Nobu London (Old Park Lane)
Japanese restaurant · Mayfair ·
Iconic Japanese restaurant serving refined dishes including black cod
Iconic Japanese restaurant serving refined dishes including black cod
"There are now Nobu restaurants stretching from Dallas to Dubai and Mexico to Melbourne, but this one was Europe’s first when it opened back in 1997. Like seeing a favourite popstar on stage, you can expect all the greatest hits, from seafood toban yaki to rock shrimp tempura and, of course, the dish that’s been copied a thousand times: black cod miso. There’s a decently priced weekday lunch menu and the service is smooth and confident." - Michelin Inspector
"Nobu London Old Park Lane offers signature dishes like seafood toban yaki, rock shrimp tempura, and black cod miso. It was Europe’s first Nobu restaurant, now a global brand." - Edward Barsamian
"This high end Park Lane sushi spot is serving a special iftar omakase. For £160 you get six courses of things like lobster salad, shrimp tempura rolls, and wagyu cup sushi. Just select ‘Iftar Omakase’ when booking your table." - rianne shlebak
"This high end Park Lane sushi spot is serving a special iftar omakase. For £160 you get six courses of things like lobster salad, shrimp tempura rolls, and wagyu cup sushi. Just select ‘Iftar Omakase’ when booking your table. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Nobu, yes. In London, you can’t talk sushi without Nobu Matsuhisa. He has been the godfather of Japanese restaurant industry here. Most importantly, his sushi (and his “sashimi”) has had impact on what Londoners expect from eating sushi. The fare at Nobu — either at the Metropolitan Hotel on Park Lane, in Shoreditch, in Marylebone, or the original on Berkeley Square — is far from being purists. It is Japanese with South American influences and filtered through an American lens. Complicated? Not at all. Try imagining “sushi” that is not always raw and sushi rolls that contain something spicy, or mayonnaise, or avocado. Matsuhisa is also famed for inventing “New Style Sashimi”, which involves raw fish slices being cooked seared with a pouring of hot oil. Even though both of the Nobu’s in London have lost Michelin stars, they are still buzzy, aspirational venues that many would like to have a taste of — or be seen at." - Poonperm Paitayawat
