Few restaurant brands have sustained their reputation quite like Nobu, a brand built on consistency and a clear point of view. Nobu has more than 50 restaurants worldwide, including a growing hotel portfolio. In Houston, Nobu combines Texas influence with Japanese techniques. Dishes like the Wagyu Flambé are a result of that balance, pairing delicious flavors with a tableside celebration. noburestaurants.com/houston
The Wagyu
The A5 wagyu sourced from Japan’s Miyazaki prefecture is known for its consistency and fine marbling. Miyazaki-gyu has earned top honors at the “Wagyu Olympics” and repeated Prime Minister’s Awards. Preparation is precise. The beef is cut, seasoned, and brought to temperature before being grilled rare. It is then rested, sliced, and presented on a hot volcanic stone.
“The wagyu is finished tableside with flamed brandy, which elevates the sweetness of the beef,” says Nobu Corporate Executive Chef Thomas Buckley. Guests are invited to continue cooking the slices to their preference, with the stone set over rock salt and aromatics such as peppercorns, thyme, and rosemary.
The Sauce
Yuzu truffle butter adds acidity and depth, cutting through the fat while amplifying the overall flavor. “The amazu tosazu brings a sweet acidity with a subtle smokiness from bonito flakes that complements the wagyu’s natural umami,” Buckley explains. Anticucho pays homage to Nobu’s Japanese and Peruvian influences, offering a contrast that pairs well with the beef’s richness.
The Vegetables
Seasonal vegetables round out the plate, with options such as asparagus, shiitake mushrooms, baby corn, radish, broccoli, and carrot. They are sautéed and finished with sake, soy, and a touch of butter. “The vegetables act as a textural foil to the final dish,” Buckley notes, providing balance without competing for attention.
The Cocktail
“A well-made Old Fashioned goes well with any good steak, and our Nobu Old Fashioned is no exception,” says Nobu Area Beverage Manager Joseph Cosby. Made with Michter’s Bourbon, orange brandy, and kuromitsu, it delivers depth and sweetness that stands up to the wagyu. For a lighter option, the Nobu Sidecar uses Iwai Tradition Japanese Whisky, orange brandy, and yuzu, which are similar to the dish’s citrus notes, while adding a gentle smoky flavor that complements the grill.