At Nobu Melbourne, Chef de Cuisine Sean Tan continues to interpret the creations of esteemed Chef Nobuyuki Matsuhisa to the highest standard.
Part of the Crown Melbourne complex, Nobu is a world-class venue. The use of timber throughout creates a tranquil, elegant atmosphere in the downstairs restaurant, while the bar on the ground floor enjoys great views of the hustle and bustle on the banks of the Yarra River.
Based on traditional Japanese cuisine, Nobu’s creative menu reflects the influences of mainly South American food cultures. To start, the sashimi of scallops and white fish, married with a tangy yellow Peruvian aji amarillo chilli sauce and finished with finely chopped kelp, is a perfect example of the South American influence. The journey continues to memorable soft-shell crabs, a superb selection of sushi and a favourite signature dish: black cod saikyo miso. Beautifully marinated in the subtle flavours of saikyo miso, black cod is baked to a tender, moist, full-flavoured finish, and served with a ginger spear.
PSST! The two omakase menus let the chef show off his best creations.