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The only Nobu in Africa. Embark on an unforgettable journey of gourmet excellence, fresh creations and masterful Japanese-Peruvian cuisine with Nobu Cape Town.
Diners can indulge in exceptional sushi, unique salads, delicious warm dishes and a range of exquisite desserts. Alongside this is a beverage menu that includes local and international wines, Sake and cocktails.
Kindly note that balloons and table décor are not permitted in any of the public venues at the One and One Cape Town. Private venues are available upon request.
Gourmet Guide Description
The Japanese welcome ‘irasshaimase’ resonates in the triple volume
space when chanted loudly on your arrival at Nobu, in the One&Only
Cape Town. Chef Prajal Rana may be a newcomer to South Africa,
but not to the Nobu kitchen, having notched up nearly a decade with
them. The international brand is synonymous with creativity, precision,
attention to detail and excellent quality.
Immerse yourself in the main, multi-course or omakase menu, or take
a seat at the sushi bar. Sushi at Nobu is the real deal, an authentic
representation of a craft that requires many years to perfect. The
ultimate sushi – eel with avocado and tempura crumb on the outside –
will be topped with spicy prawn and chilli threads. The salad of baby
spinach with Parmesan, fried leek and dried miso with a ponzu and
truffle oil dressing is a reminder that fresh ingredients play a vital role
in the Nobu kitchen.
As the tempting tempura kingklip with melon and coriander is served,
sake will enter the equation. Not just any sake, the selection is as notable
as the wine spectrum. The spicy beef, seared with Peruvian ancho chilli,
can take its rightful place on the stage before one of the lip-smacking
desserts, like the Japanese cheesecake, seals the sweet deal.
Prajal prides himself on his unique culinary style, a union of the creative
craft and precise skill of a Nobu master. No surprise that his preference
is for Japanese cuisine, but Prajal states that other Asian countries and
their rich cultures such as Taiwan and Singapore, have influenced his
culinary journey. His environment, from nature to people, inspires him.
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