Cuisine: Japanese
Visit: February 2012
Price: Medium for the superb quality you get (except when you order the abalone – a rare type of sea snail – which is always very expensive).
Chef: Nobuyuki Matsuhisa (known as Nobu) is a legend in Japanese cooking worldwide. His partnership with the actor Robert De Niro and restaurateur Drew Nieporent bore the famous global network of Nobu restaurants known for the chic atmosphere and innovative cuisine. Nevertheless, Matsuhisa was and still is his baby. He usually stays in the first one in Los Angeles, but supposedly from time to time he visits its second branch in Aspen, which is almost as good as his most cherished L.A. baby.
Atmosphere: The Aspen’s Matsuhisa is also more casual than the usual fancy Nobus elsewhere. It is quite similar to its LA base, yet bigger and with a large bar just by the entrance downstairs. Large Tv screens coveting the local football and cricket fans watching their teams over a decadent japanese meal, make the place very welcoming. Some locals just pop for a bottle of Asahi (japanese beer) and a small snack, yet the food is like for sheikh in terms of quality. These contrasting aspects of the most fashionable and for years the most popular restaurant in Aspen make it special and attractive. You will see young folks with their ski heats, middle-aged elegant ladies and older comfortable couples enjoying the food or just the buzzing atmosphere. Book ahead otherwise you might not get a seat.
Food: Nobu’s creative and often high taste-profile (flattering the American taste) cooking mastery shows off at his namesake restaurants in the most vibrant colors. Like a rainbow his dishes cover the entire spectrum of taste from the delicate and lighter side to deep, rich and intense plates. It is wise to start light and move to the more powerful dishes so your taste buds manage to detect the suppleness of some of the delicate fish and seafood creations such as the refreshing peruvian style tiraditos (which Nobu learned during his time living in Lima many years ago) or plain sashimi. The staff knows the best in what order to serve the food and if you order a number of dishes at once they will bring them in an appropriate sequence. The New style sashimis are already moving towards the richer side as the fish is marinated in an oil-based sauce with sesame so get them after the simpler lime and lemon based courses such as Tomato ceviche or the fish tiraditos. My favorite from these more intense creations is the New style salmon sashimi. The fatty salmon is smooth and goes hand in hand with the oily sauce. A refreshing white wine with higher acidity such as Riesling is my best choice of wine with it.
Nobu does wonders with mushrooms. In the Nobu chain as well as in LA I usually order the sizzling hot Mushroom tobanyaki, but in Aspen they had something I have not seen on the menus before so I had to try the Mushroom salad with lobster. It proved to be a great choice as most food at Matsuhisa. The thousand flavors of the mushrooms showed that these forest gems top up even the best lobster in the world, the Maine lobster. Although the soft and juicy texture of the Maine lobster, especially the claws served with the salad, was superb, it were the mushrooms that were the most intriguing. Japanese and Chinese mushrooms taste so different from their peers in Europe and the Americas and they tend to work better with the Asian cuisine. By contrast, this warm mushroom salad with Asian-style dark sauce, American lobster and asparagus was the proof of a wonderful marriage between the Western and eastern ingredients.
We had many more dishes and I can recommend all of them since there was not a single one that I did not like. I have only highlighted my personal bests at “Matsu”, how the locals tend to call the restaurant, and it is up to you and mainly your taste preferences for which dishes you will go. the staff usually knows what is the most popular or particularly tasty on the day of your visit so let them advise you. Do not forget to mention any allergies you may suffer from since many dishes are quite complex and you can hardly recognize what is inside without being told so. One thing is sure: it is all tasty stuff.
If you are a fan of japanese sweets then try some of the traditional japanese desserts such as the Mochi ice cream. Thess gooey dumpling-like buns filled with frozen creamy ice cream are all home-made. You can select daily from the available flavors. The green tea and vanilla never disappoint, but chocolate or li-chi may seduce some chocoholics as well as exotic flavors-seeking adventurers.
Drinks: The wine list has selections to go well with the style of food offered at Matsuhisa. We usually go for an oaky California Chardonnay. On special days when we want to splurge a bit we get a bottle of Kistler Chardonnay that is creamy, rich, yet balanced with tremendous aftertaste. Beer is a popular choice of many man (I rarely see a woman having beer with japanese food) and there is a very good selection of not only Japanese brews. Not in the mood for alcohol? The Nobu’s own japanese green tea selection, which you can also buy, is really good and its cancer-defeating and youth prolonging antioxidants will leave you refreshed and in a good yet relaxed mood.
Opening Hours: Mon-Sun for dinner from 6:00–10:00 pm.
Address: 303 E Main St, Aspen, CO 81611
Contact: Tel: +1 (970) 544-6628