ニューヨーク・タイムズのインスタグラム(nytimes) - 6月16日 06時30分

At Nobu Downtown (@nobunewyork) in New York's financial district, the menu’s divided into classics — like black cod with miso and rock shrimp tempura — and new dishes called “Nobu Now.” Among the newcomers: tuna #sashimi with a jalapeño dressing garnished with fresh hearts of palm. This dish, which is delicate, bold and handsomely textured, illustrates the chef #Nobu Matsuhisa’s cross-cultural approach to food. For him, Japan and South America aren’t an ocean apart. Another way to serve this sashimi is to dice the #tuna into small pieces as you would for tartare, and fold in finely chopped hearts of palm or daikon and some of the dressing. @rikkisnyder photographed the dish while on assignment for @nytfood. Visit the link in our profile to get the recipe for #tunasashimi with hearts of palm.

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