ACAP - The American and Canadian Association of Peru

June 2007

NOBU AND PERU

June's Newsletter

Volume IX, Issue IV

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Clearly Nobu learned to improvise and adapt from his experience in Lima. His restaurants serve japanese food with peruvian influence.

The most celebrated sushi chef in the world, Nobuyuki Matsuhisa, has credited his time in Peru as being fundamental to the development of his eclectic style of cuisine. This occurred thirty four years ago when he came to Peru as a young man. Because the ingredients were not available for traditional style Japanese cooking, he began to utilize what was here. Peruvian spices made some intriguing additions to his dishes. And it went on from there. Some characterize his restaurants as Japanese cuisine with Peruvian influence. Clearly Nobu learned to improvise and adapt from his experience in Lima

Elegant Restaurants

Now he is on top of the world. Just recently he opened two elegant restaurants, one in a spectacular setting in Hong Kong and the other in Japan. His New York restaurant is one of the top rated establishments in the city. Certainly it is also one of the most expensive. Nobu's partner in this venture is the well-known actor, Robert DeNiro.

This relationship with the famous actor is characteristic of the development of Nobu's career. His earliest success came in 1987 in Los Angeles where his restaurant, Matsuhisa, became a favorite of film stars and other celebrities. Yes they came for the food, but they also came because of the charm and charisma of Nobu. These personality characteristics become apparent when he enters one of his restaurants.

Presentation

His food is simple, made with superb ingredients, and elegantly presented. The service is wonderful. Even in super-critical New York, they comment on the quality of service. Now there are seventeen Nobu restaurants all over the world. In the next year, four more are planned to open.

His secret: He wants his diners to have a wonderful experience. Everything is aimed at pleasing the customer. Evidently they are.

* INGREDIENTS

4 black cod fillets, about 1/2 pound (230g) each
3 cups (800g) Nobu-style Saikyo Miso
1 stalk hajikami per serving (see below)

* METHOD

1. Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.

2. Preheat the oven to 400°F (200°C). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil unti the surface of the fish turns brown. Then bake for 10 to 15 minutes.

3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.

Hajikami Ginger Pickled in Sweet Vinegar

Remove any sand and debris and cut the ginger into 6-inch (15-cm) lengths. Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 Tbsp. per 1 quart/liter water). Drain and sprinkle thoroughly with sea salt. Let cool to room temperature. Leave for 12 hours to pickle in ama-zu which has been diluted 100% with water.