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Few eating places on the planet have the cult standing possessed by Nobu. Having transcended the insular bounds of the culinary world to enter the realm of common popular culture, the enduring restaurant is synonymous not solely with trendy Japanese delicacies, however upscale eating at its most exuberant.

Today, the Nobu title represents an empire of over 50 eating places and 15 lodges—a far cry from its 1994 begin as a singular department in Tribeca, New York. Launched by chef Nobuyuki Matsuhisa (in partnership with Robert De Niro, no much less), the restaurant first drew consideration for its ingenious tackle Japanese food, with Matsuhisa injecting brilliant Peruvian flavours into delicate Japanese dishes to create a brand new type of fusion nobody had seen earlier than.

25 years have handed, and the restaurant has developed into a standing image marked by well-known friends and movie star sightings. Yet, the true marvel of Nobu stays the enduring originality of its culinary ethos—one which the restaurant has seamlessly transported to Singapore because it opens on the island for the primary time.

Nestled amidst a tranquil Japanese backyard within the Four Seasons Hotel Singapore, the latest version of Nobu exudes a softer glamour than a few of its American counterparts. It is not like the laid-back seaside vibes of its Malibu location or the glittery opulence of Nobu Miami. Here, you’ll step into elegant woodsy interiors framed by intricate Japanese wallpaper, with the primary eating room branching out into a number of non-public enclaves. The largest of those unique rooms homes its very personal chef’s desk, and is the primary Nobu on the planet to take action.

If you may have visited a special location of Nobu prior, the in depth menu in Singapore will strike you as essentially acquainted. To keep consistency, new branches of the restaurant are sometimes launched by a staff largely comprising of Nobu alumni from world wide. Nobu Singapore is not any completely different, with Executive Chef Hideki Maeda leaving his submit as Head Chef at Nobu London to helm the substantial kitchen staff right here. As a protégé of Matsuhisa, Maeda has spent a lot of his illustrious culinary profession within the former’s tutelage and executes his signature menu objects to perfection.

The well-known Black Cod Miso—a star in its personal proper—comes out glistening and tantalisingly flaky, every soy-glazed chunk so luscious and tender it’s troublesome to steadiness on a spoon. It is preceded by a lot of refreshing chilly plates and heat appetisers, every one laced with potent bursts of yuzu. The Sashimi Salad, too, lives as much as its popularity—spirals of tender tuna sashimi on a mattress of contemporary greens dressed within the thrillingly tart Matsuhisa sauce.

Amongst the lesser-known dishes that declare their time within the highlight is Maeda’s favorite dish—a finely seared scallop sitting in a brilliant inexperienced pool of a very flavoursome jalapeno sauce. It is an apt show of what first put Nobu on the map—the clever melding of two cuisines poles aside. In the identical vein, the Anticucho Rib-eye Steak paired with a hearty, spicy Peruvian-style sauce is without doubt one of the few heavy dishes on the menu, successfully anchoring the fragile Japanese flavours of earlier programs.

No Nobu expertise is full with out an over-the-top mattress of sushi, and the menu is Singapore gives all the pieces you’d anticipate after which extra—from the beloved otoro to the rarely-found sea perch. “We have a bigger sushi selection here than many other Nobus,” says General Manager and Nobu Kuala Lumpur import Gopi Kanala. “We are lucky to have access to premium produce and seafood in Singapore, which allows us to carry items most other restaurants are not able to.”

If you might be left with some room, dessert is an elaborate affair. With ice-cream crammed parcels of mochi and Valrhona darkish chocolate lava muffins on supply, you could not give the cheesecake a second look. Surprisingly, the common-or-garden American basic comes out on high, owing to the complicated but refined raspberry-wasabi sorbet and darkly-flavoured cherry sauce it’s served with.

From high to backside, the food Nobu Singapore places out is resoundingly wonderful, value each the invoice and the 2 months of ready time the newly-opened institution has racked up. Still, the attract of Nobu lies equally in all the pieces that comes earlier than and after the meal.

From the pair of wood chopsticks to the serviette in your seat, all the pieces is emblazoned prominently with the restaurant’s emblem, as is the wall you first encounter upon entrance. There is pleasure and event in getting into the latest dwelling of a contemporary culinary establishment—in dressing up for it and experiencing it for the primary, second, tenth time. And if Nobu Singapore is any indication, the storied restaurant’s appeal just isn’t getting previous anytime quickly.

Nobu Singapore, 190 Orchard Blvd, Level 3, Singapore 248646
Inquiries: 6831 7653

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