Cover Enjoy chef Nobu Matsuhisa’s culinary creations at Nobu weekend brunch
Enjoy chef Nobu Matsuhisa’s culinary creations at Nobu weekend brunch
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Restored to its former glory, the expansive selection reflects the best of what chef Nobu Matsuhisa has to offer combined with the local flair of their Manila kitchen team
The Nobu brand is renowned the world over for its modern Japanese-Peruvian cuisine and for its sleek east-meets-west aesthetic. The hospitality industry took a massive hit during the pandemic, and most, if not all, had to make adjustments and concessions to make it through, even strong global franchises such as this one of celebrity chef Nobu Matusihisa. Reassuringly, their Philippine outpost, helmed by chef Michael de Jesus at City of Dreams Manila, seems to be back in fighting form. In fact, they have revamped their popular weekend brunch–read on to learn more.
The cold bar is once again stocked with fresh oysters, this time the Irish Gallagher variety, accompanied by slipper lobster, blue crab, and prawns on heaps of ice. Head sushi chef Kei Hirukawa and his team make sure the massive display at the bar is never lacking, constantly replenishing their selection of maki (the spicy tuna, salmon skin, and house special rolls are not to be missed), mini chirashi, white fish new style, and an assortment of premium nigiri sushi and chef’s selection cup sushi. Their sashimi selection is served ala minute at the table and is composed of the signature Nobu trio of tuna Matsuhisa, yellowtail jalapeño, and salmon karashi su miso.
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There are a variety of fresh salads, ranging from marinated and fermented vegetables, as we would have them on this side of the world, to the Western standard, such as bowls of greens dressed in honey sesame and the Nobu-style potato salad. These pair wonderfully with their carving station, which offers an impressive hunk of US roast beef (we had tender brisket) and a soft and juicy slab of roasted pork belly with a glorious crown of golden crackling skin. While I usually try to stay away from the tempting carbs at a buffet, Nobu's fried rice prepared on the misono table is definitely a must-have.
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The other live station houses the kushiyaki—grilled skewers of meat, seafood, and vegetables. The chicken skin and salmon belly are favourites and should be accompanied by Nobu’s signature sauces. While filling up on these flavourful proteins is easy, one must always make room for dessert since the Nobu pastry kitchen has always been known to deliver exquisite pastries and chocolates. The fountain is a fun feature that blankets their choux and madeleines in velvety milk chocolate, or it can also turn scoops of their homemade ice cream into playful sundaes. The apple sorbet, we discovered, is a light yet flavour-packed way to end this indulgent exploration at the buffet.
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This indulgent brunch includes their regular beverage package, which offers sodas, fruit juices, and mocktails. But fret not—there are other beverage upgrades, which can include cocktails, premium spirits, wines, and champagne, too. Take your friends and family and spend your weekend indulging in the best that Nobu has to offer.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
