The only Nobu in Africa. A sweeping fan-like staircase leads to the dining area and sushi counter, with a lounge and bar above. Nobu gives classical Japanese cuisine a contemporary twist with a Peruvian influence. Diners can also indulge in fresh South African seafood and indigenous spices in mesmerising dishes.
A PYRAMID OF JAPANESE FLAVOURS FROM QUALITY INGREDIENTS Its at this international restaurant in the working harbour of the V&A Waterfront, at landmark hotel One&Only that the discerning diner is transported to new heights. From the cheery, traditional Japanese chant that welcomes you into the triple volume space, to the last sip of sake, its magic. Well-supported by international visitors, locals too are lured to order some of the best sushi in town, or to treat themselves to authentic Japanese cuisine. From tangy tacos to tonno with dried shimeji mushrooms; caviar on wasabi mash to the Caesar salad with lobster, Woodford truffles, Parmesan, truffle aioli and rice croutons – every moment is memorable. The Chilean sea bass, cooked and served inventively, can be followed by fresh Alaskan king crab with delectable Nobu sauces, or choose Wagyu beef, also served with memorable sauces, that you sear yourself on hot rocks at your table. The array on the menu could be daunting, but informative and enticing explanations provided by world-class waitrons make it even more pleasurable. The impressive journey can end on a high with the whisky dessert with a creamy topping or chef Harold Hurtadas special Malva pudding, transporting your taste buds to the east with a subtle hint of lemongrass. A series of taste explosions are provided by premium ingredients. Chef Harold, who hails from the Philippines, lives the ethos of global icon Nobuyuki Matsuhisa. In his time in the Mother City he has learnt to love her bounty. Harold is committed to trying to source ingredients locally before looking further afield, always buying the best but not over-manipulating them. “Its quality at its best. Its all about quality, if you dont have quality ingredients you wont have quality food,” says Harold. “Nobu gives you the tools, you get quality ingredients and perfect it.” Chef Harold Hurtada