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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. From the 17th of June 2020, Nobu will be open and offering Nobu at Home – A Collection and Personal Delivery service. The curated menu includes a selection of Nobu’s sushi, salads and hot dishes as well as bento boxes. An extensive beverage menu is also available. Delivery is done by the Nobu team themselves, and collection is seamless - there is a Nobu Desk at the Resort entrance, allowing diners to receive their order and drive away without needing to exit their vehicle. Every consideration has been given to ensure a memorable and safe experience, and the Nobu Team look forward to spoiling you. Thank you
Gourmet Guide Description
'modern Japanese cuisine' The busy working harbour at the V&A Waterfront at the foot of Table Mountain is where the One&Only hotel dominates the skyline, and Nobu demands a detour. It’s a dark, enticing space with triple volume ceilings, perfect for a romantic interlude or simply, to celebrate exceptional global cuisine. For chef Harold Hurtada a long-awaited career dream came true when he cooked for the iconic Nobu Matsuhisa when he was in Cape Town. He did himself and his mentor proud. "When a Nobu opens, the city changes," says Harold. The international platform ensures that access to premium ingredients, sourced globally, are well supported by what is indigenous to the Cape. A traditional Japanese welcome as you enter is followed by a concise yet informative introduction to the menu, with attentive, superior service to follow. Many guests choose the omakase-and-saké pairing; each course, each note and nuance seamlessly harmonized. A saké like the Hokusetsu Sado No Jyunmai is well suited to the uninitiated. The wine list is impressive and comprehensive. All dishes are sublime, sensitively prepared, like the individual pieces of sushi that cannot touch the chefs' hands more than six times. "The heat may start to cook it and change the texture," states Harold. Infinite attention to detail is obvious on every plate and in every nuance of the unrivalled experience. Dishes will satisfy the most sophisticated diner. "The stand-out dishes that guests return for, again and again, are the yellowtail sashimi with jalapeno, the spinach salad with dry miso and the black cod," says Harald. Others, after tasting it, may say the Chilean sea bass with pomegranate is worth another detour. The final fruit saké with litchi and cucumber is piquant, providing a fitting finalé to a fantastic epicurean adventure. The memories will linger on…
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