![]() Recommended dishes: tiradito Nobu-style salmon belly sashimi with wasabi salsa, yellowtail jalapeño sashimi, bluefin chu-toro, wagyu short rib dumplings, squid “pasta,” black cod with miso, octopus miso anticucho, sata-andagi (Okinawan doughnuts) Service: enthusiastic, but sometimes overly attentive or rushed Explore Metro Atlanta restaurant openingsįood: high-end Japanese, with Peruvian influences Nobu’s high prices put it out of range as a regular haunt for most of us - even the valet costs $15, plus a processing fee and a tip - but it does deserve a place on the special-occasions list. each day and is first come, first served, as is the sushi bar. On the strength of its brand name, reservations at Nobu are booked fully months in advance, but the bar opens at 5 p.m. But, after another round of food was ordered in the second hour, the offer of coursed dishes apparently expired, and the food came out when it was ready, with the delicate sushi rolls the last items to be delivered to the table. On one visit, the waiter offered to “course” the first round of food personally, sending each dish out in an order that made sense - moving from lighter dishes to heavier ones. The floor staff still appeared to be in training mode, and, with so many runners and plate grabbers (even when plates weren’t empty), table intimacy frequently was interrupted. Slivers of fatty bluefin tuna, a muscle portion of fluke and kohada marinated in vinegar were served atop expertly shaped rice. Explore Intown Atlanta dining newsĮvery bite of raw fish was a delight. A masu of 7-ish ounces of dry, light Devil Killer sake also was a fine pairing with a parade of nigiri and maki. The bar delivered satisfaction, too, with cocktails that highlighted darker spirits, such as the Irish whiskey-based Holy Smoke. ![]() In the meantime, a couple of dishes that Nobu corporate regional chef Thomas Buckley brought with him from the Miami location - salmon belly sashimi with wasabi salsa ($30) on the cold menu, and baby corn with truffle honey ($19) among the hot plates - are worth the price.Īlso fully satisfying were wagyu short rib dumplings ($35), amply stuffed with juicy short rib and folded so perfectly that they looked like edible origami a playful bowl of squid “pasta,” tossed with vegetables in a sauce of garlic deglazed with sake, soy sauce and clarified butter and the octopus miso anticucho ($37), which brought a massive platter of tender octopus coated in a spicy aji-based sauce, sweetened and seasoned by miso and honey - plus a mound of roasted potato wedges and pickled onions - with enough to take home in a very fancy doggie bag. The restaurant feels a bit like the corporate chain it is, but executive chef Brandon Chavannes said the spring menu will see the addition of a few Atlanta-specific dishes. Thanks to a marinade of mirin, sake, white miso and sugar, it had a shiny amber crust and bites of umami and dessert-level sweetness.Īnother classic, the yellowtail jalapeño sashimi ($29), brought a petal arrangement of six thin slices of uber-fresh fish, each topped with a jalapeño ring and set in a yuzu-ponzu sauce, with a garnish of cilantro. The restaurant also does delicately fried tempura dishes very well - the okra was crisp and fresh, while the rock shrimp were addictive.īlack cod with miso ($46), Nobu’s signature dish, was a beautifully broiled sablefish fillet. ![]() A favorite was the tart, spicy Nobu sauce, which was like a mignonette with some heat. Each raw oyster on the half-shell was served with a different sauce. Oysters (three for $18) were a relative bargain. The tuna toro with caviar appetizer ($40) was a gorgeous treat, shot through with strands of wasabi, which balanced the rich fish and caviar. The majority of Nobu’s dishes at the Atlanta location lived up to the hype.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |