Our best Nobu experience yet - so glad we were able to sit - Nobu Dallas - Reserveringen te koop
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😍 5/5 - Our best Nobu experience yet - so glad we were able to sit
By 👻 @Yuki I., 03/13/2023 3:00 am
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Our best Nobu experience yet - so glad we were able to sit in front of Chef Shine! I've been here a few times and have not really been impressed with my experience here until this time around! We had a reservation at the sushi counter and had a lovely omakase experience!We started with a few drinks - I got hot green tea, grapefruit on the rocks cocktail, sparkling water. We also got the 16 oz bottle of Nobu junmai daiginjo to start. Loved my cocktail - very refreshing, a little sweet but balanced by the tanginess of grapefruit juice. Cute and pink in color, too! And I always love my hot tea with sushi! The junmai daiginjo sake we got was very smooth in flavor, easy to drink. Killed the bottle pretty quickly, so we ended up getting the YK-35 halfway through our meal. The YK-25 junmai daiginjo premium sake came in a cute metallic pot, and it was more crisp in taste but also easy to sip on and enjoy.Okay, enough about drinks - now for the FOOD experience!Our chef started us with a sashimi course - NC oyster, kasugodai sashimi, and hotaru ika. I loved the sashimi, and the cool thing here is that they took the bone of the fish after we had eaten the sashimi, fried it, and then brought it back out, head and all, for us to enjoy a few courses later!Our nigiri courses included the following: madai, hirame, mahata, kinmedai, diver scallop, sakura masu, aji, sayori, kisu, saba.We also had a wasabi ceviche with geoduck and octopus, followed by cooked geoduck. Then back to nigiri: aburi sake, negitoro, otoro topped with PLENTY (I mean, plenty!!!) of caviar, Hokkaido uni, A5 wagyu, unagi, and sumi ika. I loved the way Chef Shine prepared our hotate - lightly torched, topped with freshly grated French truffle. Very rich in flavor, and the flavor changes as you bite through the nigiri! I noticed that the Nobu style is very unique - they use a combination of bold flavors, in a way reminiscent of another omakase place on Greenville Ave (shoutout to Shoyo!), that complements the suble, fresh flavors of the fish. The shari we had was very rich in flavor as well, but just to the right extent so as not to overpower the fish. We ended our meal with a kitchen course - grilled Chilean sea bass with miso reduction and truffle. Lots of flavor going on here - sweet miso and rich truffle with the soft sea bass. I think the sauce could have been less sweet, but I enjoyed the fish! We then got the miso cappuccino, which is basically vanilla and coffee ice cream, an excellent finisher for our meal.Overall, we had an exquisite omakase experience led by Chef Shine, and we will certainly be back, sooner rather than later!
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