Nobu's mar­riage of two cuisines

A mar­riage of the Ori­en­tal and the Latin Amer­i­can re­flected through food

Red Magazine - - Contents - WORDS DENISE DANIELLE AL­CAN­TARA PHOTOGRAPHY TAKESHI SHI­NO­HARA

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

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.