May 2011

The Umami Information Center very much appreciates the unique opportunity to work with Chef Nobu Matsuhisa, who organized four Sake and Umami dinners in the major cities of New York, London, Cape Town and Dubai. Each dish was a wonderful experience based on Chef Nobu's personal interpretation of Umami, which was then perfectly paired with sake choices from Hokusetsu Shuzo Co. All the events were a great success, and we are confident that they broadened interest in Umami throughout the globe.

Date and Venue:

Nobu NY Fifty Seven (March 1st, 2nd and 4th, 2011)
NOBU London (February, 11th through 13th, 2011)
NOBU Cape Town (November 19th and 20th, 2010)
NOBU Dubai (November 17th and 18th, 2010)

In Nobu London's homepage, those events are introduced as: "It was a rare opportunities to hear Nobu san in person about the tradition, design, and creation of his world class cuisine, whist experiencing the taste of the very finest in Umami dishes. Umami has been described as a round savory taste that prompts the mouth to water with satisfaction. Its discovery has fascinated scientists. Its power, captivated generations over thousands of years.

When humans eat, they use all of their senses - sight, hearing, smell and touch - to form general judgments about their food. Taste however, is the most influential in determining how delicious a food is. Conventionally, it has been thought that our sense of taste is comprised of four basic, or 'primary', tastes, which cannot be replicated by mixing together any of the other primaries: sweet, sour, salt and bitter. However, a further primary taste is recognized: Umami.

The Greek Philosopher Aristotle cited four basic tastes we now know in Western Culture as early as 350BC. It is Japanese culture however, that adds a Fifth taste umami to the others and it is the fine science of food combination that we celebrate here at Nobu. The pairing of Sake and Umami through our menu highlights such as King Crab Tempura with Amazu Ponzu and Grilled Wagyu Steak with Jerusalem artichokes, Nameko Mushroom and Sansho pepper sauce, truly optimize and harness the flavors. Each outstanding course of our exclusive menu is accompanied by complimentary Sake to counterpoint the flavors of that dish.

In NY, seven courses were served as follows. Starter: taste of: Umami Jime Tiradito, Salmon Kelp Roll, Ankimo Karashi Su Miso, and Yellowtail Tartare with Caviar.

1st: Baby Spinach Salad with Lobster and Dried Miso

2nd: Black Cod with Scallop Tomato Chawan Mushi (an egg custard)

3rd: King Crab Tempura with Amazu Ponzu and thinly sliced Jalapenos

4th: Chilean Wagyu Beef with Black Truffles and a variety of mushrooms

5th: Clear Soup with vegetables and Tile Fish

6th: Five-piece sushi flight (soy marinated Tuna, King Salmon, Japanese Red Snapper, Mackerel, and Eel)

7th: Umami Tart- strawberry, tomato and torn basil served with strawberry-tomato sorbet

Each dish was served with a short explanation on Umami by the Umami Information Center, which helped deepen the overall experience.