Nobu’s latest outpost outdoors of New York – post-pandemic lockdown – occupies a sprawling house on the third degree of 4 Seasons Singapore, the place the indoor tennis courts was situated. To succeed in the restaurant, friends first move by way of the bar, notable for its calming impartial interiors and, in fact, glorious cocktail drinks, then stroll previous an out of doors Japanese Zen backyard. The capacious principal eating space additionally has additionally a sushi bar, a sake room and personal rooms on the again discreetly tucked behind sliding wood doorways.
Diners in Singapore can anticipate the identical – now basic – choices that earned chef Nobuyuki Matsuhisa an A-list following when he first opened in Nobu in NY again in 1994. Impressed by the point he spent in Peru and different cities in South America, these dishes have now been fine-tuned to close perfection after being tried-and-tested through the years in 50-plus branches worldwide. It’s a tremendous marriage of Japanese simplicity and Latin America’s clear flavours, buttressed by the founder’s willingness to reinvent conventional Japanese recipes and cooking methods.
Attempt the classics: Miso Black Cod, grilled fish historically marinated in a single day in white miso however ready right here with sugar and mirin; or the ceviche, a mixture of uncooked and cooked seafood in a refreshing spicy-sour sauce that’s unfold over the components simply earlier than serving. Among the many new dishes, the Crispy Rice with Spicy Tuna is a moreish appetizer of deep-fried rice cubes in a stick and tuna tartare, and simply one in every of many memorable gadgets on the menu.
