It’s at this international restaurant in the working harbour of the V&A Waterfront, at landmark hotel One&Only that the discerning diner is transported to new heights. From the cheery, traditional Japanese chant that welcomes you into the triple volume space, to the last sip of sake. Well-supported by international visitors, locals too are lured to order some of the best sushi in town, or to treat themselves to authentic Japanese cuisine.
From tangy tacos to tonno with dried shimeji mushrooms; caviar on wasabi mash to the Caesar salad with lobster, Woodford truffles, Parmesan, truffle aioli and rice croutons – every moment is memorable. The Chilean sea bass, cooked and served inventively, can be followed by fresh
Alaskan king crab with delectable Nobu sauces, or choose Wagyu beef, also served with memorable sauces, that you sear yourself on hot rocks at your table. The array on the menu could be daunting, but informative and enticing explanations provided by world-class waitrons make it even more pleasurable. The impressive journey can end on a high with the whisky dessert with a creamy topping or chef Harold Hurtada’s special Malva pudding, transporting your taste buds to the east with a subtle hint of lemongrass.
A series of taste explosions are provided by premium ingredients. Chef Harold, who hails from the Philippines, lives the ethos of global icon Nobuyuki Matsuhisa. In his time in the Mother City he has learnt to love her bounty. Harold is committed to trying to source ingredients locally before looking further afield, always buying the best but not over-manipulating them. “It’s quality at its best. It’s all about quality, if you don’t have quality ingredients you won’t have quality food,” says Harold.
“Nobu gives you the tools, you get quality ingredients and perfect it.” Chef Harold Hurtada
Address: Dock Road, V&A Waterfront, Cape Town, 8001
Telephone: 021 431 5111