As Good As It Gets In UK

Sanjeev Kapoor's Khazana

If you’re looking for Japanese cuisine and a delectable experience in the heart of London, there’s truly is no place like Nobu at The Metropolitan. To begin with, it’s an ordeal to even get yourself a table. They are always booked and it’s a must to make a reservation. Since Alyona and myself were sitting in Park Lane Hilton, next door to The Metropolitan, we took our chance and got plain simple lucky.

Nobu is London’s address for unique Japanese fare. Chef Nobuyuki Matsuhisa’s restaurants around the world are impeccably designed. The décor is simple, plain, blank white walls, minimal furniture as in bleached wood round tables and black simple chairs which are comfortable. You’ll find helpful staff bustle about wearing casual black outfits and big smiles.

We started off with an exotic fruit cocktail, which had the taste of passion fruit coming through clearly, and it had some zing that even my discerning palate could not place! However, it was very good and paved the way for starters like ‘Prawn Tempura’ tossed in creamy spicy sauce served on a bed of lettuce. Seems to be a hit as virtually all tables sported this colourful starter! Next was the ‘Miso Soup’ served along with ‘Seafood Toban Yaki’. The soup was fine flavoured with beancurd, served piping hot in a wooden bowl with a lid. The feast got underway with the sizzling ‘Seafood Toban Yaki’: shrimps, fish, squid, mussels, snow peas and mushrooms slathered in butter, soya sauce, saké (rice wine) and yuzu (like lemons) juice which gives a citrus bouquet.

This cleared the palate and we tucked into slices of grilled chicken with a piquant ‘Wasabi Pepper Sauce’. In comparison we had enjoyed the ‘Chicken with Teriyaki Sauce’ more during our earlier trip which is basically a stunning dish with the ‘Teriyaki’ sauce, all dark in its glory, setting a complimentary background for fresh Enoki mushrooms (they look like magnified common pins!). Next we took a round of the sushi bar. And then there was the signature dessert: ‘Chocolate Box with Green Tea Ice cream’. Cut into a perfectly prepared chocolate soufflé, which is a little warm. Be prepared for the chocolate to ooze out and cover the delicious green tea ice cream accompanying it.

The o-aiso, (sorry, the check!) for two was 68 pounds. Nobu The Cookbook is on sale for 20 pounds and if you desire one autographed by Chef Matsuhisa the charges increase by another five pounds. Hmmm....maybe I can take a tip or two and make my cookbooks available at my restaurants as well?