Nobu Now, by food master and restaurateur Nobuyuki Matsuhisa, is a challenging book for the cook in this sense: Can you even begin to find these ingredients? And, having found the ingredients, can you decipher the code-written recipes well enough to come anywhere near the picture-perfect results tantalizing you on page after page? You just might be better off booking a reservation into one of the dozen Nobu restaurants scattered about the world and let seasoned professionals ease you in to a world of food that descends from the heart of Japanese fairy tales.
If this isn’t a cookbook but a food book come to us mere mortals from the absolute heights of food porn, well, what a delicious book it is. Why take home a copy of the menu from Nobu when you can take home the book and page through so many glorious and exotic food possibilities, Hamo and Foie Gras with Japanese Truffle Sauce, say. “I am proud,” Nobu Matsuhisa writes, “that Nobu cuisine remains, beyond any doubt, quintessentially Japanese… as I have explored ingredients in those other countrues, and as I have learnt from their cuisine… this style has acquired a greater simplicity, and has come to display a kind of serenity.” Praise must be shared with photographer Eiichi Takahashi who has managed to capture this serenity in stunning photos.
Nobu Matsuhisa is like those few mountaineers who are so far beyond anyone else’s skill level that, should they get in trouble on a mountain, there’s no one on earth with enough talent to rescue them. Nobu exists in a world of his own making. Nobu Now is the proof in the pudding. –Schuyler Ingle
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting.
As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city.
His first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobu’s repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make.
You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel “Fish and Chips” give expression to his ingenious brand of fusion cuisine.
For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding.
Nobu’s inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food.
Indeed, the essence of Japanese cuisine—using simple techniques to bring out the flavors in the best of ingredients—is still at the heart of Nobu’s cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore—light, modern, clean, and fresh.