a refreshing interlude before we indulged in the decadent Sakura Tart and Hokusetsu Amazake Strawberry Sorbet, a perfect balance of sweetness and acidity that left us in awe of Chef Nobu's culinary prowess.

Of course, no celebration would be complete without libations, and the sake selection at Nobu Tokyo was nothing short of exceptional. From the delicate Junmai Daiginjo Mizuki to the award-winning Daiginjo YK35 Shizukushu, each sip was a revelation, perfectly complementing the intricate flavors of Chef Nobu's creations.

However, what truly set our experience apart was the impeccable service we received throughout the evening. From the moment we were greeted at the door to the gracious hospitality extended by Chef Nobu himself, every detail was attended to with care and precision, ensuring that our dining experience was nothing short of magical.

In conclusion, our evening at Nobu Tokyo's 17th Anniversary Sake Dinner 2024 was a culinary journey unlike any other, a celebration of flavors, textures, and aromas that left an indelible mark on our senses. If you're looking for an unforgettable dining experience that transcends the ordinary, look no further...

he thumb-length pillows of rice with raw fish on top – and I realised it really could be all about the rice. Good sushi rice should be just warm, each grain capable of letting go of the next with barely a shrug. Unfortunately the rice at Shiori just ain't all that: cold, claggy, under-flavoured, underwhelming.

It is such a shame, because everything else is so good. Although there is a longish menu of various sushis and sashimis, you can, when you book, ask for an omakase – a Japanese-style tasting menu prepared according to what's best and available. A delicate Japanese woman with small feet and perfect hands brings it to you. We asked for an omakase for two.It started magnificently, with four cylinders of white crabmeat, tightly wrapped in nori – toasted seaweed – with a fine dashi broth.

That was followed by slices of sea bass sashimi, arranged as an albino peacock fan tail, each carrying a dot of sticky plum sauce, and on the side a small bowl of ponzu (citrus sauce), which we were invited to pour over. In that combination of the subtle and the sharp, the clean and the precise, it was exactly what lovers of Japanese food get most excited about.

There was another bowl of cool dashi broth with, lying at the bottom, thin, slippery soba noodles. Most impressive of all was the sashimi, arranged with exquisite attention to detail: on one side, a hollowed-out lemon, its cut edge serrated, the peel bowl filled with chopped mackerel and tuna. On the other side, slices of sweet scallop brushed with a slick of something that lifted the flavour without declaring itself. We failed to identify it and had to ask: it was truffle oil. Too often merely tiresome, here, used with a light hand, it was perfect. In between there were slices of the best raw fish, deftly sliced. The sushi looked beautiful and the fish itself really was marvellous. The attention to detail – the way slices of spring onion were balanced here, or shining balls of bright-orange salmon roe were clustered there – beggared belief. The eel was especially good. But the rice both here, and on a subsequent course of sliced wagyu beef, seared and presented nigiri style, made us mourn self-consciously. There were compensations: a superb black sesame ice cream, the slate-grey shade of an expensive kitchen floor, and an equally pleasing plum...

I went there for a bit of late lunch on this past Monday holiday. Upon arrival, we were greeted nicely by the staff. The only female staff member near us made sure to politely ask my wife if she could take her bags but didn't even look my way nor ask to take mine, which was clearly heavier and easy to see. I had to ask her in Japanese. I've been to many restaurants, bars, etc, over my lenghty time living in Japan, and I can almost always tell right away by their mannerisms which people don't like or want to serve me due to me being a black man, foreigner or both. It's not an uncommon situation, and I felt she had that air about her. More on that later. The male wait staff at our table was very attentive and explained each different part of our meal clearly. I had the chef's box (see pictures). Everything was extremely tasty, but the cooked fish had bones in it, and I wasn't aware that it would, which isn't a big deal to many but is for me. Maybe most people know about the bones, or maybe he even mentioned, and I just missed it. Whatever the case, I didn't finish it all due to that, but the taste was great, and the dessert, cappuccino, and table service were outstanding. The restaurant was clean, looked great, and had a lively but not noisy atmosphere. They even pulled down the blinds when the sun was shining in on my tablet as I caught the end of a March Madness game. On the way out, everyone made sure to say a farewell greeting, but again, the female staff avoided eye contact and looked down when I was headed out the door, so I have to knock them down to four stars because she showed me her true feelings twice. It's still a great...