Legendary Chef Nobu shares his favorite preparations, garnishes, and techniques for serving sashimi. Properly cut, well-sourced fish is the secret to the best flavor and texture. Try mixing and matching Nobu’s sauces with different fish. Reprinted with permission from Nobu Restaurants. Slideshow: More Quick Appetizers Recipes
Tiradito is a Peruvian seviche-style dish. This simple version by Nobu Matsuhisa, who owns several eponymous restaurants, requires the freshest scallops you can find. The rocoto chile paste called for here is a South American specialty, but any chile paste will do.Plus: More Seafood Recipes and Tips
Nobu Matsuhisa's teriyaki recipe couldn't be simpler. He calls for boneless chicken breasts, but thighs would also be delicious.
A signature at Nobu restaurants, this sweet-savory miso black cod recipe has been cloned by chefs all over the world. Nobu miso black cod is made by marinating black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat. Slideshow: More Grilled Seafood Recipes
Nobu is as expert with meat as he is with fish. Early in his career, at his restaurant in Lima, Peru, he was grilling beef and making tangy, mildly spicy red chile (ají panca) sauce and spicier yellow chile (ají amarillo) sauce. He serves both sauces with this seared beef tenderloin. Slideshow: More Beef Recipes Recipe from Food & Wine Best New Chefs All-Star Cookbook