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Nobu

Mexico City, Polanco, Santa Fe - Zedec Santa Fe

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Overall Rating

  • Ambience 90%
  • Service 100%
  • Food (Execution) 80%
  • Creativity 90%
  • Value 70%

Details for Location Reviewed
Nobu

Locale: Mexico City, Polanco, Santa Fe - Zedec Santa Fe
Address: Anatole France 74

Telephone: +52 55 280 2945
Restaurant Type: Upscale Casual
Cuisine: Gourmet Cuisine, Japanese
Service Type: Table Service
Price: $$$$$ Menu items offered: Grilled Steaks, Salads, Seafood, Soups, Sushi
Hours: Mon-Wed: 1pm - 11pm Thu-Sat: 1pm - 1am Sun: 1pm - 6pm

Restaurant Details
Nobu

Locale: Mexico City, Polanco, Santa Fe - Zedec Santa Fe
Address: Anatole France 74

Telephone: +52 55 280 2945
Restaurant Type: Upscale Casual
Cuisine: Gourmet Cuisine, Japanese
Service Type: Table Service
Price: $$$$$ Menu items offered: Grilled Steaks, Salads, Seafood, Soups, Sushi
Hours: Mon-Wed: 1pm - 11pm Thu-Sat: 1pm - 1am Sun: 1pm - 6pm

Summary of Review

Beautifully designed and decorated. Outstanding service. Japanese cuisine elevated to gourmet status by famed chef Nobu Matsuhisa. Sea Bass in Dry Miso was outstanding. Sashima was less impressive.

Summary of Review

Beautifully designed and decorated. Outstanding service. Japanese cuisine elevated to gourmet status by famed chef Nobu Matsuhisa. Sea Bass in Dry Miso was outstanding. Sashima was less impressive.

Restaurant Review for Nobu

 

Review by: Ollie O
Rating: 4.4 stars
Review Date: 09/19/2016

Those golden wings that lifted Nobu to the lofty heights of the London and New York restaurant scene may be a showing a bit of tarnish in recent years, but this hasn’t stayed the restaurant chain from continuing to expand internationally. And that’s good news for the residents of and travelers to Mexico City.

The restaurant in Polanco, the most fashionable of all neighborhoods in the city, has somehow missed the dubious honor of earning a spot on Restaurant Magazine’s 50 Best List. That’s no surprise. So have the restaurants of renowned chefs Masaharu Morimoto and José Andrés. That’s the equivalent of the Hoboken Daily News leaving Dan Marino and Payton Manning off the list of the football’s greatest quarterbacks.

(For Spanish version say That’s the functional equivalent of Periódico El Norte de Monterrey, Mexico, leaving Lionel Messi or Diego Maradona off the list of the world’s greatest soccer players.) (in Spanish of course)

Nobu is beautifully designed and decorated. I’ll let the photos in the slider speak for themselves. What the photos won’t show is the top-notch service and high-energy exhibited by the entire staff from the time you enter the front door until you walk back out that door.

About every time someone enters the restaurant or if anyone in the army of employees gets the urge, you'll here someone chant, "irasshaimase", with the rest of the army responding with the same chant in unison. Rumor has it this is a common Japanese phrase that roughly means, "welcome".

I wanted to sample a variety of items so I ordered the tuna and salmon sashimi and the tempura avocado and tempura enoki mushroom.

The sashimi looked marvelous. Expertly cut and plated. But both the tuna and salmon were almost tasteless. I think the restaurant needs to find a new purveyor of seafood.

Avocado tempura? What was I thinking? The crispy little enoki mushrooms were excellent. I’d advise skipping the avocado though.

Finally, the star of the show. Of course, the obvious choice would be to order Nobu’s signature dish, the Black Cod with Miso. But you know me. I’m a renegade. And I almost always defer to the recommendations of the waiters (perhaps an ill-advised plan when it came to the tempura avocado). He suggested the sea bass with dry miso. He didn’t steer me wrong this time.

The sea bass was fluffy and flaky and down-right delicious. Cooked perfectly. Simply garnished with bits of crispy tempura and shavings of green onions on top, and lying in a broth of dry miso. The miso added just the right touch of acidity and flavor to the otherwise bland sea bass. A great preparation, well executed.

Bear in mind that the shortcomings on execution with the appetizers weren’t really problems with how the ingredients were prepared. It was just that the ingredients didn’t live up to the talents of the cooks in the kitchen. But of course, our rating for execution include the quality and taste of the ingredients. Otherwise, that score would have been considerably higher.

I would highly recommend Nobu. I’d steer clear of the sushi and sashimi based on the bland pieces of fish I received on my visit. I’d also leave that tempura avocado off your order list. If you’d like to try the tempura, I’d opt for the Enoki, the Shitake, and perhaps a tempura shrimp.

I’m guessing any of the seafood dishes would be a success.

To sum it up, the gorgeous décor, perfect service, unique creations, and a very high-energy vibe make Nobu one the best choices for a restaurant in Mexico City.

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