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開箱全球最奢華之一嘅連鎖餐廳無啲咩可以比維港個 Cityline 更加代表到香港每一個位都係無死角咁望住全個海景！NOBU 係由近年開始留意日本餐廳後就已經聽過呢個朵嘅餐廳皆因係由松久信幸先生 （Nobu Matsuhisa）用自己個名命名餐廳（佢個朵喺飲食界好出名㗎！），亦都係日本以外亞洲首家Nobu餐廳呢到主打混合秘魯風味嘅新派日菜！◞而家逢星期一晚，會有一個Nobu Hong Kong Kushi-Maki 秘魯風味日式美饌 無限享用♾️多款串燒、精緻壽司卷私心推薦佢哋嘅拖羅同埋所有串燒起碼嗌咗 4-5 round！全部都係熱辣辣上碟帆立貝入面係燒到半熟！連茄子都燒得比出名更加好食，油香味勁足！◞仲有得試埋 NOBU 名物 ———最推薦一定喺「鱈魚西京燒」同埋「Tacos」連前菜個 tacos 已經勁深印象！用秘魯當地常見嘅小食配以三文魚刺身粒/龍蝦/吞拿魚為主，搭配辣味噌醬汁，好開胃！「鱈魚西京燒」更加係NOBU名物，銀鱈魚以味噌醃製 72小時，再以爐火烤至香脆，並搭配上醇厚的味噌醬，好好食！◞甜品方面，連青咖喱雪葩都有？！椰奶味幾重，真係好還原青咖喱嘅味，雖然好似有啲怪都係嗌返最正路嘅心太軟～ 蛋糕外皮比較薄，有啲微脆朱古力流心喺特濃黑朱古力！味道超級濃郁口感柔滑！唔會死甜順帶一題，呢到服務超好，全心全意服務顧客！體驗日本文化引以為傲嘅Omotenashi （おもてなし）款待精神!仲有無限 free-flow 清酒，～ 開心^^快快趕走 Monday Blues~𓐐 Nobu Hong Kong Kushi-Maki｜$698p.p▍SHUKO platter 小 食 拼 盤 ⸝ Edamame 枝豆 ⋅ Shishito Peppers Den Miso 燒日本青椒 ⋅ Japanese Pickles 日式漬物 ⋅ Tuna Tostasda 金槍魚粟米脆片⋅ Lobster Tostada 龍蝦粟米脆片 ⋅ Salmon Tostada 三文魚粟米脆片₊˚ 以下為 無 限 量 供 應 Served to Table▍KUSHIYAKI 日 式 串 燒 ⸝  Chicken 雞肉 ⋅ Beef 牛肉 ⋅ Scallop 帆立貝⋅ Shrimp 蝦 ⋅ Vegetable蔬菜 ▍Maki ROLLS 壽 司 卷 ⸝  Eel & Cucumber 鰻魚 & 青瓜卷 ⋅ Shrimp Tempura 蝦天婦羅 ⋅ Salmon & Avocado 三文魚 & 牛油果卷 ⋅ Spicy Tuna 辣味金槍魚卷 ⋅ California Roll 加州卷▍Main Courses 主 菜 （+$198p.p) ⸝ Black Cod Miso 鱈魚西京燒 ⸝ Rock Shrimp Tempura with Creamy Spicy Sauce 石蝦天婦羅配香辣忌廉汁▍Dessert 甜品（+$98p.p) ⸝ Bento Box 朱古力心太軟配綠茶雪糕 ⸝ Japanese Strawberry Cake 日本士多啤梨蛋糕配香草雪糕▍Free-flow Signature Beverages (+$268p.p) ⸝ Yuzu highball ⋅ Whisky highball ⋅ beer ⋅ sake ⋅ no-abv beverages continue reading

We have visited this restaurant back in 2018, before the hotel has closed down for renovation and returning to its former name. Today, knowing that their famous owner Chef Nobu Matsuhisa has come to HK and will be in the restaurant, we return to try out his fancy in this new space, looking for the surprises he has in weaving South American flavours into traditional Japanese cuisine.Arriving at Regent Hong Kong, we come to the restaurant, located on the 2/F. The staff greets us warmly and shows us to our table, a comfortable banquette with the amazing night view of Victoria Harbour as backdrop. There are seats at the sushi counter on one side, but unless you are dying for conversation with the chef, there is not much reason to take those. The décor is neat but quite simplistic, more akin to a casual diner.There is a special menu on the day, Nobu in Town Omakase Menu ($1,888). To pair with the food, I have ordered a bottle of Nobu Daiginjo YK-35 ($1,580) also. This house sake is served in all the Nobu restaurants in the world, smooth and with a good rice flavours. Versatile.The first course is Sawara Pico de Gallo 鰆魚配番茄洋蔥莎莎. A very good example of the Peruvian influence, the chef has