In the heart of the elegant The Ritz-Carlton Istanbul, the Nobu restaurant embodies the perfect fusion of Japanese refinement and bold Peruvian touches. Nestled in the prestigious Süzer Plaza, this temple of Nikkei cuisine, led by the famous chef Nobu Matsuhisa, offers much more than just a meal. It’s a complete sensory experience, where flavors harmonize with a stunning setting overlooking the Bosphorus. Every detail, from the sophistication of the dishes to the minimalist elegance of the decor, invites guests on an exceptional culinary journey.
An Exceptional Culinary Experience in the Heart of The Ritz-Carlton Istanbul
Nobu Istanbul is nestled in the heart of The Ritz-Carlton Istanbul, a luxury hotel located in the prestigious Dolmabahçe district. Overlooking the Bosphorus from Suzer Plaza, this iconic hotel offers its guests a spectacular view of the city and its shimmering waters. After a major renovation completed in 2018, The Ritz-Carlton Istanbul seamlessly combines contemporary and classic touches, paying homage to the city's Ottoman heritage. In addition to its refined setting and 239 elegant rooms and suites, the 5-star establishment houses numerous dining options, including Nobu Istanbul, the culinary gem signed by Nobu Matsuhisa and Robert De Niro, where Japanese-Peruvian flavors perfectly match the chic and historic atmosphere of The Ritz-Carlton Istanbul.
Nikkei Fusion and Minimalist Elegance with a View of the Bosphorus
Nobu Istanbul's concept is based on the unique fusion of classic Japanese cuisine with Peruvian influences, a culinary style that has made chef Nobu Matsuhisa famous around the world. This approach, known as Nikkei cuisine, combines traditional Japanese ingredients with inventive touches and local flavors. Nobu Istanbul offers an exceptional gastronomic experience, featuring both signature dishes like Yellowtail with jalapeño, Rock Shrimp Tempura, and the iconic Black Cod with Den Miso, as well as dishes inspired by the products and traditions of Istanbul, creating a perfect marriage between two rich and diverse culinary cultures.
Nobu Istanbul charms with its minimalist and trendy style, offering a visual experience as refined as its culinary one. Designed by Séverine Tatangelo from the PCH Design studio, the restaurant spans two floors with an independent entrance leading to a 1000 m² space. The elegant decor, both modern and clean, creates a peaceful setting where diners can enjoy breathtaking views of the Bosphorus and Istanbul's skyline. Whether in the restaurant, at the bar, or on the open terrace, each space offers a chic and sophisticated ambiance, enhancing chef Nobu Matsuhisa's gastronomic creations.
Our Fusion Dinner Between Japanese Subtlety and Peruvian Exuberance
For this dinner at Nobu Istanbul, we carefully selected a variety of dishes that showcase chef Nobu Matsuhisa's craftsmanship, combining Japanese tradition with modern creativity. The meal started beautifully with the black cod croquettes, crispy on the outside and melting on the inside, subtly flavored with a light sauce to enhance the flavors. Then, the shrimp tacos brought an explosion of freshness and contrast. Topped with chimichurri and creamy aioli, these fusion bites were both bold and balanced, a perfect example of the Nikkei style that blends Japanese and Peruvian influences.
The sushi platter, consisting of 14 pieces, was a true ode to Japanese tradition. Each piece was prepared with precision, highlighting the freshness of the fish and the refined simplicity of the classic sushi that can be found in Japan.
Although we didn’t order the iconic Black Cod with miso, which we had already tasted and loved at Nobu Marrakech (read our review here: The Art of Luxury at Nobu Hotel Marrakech: Between Festivity and Elegant Refinement), we continued with two hot dishes that marked the rest of the meal. The lobster tempura with amazu ponzu was a true marvel: crispy and light, with a slightly tangy amazu ponzu sauce that added a fresh touch to every bite of tender lobster.
The beef fillet, cooked to perfection, then made its entrance. Melting in the mouth, it was served with a rich and savory sauce that highlighted the exceptional quality of the meat. Nobu manages to transcend a dish as classic as a beef fillet by infusing it with subtle yet powerful Japanese culinary influences, without overpowering the nobility of the main ingredient.
For desserts, we were captivated by the Miso Cappuccino, a miso crème brûlée accompanied by caramelized pecans, vanilla ice cream, and coffee mousse. This dessert offered an unexpected combination of the salty notes of miso and the creamy sweetness of traditional crème brûlée. The pecans, crunchy and delicately caramelized, added a richness in texture, while the vanilla ice cream and coffee mousse harmoniously completed this subtle dessert.
The second dessert, the Macana, charmed us just as much. This delicate dessert combined the freshness of mango with the sweetness of white chocolate, while the yuzu sorbet added a refreshing hint of acidity. This light and fruity dish concluded the meal on a lively and balanced note, highlighting the attention given to the fusion of flavors and textures, even in the desserts.
My Opinion
My experience at Nobu Istanbul was a true culinary journey, combining Japanese finesse and Peruvian boldness in a breathtaking setting. Every dish took me on a flavor journey where the freshness of the ingredients and the balance of textures were highlighted. I particularly appreciated the subtlety with which chef Nobu Matsuhisa fuses two gastronomic cultures while respecting the essence of each ingredient. The setting, elegant and trendy, with an impressive view of the Bosphorus, elevated this experience. Nobu Istanbul is definitely a place to recommend for anyone looking to indulge in an exceptional evening, where contemporary cuisine meets a chic ambiance.
Practical Information
A big thank you to Nobu Istanbul for the invitation to discover their establishment. Of course, I remain free in my opinions in this article!
About Florence Consul
Editor of Experiences Luxe since 2015, I love discovering new exclusive and authentic experiences all over the world. I left my home country (France) 6 years ago to become a global citizen, traveling 365 days out of the year. I am a foodie person and I make a point of tasting local specialities.