Nobu is probably a restaurant chain that few haven’t heard of, and it’s not hard to see why, with its loyal movie-star following and empire of restaurants across the globe, ranging from the Bahamas to Beijing. This was my second time at Nobu Hong Kong, and, in my humble opinion, I think that it really does live up to the hype with its delicious lunch set inspired by both Japanese and Peruvian flavours.
Stepping into the restaurant, you’re immediately ushered to your seat and your eyes will feast upon the impressive coral structure hanging above your head. According to Nobu’s website, it’s actually a “unique undulating sea urchin ceiling”. Either way, the aesthetics of the restaurant are visually appealing and unlike any other restaurant you’ll have seen in Hong Kong.
For lunch, I decided to order the Nobu Signature Bento Box , although there are also many other selections available for lunch including a “create your own bento box” option. The bento set doesn’t come with drink or dessert but it does include rice and miso soup.
The service at Nobu is great- attentive and detail-oriented but not overly clingy, and our server made sure to describe each dish to us as it arrived. The bento box arrived in two stages- the first being the cold dishes- a salad and a selection of sushi.
First up- the Sashimi Salad with Matsuhisa Dressing, which was made up of tuna tataki atop a bed of endive leaves and sliced radishes. Nobu’s Matsuhisa dressing really gave the salad an extra refreshing kick with its soy sauce, mustard and vinegar elements and went very well with the bitter leaves and the plump tuna.
The assorted sushi was also delicious – I especially liked the yellowtail scallion roll.
Next up was the second part of the Bento box- the cooked dishes! Personally I liked this section more, because it had two of my favourite Nobu dishes in it- the black cod and rock shrimp tempura.
The Chicken Antichuho Sauce is typically an affordable Peruvian dish which is served in skewer form, but at Nobu they give it a twist by glazing the grilled chicken in teriyaki sauce.
The Black Cod Saikyo Yaki is Nobu’s signature dish and it’s not hard to understand why. The cod is SO buttery and flaky, and the natural sweetness and juices of the fish, combined with the slightly chargrilled and caramelised saikyo miso paste glaze, creates a must-try dish for all to savour.
The Rock Shrimp Tempura with Creamy Spicy Sauce is probably one of the most moreish things I have ever tried- after all, who could resist bite-sized pieces of crunchy tempura-battered shrimp, coated with a mayonnaise, spicy and sweet (not to mention patented) sauce? I could eat plates and plates of this and never get sick of it.
To conclude, I had a great dining experience at Nobu. Many people seem to have a preconceived notion that eating at Nobu is very expensive- but the prices of their lunch sets are definitely very similar to the prices seen in many other Japanese eateries in Tsim Sha Tsui/Central/Causeway Bay etc- and you get a lot of delicious, lip-smacking food, not to mention that the portions are quite generous!
InterContinental Hong Kong,
18 Salisbury Road,
Tsim Sha Tsui