Last year I was spoiled by a very special old friend and taken to Nobu at the One & Only in Cape Town for dinner. The evening was superb, from the first sip of bubbly at sunset to the last dance at Jade Lounge at 3am.
The whole meal and every morsel we ate at Nobu was exceptional and so off the chart amazing it actually left me feeling a little sad. Sad that I can’t eat this sort of food all the time and sad that it has raised the benchmark so high that it leaves similar genre meals fading into the background by comparison.
One (of the many) highlights of the evening was the Black Cod den miso. This is Alaskan cod (nothing like british cod) that is marinated in miso, hence the black appearance and is one of Nobuyuki Matsuhisa’s signature dishes in his restaurants. At a staggering R435 per portion, I have to say it is one of the most beautiful things I have ever eaten.
I drank sake (warm) for the first time that night and it was delicious. No doubt I was drinking a higher quality offering, so can’t really comment on this particular beverage more broadly.
Sushi is normally eaten at the end of the meal as a palette cleanser, but we regrettably didn’t get that far. The numerous other dishes that came before, like the white fish sashimi with dried garlic, the salmon skewers and the prawn tempura, rock shrimp style with jalapeño, ponzu and creamy spicy dipping sauce, left us with zero space for this. So it’s very clear that I need to go back to this superb and vibrant restaurant.