My son Diego and I spent the long weekend at Nobu Hotel at the City of Dreams. Entering our room, I was amused at the towels in fancy animal shapes folded origami-style.

The adorable “geta”-fashioned bedroom slippers also caught my fancy, while the Nobu fruit sake refreshed my taste buds.

These little details were but a prelude to what turned out to be a most pleasurable staycation.

Breakfast

I woke up very excited to try Nobu Restaurant’s breakfast buffet for the very first time.

The spread was simple but interesting. Japanese soba pancakes (buckwheat pancakes served with pecan miso butter, blueberry-shiso compote, yuzu whipped cream) and fluffy-as-clouds Pain Perdu (Nobu’s version of French toast—Japanese bread soaked in custard, filled with yuzu curd, sprinkled with powdered sugar, topped with tomato jam) were popular among diners.

My personal breakfast favorites were on the short-order list, a part of the breakfast buffet but ordered and prepared, à la minute, for freshness.
Chawan Mushi (egg custard, truffle oil, crispy shredded pork) was absolute perfection. The truffle oil lent a depth and earthiness to the silky custard. The pork floss gave it texture and yet another layer of flavor.

Eggs Matsuhisa (Japanese Eggs Benedict—poached egg, spinach, toasted bao, bonito egg sauce) was a delight, especially when the ikura (fish roe) pops—an umami explosion that complemented the egg and the subtle bonito egg sauce.

Silken Tofu Hotpot (Inaniwa noodles, black cod, simmered tofu) was a morning elixir that was soothing and gentle on the stomach.

Meanwhile, Nobu Style Tapsilog (miso-braised wagyu cheek, garlic rice, fried egg, papaya relish) can be your comfort food away from home. It melted in my mouth, the papaya relish lending a nice twist and crunch to the dish.

While breakfast was a delight, how could I fully relish Nobu’s other offerings without returning for dinner?

Orchestrated

We entrusted our meal in the hands of Nobu executive chef Zach Hillberry and head sushi chef Aki Kawaii. One by one, the dishes were served—strategically orchestrated, slowly taking our palates on a gustatory journey.

The Blue Fin Tuna Sashimi had a nice firmness. It was topped with wasabi salsa that whetted my appetite, and drizzled with ponzu (citrus sauce) for a fruity, slightly tart finish.

The Tasmanian Ocean Trout Sashimi was my absolute favorite. The shiso (perilla) salsa paired beautifully with the trout, lending an herbal-floral taste to it. In one perfect bite, it was a dance of sorts in my mouth—unique, new and complex. It came garnished with beautiful shiso flowers and shiitake mushroom.

Kanpachi (amberjack) sashimi, chimichurri with black bean crumble, was such a well-thought-of dish. The amberjack had a unique taste—the saltiness of the dehydrated black beans and the combination of herbs from the chimichurri gave the fish an interesting play of flavors. The addition of the mountain peach was sheer genius.

Taking little bites of the fruit in between the amberjack fully cleansed the palate, while neutralizing and preparing it for your next bite.

From the sushi platter, I delighted in the seared toro with sake soy, topped with yuzukosho (paste made of yuzu peel—a kind of Japanese citrus and chilies).

I equally liked the blending of flavors of the lapu-lapu with shiso, lime juice and sea salt. The Nobu-stamped Tamago that garnished the platter was soft as a sponge cake.

And the hot dishes came.

King Crab Claw Tempura and Butter Shichimi (seven-flavor chili pepper) Ponzu was tempura of a different kind—rich, meaty, lightly battered king crab claws with a spicy finish.

It was followed by thin slices of wagyu ribeye served with buttery-sweet edamame purée, a spicy-sweet-salty caramel sauce. I loved this dish. Each component enhanced the other to make a delectable mouthful.

Happy ending

A sinful lava cake with creamy green tea ice cream capped Diego’s meal. He devoured the cake in two bites.

My happy ending came in two forms: the Chocolate Royale, a combination of milk and white chocolate mousse, dark chocolate glaze, hazelnut yuzu crunch, thin almond sponge; and my absolute favorite, the Suntory Whiskey Cappuccino (coffee brûlée, cocoa crumble, milk ice cream, finished with a Suntory whiskey foam) that tasted like a dream.

Sipping my cup of shiso tea, I could not help but think of how dining at Nobu Restaurant is a gift, a multi-sensory experience that gratifies the palate, while enriching the spirit.

My staycation at Nobu Hotel was made unforgettable by the excellent quality of customer service and the care extended to us by the entire hotel and restaurant service staff.

It was a joy to be in the company of professionals who have extensive knowledge of the menu, with happy faces besides and the enthusiasm to serve.

(The dishes I had were not on the menu but available upon request.)

Call Nobu Hotel at 8008080, for restaurant reservation, call 6912882 or 6912885.