Nobu, known worldwide for its Japanese dishes with Peruvian influences, opened at the Four Seasons Hotel in Singapore to much fanfare last year.
Helmed by head chef Nobu Matsuhisa, whose personal and professional journey can be considered a success story in and of itself, this swanky restaurant has built an impressive clientele of celebrity guests in metropolitan cities around the globe.
With a Signature Bento promotion happening in the month of February, I was curious to experience Nobu and see what the fuss is all about.
Nobu Singapore is headed by Chef Hideki Maeda, former head chef of Nobu London with two decades of experience with Nobu.
The space is simultaneously cavernous yet cozy, with a wood-themed interior that creates an inviting and charming atmosphere. With tables spaced far apart enough from each other, couples and groups can enjoy an intimate meal together.
You can glean a lot about the quality of a Japanese restaurant by its miso soup. It’s relatively simple to nail, yet many places in Singapore, unfortunately, miss the mark and serve up either too salty or watery soups.
Nobu Singapore’s Miso Soup, which is included with the Signature Bento, is pretty clear-tasting, though it gets a tad salty towards the end.
Although dubbed a Valentine’s special, we did see a mix of couples, families, and trios of friends all enjoying the same Signature Bento ($60++). With cold and hot dishes averaging between $30++ and $50++, this assortment of Nobu’s creations sounded pretty worth the price.
The Sashimi Salad with Matsuhisa Dressing marked a refreshing start to the bento. One of Nobu’s signature dishes, this starter featured perfectly-seared tuna tataki with refreshing greens dressed with a citrusy matsuhisa dressing that’s evocative of a summer salad.
Moving on to the Assorted Sushi and Maki, I found this to be rather ordinary. The freshness of the ingredients used were the saving grace here.
Likewise, the Shrimp Tempura with Ponzu was nothing much to write about. I’d imagine this to be decent if eaten piping hot, but then again, we were told to work our way through the bento in a set order, and it’d be tricky to savour the cold dishes while also eating fast enough. Overall, this was pretty passable.
The meal picked up with the Black Cod Miso, another popular fixture on Nobu’s menu. The cod was rich and buttery, with a notably sweet tinge from the miso. The final component, Spicy Garlic Vegetables with Rice, helped tie everything together.
The F1 Japanese Beef Toban Yaki ($52++) from Nobu’s hot menu, is worth every penny. Each fatty slice melts in your mouth and leaves you wanting more.
Nobu Singapore’s offerings are decent, though they come with a hefty price tag. It’s an attractive spot for celebrations if you’re looking to splurge, although you can get your money’s worth at numerous other Japanese restaurants in the area.
Address:190 Orchard Boulevard, Four Seasons Hotel, Level 3, Singapore 248646
Nearest MRT: Orchard NS22/TE14
Opening Hours: 12 – 2.30pm (lunch), 6pm – 10pm (dinner; 10.30pm on Friday and Saturday)
Contact: +65 6831 7653
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