mixed an appetizing salsa, with tomato, onion, some finely chopped green and red bell peppers, coriander, with plenty of lime juice. The acidity is balanced with some sweet mango pieces. The Japanese Spanish mackerel has been torched briefly on the skin to give a bit of smokiness, while the flesh is still raw and soft. Highly appetizing and very delicious.The second course is Nobu Style Sashimi – Yonten Mori 新派刺身 四點盛. The four sashimi includes the crunchy Tsubugai, with the chef adding a bit of dashi jelly as condiment to give richer umami flavours; the soft Kinmedai with some shredded pickled daikon on the side; an avocado nori taco, with some Uni on top; and the last one being a spicy Toro tartare with some caviar on top. Very different from what you would experience in Japanese restaurants, however the assortment and combination do not feel awkward, with the flavours a good match in fact.The third course is Omakase Sushi Selection with Awabi Clear Soup 特選壽司配鮑魚清湯. The four sushi includes Maguro, Hirame, Aji, and Ikura. Though cannot compare with the sushi restaurants we frequently visit, they are not bad, with the ingredients fresh and the shari of good texture and appropriate sourness. There is a abalone clear soup on the side to help warm up the stomach, delicate yet flavourful. Still this is the dish I don’t think I will miss.The fourth course is Seared Scallop Pear Salad Yuzu Dry Miso 帆立貝沙律配日本梨乾味噌. Sandwiched between are pieces of juicy and sweet pear, with the light taste helping to showcase the delicate scallops. With some dry miso and Parmesan cheese to complement with its savoury taste, and some deep-fried burdock shreds to give a contrast in texture, this is a creative dish but the stronger flavours of the miso and cheese has masked the scallops significantly. The fifth course is Lobster with Creamy Spicy Shiso Salsa 龍蝦配香辣忌廉紫蘇莎莎. My favourite dish in the evening, the lobster is grilled together with a very delicious and creamy spicy shiso salsa, with good acidity, nice spiciness that excite but not burn the palate, and the fragrance of the shiso permeating throughout. The lobster is very fresh, with firm and bouncy meat, and the sweetness is integrating well with the sauce, complementing each other. Though not exactly look like a typical Japanese dish, it is a must try.The sixth course is A5 Wagyu Matsutake with Seasonal Mushroom Teriyaki Sauce A5和牛配松茸 時令蘑菇照燒汁. The Miyazaki beef has been cut into relatively thin slices, grilled perfectly with caramelized surface while juicy and pinkish on the inside, seasoned well. The teriyaki sauce is appealing, with good umami and sweetness, and the seasonal matsutake mushroom is