Recently, a friend treated me to Nobu Fifty Seven for my birthday. Since she’s a regular, she orders the same few dishes each time she eats there, so I let her do the ordering and three of us did the sharing. It may sound boring and safe to eat the same time after time, but after sampling her choices, it makes perfect sense why she doesn’t stray from her menu.
If you’ve never been to any of the Nobu restaurants, it’s quite the experience. This method of trying different dishes and sharing them is the most obvious way to take in some of the unique ingredients and flavors they’re known for.
Bigeye & Bluefin Toro Tartare with Caviar 34
This is one of their biggest sellers and is well worth its price tag. The flavor of this dish is umami heaven. The toro tartar is served mounded in a salty chilled miso broth and is topped with caviar. The tiny eggs burst in your mouth and are a perfect textural compliment to the soft tuna.
It’s a small portion, though, and I was left wanting more. That’s probably not such a bad thing.
Sashimi Salad with Matsuhisa Dressing 24
We devoured this salad. The tuna sashimi was plentiful and tender and the dressing was just the right amount of tang. I have since made this dressing at home a few times and it’s quite delicious and doable.
|Nobu’s Sashimi Salad via Yelp|
Black Cod with Miso 32
This is one of Nobu’s most popular dishes and has been replicated by chefs around the world. The preparation is not particularly difficult, but the fish must marinate for several days in a mixture of sake, mirin, miso, and sugar–and then be cooked properly to achieve the silky texture this fish is known for.
|Black Cod with Miso–via Yelp|
Once cooked, the marinade created a shiny brown lacquer on the fish, and its sweet and salty flavor was bold and nicely balanced.
Wagyu Beef 30 per oz
Nobu offers this meat in several different kinds of preparations. We chose “tataki” style where the meat is cut into thin pieces and then seared in a very hot pan. It’s marinated in rice wine vinegar, soy sauce, and bonito flakes before being cooked. The result is a melt-in-your-mouth sensation. The outside of the beef is browned and caramelized and the inside is raw–which gives each bite both taste and textural contrasts. This dish is fit for royalty.
|Interior of Nobu —via Yelp|
A note on service and ambiance — the room was quite dark and it was very difficult to read the menu. The servers were clothed all in black, and we joked that they were shadowy figures suddenly appearing out of nowhere and devoid of personality. Perhaps this style of service is part of the Nobu experience. With food that good though, we really didn’t care.
Nobu Fifty Seven
40 West 57th Street
New York, NY