Japanese restaurant Nobu is a global name in the F&B scene, attracting throngs of foodies and celebrities from the Kardashian-Jenners to the Beckhams and more with its signature new-style Japanese cuisine. Since its inception in New York 28 years ago, it has expanded its reach with the opening of outlets in different cities—from Los Angeles, London, Barcelona, Sydney, Hong Kong to Manila. With its continued success, it was to be expected that it would come to Singapore, which already has a diverse F&B scene.
That time has finally come, as the Japanese restaurant officially opened its doors at Four Seasons Hotel Singapore on June 1. While the restaurant has only been operating for a few days, general manager Gopi Kanala told us that it is already booked out for two months.
As you will discover upon your visit, there is plenty to be excited about. Designed by Studio PCH—the same studio that designed five other Nobu outlets—to reflect Japanese and botanical influences, it has taken over the previous space of the indoor tennis court on the third floor. To get here, ask the staff to lead you to the semi-hidden lift on the first floor that will bring you to your destination. You will know you’re in the right place once the doors open and you see a calming Japanese garden that serves as the pathway to the main dining room.
Typical of Nobu restaurants, the dimly lit modern dining room with a contemporary playlist (instead of the traditional zen tracks) is packed with Singapore’s well-heeled crowd—all excited to have another taste of Nobu’s signature Japanese cuisine using Peruvian ingredients. That said, executive chef Hideki Maeda moved from Nobu London and executive sushi chef Takahiro Tim Otomo from Nobu Hotel Las Vegas to helm the kitchen.