Nobu Caesars Palace Throws Charity Dinner with 28 Nobu Chefs

Posted Friday, August 23, 2013 by in Caesars Palace, Charity, Las Vegas Restaurants. No Comments.

 

Chef Nobu

Chef Nobu, outside Caesars Palace. That’s right, chillaxing.

On October 9, Chef Nobu and his talented, 28-chef entourage will host a master chef event the likes of which we have never seen.  Ok, we’ve seen a lot but this still sounds like a foodie extravaganza. If you love Nobu, this could be something you want to consider.

Priced at $195/person, the Nobu United fete will benefit Keep Memory Alive.

Here’s how to book the dinner: For Nobu United reservations, call 702-731-7778 or email nobuevents@caesars.com.

If you want to check out Nobu hotel and make a night of it, call 702-785-6677 or email roomreservations@nobucaesarspalace.com.

Here’s a few press details:

Nobu United will commence at 5:30 p.m. with passed canapés and cocktails, followed by a seated seven-course Omakase tasting menu. The tasting menu will also be offered at 9:30 p.m., excluding canapés and cocktails, and is priced at $170 per person. A wine and sake beverage pairing is also available for an additional $80 per person. Prices do not include tax or gratuity; space is extremely limited.

The menu showcases “one-time only” dishes from Nobu chefs around the country.

Nobu United Omakase Tasting Menu

Passed canapés
Maguro with aji Amarillo ponzu (Nobu San Diego)
Salmon and Ikura with yuzu jalapeno miso (Nobu Miami)
Wagyu beef with Hana wasabi (Matushisa Vail)
Fig dumpling with yuzu and kuromitsu (Nobu Dallas)
Duck breast with Okinawan potato and kochujang miso (Nobu Waikiki)
Fish tacos (Nobu Los Angeles)
Suzuki umami-jime with crispy nori (Matsuhisa Vail)

First Course
Umami wasabi gelee with uni, nama yuba and caviar.
(Los Angeles and Waikiki)

Second Course
Peruvian oyster shooter alongside lobster with yuzu, tofu and truffle, and paired with fluke chimichurri and toro with shiitake dressing, turnip and micro greens.
(Nobu Malibu, Nobu Dallas, Nobu New York City and Nobu 57)

Third Course
Scallop baked in the shell with smoked tomato and soy salt.
(Nobu 57, Nobu San Diego and Nobu Lanai)  

Fourth Course
Slow-cooked Wagyu rump accompanied by matsutake and Douglas fir miso,
king trumpet ‘bone marrow’ with chestnuts and autumn flavors.
(Nobu Caesars Palace, Nobu Hard Rock and Nobu Miami)

Soup Course
Miso consommé with lobster dumpling, Nobu Kanso yuba, mistuba, yuzu and ginnan
(Nobu New York and Matsuhisa Aspen)

Sushi Course
Salt-cured tuna, lemon-cured salmon with truffle, ika with karasumi and a Special Big Roll.
(Nobu Caesars Palace, Nobu Las Vegas, Nobu Lanai, Matsuhisa Aspen)

Dessert
Aki Tart and Sable Kabocha Pear Pecan with special treats to take home.
(Nobu New York, Nobu Miami, Nobu Hard Rock)

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About The Author

Heather Green is the Editor in Chief of Caesars Entertainment. When she's not working, you can find Heather enjoying the best of Vegas restaurants, dining and nightlife. Her favorite Vegas haunts include FIZZ, Spago, Gordon Ramsay Steak and Koi.

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