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Nobu Malibu is a coastal restaurant scene for very cool, rich people. We are not those people. But, we are hungry food types who crave what we can’t, what we shouldn’t, what we mustn’t have. And making it all more tempting is that this Nobu is different from the others – (Las Vegas Nobu that would be you). Set in new breathtaking digs with an infinity view of the Pacific, the executive chef Gregorio Stephenson crafts signature, sublime dishes for this location only.

Lunch – daylight, not requiring stilettos I don’t own, or the size 0 I’ve never worn (even as a baby) or the Swiss bank account payout I don’t have.

Could it be that a midday meal could deliver all the promise of this west coast gem? Wearing our hippest clothes and beachy wave blow-dries, going for that I’m underdressed on purpose look, we ventured on a late summer day to this destination restaurant. And – oh my god – was it worth it – even for the second mortgage I took out to pay for it. Mini tuna tacos, lobster ceviche on limestone lettuce, and field greens with grilled shiitake mushroom that was to cry for.

The savory salad is simple and yet, utterly rewarding.

I went on a mission to recreate it. After a few attempts and help from the master himself, I think I have it for you.

After trimming the stems, I quartered or halved the mushroom caps into sizable bites – enough to give mushroom prominence, but not so big you have to wrestle it to the ground. They grill ever so nicely. If you don’t want to grill, I have other cooking options below.

I trimmed chives into sizable pieces too. I like to know I’m eating chives, not guess at the flavor.

I doubt this is precisely the salad dressing that coats NM’s field greens & shiitakes, but ours comes from Nobu’s cookbook and it works. Please, pretty please make this dressing for your family and just wait for the “yums” to ring out at your table.

Don’t complain because you don’t have these ingredients. At least tell me you have rice vinegar and soy sauce. Now, get yourself some sesame oil – good. Grapeseed oil – I’m pushing it – does it help that grapeseed oil doesn’t burn in high heat?

You will grind a small onion – recipe calls for it to be sweet – I used a good ‘ol brown onion.

Drained onion prevents the dressing from becoming to oniony – fussiness pays off, I promise.

Guys, I’m trying to avoid sugar where I can, so I opted for a packet of stevia instead of the called-for teaspoon of sugar. You decide.

After a brief whisk, it’s ready for tossing into the greens.

Best part, the only thing that needs to dress up all fancy is your salad.