You walk into the ground-floor reception and bar from within the glossy Crown complex charged with hype. The super-successful international chain, the powerful connections, the reputation forged over two decades in the major capitals of the world as the It restaurant in 18 locations, and now Melbourne (and still counting), the reputed Crown set-up budget somewhere in excess of $5 million – you cannot hit Nobu Melbourne with anything like an open mind.
A glamorous hostess greets us and checks our reservation. If you’re special, she’ll escort you down the stairs and into the dining room. And if not, she’ll phone down the arrival of “the so-and-so party”; this is how all the wait staff know to yell “irasshaimase!” – welcome! – as each new arrival descends down into the room.
(Gourmet traveller 2010)
Order 'spicy miso tuna chips' for the appetizers.
It's impossible to avoid some kind of contact with the ' black cod with miso', probably the most widely known Nobu signature – the waiters like to recommend it. Imported from Japan
Next, a generous pile of baby tiger prawns covered in a light coating of tempura batter and with a tart ponzu sauce being served. The prawn is fresh and I really enjoy every single bite of it.
Order 'soft shell crab sushi rolls' to try. To my surprise, taste wise is not much different from the one you get from sushi sushi. For me, I think the all the rolls was a little bit overpriced.
Can't resist for not trying the toban yaki. 'Toban Yaki' is a method of cooking on a ceramic plate. Order beef toban yaki; the beef is cook medium rare when served. As you let the beef stays longer on the plate, it will slowly cook thoroughly.
Overall score: 8.5/10
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