It’s not hard to believe that Nobu is responsible for making Japanese cuisine more accessible to the masses. It opened its doors in 1994 to instant critical acclaim. The restaurant was praised for its Japanese-Peruvian cuisine and for elevating the traditional dining experience to a fun, upbeat atmosphere.
Beyond his unimpeachable contribution to the Japanese fine-dining scene, chef Matsuhisa Nobu’s story is also a tale of grit and perseverance, and a potent reminder to never give up: in the 1970s, he moved from Japan to Peru, refining his style of Peruvian-Japanese cuisine. After a breakup with his partner, Matsuhisa Nobu moved to Argentina. However, he found the pace of life too slow. He ended up in Anchorage Alaska where a fire at his restaurant set ablaze his life savings and destroyed his dreams.
He was able to get a job at a sushi-ya restaurant in Los Angeles where he developed his unique style for six more years before being offered the chance to open Matsuhisa. Robert De Niro became a regular there and would spend five years convincing him to open a New York restaurant in the trendy Tribeca area.
The first Nobu opened in 1994. It was praised for its black miso cod dishes, which are still a hallmark of the group.
Since then, the Nobu empire has grown from strength to strength — with outposts in Hong Kong, Malaysia, Las Vegas, Dubai and more, the group now boasts 47 restaurants across the world, as well as a number of Nobu-branded hotels.
Finally, our little red dot has arrived at Four Seasons Hotel Singapore.
Here’s everything you need to know about the much anticipated-opening.
The food
Nobu’s yellowtail with jalapenos is one of our favorite dishes. The fish is lightly marinated and then topped with thin slices from the pepper in a yuzu pom sauce. Along with the black miso cod, the piquant dish is a staple on the menu.
Setting
The restaurant is located in the Four Seasons Hotel Singapore and offers a stunning view of the Singapore Skyline.
Another first in Nobu’s constellation of 40-plus restaurants worldwide is the private room with a chef’s table, making for an intimate dining experience.
The team
Hideki MADEDA, executive chef at Nobu London, will run the kitchen. This is to reinforce its commitment to making Singapore its flagship restaurant. Maeda, a protégé of Nobu, has three decades of experience in elevating and refining Japanese cuisine.
He is joined by executive sushi chef Takahiro Tim Otomo, and general manager Gopi Kanala, who worked for 14 years in Nobu’s Kuala Lumpur outpost.
Other highlights
Two teppanyaki areas are another highlight, which can only be found in a few Nobu restaurants worldwide. In terms of tipples, you can expect nothing but the best — a sake bar will serve up craft cocktails, as well as sakes that have been brewed expressly for Nobu from the Hokusetsu brewery in Niigata prefecture.
Source: Her World