Nobu Singapore has quickly established itself as a must-visit dining destination in the city. This restaurant, created by Nobuyuki Matsuhisa, brings the essence of Nikkei cuisine to Singapore, a subtle fusion of Japanese traditions and Peruvian influences. In a sleek decor where wood and minimalist lines create a subdued atmosphere, the experience is as elegant as it is refined. Iconic classics, exceptional omakase menus, and immersive teppanyaki experience: each dish celebrates the perfect balance between precision and creativity, making Nobu Singapore an essential address for lovers of high gastronomy. Dive into this unique experience and discover all that this exceptional address has to offer.
Four Seasons Hotel Singapore: An Urban Oasis Between Wellness and Exceptional Cuisine
Nestled in the heart of Singapore, just steps from the hustle and bustle of Orchard Road, the Four Seasons Hotel Singapore embodies a true haven of peace, where luxury and serenity meet with refinement. Despite its city-center location, the establishment maintains an intimate atmosphere, ideal for a gentle urban getaway. The elegantly appointed rooms and suites offer absolute comfort. But beyond exceptional hospitality, the Four Seasons Hotel Singapore also stands out as a sought-after gastronomic destination, notably with the Michelin-starred Cantonese restaurant Jiang-Nan Chun and the notable arrival of Nobu Singapore. The latter, inaugurated in June 2022, brings the city the indispensable New-Style Japanese cuisine of world-renowned chef Nobu Matsuhisa, boldly mixing Japanese traditions with Peruvian influences.
Japanese Refinement and Contemporary Sobriety
Nobu Singapore embodies a sober and refined elegance, blending traditional Japanese influences with contemporary sophistication. Here, there's no ostentatious opulence, but a decor with clean lines where wood, omnipresent, warms the atmosphere. The walls are clad in delicately textured Japanese wallpaper, creating a subtle balance between minimalism and refinement. While admiring the view of the carefully landscaped Japanese garden outside, guests can savor the iconic classics of Chef Nobu Matsuhisa, while the lively and elegant bar offers a curated selection of sakes and cocktails.
The main dining room opens onto several private alcoves, offering guests a subdued intimacy, while the largest of them stands out by hosting a global first: Nobu's very first Chef's Table. Nobu Singapore also innovates with a unique teppanyaki experience, staged in two private rooms designed to enhance this spectacular culinary art.
Nobu, a Pioneer of Nikkei Cuisine Worldwide
Born from the meeting of refined Japanese culinary techniques and the aromatic richness of Peruvian ingredients, Nikkei cuisine embodies a bold and finely nuanced culinary fusion. This gastronomic mestizaje has conquered the world thanks to the visionary influence of chef Nobuyuki Matsuhisa. Since the opening of the first Nobu restaurant in New York in 1994, this innovative approach has transcended borders to become an undisputed benchmark in high gastronomy. With more than 50 restaurants and about fifteen hotels worldwide, Nobu has not only popularized Nikkei cuisine, but remains its absolute pioneer, offering an experience where each plate tells the story of a culinary dialogue between two cultures.
The DNA of Nobu in Singapore: A Cuisine Signed Hideki Maeda
At the helm of Nobu Singapore, Executive Chef Hideki Maeda embodies the culinary excellence of the Nobu house. A protege of Nobu Matsuhisa, he has been part of the group since 2001 and has led several emblematic establishments, including Nobu London and Nobu Cape Town. A native of Japan, he infuses each dish with a subtle balance between tradition and innovation. Alongside him, Executive Sushi Chef Takahiro Tim Otomo, formerly of Nobu Hotel Caesars Palace, signs refined omakase menus, enhancing the best seasonal products.
The culinary signature of Chef Hideki Maeda continues the excellence of Nobu, ensuring an experience faithful to the house's DNA. The brand's must-haves are of course present: the famous black cod miso, yellowtail jalapeño, toro tartare with caviar, cup sushi, and Nobu crispy rice. For a more in-depth immersion, the multi-course omakase menu and the teppanyaki experience highlight exceptional ingredients, enhanced by impeccable technique. The experience is completed by a refined beverage program, mixing tailor-made cocktails and exclusive Nobu-signed sake, for a perfect harmony of flavors.
Our Exceptional Omakase Experience
We opted for the Signature Omakase Menu, a true immersion in the gastronomic universe of Nobu. To whet our appetite, we enjoy sublime cocktails that perfectly illustrate the house's mixological expertise. The Nobu Old Fashioned, served in a short glass with a large ice cube, revisits a classic by enhancing a refined Japanese whisky. Alongside, the Suntory Sling, inspired by the famous Singapore Sling, highlights a subtle balance between Shiso Tea-infused Suntory Roku Gin, Bénédictine D.O.M, Umepon plum liqueur, and pineapple, for a fruity and refreshing touch.
