REVIEW

Nobu

There are around 25 Nobu restaurants worldwide now, and their quality can be pretty variable, so it was with the heaviest sense of professional obligation that I trudged to Nobu InterContinental in the InterContinental Hong Kong.  I’m happy to report that this outpost is a fine restaurant, with a truly superb view to match.

The signature dishes of Nobu’s fusion cuisine are well-known.  The now ubiquitous jalapeño with yellowtail, rock shrimp with spicy mayonnaise and miso black cod were once just a spark in Nobuyuki Matsuhisa’s mind, who, after spending some time in Peru, began incorporating Peruvian influences into his dishes (e.g., tiradito "Nobu style").  After he opened Matsuhisa in Beverly Hills in 1987, the rest was history.  We also like the crispy rice with spicy tuna, which comes with skewered cubes of crispy rice that look like tater tots and a bowl of diced spicy tuna; the toro tartar, a decadent base of fatty tuna tartar with a mound of caviar on top; the sashimi tacos, filled with diced pieces of lobster, salmon, crab and tuna; and the charcoal grilled Wagyu steaks.

Nobu InterContinental has a sleek design with many natural materials utilized.  The trendy lounge area features a glowing bar framed by 7,700 black river rocks, while the swirling ceiling of the main dining room is decorated with sea urchin spines.  A scorched-ash sushi counter has a glowing onyx base, and is nestled in a space clad in custom-made bamboo embedded terrazzo.  The interiors are rather dark, but the tables spotlit, permitting a view of what matters:  the food and the glittering lights of the skyline.  The InterContinental Hotel almost certainly has the best views of any hotel in Hong Kong, and appropriately there is an entire wall of glass with panoramic views of the Hong Kong Island skyline and junk boats lazily floating past in Victoria Harbour. 

PHOTOGRAPHS

Read users' comments about this venue or post your own...

INFORMATION

Tsim Sha Tsui
18 Salisbury Road
+852 2721-1211
Mon-Sun, noon-2:30pm, 6pm-11pm
    Erik Idos, Executive Chef
    Nobu Matsuhisa, Chef
    Hideki Endo, Sushi Chef
    Rockwell Group, Designer

    TAGS

    • Hong Kong
    • Japanese
    • Sashimi/Sushi
    • Tempura
    • Best Bars
    • Best View
    • BYOB Corkage Fee: $500HKD
    • Private Dining Room

    OTHER REVIEWS

    • Zagat : 25 (2008)