Like the older Nobu London, this high-gloss hot spot plays host to a cast of A-list celebs & attendant voyeurs who make lots of noise – especially in the ground-floor bar (see separate review).
Upstairs, lone diners are assigned their own chef at the sushi counter, parties cluster around the hibachi table, & couples occupy more intimate berths by the window. The ‘fabulous’ food is
intended for sharing. Nobu’s famous black cod is always on the menu, while other favourites include yellowtail sashimi with jalapeño & yuzu dressing, & rock shrimp tempura. This branch also
boasts a wood-fired oven, which might deliver Ibérico pork steak, duck breast with wasabi salsa, or brown rice miso paella. Saké starts at £17 per bamboo container, Champagne from £12.50 a glass,
& wines inhabit the financial stratosphere; the non-alcoholic cocktails are highly recommended. Gripes tend to centre on ‘faltering’ & ‘surly’ service’, although few would argue with Nobu’s
slinky, low-lit aura.
Chef: Mark Edwards
As group executive chef of Nobu's London restaurants, Mark Edwards is the culinary right-hand man to celebrated Japanese maestro Nobuyuki Matsuhisa. Edwards started out working in a seafood restaurant in Kent at the age of 13, then worked his way through London's Café Royal & the legendary George V hotel in Paris before finding he had an affinity for Asian cuisine while cooking in Manhattan during the late 1980s. After a stint at the Mandarin Orchard Hotel in Singapore & the Peninsula in Hong Kong, he returned to London as sous chef at the former Vong restaurant at the Berkeley hotel, then worked at Nobu in California before launching their London outpost in 1997. He opened Ubon in 2000 & Nobu Berkeley St five years later.
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