Nobu

10

9

9

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

More understated than you might expect from such a world-class establishment, the decor is chic but relaxed. There is one of the best views of the harbour in the city and the dark wood finishing and natural materials of stone and black marble create a cosy but modern vibe.

Food:

14 years after the first Nobu opened in New York, this restaurant still has the wow factor. Eating here is an experience in a league of its own and it is hard not to be blown away by chef and restaurateur, Nobuyuki Matsuhisa’s careful creativity and artistic approach to Japanese cuisine. Every dish exceeds expectations thanks to clever flavoring and subtle experimentation. The buttery yellowtail sashimi is enlivened with piquant jalapenos and lime, while the flash grilled tuna explodes with sesame, soy and citrus flavours. The signature rock shrimp tempura is laced with a spicy, creamy sauce that adds a rich depth of flavor to the delicate batter. The black cod saikyo yaki has remained a Nobu favorite for the past decade and the feathery light texture of the fish combined with elegant miso flavour still enraptures diners.

Wine:

An extensive wine list of New and Old world wines at a good range of prices.

Service:

The staff have a clear passion for the cuisine and are knowledgeable, friendly and enthusiastic without being intrusive.

Price:

Expect to pay around $2,000 for a meal for two, without wine, but the lunch menu sets are from $130-$588 per person.

Signature dishes:

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