Deep fried Japanese grouper.
Humans have a biological preference for symmetry and are highly attuned to detecting it in people and objects – more often than not, it equals beauty and perfection. Apart from visual harmony, I think people are also attuned to detect balance in food. Although taste is more subjective, good restaurants usually survive because they have managed to balance flavours, aromas and seasoning in a manner pleasing to their clientèle.
Nobu Matsuhisa started as a Japanese cook in Shinjuku, Tokyo, but circumstances took him to Peru where he had to adapt to the lack of Japanese ingredients. As a result, he devised his idiosyncratic style of Peruvian/Japanese fusion dining which he brought to the US, via an eventful venture in Alaska.
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