Miso Black Cod

Chef Nobu Matsuhisa's signature dish that launched a culinary empire. Pristine black cod (sablefish) is marinated for two to three days in a sweet, umami-rich paste of white miso, sake, mirin and sugar. The fish absorbs these flavors deeply, then is broiled until the exterior caramelizes to a gorgeous mahogany while the flesh remains silky and buttery. A masterclass in the Japanese principle of enhancing rather than masking quality ingredients.