[Review] Nobu Singapore’s Seasonal Spring Omakase Delivers Japanese-Peruvian Elegance - Alvinology (2025)

Since opening its doors in 2007,Nobu Singaporeat theFour Seasons Hotelhas delighted diners in Singapore with its Japanese-Peruvian fine dining experience. As we highlighted in ourprevious review, the restaurant’s strength lies in its ability to balance tradition with innovation, a philosophy that is amplified through its seasonal offerings like its limited-timeSpring Omakase(available until30 April 2024).

Priced atS$195++ per person, this six-course culinary journey celebrates spring’s bounty through Chef Hideki Maeda’s expert lens. We were invited for a dinner tasting for two and these were the items featured in the omakase:

Course 1: Nobu-Style Sashimi Three Ways

The experience begins with a trio of pristine sashimi, with each preparation highlighting Nobu’s signature fusion approach. Featuring a scallop, a tuna and a white fish, they are all seasoned with intense flavours, closer to what you would expect from Peruvian cerviche than Japanese sashimi that is uniquely Nobu.

We particularly enjoyed the sharp, spicy note on the clean tasting raw scallop. The tuna sashimi was another delight, textured with crispy toppings.

Course 2: Spring Sushi Selections

Next came a platter of five assorted seasonal sushi, made with the freshest ingredient for Spring. From left to right, the platter featured tuna with jalepeno, salmon with pickled sakura flower, unagi (Japanese eel), hotaru ika (firefly squid), and a scallop taco. We were briefed by the staff that these sushi are best enjoyed without dipping them with soya sauce that would blind all the symphony of flavours.

This course presented the fleeting beauty of Spring visually with the rich colours, featuring carefully seasoned, delicate seafood. They taste lovely too, enhanced with floral and fruity accents.

Course 3: Sakura-Tai with Butter Lettuce

Seasonalsakura tai (cherry blossom sea bream)takes centre stage with its subtle sweetness enhanced by nanohana (rapeseed blossom), butter lettuce, diced capscum and dressed in a zesty yuzu truffle oil and parmesan cheese.

Think of an elevated version of a Caesar salad, but with premium, raw fish and with a wide array of east-west flavours presented together.

Course 4: Pan-Fried Lobster with Creamy Spicy Lemon Sauce

A showstopper that embodies Nobu’s bold ethos. The lobster comes paired with pumpkin puree chive oil, baby asparagus and cauliflower.

The lobster tail is grilled and presented beautifully, with its sweetness cut through by a creamy and rich sauce which we requested for an extra spoon to finish it to the last drop.

Entree: Josper Charcoal-Grilled Spring Chicken with Tosazu Butter

Thetop-of-the-range Josper grill imparts smoky depth to the tenderspring chicken, while thetosazu butter(a blend of citrusy ponzu and rich butter) melts into every crevice.

The chicken is served with a teriyaki glaze and crispy fried onion rings for added kick and texture respectively.

Dessert: Coconut Cake

A tropical finale ends off the meal on a sweet note. Thevanilla-specked coconut cakeis pillowy soft, paired with pineapple-coriander granita. The icy sweetness of the latter and herbal undertones cleanse the palate well.

Unlike traditional Japanese omakase, Nobu’s version embracesbold contrasts, featuring fiery jalapenos against cool sashimi, smoky charcoal against delicate seafood. ThePeruvian influences, visible especially in the first two sashimi and sushi dishes add dimension without overpowering.

Overall, this is a polished, seasonally inspired experience that stays true to Nobu’s fusion roots. Ideal for special occasions or as a gateway to Japanese-Peruvian cuisine. Prices are on the high side, but you pay for quality.

Nobu Singapore’s Spring Omakase runs until 30 April 2024 at Four Seasons Hotel Singapore (190 Orchard Blvd). Open daily,the restaurantis open for reservations at[emailprotected]or at +65 6831 7653.