Nobu blends Japanese and Peruvian culinary influences in Hong Kong

Celebrating its 10th anniversary in Hong Kong last year, Nobu has a laid-back atmosphere with a floor-to-ceiling view of Victoria Harbour. The interior features natural elements such as wood, bamboo, rocks and glass

PUBLISHED : Friday, 10 March, 2017, 9:02am
UPDATED : Friday, 10 March, 2017, 9:02am

Chef Nobu Matsuhisa’s unique menu blends Japanese and Peruvian culinary influences to create interesting flavours. Signature dishes include the black cod saikyo yaki, and yellowtail sashimi with jalapeño. Sushi and sashimi are must-tries, followed by tempura, or opt for an omakase menu. Desserts are deliciously fun with the chocolate bento box with green tea ice cream and Suntory whisky iced cappuccino.

Signature dishes

Black cod saikyo yaki

Yellowtail sashimi with jalapeño

Rock shrimp tempura with ponzu, creamy spicy sauce


Valet parking: yes

Vegetarian: 5+ dishes

View: yes

Corkage: HK$500+

Alfresco: no

Private rooms: 1 room, 12 ppl

Contact details

Second Floor, InterContinental

Hong Kong, 18 Salisbury Road, Kowloon, 2313 2323

Daily: Noon - 2.30pm, 6 - 11pm;

Sat-Sun: 2.30 - 5pm

See more of 2017’s 100 Top Tables here