1/2 kg cooked lobster removed from shell and chilled
160g inaniwa noodles
1/2 head curly endive lettuce
1/2 bunch finely chopped chives
100ml grapeseed oil
20ml soy sauce
40ml yuzu juice (can substitute lemon or lime)
1 clove garlic, puréed
Fresh milled black pepper

Combine the garlic, black pepper, yuzu juice and soy sauce together, and slowly whisk in the grapeseed oil, a little at a time. Cook the inaniwa pasta in plenty of boiling salted water until cooked (4-5 minutes), then refresh in cold water and drain. Toss the inaniwa in the dressing, and add chopped chives. Roll up with a fork or chopsticks, and place on the frissé salad. Slice the lobster tail and claw, and arrange on top of the inaniwa. Spoon a little dressing over the top of the lobster and the salad leaves, sprinkle with chopped chives, and serve cold with chopsticks.

· This recipe originally appeared as part of this article about Nobuyuki Matsuhisa, founder and owner of Nobu.