The meal begins with a refined starter featuring two iconic Nobu preparations, delicately served on a bed of crushed ice. On one side, a thin slice of yellowtail (hamachi) rests on a tangy ponzu sauce, enhanced by a slice of jalapeño pepper, adding a subtly spicy touch. On the other, a toro tartare, prepared with exceptional fatty tuna, is garnished with black caviar and finely chopped scallions, a luxurious combination where the creaminess of the fish meets the refined brininess of the caviar.
Next, a refined assortment of nigiri sushi, where each piece highlights impeccably fresh products. At the forefront, a nigiri of toro (fatty tuna) melts in the mouth, enhanced by a hint of fresh wasabi. Followed by nigiri of white fish and shellfish, garnished with tobiko (flying fish roe) pearls and micro-herbs, adding a touch of crunch and aromatic complexity. A salmon taco with tomato salsa completes this sequence, perfectly illustrating the fusion between Japanese influences and contemporary inspirations. The sushis are made with exemplary precision, strictly adhering to Japanese traditions.
The sashimi salad, a signature dish of Nobu, continues this culinary journey by combining freshness and refinement. A mix of young shoots and assorted lettuces provides a crunchy and airy texture, while delicate slices of salmon, tuna, and white fish are precisely arranged. The dish is enhanced by Matsuhisa sauce, whose tangy taste perfectly balances the sweetness of the fish.
We continue with an emblematic dish of Nobu: the black cod miso, a globally recognized recipe by Chef Nobu Matsuhisa. Delicately placed on a bamboo leaf, this fillet of black cod has been marinated for several days in a mixture of white miso, mirin, and sake, giving it an incredibly tender texture and perfect caramelization. Its golden and slightly glazed surface reveals a tender and flavorful flesh, imbued with subtle sweet and umami notes. Simple in appearance, this dish nonetheless embodies the complexity and balance of Nobu cuisine.
The F1 Japanese Beef Toban Yaki then arrives as the main course, served on a still-smoking hot plate. The Japanese F1 beef, marinated in sake, is cut into thick, pinkish slices at the heart, revealing a melting texture and remarkable aromatic richness. It rests in a flavorful sauce enhanced with a touch of yuzu, which adds a subtle freshness. To accompany this exceptional piece, a selection of vegetables highlights shiitake and enoki mushrooms, as well as some carefully prepared green vegetables, offering a play of textures and flavors in perfect harmony.
Finally, to end the dinner in style, we savor the chocolate bento box, a signature dessert of Nobu Singapore. Presented in a Japanese lacquered box with elegant motifs, this dessert combines tradition and indulgence. Inside, a dark chocolate fondant reveals a melting heart of exquisite intensity, while a deep green matcha ice cream unveils a creamy texture and subtly bitter flavor, characteristic of Japanese green tea. This combination of chocolate and matcha offers a balanced contrast, between richness and freshness, for an end of the meal as delicate as it is unforgettable.
Nobu Singapore Unveils Its New Brunch "Taste of Nobu"
Every weekend, Nobu Singapore offers its all-you-can-eat brunch "Taste of Nobu," a refined gastronomic experience that showcases the emblematic flavors of Japanese-Peruvian cuisine. Based on a semi-buffet concept, it allows guests to watch chefs in action while savoring an exquisite selection of sushi rolls, sashimi, cold dishes, and salads. In addition, signature hot dishes are prepared on the spot, not forgetting vegetarian options. To round off the feast, a selection of artisanal desserts awaits the guests. To accompany this feast, an all-you-can-drink option is available for an extra charge, with a selection of Taittinger champagne, Nobu Matsuhisa wines, sake, and artisanal cocktails, making this brunch a truly immersive and indulgent culinary journey.
My Review
Nobu Singapore was a culinary experience as refined as it was unforgettable, where each plate transported me into the universe of Chef Nobu Matsuhisa. I particularly appreciated the perfect balance of flavors and the impeccable freshness of the ingredients, with a special mention for the sushi, executed to perfection. The omakase menu allowed me to explore a range of textures and subtle pairings, with the black cod miso being a highlight of the dinner. The elegant and subdued atmosphere of the restaurant added to this gastronomic immersion, making Nobu Singapore an essential address where I will be pleased to return. An ideal place for lovers of fine dining in search of an exceptional experience.
Practical Information
A big thank you to Nobu Singapore for the invitation to explore their establishment. Naturally, I remain free in my comments 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.