Nobu

Q&A WITH CHEF KEISUKE


Q. What is special about truffles?
Truffles are special as they are so small and yet so pungent. So powerful, yet so delicate. It is exciting as every chef waits impatiently for the season to come round so they can include these wonders of nature in their creations.

Q. How does truffle complement Japanese cuisine?
In Japanese fusion-style cooking, the aroma and flavour come together and play on the umami notes to create the perfect marriage. WA Black Truffle offers a lot of versatility in Japanese cooking, from infusing it in the dish, to the sauce or shaving it on top.

Q. What inspired your truffle menu?
I was inspired by both creating unique fusion style dishes like the toothfish and also our truffle cocktail, but also giving our customers their favourites with a truffle hint like the nigari or our wagyu carpaccio, so they too can experiment with the flavours of truffle.

WINE PAIRING WITH MICHELE


Michele Nociti, Crown’s renowned in-house Sommelier recommends:
Primo Estate Joseph d’elena Pinot Grigio
Top class cool climate Pinot Grigio loaded with texture and a lovely savoury mineral length. The subtle but influent phenolic notes will complement perfectly the persistency of Parmesan miso while the mouthfeel texture will balance off the aromatics of this stunning plate with WA Black Truffle playing the role of the big star. You’ve got to try this!

MEET THE TEAM