I have always wanted to go to Nobu in New York City, and on my birthday that desire became reality! I entered through the two heavy wooden doors, covered with Zagat stickers and news articles, and immediately fell in love. I could smell the unique sauces and the fresh fish, all waiting to be plated and served to foodies like me. I enjoyed an amazing meal consisting of rock shrimp, striped bass, bluefin tuna, salmon and of course, a delectable piece of bright orange Ikura. This Ikura was like no other piece of Ikura I have tasted before. It was so fresh and had a perfect texture which was all due to the absence of a marinade. Head chef Tomi Naga-San chooses not to marinate the Ikura but rather keep it as is. It tasted fishy and salty which is why this Ikura is so unique. As I bit into it, each individual piece popped, releasing it's delicious liquid. Even though no marinade was used, this Ikura still had a great distinct taste.
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