1 Chef, restaurateur and author, Nobu Matsuhisa, and I have known each other for many years. He's been on my television shows numerous times to share his excellent recipes. It is always an honor to see him and to dine at one of his restaurants. http://www.noburestaurants.com
2 Here I am with Nobu's wife, Yoko Matsuhisa, just inside the new Nobu Miami Beach restaurant in the Eden Roc Hotel.
3 Nobu is known for his fusion cuisine that blends traditional Japanese dishes with South American ingredients. Nobu has 32 Nobu restaurants and eight Matsuhisa restaurants around the world.
4 This is the busy sushi bar. The bar is usually staffed with six chefs to prepare the sushi dishes for the restaurant's guests.
5 The sushi bar seats 10-guests - it's wonderful to watch how these talented chefs prepare each dish.
6 The New York design firm, Rockwell Group, designed the 10-thousand square foot restaurant. The ceiling is decorated with handmade Japanese paper and matching lanterns.
7 It is a maze of luxurious, long white sheets of paper. It was hard not to look up.
8 Around the restaurant were these basket like looking columns. They are actually made out of custom woven abaca by Philippine artist, Kenneth Cobonpue, best known for his designs integrating natural materials. http://www.kennethcobonpue.com
9 The decorative wall behind the expansive bar was back lit to show the simple, elegant display of Miami Club Rum bottles.
10 Bartenders were busy making one of the event's four beverages, a non-alcoholic Pressed Watermelon drink from Malibu Farm. https://www.malibu-farm.com
11 The refreshing Pressed Watermelon beverage is made with watermelon juice, lime juice, agave, and mint - served in jars with crushed ice.
12 Nobu Miami Beach is the Miami outpost of Chef Nobu Matsuhisa's Japanese cuisine empire. This restaurant seats 350-guests.
13 Nobu Miami Beach and Malibu Farm collaborated on the delicious menu. These bites are crab cakes with caper aioli.
14 My friend, and longtime publicist, Susan Magrino, and restaurateur, Drew Neiporent, of Tribeca Grill, sitting at our large table for 12, just before we enjoyed the delicious lunch.
15 Yoko and I sat on the other side of the table.
16 Another quick snapshot before lunch
17 A presentation of greens was set up by the local vendors and market suppliers that work with Nobu and Malibu Farm under Local Roots, a farm restaurant distribution company that focuses on farm-fresh Florida ingredients. http://www.localrootsdistribution.com
18 Nobu Corporate Chef, Thomas Buckley, introduced Nobu to all the guests.
19 Nobu welcomed everyone to the luncheon and then introduced Chef Helene Henderson, owner of Malibu Farm.
20 At the end of the sushi bar is the head sushi chef, Tetsuya Isogami, and restaurant floor manager, Ben Kiser.
21 Three of the sushi chefs plating Nobu's Mixed Sashimi Salad with Organic Paper Thin Vegetables.
22 The tuna and salmon were so fresh and delicious.
23 The sauce is Nobu's delicious soy dressing.
24 Behind the sushi bar is the kitchen, where more preparations were taking place for this collaborative meal. Nobu Miami Beach is one of only four Nobu locations with a teppanyaki grill.
25 Here was a long table set in the main dining room - his tables have very simple, yet elegant settings.
26 Nobu and I stopped for quick photos at our table.
27 This is the BLT salad with Miami Smoker's bacon from Malibu Farm - the vegetables were so very fresh and delicious.
28 I was glad to talk with Chef Helene Henderson about her soon to open Malibu Farm at Eden Roc, Miami's version of Helene's hugely popular California-based farm to table restaurant.
29 Nobu, Helene and I stopped to pose for this nice photo of the three of us.
30 We all enjoyed every bit of the Sashimi Salad.
31 This is Creekstone Farms Beef with Crispy Onions and Yuzu Truffle.
32 And look who stopped by - Chef Jean-Georges Vongerichten. Many chefs were in Miami for the South Beach Wine & Food Festival.
34 The dessert was amazing - Local Tropical Fruit Shaved Ice with Malibu Farm Basil Ice Cream. This one was made with strawberry sauce on the shaved ice. The dessert was drizzled with condensed milk.
35 - lots of sweet, delectable condensed milk
36 This dessert had pineapple sauce.
37 And, on top, condensed milk
38 Here, you can see the basil ice cream underneath the shaved ice.
39 A quick photo with my friend and acclaimed chef, Jean-Georges.
41 I wrote the foreword in "Nobu: The Cookbook". Nobu is truly a master. I have enjoyed his restaurants for many years - his food and his presentations are always exceptional. If you don't already have one of his books, I encourage you to get one, and to eat at one of his many establishments.
42 Later in the day, we stopped at Loewe, a Spanish luxury fashion house, which just opened its first North American store in Miami's design district. Just inside the space was a massive 18th-century granary. The hórreo, as it’s called in Spanish, was retrieved from a town bordering northern Spain (Galicia) and Portugal and brought to the boutique.
43 It needed to be taken apart and rebuilt for the space. The structure sits on staddle stones, which were originally used as supporting bases for granaries, hayricks, game larders, etc. They lifted the granaries above the ground and protected the stored grain from vermin and water damage.
44 It is such a beautiful structure - maybe I could build a similar one at the farm.
45 The Palm Court of Miami's Design District displays a lot of art installations including this Buckminster Fuller Fly's Eye Dome.
46 The Fly's Eye Dome is surrounded by very tall palm trees. It was such a beautiful Miami day. Tomorrow, I will share photos from the South Beach Wine & Food Festival.