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.
A crunchy-fried piece of seaweed was topped with a rolled slice of marinated sea bass and a cilantro leaf.
A slice of salmon was topped with salmon roe and served atop a spicy, citrusy, umami-rich sauce.
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.
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!
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.
Scallop baked in the shell with smoked tomato and soy salt, with a Parmesan crisp that unfortunately threw the dish off.
Slow-cooked Wagyu rump with matsutake and Douglas fir miso, king trumpet "bone marrow," with chestnuts and autumn flavors
Miso consommé with lobster dumpling, Nobu Kanso yuba, mistuba, yuzu, and ginnan
Salt-cured tuna, lemon-cured Tasmanian ocean trout with truffle, kinmedai with karasumi (salted mullet roe) and a "Special Big Roll."
Aki tart and sable, with kabocha squash, pear, and pecan.