‘modern Japanese cuisine’

The busy working harbour at the V&A Waterfront at the foot of Table Mountain is where the One&Only hotel dominates the skyline, and Nobu demands a detour. It’s a dark, enticing space with triple volume ceilings, perfect for a romantic interlude or simply, to celebrate exceptional global cuisine.

For chef Harold Hurtada a long-awaited career dream came true when he cooked for the iconic Nobu Matsuhisa when he was in Cape Town. He did himself and his mentor proud. “When a Nobu opens, the city changes,” says Harold. The international platform ensures that access to premium ingredients, sourced globally, are well supported by what is indigenous to the Cape.

A traditional Japanese welcome as you enter is followed by a concise yet informative introduction to the menu, with attentive, superior service to follow. Many guests choose the omakase-and-saké pairing; each course, each note and nuance seamlessly harmonized. A saké like the Hokusetsu Sado No Jyunmai is well suited to the uninitiated.  The wine list is impressive and comprehensive. All dishes are sublime, sensitively prepared, like the individual pieces of sushi that cannot touch the chefs’ hands more than six times. “The heat may start to cook it and change the texture,” states Harold. Infinite attention to detail is obvious on every plate and in every nuance of the unrivalled experience.

Dishes will satisfy the most sophisticated diner. “The stand-out dishes that guests return for, again and again, are the yellowtail sashimi with jalapeno, the spinach salad with dry miso and the black cod,” says Harald. Others, after tasting it, may say the Chilean sea bass with pomegranate is worth another detour. The final fruit saké with litchi and cucumber is piquant, providing a fitting finalé to a fantastic epicurean adventure. The memories will linger on…

 

Address: Dock Road, V&A Waterfront, Cape Town, 8001

Contact: 021 431 5261

print