Nobu: Sashimi and Cod

I was really excited about today, to the point where I couldn't stop smiling. It was actually quite an easy day for how fantastic the food was.

For the cod, we marinated it in miso and sugar, and broiled it at 500 for three minutes on each side. I made a little salad to go with it: carrots, scallions, and avocado. It was good, so simple but so good.

Now, the sashimi. First of all, I love sashimi and sushi. Imagine how happy I was when I found out we were using my favorite fish- hamachi (yellowtail)! Oh, how I love hamachi. We thinly sliced the fish and arranged it on the plate, drizzled it with yuzu juice and light soy sauce, sprinkled sesame seeds, brunoised garlic, and julienned scallions on top, and then hit it right before service with some hot olive/peanut oil mixture to just sear the top of the fish. It was honestly one of the best things I've ever eaten, and again, so simple!

Classes are winding down; I turned in my final papers for Contemporary Cuisine and Hospitality and Restaurant Management, and I did my presentation for Wine & Beverage. Now all we have left is finals, and we're done!

Nobu is at the Hard Rock Hotel & Casino; I must get down there someday.