World’s biggest Nobu serving sensational sushi at Caesars Palace

Posted by on Feb 22nd, 2013 and filed under Dining, Featured. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

Nobuyuki Matsuhisa, the chef known simply as Nobu, has an impressive resumé. He has been nominated for Outstanding Chef by the James Beard Foundation nine times; he was named one of the 11 Most Influential Chefs of the Decade by Madrid Fusion in 2009 and several of his restaurants have been given Michelin Stars.

Nobu operates 29 restaurants in 25 different cities around the world and we’re lucky enough to have two in Las Vegas – one at the Hard Rock Hotel and the newest at Caesars Palace.

At 12,775 square feet, Nobu Restaurant and Lounge at Caesars Palace is Nobu’s largest to date. The restaurant has 327 seats and features a sushi bar, private dining pods, teppanyaki tables and a large bar and lounge area.

David Rockwell and Rockwell Group designed the restaurant to incorporate natural materials with traditional Japanese touches. Bowed columns of bamboo line the exterior of the restaurant and lounge to resemble the structure of the traditional Japanese ikebana basket used for the art of flower arranging. Natural design elements incorporating stone, wood and paper are used throughout the dining area. Floating above are oversized light fixtures inspired by Japanese tea whisks.

While the elegant and inviting atmosphere at Nobu will draw you in, the food is what will make you stay and keep coming back for more.

The menu at Nobu features appetizers and a wide variety of cold dishes and hot entrees.

Yellowtail jalapeno

Traditional starters include edamame sprinkled with sea salt and Shisito peppers – mild, smoky peppers grilled and served with a sweet sauce for dipping.

Cold dishes include salads, tartare, ceviche and sashimi, including one of Nobu’s signatures – yellowtail sashimi with jalapeno, which is served with Yuzu soy, cilantro and garlic.

Another mouthwatering choice is the Toro tuna topped with Ossetra caviar and gold flakes.

One of the most unique presentations is a platter of whitefish, clam and scallops served around a large block of Himalayan pink salt. After choosing your piece of fish, you place it on the salt block for a few seconds or longer depending on how salty you want it.

Hot dishes at Nobu include a variety of options like melt-in-your-mouth Japanese Wagyu prepared in a choice of styles. Try the toban style where you cook the tender slices of meat to your liking on hot stones.

Another signature item not to miss is Nobu’s black cod with miso. Other choices include Chilean sea bass with balsamic teriyaki, creamy spicy crab, squid pasta or Tasmanian ocean trout with crispy baby spinach and yuzu soy.

If the choices are too overwhelming you can always go with a sampling of Nobu’s cuisine with a multicourse Omakase menu spotlighting either signature items or the chef’s daily creations.

Nobu at Caesars Palace has a couple of features that are new to the chef’s restaurants, including a brick oven menu with dishes like eggplant with ginger soy and hanakatsuo, cabbage steak with truffles or umami sea bass.

Also for the first time in the U.S., Nobu offers three teppanyaki tables with a variety of seven-course tasting menus to showcase them.

Black Cod Miso

To accompany your meal, a variety of specialty cocktails are served, as well as sakes imported by Hokusetsu exclusively for Nobu in the U.S.

Specialty cocktails include the Matsuhisa Martini, made with with Krome Vodka, Hokusetsu Sake, ginger and a cucumber garnish or the Spicy Acai Martini with Veev Acai Spirit, acai, passion fruit puree and Serrano peppers.

If you’re a wine lover, try a glass of one of Nobu’s own private labels, the delicious, earthy Matsuhisa Cabernet Sauvignon.

It would be a shame not to save room for dessert at Nobu. Try the Bento Box – a flourless chocolate cake with a white chocolate sauce, shiso syrup and green tea ice cream or the Japanese donuts filled with warm chocolate sauce.

Kristine McKenzie

It’s not that warm in Minnesota. I know this from spending half my life freezing in the northern part of the state. So 20 years ago, I decided to thaw out and traded in scarves and mittens for tank tops and flip-flops (Take that, polar vortex!). I swapped snow for 300 days of sun a year. I may not have been born here, but there are hotels that haven’t lasted in Vegas as long as I have. The Sands, Hacienda, Aladdin, Desert Inn and the Stardust too. I've been to my fair share of implosion parties. (Yeah, that’s a thing.) As a writer for Vegas.com, I've applauded hundreds of shows, explored every major hotel in town and raised a few glasses at most of the city's bars and clubs. Now I'm the resident foodie here. I write about all things dining — from $3.99 shrimp cocktail at the Golden Gate to the finest sushi at Nobu, and everything in between.

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