You Can Only Get This Nobu Dish 45,000 Feet In The Air

Nobu is one of the most celebrated fine-dining restaurants in the world. People travel to its various outposts to taste the famous miso black cod and yellowtail sashimi. But Chef Nobu Matsuhisa just created a new dish that only a few people will ever taste. Why? Well, because it’s only available on VistaJet’s private jets.

The global business aviation company just ramped up its longstanding partnership with Nobu by unveiling a new creation by the master chef himself. Only available to those clients flying on a VistaJet aircraft can try the one-of-a-kind dish, a steamed salmon dry miso served with asparagus, broccolini, and mushrooms. The Chef would not divulge any more recipe details to the team, making it an even more alluring dining experience.

“I’m delighted to continue our partnership with VistaJet and to introduce Nobu Steamed Salmon Dry Miso — a new and exciting dish created exclusively for their clients,” Chef Nobu Matsuhisa said in a statement. “Like Nobu, VistaJet is a global brand dedicated to offering their guests an unparalleled experience in world-class service. I look forward to our continued partnership for many miles to come.”

He added, “When creating this dish for VistaJet, I wanted to use healthy ingredients and tastes that would be unique and familiar to the pallet. Salmon is a very healthy and popular fish. Dry miso is one of my signature seasonings and is used in several of our dishes. It adds texture, saltiness, and a savory umami flavor that enhances the taste of the steamed salmon. As a frequent flyer, I thought about what I would enjoy eating and what would be suitable to serve in the space of a VistaJet. That is why I felt Salmon Dry Miso would be the perfect dish.”

Beyond this particular dish, VistaJet has a team dedicated to ensuring clients have the best dining experience possible when flying. To do that, they tap into a network of private chefs across the globe. The chefs work with VistaJet to curate a menu that tastes good on the ground and at 45,000 feet in the air. To do that, experts consider the effect of elevation, lower humidity, and increased noise and movement on tastebuds and senses before it’s ever served on board. Of course, dietary restrictions from keto to kosher are also considered.

But, if you don’t want the personally curated menu, someone from VistaJet will pick up a dish from nearly any restaurant, whether it’s a Shake Shack burger or a Michelin-starred meal.

“At VistaJet, we work to ensure our Members have the same level of quality and service in the sky as they would expect on the ground,” Leona Qi, President of VistaJet U.S., said in a statement. “We value our partnership with Nobu, demonstrating our commitment to creating simple, perfectly executed, and seamless experiences to be enjoyed anytime and anywhere.”

VistaJet—a fleet of 360 planes, including the Global 7500 that can fly nonstop from Los Angeles to Hong Kong—is so dedicated to high-altitude fine dining that they published a book. “The Little Book of Dining in the Sky” is about the skill and science behind preparing meals for private jet clientele, global etiquette lessons, and what to know about dining at altitude.

“We have been on a journey to transform the private dining experience in the air — to make it something to savor,” Diego Sabino, Vice President of Private Dining, told me. “Simple things, big flavors, and the best ingredients prepared and cooked to perfection will always travel well. We have explored the art and science of dining, so our Members can cherish time together on board, with the right taste, whatever the occasion.”

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