On the final day of the South Beach Food & Wine Festival, wine expert Joshua Wesson and Nobu Miami executive chef Thomas Buckley held a seminar of pairing wine with sushi, a fairly apropros way to end the celebration after four long days of indulging in burgers and grilled cheese.
There, I sampled pairings like sashimi tacos with Alsatian Crémant, vegetable rolls with Greece's Moschofilero, and black cod butter lettuce wraps with a light-bodied Willamette Valley Pinot Noir.
What impressed me the most, however, was the simplicity of preparation involved in making the European- and South American-influenced Japanese cuisine that's so storied at Nobu Matsuhisa's restaurants.
For some of chef Buckley's tips for re-creating Matsuhisa's dishes at home, keep on reading.
