Nobu is where Japanese fine dining meets South African ingredients, and it’s a wonderful place. Part of a worldwide chain created by celebrity chef Nobu Matsuhisa, you’ll find these upmarket restaurants at equally upmarket establishments – as in this case, Nobu at One&Only Cape Town.
Last week we tried Nobu‘s signature omakase menu. Meaning ‘I’ll leave it to you’, omakase refers to a chef’s selection, rather than the usual a la carte offering. Courses begin with light fare proceeding to heavier, richer dishes later on, culminating in one serious dessert (more on that later).
So lets get right to it. This is the winter omakase menu at Nobu Cape Town:
Whitefish sashimi with coriander truffle ponzu
Pan-fried scallop on a butternut disc with yuzu salsa and balsamic reduction
New-style cut roll and soba noodles
Sautéed kingklip with sweet soya butter
Grilled springbok with red chilli miso
Black forest fondant with blueberry cheesecake ice cream
All of the above were fantastic, and being a fan of pan-fried scallops in general, I was excited about the dish featuring on the menu.
If you want the most incredible fondant, do yourself a favour and brace yourself for Nobu Cape Town’s omakase finale. The Black Forest fondant with blueberry cheesecake ice cream was a delight, and not just because I have a fondness for sweet things – I found this fondant to be done to perfection.
Don’t forget to order a sake cocktail or two with your meal. The spirit is a lot more fun than you think it is and I thoroughly enjoyed the Nigori Colada before getting drawn into the extensive wine list.