I’ve spent a lot of time in Malibu, CA. Many nights I sat at the restaurant Nobu drinking far too much chardonnay and realizing the potency of tropical sake. It’s located in Cross Creek, the rich and famous version of a strip mall and it’s a fishbowl for celebrities. You will find plenty of expensive clothes, implants and paparazzi.

Pierce Brosnan, Cindy Crawford, Jennifer Aniston, Britney Spears, Pamela Anderson, Paris Hilton and my Aunt and Uncle, are all regulars at Nobu. Malibu is home to beautiful people, that spawn beautiful children and everyone seemingly shimmers. The secret is far from genetics and lies in the mass consumption of sashimi. Having spent a significant amount of time here, I learned the glow isn’t from the beach, but rather the large quantities of Mercury.

Slivers of sashimi, so thinly sliced are drenched in a delicious sauce and topped with scallions or chilies (featured in photo). The dish is intoxicating. Luckily, we don’t have to be seated at Nobu to enjoy it. Please try this recipe or ask your sushi chef — it will change the way you think of sashimi.

New Style Sashimi
by Nobu Matsuhisa

* 8 - 12 ounces sashimi (Atlantic Salmon)
* 2 Tablespoons minced garlic
* Fresh gingerroot, julienned
* Scallion, julienned
* 12 Tablespoons extra virgin olive oil
* 4 Tablespoons sesame oil
* 4 Tablespoons soy sauce
* 4 Tablespoons yuzu juice (may substitute with lemon juice)
* 2 Tablespoons white sesame seeds

Cut the fish fillet into paper-thin slices. Fan out the slices in a circle over 4 dinner plates. Scatter some of the minced garlic and some of the ginger and scallion julienne over the fish; sprinkle with the sesame seeds. Sprinkle on the soy sauce and yuzu juice.

Combine the olive oil and sesame oil in a nonreactive small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.