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Photograph: Nobu Singapore
Photograph: Nobu Singapore

Famed Japanese restaurant Nobu is opening its swanky new doors at Four Seasons Hotel this June 1

Look forward to celebrity chef Nobu Matsuhisa's delectable Japanese fare

Written by
Izza Sofia
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Famed Japanese restaurant Nobu first made waves when it was announced that it’s making its way to Singapore back in March. Now, we know for sure that Nobu is finally opening its doors this June 1 and it'll be housed in the luxurious Four Seasons Hotel Singapore. 

Situated alongside an open-air Japanese garden and bar, enjoy celebrity chef and restaurateur Nobu Matsuhisa’s modern Japanese cuisine while taking in immaculate views of the vibrant city skyline. At Nobu Singapore, diners will be able to look forward to Matsuhisa’s signature dishes, including the famed black cod miso—a classic Japanese dish that features a delicate and buttery cod fillet generously glazed in miso sauce. Other greatest hits include toro tartare with caviar, cup sushi and Nobu crispy rice. On top of classic dishes, diners will also wait eagerly in anticipation for the multi-course omakase menu and the teppanyaki dinner. 

Photograph: Nobu Singapore
Photograph: Nobu Singapore

Pair the dinner offerings with bespoke craft cocktails or sake brewed exclusively for Nobu. 

“With the opening of Nobu in one of the world’s incredibly diverse culinary destinations, our team is all geared up to bring the best of Nobu to our favourite city,” says Peter Draminsky, Regional Vice President and General Manager, Four Seasons Hotel Singapore.

“Nobu Singapore has added a new chapter to Nobu’s dining concept with the world’s first Nobu restaurant to feature a Chef’s Table as part of a private dining space within the restaurant and the first to showcase a designer outdoor Japanese garden. Along with the lively sake bar, Nobu Singapore also proudly boasts the unique Teppanyaki dining experience, offered only in a few Nobu restaurants worldwide, complete with two customised Teppanyaki private rooms to elevate the experience.”

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