also impeccable in quality. Another nice dish.The seventh and final course is Yuzu Parfait with Shiso Lychee Sorbet 士多啤梨柚子芭菲配紫蘇荔枝雪葩. With plenty of fresh, sweet strawberries inside the white chocolate wrap, the parfait is sitting on a strawberry sauce while on top there is also a shiso lychee sorbet, with a refreshing touch of the herbal and fruit characters. A nice finale, with everything just right on sweetness so not feeling guilty or too indulgent at the end.Service is good, and Chef Nobu has been walking around the restaurant to greet the customers and take photos. The bill on the night is $5,991 and while it is quite expensive, considering the opportunity to meet up with the legendary chef it is worth coming. For the food and experience, they are just different, and you should not compare with those traditional Japanese restaurants. continue reading

久仰大名的一間餐廳，適逢Restaurant Week有套餐，於是去試一試。晚餐$688/人，再加咗$280 sake tasting｡前菜揀咗脆米配香辣免治金槍魚和牛他他配法式奶油多士。講真個和牛他他有啲失望，因為太多sauce，蓋咗和牛嘅味道。沙律就不過不失啦。主菜揀咗牛柳配紫蘇莎莎同手握壽司拼盤。個牛柳唔錯，紫蘇新鮮嘅，但牛就冇乜驚喜。壽司就比較普通，但係wasabi並不是鮮磨的。稻庭蕎麥麵配天婦羅就正常發揮啦。全餐最欣賞係清酒同甜品。甜品嘅泰式青咖哩雪葩非常之新穎，亦都有驚喜，幾好食，另外就係伴碟嘅芝麻醬亦都非常香濃味。Overall環境氣氛服務幾好。 continue reading

人氣日本餐廳Nobu 重臨麗晶酒店Nobu 主打揉合秘魯風格的新派日本料理坐擁無敵維港景色·極美綺麗天際線邊望住維港醉人夜景·邊享受日式料理人生就是該需要放鬆一下Nobu推出kushi maki · 只限定星期一！可以任食即燒串燒·同精緻日式壽司前菜SHUKO PLATTER ꕺ枝豆｜日式漬物｜燒日本青椒ꕺ金槍魚粟米脆片｜龍蝦粟米脆片｜三文魚粟米脆片三款TACOS·在調味配搭上都別具心思富有秘魯特式同日式風味三文魚配搭香辣醬汁·惹味過癮！龍蝦加入日式沙律醬·享受海鮮原有鮮味以下均是無限量供應串燒同壽司會先每款提供一份·有喜歡的可以再order!ꕺ串燒拼盤雞肉｜牛肉｜帆立貝｜蝦｜蔬菜推介雞肉同蝦·雞肉滿滿肉汁·鮮蝦爽彈ꕺ壽司卷鰻魚青瓜卷｜蝦天婦羅｜三文魚牛油果卷辣味金槍魚卷｜加州卷壽司卷餡料滿滿· 一口一小卷辣味金槍魚、蝦天婦羅都不錯想再豐富啲· 可以加$198配主菜試了羊排配南美香辣味噌不得不說封煎完美· 外層微焦香裡面充滿肉汁羊排肉質細嫩·香而不羶；配搭醬汁更惹味更可按喜好加配無限暢飲·絕對可以同朋友飲飽食醉 continue reading

五星級酒店零死角飽覽維港海景🌊 任食串燒同壽司都唔洗😍！ 環境 揉合秘魯元素嘅日本料理Nobu由頂級日本料理代表人物松久信幸先生(Nobu Matsuhisa)領軍， 餐廳環境超好，全餐可以對正維港海景享用！ Kushi-Maki $698/位 (每周一 晚餐限定) 星期一晚餐限定嘅Kushi-Maki包含小食拼盤、無限量供應串燒及壽司。 小食拼盤小食拼盤有枝豆、日式漬物、燒日本青椒、金槍魚粟米脆片、龍蝦粟米脆片及三文魚粟米脆片。 Free Flow 串燒小食拼盤之後就有串燒，共有5款，雞肉、牛肉、帆立貝、蝦、蔬菜，牛肉帶脂肪得黎，油脂比例剛好，帆立貝半生熟口感，全部起碼refill 一次😆 Free Flow Maki 至於壽司，Maki同樣有5款，有鰻魚＆青瓜卷、蝦天婦羅、三文魚＆牛油果卷、辣味金槍魚卷及加州卷，每位仲送海膽及吞拿魚🍣，Maki皆沾上黑白芝麻，添加香氣，刺身餡新鮮清甜🩷 但我哋留肚要加配食埋Nobu招牌菜！ 主菜 主菜可以優惠價$198加配，必點享負盛名嘅Nobu招牌菜「鱈魚西京燒」，真係唔洗點咬極為嫩滑🥹必！須！加！配！另一款羊架同樣唔錯，羊羶香恰到好處。 甜品 甜品同樣有驚喜🙈 本身套餐包雪糕一球，我哋選擇+$98 加配特色芒果芝士蛋糕配青咖哩雪葩、日本士多啤梨蛋糕配香草雪糕及自家製麻糬，唔係講笑，三款都好有驚喜！尤其係日本士多啤梨蛋糕🍰，個名平平無奇，但係一切開超有驚喜，原來係用白朱古力同蛋糕梅花間竹咁分層做出口感，完全係功夫心機嘅甜品🥹而且甜度啱啱好，配搭士多啤梨天然嘅酸甜，超級好食🤤 青咖哩雪葩十分有特色，本身有啲驚難入口，但係完全唔奇怪，仲要幾好食。而自家製麻糬同樣好有驚喜，入邊有類似花生脆片增加口感，令整體煙靭得來又有脆脆口感，多重驚喜。 Free Flow 飲品 對住咁靚嘅景色，有佳餚當然要有美酒搭配🍷，我哋都加埋Free Flow package ，有三個價位，選擇中間價$268/位，已經包酒精！包括：柚子威士忌梳打，威士忌梳打、有氣日本清酒、大吟釀、純米大吟釀及啤酒🍻 有氣日本清酒「七賢」，自家45%精米步合嘅純米大吟釀及由「北雪」酒造專為Nobu釀造嘅頂級大吟釀，而有氣泡焙茶都好搭全晚嘅茶式，最後仲嘆返杯咖啡☕️以中位價錢係五星級高級餐廳用膳，整晚體驗都十分滿意💕，仲要係Free Flow再加食物有質素，飲品選擇方面都唔馬虎，絕對推薦🫶🏻 continue reading