From August 7 until 9, Nobu Hospitality’s Corporate Chef Hervé Courtot and Nobu Dubai’s Chef Damien Duviau will collaborate to present an exclusive Four Hands Omakase Menu, combining the creative talents of two of the companies’ top chefs
The delectable menu honours the respect for seasonality shared by both chefs by utilizing only the best and highest-quality ingredients. Located at Atlantis, The Palm, the venue prides itself on a reputation for not only excellent cooking and outsanding food, but also a drive to experiment, develop, and spread this passion.
This objective is perfectly reflected in Chef Hervé and Chef Damien’s Omakase menu (omakase means “dishes picked by the chef” in Japanese). Nobu aficionados in the UAE will have a rare chance to try foods that are completely original to the region.
The menu offers a variety of creations, including sardine yuzu soy olive oil, a seasonal vegetable chwanmushi, and red mullet coriander dressing and kalamansi tomato salsa. From the decadent onigiri duo caviar and truffle to contemporary dry miso truffle nori tacos, as well as inventive lamb loin with yuzu kosho yakitori and pickle artichoke, there is no doubt that these dishes will bring culinary magic to Nobu Dubai.