To mark the arrival of spring, Nobu has revealed a new seasonal omakase menu for its Mayfair restaurant, complete with a cocktail inspired by Japan’s iconic cherry blossoms.
The menu, priced at £190 per person, has been developed by head chef Kyle Marston, with contributions from head sushi chef Masaru Okayama and executive pastry chef Regis Cursan.
To begin, there’s a classic Nobu fusion of Japan and Latin America in the form of caviar and avocado nori tacos. After this, there is sashimi three ways and an umami-rich baby spinach and dry miso salad (with the additions of crispy yuba, olive oil and Parmesan).
After this, there is then a sushi selection, followed by Dover sole with red chilli shiso salsa, and wagyu hobayaki (premium A5-grade wagyu beef, cooked over a robata grill and served on a dried hoba/magnolia leaf with sweet miso sauce).
For dessert, the menu concludes with a mango and milk chocolate mousse. Additionally, there is, until 30 April, the option of a cherry and sherry trifle.
Until the end of this month, guests can also enjoy a sakura-themed cocktail to accompany the menu. The Hajikami and Sakura Martini, priced at £16, is a suitably pink concoction of Maraschino liqueur, gin, sake and hajikami brine – the salty, sour pickling solution from aromatic Japanese ginger stalks (used in Nobu’s famous black cod with miso).
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