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  • AutorenbildSibylle & Sue

Nobuyuki “Nobu” Matsuhisa at Rive Gauche

Aktualisiert: 24. Apr. 2020

Nobuyuki “Nobu” Matsuhisa is a Japanese chef known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients. From November 17th to 25th his team is in Switzerland at Baur au Lac’s Rive Gauche and Zurich gets to experience the incomparable taste of Nobu’s kitchen.

Lucky us, we got invited by Rive Gauche to enjoy the exclusive 6-course-Omakase-Menu at the opening night and oh boy, it was something else.

Let us paint a picture: All excited, we arrived at Rive Gauche, where Joshua warmly welcomed us. He took us straight into the kitchen to meet the Nobu team.

(A little side note here: The whole team at Rive Gauche & Nobu is one of a kind, so professional and welcoming - can we just like stay there forever?) Here we learned, that Nobu actually has two different kinds of restaurants. One is the famous NOBU, which actually is a collaboration with the brilliant actor Robert de Niro and the other one is Matsuhisa.

In the kitchen we enjoyed delicious cocktails. Our favorite one was the Yuzu Sancho Cocktail, made of Yuzu Sake, Gin, Eggwhites and Sancho Pepper. We also got a little glimpse into the world of Nobu, as Nobu’s topchefs prepared fancy appetizers like freshly marinated Wagyu Beef, Kingfish with Jalapeño, the best scallops ever and an assortment of delicious Sushi and Sashimi right in front of our eyes. Mind-blowing! It can’t get much better than that, right? Wrong! It just kept getting better...

Irasshaimase (いらっしゃいませ)

After our little kitchen tour, we were seated and the 6-course Omakase menu was served. Omakase means the choice is up to the chef. So you just get whatever the Chef suggests. Surprise, surprise! What we also loved, every time new guests arrived at the restaurant, the Nobu staff yelled “Irasshaimase” which means welcome and created a very welcoming and happy ambience.

The first course was Salmon Karashi Su Miso, thinly sliced and seared Salmon with a delicious Japanese mustard miso and unagi sauce. This was followed by a Chef’s selection of premium Sushi and then a wonderful crispy Baby Spinach salad with olive oil, Yuzu Juice, Truffle and dry Miso, oh baby!

What followed was Nobu’s world famous signature dish: “Black Cod Miso”.

This is a cod fillet, marinated in sweet miso, grilled till perfection. One of Nobu’s chefs told us, that Nobu actually learned how to cook this dish while living in Alaska. The taste and texture are incredible. This must be our favorite meal, ever! No wonder it is the most copied dish worldwide.

The last course was grilled tenderloin of Japanese Wagyu Beef with Truffle & Teriyaki sauce. So tender, simply amazing. To sweeten things up, the last treat was a Nobu Style Chocolate Fondant served with Green Tea Ice Cream. K, bye!

«I always put something special in my food, my heart» - Nobu Matsuhisa

Oh, we cannot agree more!

During November 17th to 25th the Rive Gauche restaurant exclusively serves Nobu Matsuhisa’s dishes. There are two seatings every night, one at 6 pm, and the later one at 9 pm. It comes as no surprise, that most of the dates are already fully booked. There is a waiting list tho and we highly recommend you register!

What a spectacular evening! Once again, thank you so much to the whole team at Rive Gauche and Nobu – we enjoyed the delicious food, interesting conversations and the one of a kind ambiance. Truly a night to remember.

Download the Menu

xx Sue & Sibylle

PS: Thank you Domi for the pictures!

Nobu Matsuhisa // Photo: Le Royal Monceau

Fancy appetizers

Kingfish with Jalapeñios & refreshing cocktails

Nobu's Topchef explaining us the secret behind the signature dish Black Cod Miso

Signature Dish: Black Cod Miso in the making

Wagyu Beef & Yuzu Sancho Cocktail

Baby Spinach with Yuzu Juice, Truffel and dry Miso & Salmon Karashi Su Miso

Chef's selection of premium Sushi

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