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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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Las Vegas Nobu
A recent business trip took me to Las Vegas and the company I work for
put us into the Hard Rock Hotel. I basically hated the hotel on a whole, but did take the opportunity to try out Nobu one night. Loved it! Set myself a budget and only went over-budget by about 20%. Had my first Kobe beef. Very thinly sliced, lightly grilled, and seasoned with olive oil and some sort of herb; I'd have preferred to taste just the meat. This was what they called "new style"; the "traditional" (I think that's what they called it) sounded just a bit too rare for my taste. The oil was a bit much, but the meat just absolutely melted in my mouth. They offered it by the ounce, with a 2 ounce minimum. I probably should have gone with only 2 ounces; I ordered 4 ounces, and it was really enough for two people. Also had some really good tuna sashimi and some salmon egg nigiri. The tuna was virtually grainless and was a deep red color. Served very cold and delicious. I ordered two orders of the tuna, and that was supposed to be two pieces per order--but I found an extra piece hidden under the other 4. ;-) I then turned myself over to the chef and asked him to recommend something. He served up some razor thin slices of halibut with a drop of chili sauce on them and a sour vinegar sauce drizzed over them. Very interesting. Not sure I'd order it myself, but it was a nice change of pace. I then put myself into the chef's hands again, and this time, he prepared some pike nigiri, with some sort of paper thin seaweed draped over the top. A bit "fishy" in taste, it was a nice topper to the meal. Went to bed happy for first time in ages. Damn shame I can't afford to eat like that every day! Anyone else want to share their Nobu experiences? Thanks, Les |
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I'm heading to LV in November... sounds like I should try this place
out. Any others to recommend in Vegas? |
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Sounds good! I went to a Nobu in California once, but I thought that
one was a ripoff joint. Are they connected? ww |
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Keith wrote:
> I'm heading to LV in November... sounds like I should try this place > out. Any others to recommend in Vegas? > I haven't lived in Vegas now for about a year and a half. There seems to be sushi place on every corner now. All the hotels seem to have a sushi restaurant in the hotel or nearby. For many years, the best place in town was either Hamada on East Flamingo or Osaka on West Sahara, both well away from the Strip. A favorite of my friends and I is a little neighborhood place called Narita at Tenaya and Cheyenne (about 20 miles from the Strip). Some of my friends rave about the "all you can eat sushi buffets", but quite frankly, there's a reason they can offer all you can eat for a given price--the stuff just isn't any good. When you arrive, ask around. I'm sure you'll get lots of recommendations. |
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On Sun, 18 Sep 2005 21:47:03 -0700, LittleGreyPoodle
> wrote: >A recent business trip took me to Las Vegas and the company I work for >put us into the Hard Rock Hotel. I basically hated the hotel on a whole, >but did take the opportunity to try out Nobu one night. > >Loved it! > >Set myself a budget and only went over-budget by about 20%. Had my first >Kobe beef. Very thinly sliced, lightly grilled, and seasoned with olive >oil and some sort of herb; I'd have preferred to taste just the meat. >This was what they called "new style"; the "traditional" (I think that's >what they called it) sounded just a bit too rare for my taste. The oil >was a bit much, but the meat just absolutely melted in my mouth. They >offered it by the ounce, with a 2 ounce minimum. I probably should have >gone with only 2 ounces; I ordered 4 ounces, and it was really enough >for two people. > >Also had some really good tuna sashimi and some salmon egg nigiri. The >tuna was virtually grainless and was a deep red color. Served very cold >and delicious. I ordered two orders of the tuna, and that was supposed >to be two pieces per order--but I found an extra piece hidden under the >other 4. ;-) > >I then turned myself over to the chef and asked him to recommend >something. He served up some razor thin slices of halibut with a drop of >chili sauce on them and a sour vinegar sauce drizzed over them. Very >interesting. Not sure I'd order it myself, but it was a nice change of pace. > >I then put myself into the chef's hands again, and this time, he >prepared some pike nigiri, with some sort of paper thin seaweed draped >over the top. A bit "fishy" in taste, it was a nice topper to the meal. > >Went to bed happy for first time in ages. Damn shame I can't afford to >eat like that every day! > >Anyone else want to share their Nobu experiences? > >Thanks, > >Les Les, you have succeeded in making me very homesick for my home state of Nevada and also very hungry! God! That sounds so good! I worked in a small mining town named Gabbs. I was born in Hawthorne. The next time I get out there, I'll try the same meal. |
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LittleGreyPoodle > wrote:
>A recent business trip took me to Las Vegas and the company I work for >put us into the Hard Rock Hotel. I basically hated the hotel on a whole, >but did take the opportunity to try out Nobu one night. > >Loved it! > >Set myself a budget and only went over-budget by about 20%. Had my first >Kobe beef. Very thinly sliced, lightly grilled, and seasoned with olive >oil and some sort of herb; I'd have preferred to taste just the meat. >This was what they called "new style"; the "traditional" (I think that's >what they called it) sounded just a bit too rare for my taste. The oil >was a bit much, but the meat just absolutely melted in my mouth. They >offered it by the ounce, with a 2 ounce minimum. I probably should have >gone with only 2 ounces; I ordered 4 ounces, and it was really enough >for two people. Kobe beef shouldn't need oiling; its value is that it's fattier than normal beef and the fat is well distributed in it. I don't think Nobu's getting the good stuff. You get the same silliness over at FIX in the Bellagio on their Kobe beef sliders. Grinding Kobe beef is no different from grinding normal beef and adding a little fat to it. >Also had some really good tuna sashimi and some salmon egg nigiri. The >tuna was virtually grainless and was a deep red color. Served very cold >and delicious. I ordered two orders of the tuna, and that was supposed >to be two pieces per order--but I found an extra piece hidden under the >other 4. ;-) Sushi chefs know what markets best. >I then turned myself over to the chef and asked him to recommend >something. He served up some razor thin slices of halibut with a drop of >chili sauce on them and a sour vinegar sauce drizzed over them. Very >interesting. Not sure I'd order it myself, but it was a nice change of pace. > >I then put myself into the chef's hands again, and this time, he >prepared some pike nigiri, with some sort of paper thin seaweed draped >over the top. A bit "fishy" in taste, it was a nice topper to the meal. > >Went to bed happy for first time in ages. Damn shame I can't afford to >eat like that every day! > >Anyone else want to share their Nobu experiences? Mine wasn't quite as pleasant as yours, as I recall. Nobu wasn't terrible, but it wasn't up to the hype. The post is way back in the a.f.s archives somewhere... --Blair "Now I want to go to Vegas." |
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"LittleGreyPoodle" > wrote in message news:eprXe.253821$E95.219048@fed1read01... > The tuna was virtually grainless and was a deep red color. Depends on tuna's anatomy . . . part of the tuna will have some grain (toward the tail, too much) and other parts, no grain. |
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