Along with its three hotels, City of Dreams Manila has reopened its signature restaurants at 50% capacity, following government guidelines. The latest to reopen is Nobu Manila, which opens only for dinner, on Wednesday to Sunday from 5 p.m.
In the eponymous restaurant of world-renowned celebrity chef Nobu Matsuhisa, who is credited for creating Japanese-Peruvian fusion artistry, avid followers will again enjoy Nobu’s signature dishes such as Black Cod Miso, New Style Sashimi, Rock Shrimp Tempura, Yellowtail Sashimi with Jalapeño, and Beef Tobanyaki, among other highly-favored classics.
Nobu Manila also highlights new dishes on its menu created by Head Chef Michael de Jesus, including two that creatively infuse Filipino flavors: Nobu Manila Style Kurobuta Pork Sisig, a medley of Kurobota pork belly, aji amarillo aioli, bacon furikake and poached egg; and Green Tea Leche Flan with homemade mochi pearls, azuki beans and goma tuile. The Tofu Sliders, Nori Tacos, and Tomato Matsuhisa Salad, are among the other new dishes worthy to explore.
Head Sushi Chef Kei Hirukawa also introduces new sushi and sashimi specialties consisting of sustainably sourced seafood. Apart from bolstering City of Dreams Manila’s commitment to sustainability and support to SMEs, premium, locally and responsibly sourced seafood including big-eye tuna, lapu-lapu, aori squid, shrimp, and belt fish provide succulent tastes for sushi and sashimi creations and at the same time, add a sumptuous allure to the already well-loved menu of the restaurant.
Nobu’s eight-course Signature Omakase, specialty tempura, tobanyaki (Nobu roast specialties), yakimono (grille items), brick oven dishes, kushiyaki (grilled skewers), soup and noodle dishes, and a broad selection of sushi, sashimi and sushi rolls, salads and soups complete the extensive menu. A wide range of spirits and other refreshments enhance the dining experience. Guests can choose from premium sake, wines, beers and specialty cocktails or non-alcoholic beverages.
To ensure a safe and enjoyable dining experience for guests, stringent hygiene protocols are in place: alcohols and hand sanitizers are available at the restaurants’ entrances. Menus are accessible through QR codes to further reduce physical contact, and face masks and face shields are mandatory for guests and property colleagues throughout the resort complex.