Fine dining was suggested for lunch today, and it turns out that Nobu has since opened a hotel and restaurant in Palo Alto (180 Hamilton Avenue, 650-666-3322). Naturally, we got his signature items, particularly the yellowtail with jalapeno above. It was refreshing, especially with that yuzu ponzu, but probably easily imitated by others these days.
The biggest surprise today was the artic char above, which was fatty and tender, if a bit salty from the sauce underneath. Actually, what made it exciting was the crispy fried spinach leaves surrounding it, especially since they spiked it with red peppercorns and salt.
And yes, of course we had to get his black cod, which used a surprising amount of miso. Fortunately, the firm meat was still moist, and ultimately it achieved a strong caramelizing effect. But I'd rather that they cranked it back a notch; Roy Yamaguchi's misoyaki butterfish last week was better.
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