Nobuyuki Matsuhisa, famously known as Nobu, is a Japanese master chef, and his restaurant was our first ever experience at a Michelin-starred establishment.
Now let met tell you, for amazing quality you will need to bring your filled wallet because Nobu is not cheap in any sense of the word. Even their greeting felt expensive. As we were being led to our table by the hostess she screamed something in Japanese (I’m assuming) at the kitchen and the entire kitchen screamed something back.
I’ll start off by letting you know that we probably won’t be able to tell you any of the names of what we ate that evening, but that is why we have delicious pictures of some of the meals you can expect to see at Nobu.
As we sat down our waiter brought us a hot refreshing towel and a plate of salted green beans that really got us ready to start off with some drinks.
We stared, flipped and read the menu, back to front and back again. More confused with every page, mainly because the menu is quite big, but also because we haven’t heard of half of the items on the menu. We obviously wanted to try everything, but that was not part of our budget. Luckily for us, they had meals consisting of 6 to 8 courses of tasting menus set up by the chef. So we could just sit back, relax, and not worry about what to choose.
Finally, for the first time, we tried Miso soup, something we have heard of for a long time but never got the chance to taste.
Very delicious, hearty and not too filling. Perfect to warm up the stomach for the omakase (dishes selected by the chef) that was waiting for us.
This… was… AMAZING…
6 tasting courses, 3 hot, and 3 cold.
Crumbed prawns with a dressing that was to die for, hot seared wagyu beef and a portion of mixed chilli vegetables.
A few pieces of new style sushi, not sure what was meant by new style but I assume it meant smaller and thinner than the usual, another piece of some sort of seafood with a herb dressing and oh my lord, probably the thing I couldn’t stop eating, the salmon sashimi on a bed of spinach with a garlic and ginger purée/paste. They should put that on every salad in the world I tell you, then no one will ever get fat again.
It might not look like a lot of food but the hot part alone could fill up most.
The final part of the evening was the dessert. A very odd flavour that we have never eaten before, but we do welcome change.
Chocolate fondant with green tea ice cream. Hot and cold. Rich and light. Sweet and subtle. The perfect combination for the perfect evening.
Nobu Cape Town gets Triple T’s stamp of approval.