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Nobuo at Noca…

August 1, 2009

I was distraught when I heard that Nobuo Fukuda was closing his restaurant SeaSaw earlier this year. For seven years Nobuo created dishes that surpassed description and won a James Beard award in the process. The dinners we enjoyed at SeaSaw were an adventure. Nobuo created his dishes in the tradition of a Japanese Omakase menu. Omakase leaves the selection to the chef and is presented in a series of inventive and imaginative plates. Sitting at the bar watching Nobuo at work was like an artist during the moment of creation. Dinners at SeaSaw were a special event and I feel fortunate to have dined there.

Nobuo has teamed with Eliot Wexler and is presenting a dinner series at Eliots’s Noca on 32nd Street and Camelback. Last night was the second dinner in this series. He prepared the menu in the Omakase style once again. For those of you who are also mourning SeaSaw this series is not to be missed.

The next dinner of the Nobuo Dinner Series at Noca will be on Thursday, August 27th. The Omakase menu will change, but to get an idea, here is what Nobuo presented last night. I would call for reservations soon, I am sure fans of Nobuo and Noca will be flocking for a seat.

First CourseSashimi Tuna-Marinated in Fermented Soybean Sauce Kanpachi-Jasmine Tea Poached, Sea Salt Fluke-Wrapped in Cucumber / Kelp Cured, Ayu Fish Sauce-Torched Sara’s Salmon-Wrapped in Pickled Daikon, Salmon Roe paired with Ginga Shizuku “Divine Droplets” Junmai Daiginjo

Second CourseKarei Fried Baby Black Sole-McClendon’s Blood Orange Vinaigrette, Red Pepper, Red Onion, Crispy Bones paired with Messmer Burrweiler Altenforst Gewurztraminer 2005

Third CourseFoie Gras Duo Chawan Mushi-Organic Duck Yolk, Foie Gras Seared-Cherry Compote, Black Cherry Gastrique, Brioche Crouton paired with Grande Maison “Cuvée des Anges” Monbazillac 2004

Fourth CourseFour Story Hill Farms Sweetbreads Port Poached Fig, Mache, Pickled Shallots paired with Lucia Vineyards “Lucy” Rose 2008

Fifth CourseDuck Seared Breast, Nectarine & Arugula Salad, Maple Gastrique paired with Hirsch Vineyards “Bohan Dillon” Pinot Noir 2007

DessertCherry Bombe Cherry Semifreddo, Chocolate Cremuex, Tapioca in Young Coconut Water, Guava Coulis paired with Bisol Brut Rosé NV

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