No matter where you go, nothing beats the flavors of home.Â Nobu New York executive chefÂ Ricky Estrellado and Nobu Manilaâ€™s head chef Michael de Jesus Â raise their glasses to that, and join forces to createÂ a special eight-course Omakase dinnerÂ scheduled on Aug. 18 to 19.
(Visiting Executive Chef Ricky Estrellado of Nobu New York)
Now based in New York, Chef Ricky began his love affair with food inÂ the Philippines. He moved to the United States where he graduated first of his class at the New York Restaurant School in 1994. He also workedÂ closely with restaurateur Drew Nieporent, whoÂ invited him to Nobu New York. The multi-award winning restaurant gave him all the experience and opportunities he sought â€” the Filipino now supervisesÂ the hot kitchens of Nobu New York and Nobu Next Door as their executive chef.
Chef Michael, meanwhile,Â has had 20 years of restaurant experience, and previously worked as a sous chef in Nobu Los Angeles and as chef de cuisine in Nobu Las Vegas. And just as Filipino animators subtly insert symbols of Filipino culture into the films they work on, Chef Michael infusesÂ Filipino ingredients and methods into Nobuâ€™s dishes â€” one of the many perks of being a head chef who can call the shots!
Their collaboration presents Nobu-style interpretations of Filipino classic cuisine in anÂ omakaseÂ dinner lacedÂ with Filipino flavors.
(Saba Tinapa Style, Local Tuna Toyomansi, Whitefish Sharsado Style, Salay Salay Paksew and Mixed Seafood Kilawin Taco)
To start, there’sÂ Sisig Foie Gras on a Gyoza ConeÂ that will unabashedly greet diners with rich flavors, followed byÂ Seared Tuna Kinilaw with Ceviche Gelee and Green Papaya Salad in Shiso Crepe and Lapu-Lapu with a choice of jalapeÃ±o or Matsuhisa dressing.
One of Nobuâ€™s signature dishes, Yellowtail New Style, will be reintroduced with a green mango salsa, while the Spiny Lobster TempuraÂ will be served in Miso Sinigang Consomme.
The eveningâ€™s entrees, Sous Vide Crispy Pata with Amazu Ponzu and Rencon Laing and Beef Short Ribs Kare-Kare Anticucho, willÂ offer a refreshing perspective to the traditional Filipino pork and beef dishes.
And before dessert, an array of sushi that uniquelyÂ incorporates local cooking methods and ingredients, such as Saba Tinapa Style, Local Tuna Toyomansi, Whitefish Sharsado Style, Salay Salay Paksew, and Mixed Seafood Kilawin Taco will be served.
The Nobu-Style Water Halo-HaloÂ will then offerÂ a delightfully sweet ending to the dinnerâ€™s full-on experience.
Indeed, a feast like this can only be created by NOBU-dy but Nobu-trained chefs!Â Interested patrons can call 800-8080 or e-mail firstname.lastname@example.org for inquiries and reservations.
(Yellowtail New Style with green mango salsa and dehydrated bagoong)
(Nobu restaurant Teppanyaki station)
(Nobu restaurant cabanas)
(Nobu Manila restaurant)