On October 9, Nobu Matsuhisa will gather 28 of his executive and sushi chefs from Nobu restaurants across the country—including Malibu, Miami, Aspen, and New York—to host an exclusive seven-course omakase menu at Nobu Hotel Caesars Palace Restaurant and Lounge in Las Vegas. Open to 250 guests per seating ($195 per person), the first Nobu United event will kick off with a cocktail party where canapés of salmon and ikura with yuzu-jalapeño miso, fig dumplings with yuzu, and duck breast with Okinawan potato (and more) will be passed around.
The meal will start with lighter fare, such as Peruvian oyster shooters; lobster with yuzu, tofu, and truffle; and fluke chimichurri and toro. The chefs will put an autumnal spin on slow-cooked Wagyu beef, serving it with Douglas-fir-infused miso and king-trumpet bone marrow with chestnuts. Scallops baked in their shells will be served with smoked tomato and soy salt, and a sushicourse ofsalt-cured tuna and lemon-cured salmon with truffle will also be served. There will be a second seating for the menu sans canapés and cocktails ($170 per person), as well as an optional wine-and-sake pairing for $80 per person. (702.731.7778, firstname.lastname@example.org)