this dish is the pinnacle of all that is good in Japanese cuisine! had it in Las Vegas and couldn't get enough of it. thank you for sharing your recipe!
Japanese and locals in Hawaii have been eating this forever! I’ve been eating this since a little kid, and I’m 60 years old! But it has exploded everywhere to other chefs because of Nobu. Fresh Ahi Poke is the new fad now. . .
Thank you Chef, you inspired me to become a chef and hopefully I will work for Nobu restaurant :) So far I have one year Japanese restaurant doing bbq at Guy Kaku and I just transitioned to another Japanese restaurant to make sushi, bento box, ramen and etc…
it was always available in hawaii as i remember. when i was a kid i ordered it but was disappointed when it showed up as just a fried fish with miso sauce on it. my mom asked the waitress why it was served that way and not the traditional way and she said iit makes a mess of the pans cooking it the other way. so sad...now that i make it as an adult, the marinating realy does change the texture over days. slippery plates of succulent meat...mmm it goes by the name butterfish in hawaii. i had a doozy trying to find it and discovered it was called black cod and sablefish here...and expensive. sigh..
Love this dish! Now black cod costs $29.99/lb! Alaska fishermen should thank you for the big hike. I've cooked many times, even my Japanese friends think my version is very good. I prefer not to add sugar to the marinade, instead spread a dish of brown sugar on the surface before broiling. That uses less sugar and ppl can't tell the difference. Do you recommend using Saikyo miso or sakekasu instead of regular miso for this dish?
@@perryypp3 I don’t need to be a great chef to follow a recipe, the marinade by itself isn’t that special, it mild but it doesn’t achieved a certain sharpness in the flavor instead it become more overly salty the more you add to it or longer you let it marinade, the flavor is too straight forward, cod is not a flaky fish, it’s more of a firm fish, I feel like it’s the wrong choice of fish for this marinade.
Japanese and locals in Hawaii have been eating this forever! I’ve been eating this since a little kid, and I’m 60 years old! But it has exploded everywhere to other chefs because of Nobu. Fresh Ahi Poke is the new fad now. . .
Japanese and locals in Hawaii have been eating this forever! I’ve been eating this since a little kid, and I’m 60 years old! But it has exploded everywhere to other chefs because of Nobu. Fresh Ahi Poke is the new fad now. . .
A humble artist. "Sorry for increasing the price of fish."
this dish is the pinnacle of all that is good in Japanese cuisine! had it in Las Vegas and couldn't get enough of it. thank you for sharing your recipe!
Glad you enjoyed it!
It’s amazing. It’s true. What a fish. What a dish. I had it in Nobu Melbourne. I went back 4 times with others to show them this Nobu dish. It’s yum.
Amazing!
Black Cod Miso looks AWESOME! WOW! 🍣🍣🍣
I love the humble beginning to perfect your now famous signature dish. Thank you.
Thank you so much for your kind words!
The best fish dish I ever had. It was probably 25 years ago but I remember it to this day.
Japanese and locals in Hawaii have been eating this forever! I’ve been eating this since a little kid, and I’m 60 years old! But it has exploded everywhere to other chefs because of Nobu. Fresh Ahi Poke is the new fad now. . .
Imo, the most iconic restaurant dish of all time. I can’t think of another that has such global reach
Amazing! Thank you for the story behind the dish! Love to hear more about any of your other dishes!
More to come!
Thank you Chef, you inspired me to become a chef and hopefully I will work for Nobu restaurant :) So far I have one year Japanese restaurant doing bbq at Guy Kaku and I just transitioned to another Japanese restaurant to make sushi, bento box, ramen and etc…
Made it last night.2 days marinated. Really good. Have more.
Great to hear! ☺️
But listen to what the chef said. 1 day, no good. Two days, no good. Three days, perfect. So next time, go for three days.
amazing insight into the the humble beginnings of the nobu empire.
Thank you for tuning in!
Extraordinaria receta…
I wish he shared the recipe.
it was always available in hawaii as i remember.
when i was a kid i ordered it but was disappointed when it showed up as just a fried fish with miso sauce on it. my mom asked the waitress why it was served that way and not the traditional way and she said iit makes a mess of the pans cooking it the other way. so sad...now that i make it as an adult, the marinating realy does change the texture over days. slippery plates of succulent meat...mmm it goes by the name butterfish in hawaii. i had a doozy trying to find it and discovered it was called black cod and sablefish here...and expensive. sigh..
Catfish works pretty good with soup marinade
Love this dish! Now black cod costs $29.99/lb! Alaska fishermen should thank you for the big hike. I've cooked many times, even my Japanese friends think my version is very good. I prefer not to add sugar to the marinade, instead spread a dish of brown sugar on the surface before broiling. That uses less sugar and ppl can't tell the difference.
Do you recommend using Saikyo miso or sakekasu instead of regular miso for this dish?
made it with tillapia - it was great
how is he not eating it
Sounds so good… I wish I new what he is saying 😂😂😂
the big cod are worth a lot but smaller size much more common and cheap
Idk but I tried this recipe before, maybe I’m cooking it wrong but it not as good as it sound.
probably because you arent a great chef
@@perryypp3
I don’t need to be a great chef to follow a recipe, the marinade by itself isn’t that special, it mild but it doesn’t achieved a certain sharpness in the flavor instead it become more overly salty the more you add to it or longer you let it marinade, the flavor is too straight forward, cod is not a flaky fish, it’s more of a firm fish, I feel like it’s the wrong choice of fish for this marinade.
@@motgnay7065 Recipe youre using probably isnt the exact one they are. Also recipes are just suggestions. Good chefs adjust while cooking
@@perryypp3
Lmao what a idiot. I already told you what I think, and recipe aren’t suggestion, recipe is how you make the dish.
U know what really revolutized cusine? .... fire...not this guy or his dish
Japanese and locals in Hawaii have been eating this forever! I’ve been eating this since a little kid, and I’m 60 years old! But it has exploded everywhere to other chefs because of Nobu. Fresh Ahi Poke is the new fad now. . .
Japanese and locals in Hawaii have been eating this forever! I’ve been eating this since a little kid, and I’m 60 years old! But it has exploded everywhere to other chefs because of Nobu. Fresh Ahi Poke is the new fad now. . .