The Art of Sushi
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PHOTO BY OLIVIER KONING
Nobu's seared maguro (tuna) sashimi petals with limu and daikon.
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PHOTO BY OLIVIER KONING
Nobu Waikiki’s scallop sashimi discs with a tart yuzu squeeze, spicy green shiso leaf and black Mediterranean sea salt over cucumber slices (below). The arrangement of the sashimi recalls countless rosary windows in Europe’s cathedrals.
Nobu Waikiki, 2233 Helumoa Road, 237-6999. www.noburestaurants.com.
PHOTO BY OLIVIER KONING
Nobu Waikiki’s scallop sashimi discs with a tart yuzu squeeze, spicy green shiso leaf and black Mediterranean sea salt over cucumber slices (below). The arrangement of the sashimi recalls countless rosary windows in Europe’s cathedrals.
Nobu Waikiki, 2233 Helumoa Road, 237-6999. www.noburestaurants.com.
Sushi was born as a simple Japanese street food. Over a few
centuries of world travel, sushi matured into a culinary art with its own colors, textures and shapes created by slicing, marinating and combining the simple with the unusual. At the crossroads of the Pacific, Hawaii has a sushi all its own. To experience sushi fully, gather your courage to sit at the bar and ask for the itamae’s (sushi chef) omakase, then take in everything from the knowledgeable knife work to the epicurean ecstasy.
