In August this summer, the international high-end restaurant chain Nobu finally opened its first Canadian branch in Toronto. Nobu was co-founded by Japanese culinary master Nobu Matsuhisa and American actor and producer Robert De Niro, who starred in the movie "The Godfather". The restaurant specializes in using top-quality Peruvian ingredients to create unique Japanese cuisine, presenting a perfect fusion of Japanese and Peruvian cultures.
Restaurant Sushi Bar
Embrace the flavors of South America
In fact, Nobuyuki Matsuhisa had already become a representative figure of the world's top Japanese cuisine 20 years ago. As a young man, he spent a decade in Peru, Argentina, and Alaska, deeply studying Peruvian food culture, carefully observing how local markets work, and exploring ingredients that are both common and delicious. He discovered that Peruvian cuisine is based on rich, flavorful ingredients like lemon, sashimi, chili peppers and cilantro, which contrasts with the soy sauce and wasabi commonly used in Japanese sushi.
Hamachi Sashimi with South American Peppers
As the two countries share the rich fish stocks of the Pacific Ocean, he gradually realized that there was room for fusion between Peruvian and Japanese cuisines, eventually creating many of his famous signature dishes. In 1987, he settled in Los Angeles and opened his first restaurant in Beverly Hills. Over time, the restaurant has grown into the "Nobu Empire" covering five continents and 23 countries.
Restaurant founder Nobu Matsuhisa
A fusion of modern and traditional
During this dining experience, we mainly tasted two cold dishes, one hot dish, two new dishes, eight pieces of sushi, and a dessert. All dishes were presented in the form of family sharing, hoping that diners can experience the joy of sharing meals. The first dish served was Nobu’s famous signature dish, Yellowtail Jalapeño, and a Tuna Sashimi Salad topped with secret Matsuhisa sauce. The hamachi sashimi and golden tuna sashimi salad is drizzled with aromatic sesame oil, and the rich sesame aroma is fragrant. The crushed black pepper and slightly spicy secret onion soy sauce are intertwined together, which is very appetizing.
Crispy Rice with Spicy Minced Tuna
Next on the table was the restaurant’s signature hot dish, Prime Beef Tenderloin Toban Yaki, as well as new-style dishes such as Avocado Tuna Tacos and Crispy Rice with Spicy Tuna. The beef tenderloin grilled in Taobanyan exudes a rich aroma of butter. When you take a bite, the mellow flavor of the beef tenderloin instantly bursts in your mouth. The rich beef aroma is intoxicating. At the same time, it is paired with seasonal vegetables, achieving a perfect balance of sweetness and umami. In addition, avocado cubes are paired with delicious tuna tartar, the two blend together without losing the perfect balance of mellowness and freshness, and the corn chips add a layer of crispy taste.
Avocado Tuna Corn Chips
In terms of sushi, the chef specially recommended tuna sushi and tuna rolls for us, which perfectly showcased the essence of fresh ingredients. The most distinctive dish of the entire dinner was the crispy rice with spicy minced tuna. The chef has reinvented the concept of sushi by serving the fish and rice separately. The distinct rice grains are made into bite-sized rice cubes and fried until golden and crispy with a crispy texture. The sashimi is served in the form of minced fish instead of ordinary fish fillets, which subverts the traditional way of making sushi and is extremely creative.
Finally, we tried the restaurant’s homemade Buttermilk Donuts, which were paired with fragrant vanilla ice cream and topped with Japanese Kuromitsu-Soy Caramel Sauce. Black honey sauce is carefully made from peeled soybeans, which are roasted and ground into an extremely fine powder. Kinako flour is often used in traditional Japanese wagashi. Its rich soybean aroma brings a deep and charming sweetness to the entire dessert.
