We tried ventured out and tried two new things; a hot course and a dessert which was coffee based so I had it so technically, I tried two new things and Steve tried one new thing. The Kurobuta Pork Belly with Karashi Su Miso and Nashi pear was juicy and meaty and bouncy in texture. I still prefer the beef toban yaki and the black cod more and probably the barramundi which we didn't have this time but it was good to try something new and be assured that it was tasty.
The other new dish was the Suntory whisky cappuccino layered with crunchy coffee cacao, coffee crème brûlée, milk ice cream and Yamazaki whisky foam. OMG! Taste sensation! Different layers of textures and flavours but all linked together seamlessly with whisky and coffee. The crunch bits made the flavours resonate and last longer. Easily my favourite dessert at Nobu now although the other desserts we've had have been excellent too so this shows just how superior this cup of deliciousness is. One slight comment about this cappuccino would be that it would like more cappucino-esque if there was a sprinkling of cocoa powder on the white foam. I am definitely having this little baby again and the great news is I don't have to share as Steve hates coffee!
Another great lunch at Nobu. Dear Steve, when can we go again?