Nobu Manila

Bearing the DNA of its A-lister owners, the restaurant entertains the senses and impresses Rosa Ocampo

I settled on Nobu Manila for a night out with a visiting Singaporean friend. A well-travelled bon vivant, the lady’s not so easy to please.

But she was delighted with my choice. More than fine dining, Nobu is fun dining: good food in a relaxing ambience, luxurious indulgence that’s neither staid nor stuffy.

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Nobu Manila has imprints of its A-lister owners: Multi-awarded actor Robert de Niro, Hollywood producer Meir Teper, and culinary genius chef Nobu Matsuhisa who lends his name to the eponymous restaurant.

A dramatic flair and artistry pervade the Zen-chic interiors, the dinnerware, the way food is served and presented. Even the cut and colour of staff “kimonos” add to the theatrical quality.

This dramatic allure is best experienced at night when ceiling lamps catch curves and crests, floor lights beam on footpaths, and mood lighting subdues and highlights corners here and there.

The view wows, a fitting theatrical backdrop of the City of Dreams Manila’s Fortune Egg (where Pangea and Chaos nightclubs are), whose entire dome is gilded by golden lights.

Nobu Manila has 335 seats including indoor at the Chef’s table, sushi bar, two teppanyaki tables, two private dining rooms, and tables encased in eye-catching wood panels. The outdoor terrace has floating cabanas that lend a luxury resort feel.

Since lunch is not served, private business gatherings can be arranged at the restaurant then. Dinner functions are welcome too.

F&B concept

Nobu is known for Japanese fusion food, inspired by chef Nobu’s stay in Peru where he substituted local ingredients for Japanese ones that were not available. At Nobu Manila, there is an eight-course degustation menu that comprises mainly of beef and seafood, and another featuring Japanese hot and cold dishes. The well-curated wine list includes Nobu sake and Matsuhisa wine.

I opted for some of the signature dishes. Black cod den miso is sweet and flavourful, the result of marinating the special fillet overnight in a sauce of miso, sugar and sake. Each is topped by red ginger and served on a leaf. Rock shrimp is fried to just the right crunch and dipped in a special sauce. Yellowtail fish is cooked with jalapeño for some Latino flavour, giving it a bit of a kick.

For dessert, we shared the chocolate bento box which is green ice cream and chocolate fondant lava cake served in what else but bento box. Ice cream is velvety and the lava cake is gloriously rich.

Service

The young staff are attentive yet discreet, friendly but not overly so. They helped us with our orders. They know their stuff.

We wanted to look around as it’s our first visit. A passing waitress guided us towards the al fresco terrace and patiently answered our questions.

The friendly service extends to the hotel general manager, Marlon Hirsh, who I chanced upon at the lift lobby shepherding people into and out of the lift which was unfortunately small and slow. I lapped at the chance to ask him several questions. He gave me his attention and shook my hand afterwards, never mind that it was an ambush interview.

Contacts
Level 1, Tower 3, Nobu Hotel
City of Dreams Manila,
Aseana Avenue corner Roxas Boulevard,
Entertainment City, Parañaque 1701, Manila, Philippines
Telephone: (632) 691-2882, 691-2885;
Email: NobuRestaurant@cod-manila.com

Opening hours
Breakfast, 06.00-10.00; dinner: 17.30 to 23.00