Winning blend of influences keeps Nobu ahead of the game
The combination of Japanese and Peruvian flavours remains popular with food lovers in Hong Kong
It has been 12 years since Nobu opened its doors in Hong Kong, and the restaurant is still popular, with its laid-back ambience and spectacular harbour views. The interior features natural elements such as wood, bamboo, rocks and glass.
Chef Nobu Matsuhisa’s unique menu blends Japanese and Peruvian culinary influences to create interesting flavours. His famous must-tries are black cod saikyo yaki and yellowtail sashimi with jalapeno. There is an extensive sushi and sashimi menu, including his new style sashimi such as Botan ebi and uni, scallop and whole whelk. For dessert, try the chocolate bento box, Suntory whisky ice cappuccino and house-made ice cream mochi.
2/F, InterContinental Hong Kong,
18 Salisbury Road, Kowloon
Black cod saikyo yaki
Toro tartare with caviar
See more of 2018’s 100 Top Tables here