Nobu Singapore – Four Seasons Hotel Singapore
Monica Tindall
I am a big fan of Nikkei cuisine, the delicious fusion of Japanese techniques and Peruvian ingredients. While Nikkei cookery has only recently gained fame in these parts, reaching Southeast Asia and becoming a buzzword among gourmands, Nobu has been pioneering these flavours globally since 1994.
The elegant techniques of Japanese cuisine combined with Peru’s vibrant, fresh ingredients create highly appealing recipes. Nobu, founded by chef Nobu Matsuhisa, actor Robert De Niro, restaurateur Drew Nieporent, and investor Meir Teperhas, has been at the forefront of introducing Nikkei cuisine to the world for the past three decades.
Nikkei cuisine began over a century ago with Japanese immigrants who brought their traditions to Peru. Faced with new ingredients like aji peppers and seafood from that side of the Pacific Ocean, they began experimenting, incorporating these elements into their Japanese cooking. The result? Nikkei cuisine, a vibrant interplay of Peruvian produce and Japanese finesse.
Think silky ceviche bathed in citrusy juices alongside aji amarillo (a Peruvian yellow chilli pepper), or decadent tiraditos (thinly sliced seafood) crowned with slices of avocado and drizzled with aji limo (a citrus-aji fusion sauce). It’s a celebration of the creativity that arises when culinary traditions collide, and a delicious example of how immigration can enrich a nation’s palate.
Nobu Singapore
Nobu Singapore snags a fantastic location on the third floor of Four Seasons Hotel Singapore. Although, with excellent public transport and small size, is there ever a bad address on the island?
Guests are first greeted at reception and then walked through the restaurant’s bar, perfect for taking advantage of Nobu’s happy hours, which run daily from 5:30 pm. Then, there’s a serene intermission between the bar and restaurant, thanks to a Zen garden with rocks, manicured trees and water features. Lastly, we enter the dining room, which is abuzz with a crowd, and we’re warmly greeted with a chorus of “Irasshaimase” from the waitstaff and kitchen.
Nobu Singapore Wine List
First things first; quench our thirst. I feel robbed if I can’t drink fine wine with fine food. You can have great food and great wine, but together, they make something extraordinary. Fortunately, Nobu Singapore has a pleasing wine list. There are 20 wines available by the glass including four bubblies, a rose and the rest of the wine divided between red and white.
I recommend something elegant with the seafood courses, such as the Chablis 1er Cru “Fourchaume,” Burgundy, France 2021 (SGD 42), and a lighter red like the Gevrey-Chambertin, Burgundy, France 2019(SGD 48), for the beef. Nobu’s seasonings often use yuzu to lighten heavy meals, so you don’t want something too bold that will clash.
If you prefer in-your-face, robust wines that are high in alcohol, then those are available, too. The Shafer Vineyards, Red Shoulder Ranch Chardonnay, Napa Valley, USA, 2021 (RM 44) is a hefty 14.9% in alcohol with an oaky profile. The Vega Sicilia, Alión, Ribera del Duero D.O. Spain, 2019 (RM 62) showcases powerful, concentrated flavours (although it might benefit from a year or two more in the bottle). Still, I think both are a bit much for the delicate flavours of Nobu Singapore’s cuisine.
Nobu Singapore Menu & Prices
Nobu Singapore offers several set menus and a la carte options. Tonight, we’re here for the Signature Omakase (SGD 195), where we leave the decisions to Executive Chef Hideki Maeda and his team, Executive Sushi Chef Tim Otomo, and Pastry Chef Jackie Teo.
Appetisers
The appetisers are presented in a glass bowl of ice with pretty leaf and flower garnishes. It’s recommended to move counterclockwise, beginning with the petite portion of toro tartare with caviar, then move to the spoon of yellowtail with jalapeño, pop the “cute little guy” – baby soft shell crab in your mouth, and lastly, refresh the palate with sweet Japanese baby peach.
Chef’s Sushi Selection
We move left to right for the chef’s sushi selection, starting with chutoro (medium-fatty tuna) with wasabi salsa (bright and fresh). Next is halibut with spring onions and grated red daikon radish, which gives refreshing garden notes. Third in the line-up is mackerel with a cucumber kelp cover – heavy and full-flavoured. The penultimate sees fresh octopus leg seared with lemon zest, sesame and olive oils and topped with ginger, chives, sesame seeds and tomato – the flavour is good, but it’s a little too chewy for me. Lastly, my favourite is the salmon taco with tomato salsa. There’s no need for soy sauce or wasabi, as each piece is pre-seasoned.
Sashimi Salad with Matuhisa Dressing
A salad of field greens with sashimi does as well as a palate cleanser between courses as it does a stand-alone salad. The mixed leaves are dressed with one of Matuhisa’s signature onion dressings (we’d like to bottle it and take it home). Sashimi provides some protein in the form of red snapper, lightly seared tuna tataki and silver pomfret. It’s topped with shaved veggies, adding some vibrant crunch.
Black Cod Miso
Nobu Singapore’s signature omakase menu must contain black cod miso – it is the dish the internationally recognised chef is most known for. Transcending its humble origins as a fisherman’s catch, black cod in Nobu’s signature miso marinade gets an upgrade. Bathed in sake-mirin glaze, the fish sheds its restraint, yielding to a velvety texture that eclipses expectations. Each bite offers umami richness and the sweet and savoury combo of the caramelised miso. It’s clear why it has remained a favourite for so long.
F1 Japanese Beef Toban Yaki
Culminating the savoury courses, the F1 Japanese Beef Toban Yaki arrives on a sizzling plate. As per the chef’s recommendation, it’s done medium rare. If your food is still cooking on a hot plate as it’s delivered, it makes sense to have it done rare—especially if there’s going to be a pause in eating, such as the time taken to snap several shots of your meal. It’s marinated in sake, and there’s some yuzu in the finish that lightens the dish.
Dessert – Chocolate Bento Box
Nobu Singapore’s chocolate bento box concludes the meal. The presentation is fun. The dark chocolate lava cake oozes just as it should, and green tea ice cream on a caramelised sesame disc balances the warm cake with a cool finish.
Nobu Singapore Review
Nobu Singapore offers a fun introduction to Nikkei cuisine. The minimal setting is matched by an infectious buzz – lively conversation and clattering plates. Friendly and knowledgeable staff weave through the room, adding to the spirited atmosphere. Here, you’ll find a mix of residents and tourists, all enjoying the experience. Whether you’re a seasoned Nikkei enthusiast or a curious newcomer, Nobu Singapore is sure to leave you feeling like you’re part of the cool crowd.
Reasons to visit Nobu Singapore: Nikkei cuisine; friendly and knowledgeable staff; there’s a lively buzz making you feel as though you’re in with the cool kids; good wine list.
Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Blvd, Level 3, Singapore 248646
Link to Nobu Singapore on Google Maps
+65 6831 7653
@fssingapore
@nobu.singapore
[email protected]
Nobu Singapore Opening Hours
Daily: 12 – 2:30 pm & 6 – 10:30 pm
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