Nobu

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Now Closed

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

餐廳環境冇想像中咁高級，似係坐得好闊落嘅居酒屋格局。今次試restaurant week menu ($688 per head)。 🤔Yellowtail Jalapeño 油甘魚刺身配南美辣椒油甘魚得細細的三片，有d小家喎。配上柚子醬油，酸酸甜甜，唔覺辣。味道係預期之中，未算係好精彩。Salmon Tartare with Caviar粒粒嘅三文魚tar tar 上面有啲魚子醬，然後浸喺非常之濃烈嘅wasabi醬油入面。覺得wasabi嘅味道太搶又辣，掩蓋左三文魚或者魚子醬嘅鮮甜味道。淨係食到wasabi醬油味。麻麻地，not good。Baby Spinach Salad 有淡淡嘅柚子醬油同埋淡淡嘅松露味，再有d parmesan cheese。味道有新意又恰到好處。滿意！👌🏼Filled Green Matsuhisa Dressing 普通嘅沙律菜，配上焦糖洋蔥醬油。微微酸。味道正常。Flambé Japanese Wagyu 火🔥和牛和牛放係熱石上面，來嘅時候加火焰，賣相一流。味道方面，幾片和牛質感軟滑得來又有咬口，有豐富嘅油甘香味，滿意。就咁食有d淡，要點旁邊的醬油/南美辣椒醬。👌🏼Black Cod Miso 鱈魚西京燒話係呢間餐廳嘅Signature dish,。但覺得味道正常，同其他餐廳食到嘅銀鱈魚西京燒冇咩分別，唔算特別。👌🏼Bento Box 朱古力心太軟 & 綠茶雪糕。朱古力心太軟的岩漿唔算特別澎湃。正常水準。👌🏼Nobu Cheesecake正常好味的cheesecake 味道。總結來講，原本好大預期，睇介紹以為會有d日本 & 秘魯cross over 嘅味蕾新衝擊，但結果未算好impress or 好驚喜。環境： ★★★☆☆ 食物： ★★★☆☆ 推介： ★★★☆☆ continue reading

尖沙咀洲際改回麗晶的名字，除了欣圖軒變回麗晶軒之外，大部份餐廳也回歸這酒店，除了扒房之外，當然也有Nobu，位置沒有變都是在2樓，裝修風格也沿用之前的版本，營造一種很Chili很不日本菜的傳統風格的餐廳，第一次吃應該是10多年前的時候，第一個感受是這是日本菜嗎，怎麼味道如此濃烈，之後經歷多了，令我想起這西式日本菜的做法，和秘魯日菜風格有一脈相通之處，都是以濃酸汁醬配魚生，以Ceviche的認識表達出來的頭盤，用上鰤魚，吃起來爽，魚肉香味接近被蓋過，但就是這種做法。另外其用上麵豉醬配搭的菠菜沙律，味道出奇地清新之餘，完全沒有草腥味，這種做法當然不是港式日式餐廳的沙律前菜，求其加些柚子汁就能夠媲美。來到Nobu，不要吃壽司，也不要吃什麼和牛，因為味道就是大開大合的調味，要追求傳統日式的原鮮旨味，並不容易。只是銀鱈魚西京燒的經典，在新裝修之後依然得以保持，銀鱈魚本身肉質肉質細緻、油脂豐厚，同樣是用上味噌，但是是白味噌烹調，除了有豆香味之外也有獨特的甜味，與銀鱈魚的魚油結合起來，就是完美的配搭。這裏比其他做得更好的就是火候，魚皮的爽彈，還有白味噌的質素，有這一道板斧就已經足夠，名人效應對我來說並不是最重要的。The InterContinental in Tsim Sha Tsui has reverted to its former name, Regent. Nobu, now on the 2nd floor, maintains its unique fusion style. The restaurant blends Western and Japanese cuisines, reminiscent of Peruvian-Japanese fusion. Signature dishes include ceviche-inspired appetizers and the classic black cod with miso. Nobu’s strength lies in its bold flavors and perfect execution, particularly evident in the miso-marinated black cod, which showcases the ideal combination of fish texture and white miso quality. continue reading

聽過好多人推介，機緣巧合今晚終於一試，值得嘅！叫咗NOBU EXPERIENCE包5道菜，好鍾意頭盤NOBU STYLE SASHIMI YONTEN MORI，個酸汁好開胃，3款魚生加🐙都好好味👍🏻，相對主菜嗰5款嘅OMAKASE SUSHI SELECTION我覺得仲出色。熱食又有驚喜，CHILEAN SEA BASS WITH JALAPEÑO SALSA個鱸魚肉質好味。食到WAGYU ANTICUCHO我初時有啲擔心，因為我對印度菜一般，而呢個和牛就係用上印度菜嘅汁，但結果真係喜出望外，第一啖口感係似食緊印度菜，但係再食落去個口感已經係開始酸酸「may may」嘅感覺，配上個和牛煮得好腍好好味，全晚我最鍾意嘅就係呢度菜😋甜品係包括芒果cheese cake同埋「咖喱」味嘅sorbet ，連埋喺底嗰啲脆脆一齊食，真係刺激味蕾😝呢個餐包5道菜，絕對令到你飽飽😜服務到位，有賓至如歸嘅感覺，觀感都好好，望住港島區嘅燈飾，維港嘅美景賞心悅目。 continue reading

蠔不能refill,餐後飲品要問先至會提供，坐低熱茶要問先至有，添熱茶，只會添一個人，服務質素出現問題，年輕員工經驗不足，隻手掂到筷子扮睇唔到，性價比低，除非好鍾意飲酒。如果兩人坐，座位同座位之間嘅距離同茶餐廳差唔多，咁嘅價錢，唔值！ continue reading