Nobu’s newest outpost outside of New York – post-pandemic lockdown – occupies a sprawling space on the third level of Four Seasons Singapore, where the indoor tennis courts used to be located. To reach the restaurant, guests first pass through the bar, notable for its calming neutral interiors and, of course, excellent cocktail drinks, then walk past an outdoor Japanese Zen garden. The capacious main dining area also has also a sushi bar, a sake room and private rooms at the back discreetly tucked behind sliding wooden doors.
Diners in Singapore can expect the same – now classic – offerings that earned chef Nobuyuki Matsuhisa an A-list following when he first opened in Nobu in NY back in 1994. Inspired by the time he spent in Peru and other cities in South America, these dishes have now been fine-tuned to near perfection after being tried-and-tested over the years in 50-plus branches worldwide. It’s a fine marriage of Japanese simplicity and Latin America’s clean flavours, buttressed by the founder’s willingness to reinvent traditional Japanese recipes and cooking techniques.
Try the classics: Miso Black Cod, grilled fish traditionally marinated overnight in white miso but prepared here with sugar and mirin; or the ceviche, a combination of raw and cooked seafood in a refreshing spicy-sour sauce that is spread over the ingredients just before serving. Among the new dishes, the Crispy Rice with Spicy Tuna is a moreish appetizer of deep-fried rice cubes in a stick and tuna tartare, and just one of many memorable items on the menu.
