Sausages and beer. On my last visit to Munich, Id been shooting for my TV show for ET Now in the OctoberFest (wearing the traditional dirndl of course). And once again this time eating and drinking local is giving me a true taste of this charming old city. But right here amidst the Altstadt, I’m in for a surprise. I’ve been a Matsuhisa Nobu fan past three decades. He came from Tokyo via Lima Peru and put his vibrantly delicious interpretation of Japanese cuisine on the world map. I’ve been following him around… learning cooking (in Paris) to meeting him in LA (at chef Wolfgang Pucks amazing charity dinner) to dining at many of Restaurants across the globe from Los Angeles to Dubai. Here, in Munich, his signature miso black cod is as lusciously addictive as ever and the specially created local dish of kohlrabi salad delights. The brilliant executive chef Vasili Papatheodorou and head sushi chef Shigeru Fujita continue the Nobu magic.