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Nobu Opens in Hungary

Jessica Tudzin

The Nobu empire is once again extending its reach, this time into the landlocked recesses of Central Europe. The newly opened Nobu Budapest marks celebrity chef Nobuyuki Matsuhisa’s 22nd eponymous restaurant. In addition to such mouthwatering signature dishes as the jalapeño yellowtail sashimi and the blackened cod marinated in red miso, the trendy 130-seat establishment features some local Hungarian flavors as well. “We’re experimenting with paprika, Tokaji wine, goose liver, and Mangalitsa sausage,” said executive chef Lloyd Roberts, who has spent the last 18 months overseeing the Nobu kitchen in Moscow. “Nobu san is still conceptualizing a signature dish specifically for Budapest, but we’re strongly considering a cooked regional fish, maybe catfish.” Other standout items on the menu include squid pasta in a light garlic sauce and lobster seviche served in a leaf of butter lettuce. To accompany the freshly flown-in fish sourced from Greece, Spain, Italy, and as far away as Sri Lanka and Alaska, the restaurant’s adjoining 50-seat bar offers an extensive assortment of young sakes from Japan. (+36.1.429.4242, www.noburestaurants.com/budapest/index.html)

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