Recently, Justin sought my few cents on Sushi Bistro located on Balboa in San Francisco. On a leafy street in the Richmond district, Sushi Bistro serves Neo Sushi. A form of Japanese cuisine mixed with a modern twist. The hamachi (yellowtail) nigiri is buttery in text and melts in your mouth. Try the African Spider roll. Crispy delicate soft shell craft, salmon, and albacore with a spicy sauce. It is a great neighborhood restaurant meaning you get a chance to know your sushi chef and where servers will know you name as a regular.

Neo sushi can be best exemplified by the grand daddy: Nobu. Chef/restaurateur Nobu Matsuhisa show off his well presenting delights with influences from Japan and Peru. So what is the dam fuss about this place? A few years ago, I flew down to Los Angeles to try the food myself. In his Beverly Hills location, the modest decor triggers no excitement. Sitting at the sushi bar, I view the assortment of fish. Without wasting a Hollywood minute, I order his signature miso black cod. With a crispy skin, the cod combines sweet miso with mirin. Arranged with a selection of enhancers such as coarse salt, the shrimp tempura has a crispy light batter but far from exceptional. The yellowtail (hamachi) is buttery and sea sweet. I spend a total of $80.

Consultant Hat.
At times, coming up with investment dollars is the most challenging part. One of Nobu’s partner is legendary actor Robert De Niro. Nobu is now a world wide restaurant group success. Lesson: get to know your customers, they may become your next partner. Nobu also has been in a few movies from Memoirs of a Geisha to Austin Powers.

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Recipe source: Epicurous.com

For Nobu Black Cod Miso
saké
3/4 cup (150 ml) mirin
2 cups (450 g) white miso paste
1 1/4 cups (225 g) granulated sugar

For cod
4 black cod fillets, about 1/2 pound (230 g) each
3 cups (800 g) Nobu-style Saikyo Miso
1 stalk hajikami per serving
Preparation
Make Nobu-style Saikyo Miso:
1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.

2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Yield: 3 cups (800 g).

Make cod:
1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.

2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.

3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.