If there is one seafood dish that fundamentally changed the modern restaurant landscape, it’s Chef Nobu Matsuhisa’s signature Miso Black Cod. Before the ‘90s, black cod (sablefish) was largely considered an overlooked Pacific bycatch. But by glazing this deeply fatty fish in sweet white miso using an ancient Japanese preservation method, Nobu introduced Western palates to an umami bomb that turned a humble catch into a global luxury commodity. Today, you’ll easily pay upwards of $50 for this velvety masterpiece.
The famous dish kept coming up during my recent time at Indian Wells while chatting with the players about their favorite tournament meals. Nobu has a prime location in Tennis Paradise, overlooking Stadium 2, ensuring fans don’t have to miss any points while savoring these Japanese delicacies. While I never had the opportunity to dine there between radio hits, all that talk reminded me of one crucial fact: you actually don’t need a hard-to-get reservation to enjoy it.
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