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Verdict: EAT!

If you are into authentic Japanese cuisine, then you have to try Nobu Restaurant located at the Level 1 of Nobu South Tower, City of Dreams Manila, Aseana Boulevard corner Macapagal Avenue Brgy.Tambo, Paranaque City. They serve Nobu-unique modern Japanese dishes fused with Peruvian influences.

On February 21, 2018, I had the most wonderful opportunity to feast on a specially prepared seven-course meal comprised of both cold and hot dishes at the world’s most recognized Japanese restaurant Nobu Restaurant . Thanks to Blogapalooza for inviting me to dine and meet with fellow Travel and Lifestyle bloggers.

Joel Jaws Andrada at the Nobu Restaurant Manila.JPG
Me having a blast and fantastic food at the world famous Nobu Restaurant

I arrived with fellow travel blogger Erica Poyauan of We met up in the SM Mall of Asia and grabbed a cab to get to the City Of Dreams.

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Selfie with Erica Poyauan by the Sushi Bar of the Nobu Restaurant.

At the reception area, we were welcomed with the usual Japanese greeting  “Irasshaimase!” or “welcome to the store” in English by the accommodating staff.

The Nobu Restaurant Staff, all clad in black with warm smiles, gladly posing for the camera.

Nobu Restaurant’s classic and orderly ambiance coupled with the fine luxuries of a five-star hotel no less got me transported back in time when I last visited Japan in May 2016.

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I love #Japan. #nomad

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Me doing the “blogger pose”.

Erica and I were then escorted by the Restaurant Manager, Ms. Melanie Dimayuga, to the patio area to meet the rest.

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Nobu Restaurant’s Constant Haloot (Assistant Restaurant Manager)  and Melanie Dimayuga (Restaurant Manager) posing for the camera
Outside Dining Area 3
Diners may also opt for al fresco at the Nobu Restaurant Manila

In no time, we were asked to proceed inside where a private dining area was reserved for us. I found the chefs at the sushi bar busy preparing the meals for the guests. Despite that, they agreed to pause and pose for a photo opportunity.

Sushi Bar 2
Sushi Bar, Nobu Restaurant Manila
Sushi Bar 3
Sushi Bar, Nobu Restaurant Manila
Sushi Bar
Sushi Bar and Dining Area, Nobu Restaurant Manila
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Chefs at work, Nobu Restaurant Manila
Chefs at Work.JPG
Chefs pausing and posing for a photo opportunity

Nobu Restaurant Manila has a total seating capacity of two hundred ninety one (291) people. They have two (2) private dining rooms and two (2) Teppanyaki tables.

Dining Area 3
Dining Area near the entrance of the Nobu Restaurant Manila
Dining Area
Nobu Restaurant Manila has a total seating capacity of two hundred ninety one (291) people.
Dining Area 2
Dining area of the Nobu Restaurant Manila
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Teppanyaki table, Nobu Restaurant Manila
Nobu Restaurant Manila also has a separate bar where guests can order sake and other alcoholic beverages

They are open daily and below are their operating hours:

6:00 AM – 10:30 AM | Monday to Saturday
6:00 AM – 10:00 AM | Sunday

Sunday Brunch
11:30 AM – 3:00 PM | Sunday

Happy Hour
5:00 PM – 7:00 PM | Everyday

6:00 PM – 10:00 PM | Monday to Thursday
6:00 PM – 11:00 PM | Friday to Sunday

Bloggers at Nobu Manila
Photo opportunity with fellow travel and lifestyle bloggers and friends from Blogapalooza.

To me, the seating arrangement was impeccable because we all got to sit next to someone whom we were meeting for the first time. It was a riot sitting between Me-An Clemente  and  Janelle Lazo Tee as we indulged our way to the very end of this seven-course meal. I might just post a vlog soon.

Nobu Manila;s Seven-Course Meal Menu
Nobu Manila’s Seven-Course Meal Menu. IMPRESSIVE. Got my taste buds all excited!

