World-famous chef Nobu Matsuhisa took his culinary buddy, Kyoto sensation Yasuhiro Sasajima, to MA’O Organic Farms for a cooking demonstration Thursday. The dynamic duo took a short tour of the farm and then commenced to cook in MA’O’s new outdoor kitchen and recently completed earth oven.
Their menu was dazzling: Local Crudite with Kalua Pig Bagna Cauda, featuring a pureed pig and anchovy dip for the freshly picked veggies; Eggplant Trio, comprising grilled eggplant with honey anticucho sauce; Nasu miso; and roasted aubergine with dashi Ponzu and bonito; Crispy Tofu Skin (aburage) with Gazpacho Sauce, featuring WOW tomatoes that provided a refreshing,high-impact flavor; and Ahi and Salmon Donburis, which presented the fish poke style ‹ raw, cubed and seasoned, then mixed with ogo, veggies and roe, and spread atop rice in proper donburi fashion. It was hearty and simply delicious.
Matsuhisa’s in town to present a special Omakase menu ($130) at Nobu Waikiki today and Saturday.
The menu features eight courses, alternating between dishes from Matsuhisa and Sasajima. They include Matsuhisa’s Trio of small bites, comprising Big Eye Ahi and Boton Ebi ‘Pomegranate,’ Uni Tiradito, and King Crab and Heart of Palm Mini Taco with Wasabi Salsa, and Sasajima’s Wagyu Roast with Hanapape salt, oxtail and potato fricassee and poached egg.
Sasajima, owner of Il Ghiottone, Il Ghiottone Cucineria, Trattoria Bar Il Ghiottone and Il Ghiottone Marunouchi, is famous for his Italian-Japanese cuisine and use of local vegetables. Sasajima makes innovative leaps within Shojin tradition, a vegetarian style of cooking established by Buddhist monks.
Matsuhisa calls his friend’s food ‘a revolution.’
Call 237-6999 or visit www.noburestaurants.com/waikiki/index.html.