I won’t lie. Nobu is expensive. For a degustation, around P4,500; and for a longer menu, around P6,500. You can’t expect the restaurant of the stars to charge anything less!
But here are a few reasons you might consider parting with your hard-earned cash:
1. Look at these beautiful Rockwell-designed interiors. I call it zen luxury chic.
2. The bar. Because it’s so pretty. But even without this glamorous bar―even if you just have it in the toilet―the sake is amazing.
Made friends with these guys for extra sake! Haha!
3. A very distinguished menu.
I haven’t had the full menu but was privileged enough to be part of a preview dinner where they served some of Nobu Matsuhisa’s world renowned specialties, lovingly prepared by Chef Thomas Buckley, corporate executive chef of the Nobu Group and Nobu Manila’s Executive Chef Zach Hillbery.
The menu included Nobu’s famous Yellowtail Jalapeño. As I had written in the Inquirer: the addition of jalapeño gives the plate a South American twist. This dish encapsulates the essence of Nobu, who made fusion trendy way before fusion became a global culinary trend (and made into confusion by lesser chefs).
They also served Nobu’s famous Black Cod Den Miso. This one has been described by no less than the New York Times’ Frank Bruni as “a plump wedge of miso-glazed black cod, the culinary equivalent of a Cole Porter standard, covered and interpreted by so many artists that you may not recall where and when you experienced it first”. The fish here is marinated at least overnight in Nobu’s Den Miso sauce (a combination of miso, sugar and sake) to create a very flavorful fish with a perfect balance of savory and sweet. It’s a special fish, too: the restaurant flies in the black cod, known for its buttery texture, from the United States.
4. If you get a chance to stay at the hotel (check out my personal blog post on Nobu Hotel here), you MUST have the Wagyu Tapsilog. Ok, so it’s around P1,000 for tapsilog LOL. BUT it’s fabulous. Chef Zach uses Wagyu and quail eggs. It is delightful.
Nobu Hotel;s Wagyu Tapsilog
5. Otherwise, the promo rates today offer a room for around P10K inclusive of breakfast. I thoroughly enjoyed this salmon and rice puff as well as the green tea muffin.
6. The team. They have such an effervescent energy … and they are kinda cute too!
L-R: Chef Thomas Buckley, Chef Zach Hillberry, City of Dreams’ Erika Aquino, Margaux Salcedo (hi to the photobomber!)
How hot is this server Ben.
Now I understand why celebrities in New York, Vegas, etc. all flock to Nobu like moths to a flame.
Nobu Manila
City of Dreams Manila, Asean Avenue cor. Roxas Boulevard, Entertainment City
Call City of Dreams +632 800 8080
Reservations recommended.
Major credit cards accepted.
Wheelchair accessible.