Each one of us got an Origami bird placed next to the menu of the seven-course meal. I must say that the meal selection consisted of seafood, vegetables and Wagyu meat to name a few got me and my taste buds excited! I am no food connoisseur and I will not pretend to be one. Hence, I will be sharing with you how I visualized my taste buds’ reactions to the food assuming that my taste buds had a mind of their own. So here it goes…


We started with Zensai or  hors d’oeuvre in Nihon-go. Do not be deceived. This small and seemingly simple “taco” dish was explosive. The adage “size does not matter” seemed appropriate to describe it. It prepared my taste buds for what was to come. My taste buds were pretty much warmed-up for some jumping-for-joy moments! #smallbutyummy

Zensai or hors d'oeuvre in Nihon-go
Zensai or hors d’oeuvre in Nihon-go. Do not be deceived. This small and seemingly simple “taco” was explosive. It prepared my taste buds for what it was to come.


The first course consisted of two equally strong dishes, the Yellow Tail Jalapeno & the Oyster New Style. #notonebuttwo

1st Course: SASHIMI DUO
First Course: SASHIMI DUO Those oysters were to die for from slurp to burp. The yellow tail jalapeno was spot on. Naks parang #masterchef

Oyster New Style 

I had second thoughts of eating the oysters out of fear of getting an upset stomach. I first sniffed one oyster. The aroma that filled my nostrils was reminiscent of my growing up years in the province of Pangasinan.  And the next practical step for me was to open my mouth and succumb to it. Me-An told me that the best way to eat it is to suck and slurp. So I slurped the second one till I burped as  my taste buds swayed to some calming music. #maalaalamokaya

By the way, the Kumamoto Oysters originated from Japan. They were brought to and raised in Australia just to end up in my mouth. #yunlang

1st Course SASHIMI DUO Oyster New Style Nobu Manila
Oyster New Style
Janelle and Joel Slurping an Oyster
Janelle and me doing the slurp-to-burp

Yellow Tail Jalapeno

Next stop was the Yellow Tail Jalapeno. Oh, did I mention that this was just the first course? LOL.

The Yellow Tail or Dalagang Bukid in Filipino melted in my mouth. It was that good that my taste buds were in full synchronicity bowing their heads while chanting in complete unison “we are not worthy” as this world famous sashimi blanketed my palette. #grabesya

1st Course SASHIMI DUO Yellow Tail Jalapeno Nobu Manila
Yellow Tail Jalapeno

Further, the first course came with a pickled relish that cleansed and prepared my palette for the next course.

Me about to devour this pickled relish to cleanse the palette


The second course was composed of assorted Nigiri and Spicy Tuna Crispy Rice placed on a rectangular plate that was almost two feet in length.

2nd Course CHEFS CHOICE SUSHI Assorted Nigiri Spicy Tuna Crispy Rice 1 Nobu Manila.JPG
From left to right: Tamago or egg omelette with white fish and shrimp, Anago (sea water eel) cooked tempura-style, Tasmanian salmon sushi, Lapu-lapu sushi and crispy sticky rice topped with spicy tuna.
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Me and Me-An showing off the length of the plate

I asked the waiter where to begin. Do I start from the left to right or otherwise? No further instructions were given. I guess I just got to trust my gut on this one. My taste buds could not agree more as they prepared for this delightful marathon. My taste buds said, “STOP over thinking and just get one ASAP!” #nowna #walanaakongmasabi #bastamasarap

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Me-An looking so excited to munch on that crispy sticky rice topped with spicy tuna


The last of the cold dishes, this salad was composed of a lightly sheared big-eyed tuna with mixed greens and Matsuhisa dressing. People close to me know that I am not fond of eating just raw fish. I have always preferred Sushi over Sashimi. But my taste buds told my eyes to close and leave the tasting to them and told my mouth to shut up and partake! And I did… happy I did. That Matsuhisa dressing complemented the tuna.

Sharing is caring
Sharing is caring. Ace Gapuz of Blogapalooza getting a piece of Lee Rosales’s (not in photo) Tuna Tataki as Zandy Palisoc hands over the plate while Kenneth Surat looks on and is just having a grand time enjoying his meal.
Chef Kirika Oi of Nobu Restaurant Manila
Susi Chef Kirika Oi of Nobu Restaurant Manila briefly discussing his selection of cold dishes


The fourth course introduced us to the first hot dish. The perfectly pan-roasted Snapper or Maya-maya in Filipino resting on that golden stash of Miso butter and mixed vegetables such as bok choy, baby corn and shitake star drizzled with sweet chili cilantro sauce on top was a bomb!

