Nobu Chefs Converge on Las Vegas to Create Epic Nobu Feast (Slideshow)
Chef Nobu Matsuhisa made sure everything was in order before the chefs took over.
Located smack dab in the middle of Caesars Palace, the entrance to Nobu is adjacent to the small Nobu Hotel lobby.
Suzuki Umami-Jime with Crispy Nori (Matsuhisa Vail)
A crunchy-fried piece of seaweed was topped with a rolled slice of marinated sea bass and a cilantro leaf.
Salmon and Ikura with Yuzu Jalapeño Miso (Nobu Miami)
A slice of salmon was topped with salmon roe and served atop a spicy, citrusy, umami-rich sauce.
Maguro with Aji Amarillo Ponzu (Nobu San Diego)
A perfectly square piece of tuna was served with a sauce made from Peruvian yellow chiles, a nod to the time Nobu spent living there.
First Course (Nobu Los Angeles and Nobu Waikiki)
To get the seated portion of the meal off to a good start, the first course was a fresh piece of uni atop an umami-rich wasabi gelée, with fresh tofu skin (nama yuba) and caviar. Uni and caviar? Yes, please!
Second Course (Nobu Malibu, Nobu Dallas, Nobu New York City, and Nobu Fifty Seven)
The second course included a Peruvian oyster shooter, lobster with yuzu, tofu, and truffle, fluke chimichurri, and toro with shiitake dressing, turnips, and micro greens.
Third Course (Nobu Fifty Seven, Nobu San Diego, and Nobu Lanai)
Scallop baked in the shell with smoked tomato and soy salt, with a Parmesan crisp that unfortunately threw the dish off.
Fourth Course (Nobu Caesars Palace, Nobu Hard Rock, and Nobu Miami)
Slow-cooked Wagyu rump with matsutake and Douglas fir miso, king trumpet "bone marrow," with chestnuts and autumn flavors
Soup Course (Nobu New York and Matsuhisa Aspen)
Miso consommé with lobster dumpling, Nobu Kanso yuba, mistuba, yuzu, and ginnan
Sushi Course (Nobu Caesars Palace, Nobu Las Vegas, Nobu Lanai, Matsuhisa Aspen)
Salt-cured tuna, lemon-cured Tasmanian ocean trout with truffle, kinmedai with karasumi (salted mullet roe) and a "Special Big Roll."
Dessert (Nobu New York, Nobu Hard Rock, and Nobu Miami)
Aki tart and sable, with kabocha squash, pear, and pecan.