Nobu is iconic. First opening in Tribeca, New York, in 1994, the eponymous brand of Nobu Matsuhisa is now a household name around the world. Fusing Japanese techniques with Peruvian ingredients, Nobu-san developed his signature style while living in Lima, Peru and brought that style to the world. 56 restaurants, 36 hotels, and countless celebrity diners later, Nobu is the concept the world fell in love with.
But with a smorgasbord of brunch options in Singapore, is the offering from one of the world’s most recognisable restaurants worth your Saturday lunch slot? Is the infamous miso black cod the same when it’s free-flow? Do you really want to eat salmon sashimi in more ways than you could imagine? Does unlimited champagne and sushi even really go together? As a brunch officidonado, here’s what I think.
Cold Station
This is really where the magic was for me. Sashimi, nigiri, and maki, all of great quality and I went back several times. My favourite item was Nobu’s signature New Style Salmon Sashimi, where thinly sliced salmon is partially seared with sizzling olive and sesame oil, then seasoned with a yuzu soya sauce and garnished with ginger, spring onion, and sesame seeds. It’s traditional sashimi but better, with bright, punchy seasoning so you don’t need to dip it yourself. I could, and did, eat a lot of it. Among the more traditional options, I also appreciate the hard shell taco station, where you can make your own tacos with seasoned sashimi and avocado to add a bit of crunch to your cold station selection.
Live & Hot Station
Save yourself the mental gymnastics and immediately go for as many portions of miso black cod as your heart desires. It’s as good as I remember from the a la carte menu, and served on a lettuce boat, making each mouthful as convenient as it is delicious. The live station team were super helpful every time I went up in describing the dishes I hadn’t tried yet and what went best with each other—from F1 Japanese beef steak, to charcoal-grilled chicken, to fish. The crispy rice bites and tartar topping were great–especially when fresh and ultra-crispy. If you’re a big tempura fan, the options were great. Just try to time your course to when they bring out the fresh pieces so they’re as hot and crisp as possible.
Dessert Station
If you’ve done the brunch properly, you don’t really need the desserts, but I do recommend leaving some space for select things. The Yuzu Merginue Pie was a great palate cleanser after all that fish and meat, and the pineapple and coconut madeline was light and airy—the perfect pairing to a black coffee to stop me falling into a food coma.
Packages
With four tiers, there’s something for everyone. From soft drinks, green tea and coffee, to free-flow champagne, sake, wine, beer and cocktails, you can choose your own destiny depending on the rest of your Saturday. The really nice touch is the Zero Beverage Package, so if you don’t drink or 12 pm is a little too early in the day for you, you can still enjoy a mocktail, non-alcoholic beer, or sparkling wine, especially if you’re there for a celebration.
Final Thoughts
The wealth of brunch options in Singapore is very competitive, but I loved the streamlined concept at Nobu. The expertly selected menu is cohesive and doesn’t leave you with disjointed courses that compete for your attention. You can really savour the quality, effort, and craftsmanship that goes into each bite, and it’s easy to see why food like this became so popular. Executive Chef, Héctor Mirón Parra, has done a wonderful job choosing the dishes to create a Saturday afternoon experience that everyone should try at least once. It’s indulgent, impressive, and in a word, iconic.
Try The Taste of Nobu Saturday Brunch at the Four Seasons Singapore.
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