Nobu

In Miami for a day and night en route to Colorado for some last minute skiing. The snow omens are good with a fresh powder of snow covering the Rockies. We get to Vail tomorrow lunchtime.

The Easter weather in Bermuda has been chilly (yep I know) but we could feel the warmth as we left Miami Airport this morning, possibly because we had our ski stuff on to save packing it, but the sun has warmed us all, and there were a lot of burnt bodies sat this afternoon by our pool in Miami Beach.

Our recent Miami stays have seen us staying in the booming Brickell, but today we switched to Miami Beach and the new Nobu Hotel, which forms part of the older established Eden Roc next door to the Fontainebleau if you know it. Chef Nobu Matsuhisa along with partner Robert De Niro, and one or two others, have branched out from Nobu’s starry restaurants to hotels, beginning with Las Vegas (part of Caesars Palace) and late last year this place on Collins Avenue. Shoreditch and Chicago are two other locales on the future Nobu agenda.

There’s four swimming pools, an overcrowded sandy beach, a huge bar, a room service menu that is curated by a Michelin starred chef, modern rooms and plenty of people watching.

The main reason we came here though, possibly like most people, was for Chef Matsuhisa’s food and we ate in the restaurant tonight and it was memorable. It ain’t cheap but each bite of each dish that we tried was heavenly, such as the melt-in-the-mouth yellowtail jalapeño (photo).