I generally don’t like buffet meals. I’ve always had the impression that buffet meals tend to lose their quality due to the amount of food served, but that all changed during my first visit to Nobu Manila.
The brainchild of world renowned chef Nobuyuki Matsuhisa of world famous Nobu and Matsuhisa restaurants, Nobu Manila, of the vast Nobu chain of restaurants around the world, opened its doors to the delight of foodies and sophisticated diners alike. But the Sunday Brunch didn’t start off the bat when Nobu Hotel first opened last May 15, 2015.
My guest and I arrived a bit earlier than scheduled to check the place out and, at the onset of the visit, the staff was really accommodating. They asked us to wait by the lounge while they finished preparations, and I took that time to roam around and check things out. The very first impression and feeling I had of the place was of quality and class. This would be good, I thought.
If you are someone who loves to eat (buffets most especially), you’d know that being prepared is the name of the game. Knowing what to get, where, and when can help maximize the eating experience. While roaming around, I was shown the cold station where they served the freshest seafood, the warm food station where the hot foods are, the grilling station which looked like the favorite station of the guests, the teppan station for your X.O. fried rice needs, and, of course, the dessert station.
As we lined up to get our fill of fresh seafood, it was really hard not to try everything that was offered. With more than 50 items to choose from, I knew it would be a challenge. But we were up to the task. So how was the food? Well, the quality and freshness is top notch.
Fresh, sweet and fat oysters from Australia.