Nobuyuki Matsuhisa, better known as Nobu in the gastronomic scene, is one of those modern chefs, media and prolific, who divide their time and recipes among its various locations and projects. Since 1993 the New York Times included a restaurant in Los Angeles as one of the most interesting culinary attractions of the world, its progress has been meteoric, having much to do with it the subsequent association with Robert de Niro in the financing-gestation Nobu restaurants.

Of the dozen of ‘Nobus’ currently spread around the world, in Europe highlights the Nobu London, considered one of the best Japanese restaurants in the old continent.

Opened in London in 1997, has been collecting awards and critical acclaim year after year, making it get a reservation for dinner at reasonable hours on a weekend is not a task too easy. For lovers of the guides, he was awarded a Michelin star soon after opening, which still retains and occasionally talk about the second-, and the magazine Restaurant Magazine, while descending positions relative to previous years, located in 2008 in a prime-and generous, in our view-thirtieth position precisely between two great Spanish masters like Martin Berasategui and Santi Santamaria (Can Fabes).

The chef responsible for carrying out the recipes from Nobu Matsuhisa in London is Mark Edwards, known for his ability to work and, despite their large team with a reputation to intervene in all processes of preparing the dish.

Nobu’s cuisine is Japanese creative, intense flavors and excellent ingredients, especially vegetables and fish, with some amazing Peruvian influences that have their maximum exponent in-one combo ceviche with caviar, or even used jalapenos in some sauces, and explaining to learn that Nobu lived there for three years.

In his tasting menus (one of 7 courses and a 9 for the initiated) is always black cod its famous, marinated in miso and yuzu sauce for 2 or 3 days and passed through the oven just enough to not lose its smoothness. And what about their sashimi … although not the Hamadaya triestrellado of Tokyo-perhaps the best in the world, “the salmon has nothing to envy anyone else.

In desserts, successful contrasts in textures and temperatures, as in the soft fondant (no flour), chocolate, or combined with excellent green tea ice cream.

Good wine cellar, with numerous references to quality French-but you are missing a good sommelier, and of cocktails and sakes, the latter may be a glass or full bottle.

The location, correct and functional, located on the first floor of the Metropolitan Hotel, provides one side of view, modest-to Hyde Park and bustling and busy. However, the service is not exceeded and performs efficiently. As a curious note, every time you enter a group of diners are greeted by the whole team together.

Your price: between 70 and 100 euros plus drinks.