The morning after a fabulous dinner at Patina in downtown LA, we ventured out to the Reagan Library & Museum to catch the phenomenal exhibit of Leonardo Da Vinci who I knew for his works “The Last Supper” and the "Mona Lisa”, but wow and gee whiz, this guy was a total genius whose areas of interest included invention, painting, sculpting, architecture, science, music, mathematics, engineering, literature, anatomy, geology, astronomy, botany, writing, history, and cartography much of which was presented in part in the exhibit. It`s a must do visit I would think everyone would appreciate. Additionally, the grounds are magical with stellar views on top of a tranquil mountain top.
After a few hours touring the Library, Museum, a retired Air Force One and more, we moved on to Malibu to do a late lunch at Nobu.
Originally opening in the Malibu Country Mart in 1999 as the 4th Nobu location in the US, Nobu Malibu moved to it’s current location in 2012. The views of the ocean from nearly every seat in the restaurant, as well as Malibu-specific specialty dishes in addition to all of the Nobu classics, make this a destination dining experience not to be missed. In short, its a class act and a tough ticket for reservations even for lunch.
We sat at the sushi bar and ordered from one of the 6 highly skilled sushi chefs.
To pair with the numerous wondrous dishes, we took 2 wines that worked perfectly:
2005 HESSISCHE STAATSWEINGUTER KLOSTER EBERBACH RAUENTHALER BAIKEN RIESLING KABINETT- 12% abv; served with a good chill, this was creamy rich with honeyed pear, peach and tangerine fruit enhanced by a streak of minerality throughout; the mouthfeel was incredible and the slight sweetness worked perfect with the spicy wasabi and ginger covered multiple cold and hot dishes we shared.
1983 JOH.JOS. PRUM WEHLENER SONNENUHR AUSLESE- 7% abc; severed chilled; gold color; the nose was amazing with a slight and enticing hit of petrol, minerals and honeyed quince marmalade; on the palate came sweetened grapefruit, golden delicious apple and pear notes with a slight inference of minerals; it had a very creamy texture which added to the long finish; it was in perfect balance and again, paired perfectly with our dishes. The 05` was great. This was even better. And Nobu is the bomb.
Cheers,
Blake