TASTE &SIP REVIEW
NOBU DOHA Food Atmosphere
W
hen Robert De Niro and star chef Nobu Matsuhisa launched their Doha restaurant last year, Qatar’s glitterati were naturally champing at the bit. It was one of the most anticipated opening parties for years, in a city where eating out is the new black. The opportunity to rub shoulders with a legendary Hollywood star, while nibbling on the world-famous contemporary Japanese cuisine popular with celebrities from Mayfair to Malibu, Miami to Milan? Everyone who was anyone was there, darling. When we visited Nobu’s Doha outpost, there was still a sprinkling of star dust in the air. American lifestyle goddess Martha Stewart was holding court on a nearby table, drinking a sake cocktail. We tried our best not to look over in her direction too often lest we were mistaken for stalkers. It was a Monday night but the 134-seat dining room was almost full and the lounge bars were buzzing with beautiful people. It was ladies’ night, with an all-night-long happy hour on specialty dishes and signature sips. Manager Layne Nguyen seated us at a booth at the edge of the expansive dining room from which we could observe the comings-and-goings from a perfect vantage point. Having dinner at Nobu – anywhere in the world, generally – is usually a people watcher’s dream. Located within the grounds of Doha’s Four Seasons hotel – on its own pier overlooking the Arabian Gulf – Qatar’s is
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currently the biggest Nobu restaurant in the world. Sprawling 26,000ft2 over three levels – including a rooftop lounge, two indoor bars and private dining rooms – it sometimes feels a little like a high-end eating and drinking terminal, rather than a restaurant. We start off by spiritually joining Martha Stewart’s table, and ordering some of Nobu’s famous sake cocktails. My friend tries the Soshu 28, a brave choice with a kick of blueberries and energy drink, while I opt for the slightly more sedate lemongrass-tinged Japanese Mojito. Both are heady and full of flavour. The restaurant’s Omakase experience follows, for a taste of some of Nobu’s most renowned dishes. We also ordered a bottle of the Chilean Montes Sauvignon Blanc, a crisp, slightly fruity vino which proved the perfect accompaniment for the assortment of dishes which followed. After a light amuse- bouche of vegetable rolls, our friendly waiter, Daniel, served Yellowtail sashimi with jalapeno – an absolutely delightful starter. The sashimi was deftly fanned out across the plate, each a buttery soft mouthful. With our taste buds piqued, we munched our way through a delectable sushi selection (we particularly love the nod to the Americas with the mini salmon taco), sweet crab served in its shell with a citrus vinaigrette, traditional Peruvian raw fish