>> Monday, November 26, 2012
This is the 4th and final post in the Great Eats in Los Angeles with the Family Series. Other posts in this series include 101 Noodle Express, Pizzeria Mozza, and Cafe Hiro.
Some of my favorite "Japanese" style nigiri is not that Japanese at all.
After all, traditional Japanese sushi is really quite simple. Master sushi chefs in Japan spend years perfecting fundamental techniques (e.g. making rice, slicing fish, etc.), rather than designing new and innovative flavors. If you look at the menu served at the top sushi restaurants in Tokyo, you might be surprised to see that they all look the same.
After all, it's just the freshest fish of the day from Tsukiji Fish Market, optionally over vinegar rice, occasionally seared.
Tiradato - Peruvian style sushi
That's where other cultures can sometimes play a role.
When Nobu Matsuhisa moved to Peru at the age of 24 to help open up a Japanese restaurant, he soon realized that many Japanese ingredients were not available down in South America. Nobu learned to improvise, making use of local Peruvian ingredients to create flavor combinations that are now imitated all throughout the world.
It's this type of "fusion" cuisine, Japanese raw fish combined with Peruvian flavors, that Nobu introduced to the US in the form of his first restaurant, Matsuhisa.