4th Course PAN ROASTED SNAPPER Miso Butter Sweet Chili Cilantro Sauce Bok Choy Baby Corn Shitake Star 2 Nobu Manila.JPG

“Aaaawww, poor little fish looks so unhappy”, I said. My taste buds did not care and by this time decided to do the Zumba with zest!

Fourth Course: PAN ROASTED SNAPPER Miso butter, sweet chili cilantro sauce, bok choy, baby corn, shitake star Hot meal time! That perfectly cooked fish resting on that golden stash of goodness was a bomb! “Aaaawww, poor little fish looks so unhappy”, I said. My taste buds did not care and were doing the Zumba.


The fifth course was Aka Miso Braised Wagyu Cheeks with Soba noodles, onsen egg and Kizami nori. After devouring the succulent pan-roasted Maya-maya, I was already full to the brim. But my taste buds were now out of control and mounting a mass picket.

“Wag you ako pigilan… wag ako… “, they clamored.

“Besides, wagyu is wagyu so why not?”, they added.

#Nagwawalanasila #paEDSAnasila

Fifth Course: AKA MISO BRAISED WAGYU CHEEKS Soba noodles, onsen egg, kizami dori By this time, I was full to the brim. Wag you ako pigilan… wag ako… sabi ng taste buds ko. Besides, wagyu is wagyu so why not? Nagwawala na sila!


This clear soup looked all too simple but this sixth course cannot be undermined. I thought it was going to be bland and boring. Well, I thought wrong. As always, when it comes to food, the final verdict rests on the sense of taste and not of sight. The perfect blend of tofu, mixed mushrooms and negi was just right to settle down the joyous chaos experienced by my taste buds from the first course to the fifth. The sixth course also made sure that my taste buds had a good cool down, ready for dessert.

Sixth Course: BLACK COD HOT POT tofu, mixed mushrooms, negi. Again… DECEPTIVE. This clear soup looked too simple. I thought it was going to be bland and boring. I thought wrong. #akonalanglagi By this time gusto ko na matuto ng Nihongo


Delightfully satisfied with the six courses I just had, I thought that there was nothing better to cap the night than a cup of coffee to get me going on my way home.

And so I picked up the spoon intending to mix that cappuccino.

“This cup of coffee is too small for me”, I thought.

Lo and behold, it was not a coffee beverage. I guess I was not being attentive to John Christian Ochoa when he served the last course. Or was it Fidel Cebreros? I can not recall. I was too engrossed sipping my soup that I missed the detailed introduction and whoever delivered it. LOL.

Being a sweet-tooth myself, I must say that this Miso Cappuccino is probably one of the best desserts I have ever had. The candied pecan loaded at the bottom of that vanilla miso custard revved up my already calm taste buds. They stood at attention as they crazily waited for that spoonful to land in my mouth. I finished this last course in less than two minutes! We (my taste buds and I) wanted to ask for seconds. LOL.

Seventh Course: MISO CAPPUCCINO candied pecan, vanilla miso custard I thought I was having only coffee to cap the 7-course meal… again… I was wrong… #akalamolang mali na naman ako… ang sarap nito!!! nasa loob ang kulo kumbaga! You gotta dig deep!

Truth be told, this Miso Cappuccino got us all energized that we just kept on and on with our exchanges. We went around the restaurant to take more selfies and photos of the place, too.

Check out our Instagram and Facebook accounts for more. LOL.

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Nobu Restaurant’s Head Chef Michael De Jesus paying us a visit to make sure that we enjoyed the seven-course meal specially prepared for us (Video Screen Shot)

It was already past 10:30 in the evening when we decided to call it a night. We started dinner at seven. We had so much fun that I lost track of time. I did not expect that this was going to be a seven-to-eleven seven-course dinner affair.

Erica and I were among the last ones to leave the venue. We took the 11 PM City Of Dreams bus en route to the SM Mall of Asia and went our separate ways. I got home feeling great and not overfed. Tucking into bed, I messaged my brother in Dubai who is a big fan of Japanese cuisine to tell him that we visit Nobu Restaurant Manila the next time he comes home. He said yes and even commented on my Facebook post that featured the photos of the seven-course meal.


Oh, by the way, I did not get an upset stomach.


For reservations:

Call: +632 800 8080 (24 hours) +632 691 2882, +632 691 2885

Email: ​


Signing out for now. Peace!

Candid shot by Erica Poyauan at the Sushi Bar of the Nobu Restaurant Manila


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