As humble today as when he emigrated from Tokyo in 1979, Chef Nobu Fukuda has a diverse background which includes sushi chef (the original Benihana, Yamakasa, Hapa Sushi Lounge) and ski patrol EMT at the Flagstaff Snowbowl (training he honors by wrapping dinner napkins with chopsticks as if wrapping dynamite to stop an avalanche).
In 2002, he partnered with noted Scottsdale restaurateur Peter Kasperski to open Sea Saw near the emerging Waterfront dining & shopping district. The name is both a play on ‘seafood’ and also evokes wabi-sabi, a Japanese philosophy which finds beauty in things which are imperfect, incomplete and unconventional. Unconventional for sure, but “completely perfect” is a frequent
comment from guests enjoying the chef’s fare, whether for the very first or tenth time.
The unusual dishes Chef Fukuda playfully calls ‘tapanese’ have been praised in national media (Gourmet Magazine wrote: “Chef Nobu Fukuda has a gift for matching wines with his modern, subtle creations; sit at the counter and watch a genius at work…” and also dubbed him “the other Nobu”) and locally (“Applaud him for exploring new frontiers and going where no chef has gone before.” wrote Phoenix Magazine). Food & Wine was so intrigued by his innovative take on Japanese cuisine they featured him on the July 2003 cover as one of the 10 Best New Chefs in the US. Nobu was also honored with nominations for the American Express/James Beard Best Chef Southwest award in 2005 and 2006.
Designed for grazing and sharing, with heady aromas, dramatic presentations and flavors at once bold and delicate, Nobu‘s small plates are miniature works of art; ‘edible magic’ wrote The Arizona Republic. Enhancing Sea Saw’s charms is the understated décor of the 28-seat space; little distracts attention from the passion and reverence Chef Nobu applies to preparing individual dishes or the parade of plates in his six and eight-course omakase (chef’s pleasure) wine pairing menus. Both à la carte and tasting menus change regularly, not just Seasonally, depending on the availability of pristine products, and the whims of Mother Nature more than those of the chef.
The 3000-bottle wine list, shared with neighbors/sister venues Cowboy Ciao and Kazimierz and winner of multiple Wine Spectator “Best Of” Awards, completes the memorable food and wine adventure at Sea Saw – almost. Pastry Chef Tracy Dempsey complements Chef Fukuda’s culinary vision with her subtle Asian-inspired sweets, which often incorporate savory and unusual elements and result in delightfully quirky alternatives to predictable, sugary desserts.
Co-owner (and head wino) Peter Kasperski’s trio on Stetson draws foodies and wine lovers of all ages and has garnered attention in The New York Times, The London Times, Bon Appetit, USA Today, Esquire, Cowboys & Indians, Art Culinaire, Restaurant & Wine, and Wine & Spirits. to name a few. The resulting synergy has established a highly regarded ’Restaurant Row’ in the hip Downtown Scottsdale arts district, one of Arizona’s “must go” locations for dining, shopping and fun. In 2007, Sea Saw will relocate directly across the street to the SouthBridge project along the historic Arizona canal and next door to Shell Shock, the sister concept and cutting-edge izikaya Chef Fukuda is also developing.