From its famous miso Alaskan cod through to a yuzu droplet that could win an art prize, Nobu Perth delivers delightfully in Japanese-Peruvian spades.
Internationally acclaimed chef Nobu Matsuhisa has a sushi master’s obsession and a scientist’s creativity, fusing flavours to make hero ingredients (predominantly seafood) shine. Has yellowtail ever tasted better than in Nobu’s sashimi-style expression, featuring six slices generously sliced and arranged in a star-like pattern with flavours of citrus, soy and coriander with heat from jalapeño? Has cod (here, fatty Alaskan) ever been more appealing than in Nobu’s miso-masterpiece signature dish? It’s beautifully balanced, flavours of sweet (sugar, mirin), salt (miso) and spice (ginger) combining perfectly. And how often do you see salmon atop a bold sauce of yuzu-miso and chocolate? Or see it work so well?
Has yellowtail ever tasted better than in Nobu’s sashimi-style expression, featuring six slices generously sliced and arranged in a star-like pattern with flavours of citrus, soy and coriander with heat from jalapeño?
Of course, this is a menu overseen by a talented deputy rather than Matsuhisa himself, but in the assured hands of local Ping Ping Poh, Nobu Perth (another feather in the cap of Crown casino) never misses a beat, be it for a light bento lunch or for a full-blown special-occasion dinner. It’s all supported by extensive wine and sake lists, service that’s sharp, and cocktails to write home about (Mia Margarita, anyone?).
At these prices you’ll want to savour every bite and sip, but cast aside any thoughts of skipping dessert and opt for the yuzu droplet, an extraordinary creation of yuzu parfait and raspberry sorbet, garnished with flowers. It looks almost too good to eat, but there’s no point resisting.