One of the city’s trendiest dining hotspots, Nobu Manila offers the world-famous, well-marbled texture and unparalleled flavor of authentic Kobe beef as part of Nobu’s new style Japanese-Peruvian dinner menu. Nobu Manila is one of the few restaurants in the Philippines which serve Kobe beef with the official certification guaranteeing its authenticity.
An exclusive selection of a la carte dishes highlights top-grade A5 Kobe beef, evident in the cold dishes such as Tataki with Ponzu (lightly-seared thinly sliced Kobe beef, ponzu sauce, spicy daikon radish, ginger puree, sliced garlic and green onion); and Tiradito Nobu-style (thinly-sliced Kobe beef, cilantro, soy salt, Peruvian chili puree with yuzu and lemon juice).
The A5 Japanese Kobe beef is also at the forefront in various hot preparations that include: Toban Yaki (grilled with caramelized onions, mixed mushrooms, roasted vegetables, and yuzu sauce in a ceramic roasting dish); Flambé (lightly-seared on hot stone and flambéed with brandy, served with black pepper teriyaki, butter ponzu and Peruvian anticucho sauces); Ishi Yaki (sliced raw and cooked on hot stones served with truffle teriyaki, wasabi pepper, and Peruvian anticucho sauces); and Ribeye Yakimono (grilled with roasted vegetables, and served with truffle teriyaki, wasabi pepper, and Peruvian anticucho sauces).
Kobe is produced solely in Kobe City, Hyogo prefecture, Japan. Its unmatched luxurious flavor and texture produced through a highly meticulous and arduous process makes it the world’s rarest and most sought-after cattle meat in the world. Kobe beef requires a pure lineage of Tajima-gyu breed cattle born and raised in Hyogo prefecture, which feeds on the local water and grass its entire life. It must be a bull or virgin cow, processed in a Hyogo slaughterhouse and must pass a stringent government grading exam reaching a minimum BMS (beef marble score) of six or higher. To ensure authenticity, the store or restaurant must carry the certification with the ten-digit identification number determining which particular Tajima-gyu cow it came from.
Nobu Manila is open for dinner from 6 to 10 pm on Mondays to Thursdays and 6 to 11 pm on Fridays to Sundays. A breakfast buffet spread is offered daily from 6 to 10 am, while a weekly Sunday brunch buffet can be availed from 11:30 am to 3 pm. The Nobu bar with its signature cocktails and light menu is open daily from 5 to 10 pm. Nobu Manila restaurant is open for breakfast and dinner daily, and is at the first level of Nobu Hotel at City of Dreams Manila. For inquiries and reservations, call 800 8080 or email guestservices@cod-manila.com or visit www.cityofdreamsmanila.com.