A series of global restaurants and resorts founded by chef Nobu Matsuhisa ... ¼ cup white miso paste and 3 tablespoons of granulated sugar. Mix together. Once cooled, pat dry your fish fillets ...

Reflecting the dynamic nature of Nobu’s artistry ... and finally the Whitefish Dry Miso. The flavours of each fish and the oyster complemented each other in that order, without diminishing ...

To begin your experience, you can choose two of 16 Nobu starters on offer including the crispy squid, coriander shiso aioli, salmon avocado maki, spinach dry miso, white fish dry miso as well as the ...