A name that is synonymous with masterful techniques, confident Japanese flavours with a hint of Peruvian influence, and picture-perfect presentation, Nobu Berkeley ST is the place to see-and-be-seen in Mayfair
Nobu Berkeley Street is the second London venture from world renowned Japanese Chef Nobu Matsuhisa in conjunction with partners including Robert de Niro and hotel owner Christina Ong, after demand required another Nobu restaurant in London.
The menu draws heavily on Matsuhisa’s classic Japanese training as a sushi chef in Tokyo, as well as on South American influences gained during his extensive travels. This innovative “new style” Japanese cuisine has become both his trademark and the foundation of his success.
A name that is synonymous with masterful techniques, confident Japanese flavours with a hint of Peruvian influence, and picture-perfect presentation, Nobu Berkeley ST is the place to see-and-be-seen in Mayfair. An instant hit from the day it opened in 2005, the pioneering restaurant and bar on Berkeley Street that led the way in Japanese dining continues to cast its spell over fashionable, discerning Londoners and international clientele alike.
With Executive Chef Mark Edwards at the helm, alongside Head Chef Rhys Cattermoul and General Manager Trudi Fairweather, Nobu Berkeley Street embraces its reputation as one of the capital’s most established restaurants. The menu encourages diners to combine both iconic dishes that have stood the test of time with more recent additions via the Nobu Classic and Nobu Now sections.
With all dishes designed for sharing, signature classics include: Yellowtail Sashimi with Jalapeño; Baby Tiger Shrimp with Ponzu and the world-famous Black Cod Miso, as well as dishes incorporating local ingredients such as Dover sole, Scottish lobster and langoustine. While the Nobu Now options bring more contemporary tastes to the fore with: Wagyu Gyoza with Spicy Ponzu; Spicy Chicken Tacos and Matsuhisa Sliders. The extensive selection of Sushi and Sashimi, prepared by Head Sushi Chef Hiyoshi San, should never be overlooked. The options range from the Classic Salmon and Spicy Tuna through to Razor Clam, Sea Urchin and Freshwater Eel.
If you’re struggling to decide, put your trust in Nobu’s seven-course Omakase chef tasting menus. Choose between the Nobu Classic or the Vegetarian menu to experience the true essence of Nobu’s cuisine. Lunchgoers who are pressed for time can keep things simple by opting for one of the expertly-assembled Bento Boxes. The Classic Bento Box contains: Sashimi Salad with Matsuhisa dressing; Assorted Sushi; Baby Tiger Shrimp Tempura with Ponzu; Black Cod Miso; Vegetable Spicy Garlic with Rice and Miso Soup. Vegetarian, Deluxe and Children’s options are also available.
Add some theatre to your meal with the exclusive Hibachi Table. Offering wagyu beef, seafood or Chef’s market vegetables, choose from three cooking techniques, including the classic Hibachi – searing meats offered with a variety of dipping sauces; Shabu-Shabu – meaning ‘swish swish’ where slices of meat are submerged in a pot of dashi and swished back and forth several times to cook, and Sukiyaki – a traditional method of cooking where the meats are slowly simmered in a shallow iron pot in a mixture of soy sauce, sugar and mirin.
It’s worth saving space for dessert – favourites, created by Regis Cursan, Nobu’s Executive Pastry Chef and Head Pastry Chef Sanjay Gupta include the Chocolate Bento Box – a rich, hot chocolate fondant with a scoop of green tea ice cream, cooling with a herbal kick; the Fuji Apple Crumble – combining seared Fuji apple with sesame oil, miso salt, toffee, peanut ice cream, and coconut crumble; the selection of Ice Cream Mochi and Bomboms which lets you mix and match flavours of coconut, yuzu, hazelnut, chestnut and dulce de leche; and the Nobu Berkeley ST exclusive Chocolate Tart – a dish as indulgent as they come that is served with sake kasu ice cream, cinnamon custard, almond crumble and hot chocolate sauce.
THE LOUNGE BAR
Designed by David Collins Studio, the Lounge Bar reflects Nobu’s ever-evolving flair with a modern and elegant space perfect for dinner, cocktails and private events. The style is contemporary Japanese with a rich colour scheme of teal, black and gold. Teal leather banquettes feature a Japanese indigo-dyed fabric, whilst mother of pearl capiz-shell tables and Tai Ping carpet create an understated yet luxurious look.
Group Bar Manager Flavio Carenzi and his team have crafted a beautiful selection of cocktails including , Femme Fatale, a selection of small plates including miso grilled chicken, lobster ceviche and almond coated soft shell crab can also be ordered in the Lounge Bar, alongside sushi and sashimi platters and the larger a la carte menu.
PRIVATE HIRE AND EVENTS
The restaurant and bar are available for exclusive hire – accommodating up to 450 standing or 200 seated guests. The Lounge Bar can be transformed into a luxurious dining room, a contemporary drinks reception or a corporate meeting space, whilst the upstairs restaurant is perfect for group dining.
Nobu Events offers the unique opportunity to enjoy Nobu’s incredible quality and exacting standards outside of the restaurant to cater your very own special event, wherever you choose to hold it. Whether it is from the comfort of your own home, a unique London venue, a marquee in the country, or an exotic location further afield, Nobu’s experienced events team is available to discuss all your event requirements and help you to put on the perfect party.
Nobu Berkeley ST
Instagram: @nobuberkeleyst Twitter: @NobuBerkeleyST #nobuberkeleyst For more information or images, please contact Emma Hawley or Colleen Monaghan at Roche Communications on firstname.lastname@example.org T: 020 7436 1111 sochu and vodka cocktail with violette and elderflower liqueur, the signature Ginger Jalapeno Martini adventurous Four Horsemen includes Japanese Nikka whiskey, Amontillado Sherry and JJ Whitley gin stirred with Belsazar white vermouth; whilst the Green Oni combines kiwi with Appleton Rum, green Matcha syrup, lime juice, maraschino and Kamm and Sons ginseng liqueur. Ten different Hokusetsu sake’s – exclusive to Nobu – also feature on the menu, alongside a selection of wines, Champagnes, Japanese plum wines and non-alcoholic cocktails.
Nobu’s famed sushi bar sits upstairs at the end of the restaurant, offering diners a prime view of the expert preparation that goes into each and every piece of sushi that leaves the pass.
Nobu, 15 Berkeley Street, London, Mayfair W1J 8DY