Nobu's marriage of two cuisines
A marriage of the Oriental and the Latin American reflected through food
BASK UNDER THE GLORY of Southern skies: drive further down south, witness the iconic Manila sunset, and breathe in the fresh breeze from the bay atop one of the golden towers of the newest architectural wonder along the coastal road. City of Dreams Manila rises from within the Entertainment City, Manila Bay. It has six massive golden towers that houses three premier hotels—Crown, Nobu, and Hyatt—and several quality restaurants to add.
With the many dining concepts opening left and right, Nobu stands out. Chef Nobu Matsuhisa owns 36 eponymous restaurants in 31 cities and five continents, and the Philippines has welcomed his fresh culinary attack on Japanese dining and received his inventive style. Everybody may be familiar with Japanese cuisine but not all have had the chance to get a taste of Peruvian cooking, and Matsuhisa has come up with the crazy idea of combining the traditional art of sushi-making with the best of the flavorful Latin American cuisine to introduce a unique contemporary menu.
Enter the doors of Nobu with an open mind and, of course, an empty stomach. You can order from the a la carte menu where a variety of familiar and unfamiliar names could be spotted, like
tiradito, ceviche, tacos, and wagyu. Its hospitality team is competently trained to guide you through
what seems to be an intimidating menu and is fully knowledgeable in recommending a certain order of progression for one to experience dining Nobustyle fully.
Cold appetizers are served first. The Scallop Tiradito is one dish that will make you understand and appreciate the concept of Japanese-Peruvian fusion; tiradito is Peru’s version of a ceviche. With Matsuhisa’s culinary ingenuity, he uses the freshest scallops sourced from Japan’s seafood capital, Hokkaido, and adds rocoto chile paste—a South American specialty—for the added kick on the typical citrus ceviche. Another cold dish is the Kinmedai Sashimi Style. Kinmedai is a seasonal fish, whose name literally means “golden eye.” It is drizzled with extra virgin olive oil, dried miso, and yuzu juice. Its soft and smooth texture is juxtaposed with the crispy garlic chips atop each slice of fish. Prepare yourself for the main course by eating a piece of yamamomo to cleanse your palate. One of their bestsellers is the Chilean Seabass with Balsamic Teriyaki Sauce. Seared to perfection and crusted with black pepper, the Chilean seabass becomes the star in the middle of a salty and sweet layer of balsamic teriyaki sauce. And to finish off a refreshingly fulfilling meal is an order of Guru Berii. Made with blueberry foam, fresh raspberries, and raspberry sauce, this dessert is made to awaken your taste buds after a succession of flavorful dishes. Its ultra light and fluffy texture will keep you asking for more. This not-so-sinful dessert is topped with frozen yogurt ice cream and smoked almond powder.
Aside from ordering a la carte, they also offer a multi-course omakase menu that has two variants: Nobu Signature and Chef ’s Daily Creations. The first is a degustation of five of the best dishes on their a la carte menu and the latter is a set of premium dishes that can be made by the in-house chef exclusively for you.
Chilean Seabass with Balsamic Teriyaki Sauce
Fromtop: The open dining area at Nobu serves as the perfect setting for summer cocktail nights; Black Sesame Panna Cotta; Kinmedai Sashimi Style