I have been to The Plettenberg hotel a number of times to eat at its former Sand and now renamed Seafood restaurant. Given that the hotel is five-star graded, a Relais & Chateux property, and under the supervision (long distance) of Eat Out Top 10 Chef Peter Tempelhoff, my expectations are high of the restaurant in being the best in Plett, yet sadly are Continue reading →
Graham Beck’s Méthode Cap Classique (MCC) has made headline news in the past ten days, when it appeared on the menu of a lunch hosted by Bono for American First Lady Michelle Obama, as well as on the menu of the wedding celebration dinner of Princess Madeleine and her husband Chris O’Neill, putting Graham Beck’s MCCs on a par with French champagnes in celebrating celebrity occasions! Continue reading →
I had been to Nobu just after it opened two years ago, and was not very impressed by it, due to a service issue, but a return visit on Saturday evening, at the invitation of the One&Only Cape Town and its PR Consultant Ian Manley, was a delight, with a noticeable menu and service evolution in the past two years, with unique Japanese, Peruvian and even South African elements in it. Nobu serves the largest sushi and sashimi selection in South Africa, I was told, and with the most unusual ingredients, such as abalone, scallop, lobster and langoustine.
Hostess Delphine welcomed us, and said that she had left after the opening training, but had returned again, and did the traditional Nobu greeting of Irashamase, which is echoed by all her staff, meaning ‘welcome to our house’. We were well looked after by waitress Nonte and sommelier Keith, and especially by manager Sebastian, who was most knowledgeable and sought information from the chef when he could not answer a question. He has been at Nobu since its opening. I asked Sebastian why he and the staff were not wearing a name badge, and he told me that all the staff are part of the team, and no individual stands out.
The restaurant, like Reuben’s, is downstairs, with a very high ceiling which contains lighting that looks like Japanese paper lamps. We asked about the circles which run along the walls, but could not find an explanation for them, as they are unique to Nobu. Sebastian found out that American Adam D. Tihany was the interior designer. Tables have black lacquer tops, and chairs are dark stained. In general, the lighting is low.
Owner Nobuyuki Matsuhisa worked in Peru after he trained in Japan, and then opened a restaurant in Alaska. It burnt down two months after opening. He then opened Matuhisa in Los Angeles, and in 1992 he opened Nobu in New York, with actor Robert de Niro as a major backer. There are now 28 Nobus around the world. Sebastian told me which dishes are the classic trademark ones, which one is likely to find at any Nobu (we can attest to that, as a group of Americans sat next to us, and they immediately discussed these as well, clearly knowing them from past experience at another Nobu):
* Yellowtail sashimi and jalapeno (R115)
* New style sashimi, lightly seared (R75 – R210)
* Tiradito (sashimi and chilli) (R105 – R210)
* Tuna sashimi salad (R110)
* Black Cod Den Miso is the best known dish of all, the cod being marinated in the Den Miso sauce for 3 days (R395)
* Prawn Tempura in rock shrimp style, fried in cotton seed oil, and served with ponzu, creamy spicy and jalapeno sauces (R125)
* Omakase, the chef’s recommendation, in which the chef prepares a 7-course meal based on what the patron likes to eat, consisting of two cold appetisers, a salad, one hot fish dish, one hot beef dish, soup and sushi (served after the main courses in Japanese style), and a dessert, at R 550.
The menu had a cardboard cover, with replaceable pages inside, allowing for regular menu changes. Blanched soya beans sprinkled with sea salt were brought to the table while we were discussing the menu, and they became more-ish as I got the hang of eating them out of the pod. If I eat Asian foods in Cape Town, I have gone to Haiku in the past, and therefore I tried more Haiku-like dishes to start, to serve as a comparison. I started with abalone (R16) and lobster (R28) sushi, its presentation very different to my past experience of what I can now call more ‘commercialised’ sushi. The lobster sushi was soft and almost jelly-like, and it was explained that it was because it had not been cooked. I could not recognise it from the lobster I know. The abalone had some tough sections to it, and I know that abalone generally needs a good beating and cooking in a pressure cooker because it is so tough. After posting the photograph of this dish, there was some criticism of the serving of abalone, but Sebastian assured me that the restaurant has a licence to obtain and serve it. The avocado (R18 for two slices), asparagus (R25 for two), and shitake mushroom (R20 for two) tempura was delicious, with a very light crispy batter. The highlight however was a new dish recently created by chef Hideki Maeda, which he has included in his 7-course Chef’s Special Omakase tasting menu (R850), being a 100g portion of Wagyu beef imported from Australia, served with foie gras, fig jam, fig tempura and a balsamic reduction (R395) – it was heavenly, a perfect main course size, given the preceding starters and the dessert to follow! What made it even better was the beautiful slim and elegant Elia cutlery that I ate it with, having used chopsticks for the starters.
For dessert I ordered Suntory whisky cappuccino, a delicious cappuccino look-alike served in a coffee cup, with four layers inside, and one is encouraged to scoop deep inside the cup to have a taste of all four the layers of coffee brûlée, cocoa crumble (adding a wonderful crunch), milk ice cream and the Suntory infused froth on top – an absolute treat. I was surprised to see a selection of desserts, all costing around R60 – R75, that were largely ‘Westernised’, including a local malva pudding. The winter menu special is a 5-course meal with one appetiser, the Rock shrimp tempura, Beef Toban Yaki, soup and sushi, and a dessert, at R299, and is a good way to try some of the classic international Nobu dishes.
The winelist has a brown leather cover, and contained a selection of cocktails and Sake (R150 – R590 for 150 ml), as well as of mainly local and some French wines. It is not as extensive as that at Reuben’s by any means. Sommelier Keith is Let’s Sell Lobster trained, and worked at The Round House after his training. It showed in that the wines-by-the-glass we ordered were brought to the table poured and untasted by ourselves, Keith saying that this is how he had been taught. He did oblige by pouring the subsequent wines at the table, and allowing us to taste them. Wines served by the glass include Pommery Brut Royale (R175/R850), Billecart Salmon Brut Reserve (R200/R975), Billecart Brut Rosé (R295/R1550), Graham Beck Brut (R49/R240), Villiera Tradition Brut (R44/R210), and Graham Beck Brut Rosé (R98/475). White wines range from R34 for 150 ml of Ken Forrester Sauvignon Blanc to R74 for Rustenberg Chardonnay. Red wines start at R54 for 150 ml of Springfield Whole Berry Cabernet Sauvignon to R118 for Bouchard Finlayson Galpin Peak Pinot Noir 2009. About five options are offered per variety, and the Shiraz selection started at R 280 for La Motte 2008, up to R560 for Luddite 2005.
Nobu has something and more for everyone that appreciates excellent Asian style cuisine, and Haiku won’t be seeing me in a great hurry again, as there is much more variety, friendlier service, and no star order minimum at Nobu. The professional service by Sebastian was a large part of the enjoyment of our dinner at Nobu.
Nobu, One&Only Cape Town, V&A Waterfront. Tel (021) 431-5888. www.oneandonlycapetown.com. (The hotel website contains a page for Nobu, with a menu and winelist, but the photographs are in a general Image Gallery, unmarked, and mixed with those of Reuben’s and the Vista Bar). Monday – Sunday, dinner only.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage