CAESARS FACTS:

Total Rooms at Caesars Palace?

• Roman Tower - 517
• Augustus Tower - 867
• Palace Tower - 864
• Centurion Tower - 163
• Forum Tower - 360

Names of Restaurants and but what type of Cuisine??

  1. Guy Savoy ()

                 2. Raos ()

                 3. Beijing Noodle # 9 ()

                 4. Bradley Ogden 9 ()

                 5.Empress Court ()

                 6. Hyakumi ()

                 7. Mesa Grill ()

                 8. Payard ()

                 9. Bacchanal ()

                 1. Guy Savoy ( French )

                 2. Raos ( Italian )

                 3. Beijing Noodle # 9 ( Chinese )

                 4. Bradley Ogden 9 ( Contemporary American )

                 5.Empress Court ( Chinese )

                 6. Hyakumi ( Japanese  )

                 7. Mesa Grill ( Southwestern )

                 8. Payard ( French Bistro )

                 9. Bacchanal ( Buffet )

                 1. Flamingo

                 2. Harrah’s

                 3. Planet Hollywood

                 4. Imperial Palace

                 5. Paris

                 6. Rio

                 7. Bally’s

                 8. Bills Gamblin Hall and Saloon

Who is Nobu Matsuhia??

1. Where was the 1st NOBU open and what yr?
2. Who are the 3 partners for NOBU?
3. Matsihia was in what year and city?
4. What yr did the 2nd NOBU open and where was it at?

1.  1st Nobu NYC open Aug 1994
2. Drew Nieporent, Mier Teper and actor Robert DeNiro 
3. 1987 Matsuhia in Beverly Hills 
4. 2nd Nobu  FED 1997 London 

• Tokyo
• San Deigo 
• Miami
• Las Vegas
• LA
• New York

IRRASSHAIMASE what does this mean??

• Guest are to try chilled sake and then start off with 2 or 3  sign cold dishes then hot dishes before having sushi. 

• serve our guests an amazing meal, but also to guide them through a positive and memorable dining experience.

What are some SUSHI TRANSLATIONS

1. YELLOWTAIL: 
2. TUNA: 
3. SWEET SHRIMP: 
4. SHRIMP: 
5. SALMON:
6. OCTOPUS: 
7. BLACK COD: 
8. SEA URCHIN: 
9. SMELT EGG: 
10. SNOW CRAB: 

1. HAMACHI
2. MAGURO
3. AMA EBI
4. EBI
5. SAKE
6. TAKO
7. GINTARA
8. UNI
9. MASAGO
10. KANI

Sweetness; in a sake, within reason, can support a more full flavored dish, accenting richness and saltiness in the dish.

Dryer; sake can create a nice stage for the freshness and light flavors of fresh seafood.

Acidity: in sake is a proportionally scaled down counterpart of acidity in wine.

works wonderfully with slightly oily foods like tempura or some baked fish.

SOFTNESS; sake that absorbs into the palate can serve to refresh it and cleanse it for the next taste 

CRISPNESS; lively sake can function instead as an uppity contrast to equally assertive food flavors

LIGHTNESS; solidly true with fresh seafood and light vegetarian fare, in particular sashimi and vinegar-laced dishes.

EARTHINESS; of settled-earthiness is called "koku" in Japanese. A sake with "koku" is a sake with a mature, settled touch, balanced and with a solid foundation of flavor description comes as close as sake can to being a great accompaniment to meat and poultry

Who is HOKUSETSU and what are they famous for?

• Brewery is located in Sado
•  The brewery adopted the name Hokusetsu, meaning “northern snow,” in 1993. 
• One of the most famous Hokusetsu products is Ongaku-shu (Koshu), literally translated as “musical sake

What is Masu use for?

• Junmai- Polished to at least 60%, no added alcohol. 
• Daiginjo- Polished to at least 50%, some added alcohol.
•  Honjozo- Polished to 60-70%, some added alcohol.
•  Nigori- polished to at least 80%, unfiltered, may have added alcohol.

How many NOBU SAKE'S are there and name them?

• 8 Total

Junmai Ginjo- Brewed with labor-intensive techniques using tradition tools and methods. Highly polished rice (60%) and fermented at colder temperatures for longer periods of time. Semi-dry, light and complex flavor. No alcohol added.

Junmai Daiginjo- A subclass of junmai ginjo, brewed with very highly polished rice (50%) and even more precise labor-intensive methods. Dry, light, complex and fragrant with hints of cherry blossom. No alcohol added.

Daiginjo- Brewed with very highly polished rice (50%) and precise labor-intensive methods. Dry, smoky, light, highly complex and fragrant. Some alcohol added.

YK-35- (daiginjo style) Brewed with special yeast and very, very highly polished rice (35%). The pinnacle of the brewer’s art! Most precise labor-intensive methods. Very complex and luxurious. Fragrant and light and silky on the tongue. Some alcohol added.

YK-50- (daiginjo style) Brewed with special yeast and very highly polished rice (50%). Most precise labor intensive methods. Semi-dry, very complex and full. Smoky flavor and very fragrant. Some alcohol added.

Koshu- (honjozo style) Brewed with labor-intensive techniques using traditional tools and methods. Highly polished rice (60%). Aged 3 years to the sound of music. Complex, full and dry. Some alcohol added.

Onigoroshi- (honjozo style) Brewed with labor-intensive techniques using traditional tools and methods. Highly polished rice (65%+/-). Sharp, spicy and extremely dry (driest choice at Nobu). Also called “Devil Killer.” Some alcohol added.

Nigori- “Cloudy Sake”. Brewed using traditional tools and methods. Less labor intensive than more premium choices. Highly polished rice (68%). Unfiltered, creamy and very dry. Some alcohol added.

What does the “Y” and “K” stand for in YK35/50?

Y” stands for Yamada-Nishiki, which is one of the top grades of

Japanese rice grown specifically for making sake.

“K” represents the type of yeast used in the brewing process-

Kumamoto #9. A lot of high grade sake is made with this particular

yeast as it is very fragrant & stable and is most suitable for Daigynjo

style.

NOTE: YK35 is not a specific name reserved for Hokusetsu, it is a

formula for a house to produce a sake suitable for competition

What is OMAKASE  and what does it mean?

•  “from the heart” in Japanese.  It is our version of a tasting menu.

• It is generally a seven-course meal with 3 cold dishes, 2 hot dishes, sushi, soup, and dessert. Is a great way for anyone to experience Nobu in an exciting, unique, and individual way.

• Starts at $110.00 per person we also have a $125.00, $150.00 and $200.00 Omakase.  

• The meal usually takes between one and half to two hours.

POPULAR NOBU DISHES

What are they?

1.  Fresh yellowtail with jalapeno
2.      Nobu style tiradito
3. New style sashimi
4. Sashimi salad
5.  Mixed seafood ceviche
6. Black cod miso
7. Rock shrimp tempura with creamy spicy
8. Beef toban yaki
9.  Squid pasta
10. Scallop with wasabi pepper sauce