Nobu
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In a Nutshell
Nobu in Polanco impresses with its exquisite design and decor, accompanied by exceptional service. Renowned chef Nobu Matsuhisa elevates Japanese cuisine to gourmet heights, as evidenced by standout dishes like the Sea Bass in Dry Miso. While some offerings, like the sashimi, may fall short of expectations, Nobu's overall dining experience remains memorable and worthy of praise.
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Nobu's iconic reputation may have experienced some dimming in recent years, but its international expansion continues, bringing good news to Mexico City residents and visitors alike. The restaurant boasts stunning design and decor, evident from the captivating photos in the slider. Beyond aesthetics, Nobu impresses with impeccable service and a vibrant atmosphere maintained by the enthusiastic staff.
Opting for a diverse sampling, I ordered both tuna and salmon sashimi along with avocado and enoki mushroom tempura. While visually appealing, the sashimi fell short in flavor, lacking the expected taste profile. Conversely, the enoki mushrooms proved delightful, though the avocado tempura suffered from a textural letdown due to excessive frying.
The true standout emerged with the sea bass accompanied by dry miso, a deviation from Nobu's famed Black Cod with Miso. Despite this renegade choice, the sea bass delivered exquisite tenderness and flavor, perfectly complemented by the dry miso broth. However, the appetizer missteps weren't due to execution errors but rather ingredient quality, impacting the overall assessment.
Nobu earns high praise for its ambience, service, and culinary creativity. However, reservations can be made through the website or OpenTable.com, though pricing transparency is lacking, detracting from the experience. Despite the premium cost, Nobu remains a top contender in Mexico City's dining scene, offering a memorable culinary journey amidst an energetic ambiance.
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