World-renowned Chef Nobu Matsuhisa will be in Manila to host “The Nobu Experience”, a one-night culinary affair at his eponymous restaurant at City of Dreams Manila on March 31, from 5:00pm to 11:00pm. The experience will have the guests moving around the room, interacting with him and Nobu Manila’s chefs, indulging in dishes that are passed around canapé style, complementing those served exquisitely on a buffet counter, or prepared a la minute in live action stations.
Capping his month-long promotional tour to key cities around the world to visit select Nobu hotels and restaurants in London, Milan, Munich, Paris, New York, Melbourne, Perth and Kuala Lumpur, Chef Nobu makes his last stop in Manila to spearhead a dinner for the third time since the restaurant’s opening in 2015. Chef Nobu is the recipient of the prestigious GQ Lifetime Achievement Award at the 2017 British GQ Food & Drink Awards, an accolade presented to him 23 years since opening the first Nobu restaurant in New York.
With the support of Nobu Manila’s Head Chef Michael de Jesus and Head Sushi Chef Kirika Oi and their team, the celebrated chef’s March tour finale dinner showcases his Japanese-Peruvian fusion artistry in the selection of handcrafted finger food and other dishes to be served in strategic stations: the sushi bar for cold dishes, robatayaki station for assorted charcoal-grilled meats and seafood, a teppan table for meat carving items and another for salmon and shrimps, and a dessert corner for signature pastries, sorbets and specialty desserts made a la minute.
A number of dishes will be served to diners at table seats: freshly made hors d’oeuvres from the cold kitchen – such as Japanese Yellowtail Sashimi with Jalapeno, Bigeye Tuna Sashimi Salad Skewers in Matsuhisa dressing, Tachiuo (swordfish) Dry Miso on Endive, Lapu-Lapu New-Style Sashimi; and Japanese Octopus Tiradito – and canapés fresh from the hot kitchen such as Rock Shrimp Creamy Spicy, Black Cod Butter Lettuce with Crispy Kataifi (shredded phyllo pastry), Nobu Mini Tacos (King Crab, tuna, Wagyu, salmon avocado, and pork), Chilean Sea bass with Jalapeño Miso, Umami Chicken Wings with Sweet Soy Anticucho, Green Papaya Salad with Yuzu Dried Miso, Mixed Seafood Ceviche with Quinoa, Aka Miso Braised Short Ribs with Tofu Crema, and Roasted Baby Corn with Aji Amarillo.
The carving station at the teppan table highlights Nobu-Style Wagyu Pastrami Sliders and Wagyu Gyoza with spicy ponzu sauce. The robatayaki station features assorted kushiyaki skewered & grilled beef, chicken, chicken skin, squid, baby octopus, leeks, and shiitake stars. At the sushi bar, a buffet of Nobu specialties includes Sake cup sushi, Kumamoto Australian oysters with Nobu sauce, Kohada (local gizzard shad), Norwegian Salmon Toro Nanbanzuke (deep-fried and flavored with red chili and leek, then soaked in vinegar), Japanese Uni Shooter Sake and Ponzu, Manila Prawn Cocktail; and Seared Norwegian Salmon with Karashi su Miso. Also at the sushi counter sushi, maki and sashimi are prepared to order, as sashimi are sliced fresh from the fish display.
The dessert action station features decadent treats prepared a la minute: Chocolate Bento cake, , Mini Miso Cappuccino, Nobu-Style Halo-halo consisting of shaved iced from either fresh fruit-infused Fiji water or fresh coconut water, and sake-infused yuzu, raspberry, and blueberry sorbets. Assorted mini pastries complete the selection, namely: Azuki Bean Crème Brulee, Green Tea Royal, Yuzu Dome Cake, and eclairs. The Chocolate Satandagi (fried donuts with a melted dark chocolate filling) will be the pass-around dessert.
The one-night dinner experience with Chef Nobu is at P10,000.00 net per person and includes the canapé dinner, a meet-and-greet and photo ops with the celebrity chef, and a signed copy of his book, “Nobu: A Memoir”. For reservations, guests can call 800 8080, e-mail firstname.lastname@example.org, or visit www.cityofdreamsmanila.com.