Located within the Four Seasons Hotel Singapore, Nobu Singapore has unveiled a luxurious, private Teppanyaki Omakase experience, perfect for a special dinner date. From 10th March to 11th April 2025, guests can indulge in one of two exquisite Teppanyaki Omakase menus, each priced at $235++ per person, with an optional beverage pairing for $98++ per person.
This dining experience ensures utmost exclusivity, with Nobu accepting only one booking per day. It can accommodate a party of minimally two guests up to a maximum of six guests. Guests will be seated in the private Teppanyaki room, where they can fully enjoy Nobu's culinary artistry, which showcases traditional Japanese cooking techniques with Japanese Peruvian flavours. There is the option to close the room's screens for even more privacy.
We had the Teppanyaki Omakase B menu and were honoured to be served by the esteemed Chef Hideki Maeda, an accomplished protégé of Nobu Matsuhisa.
Upon arrival, we were served a refreshing welcome drink (both alcoholic and non-alcoholic options available) featuring sudachi, a Japanese citrus known for its high vitamin C and antioxidant content.
Amuse Bouche: Mini Sashimi Tacos
This was accompanied by an amuse-bouche of two Mini Tacos - very light and crunchy taco skins filled with marinated chopped sashimi and tomatoes for a tasty burst of flavour.
Nobu Style Cold Starters 4.2/5
The first course was a trio of Nobu-style Cold Starters, the selection of which varies according to availability. We were treated to a spoonful of salmon with guacamole and crispy tofu skin, a dish of toro tartare topped with Uni and caviar in a wasabi dressing, and kanpachi (amberjack) drizzled with a chilli ponzu sauce. Each bite was cold and refreshing, with very punchy flavours, especially that chilli ponzu sauce!
Baby Abalone with Butter Soy 4.8/5
The first teppanyaki dish was Baby Abalone with Butter Soy Sauce, and it exceeded my expectations. The baby abalone, sourced from South Africa, was expertly cooked by Chef Hideki for a tender and delicate bite. Chef Hideki also paired the abalone with an absolutely delicious butter soy sauce and garnished the dish with a fragrant ginger flower.
Asparagus Dry Miso 4/5
The next dish was Asparagus with Dry Miso, served with a sous vide egg, ikura, bonito flakes, and drizzled with yuzu and olive oil. Conceptualised as a salad, diners are encouraged to mix all the ingredients together for a hearty bite. While the dish was tasty, the difference in temperature between the various ingredients didn't work so well for me.
Shrimp and Lobster in Spicy Lemon Garlic 4.5/5
The Shrimp and Lobster in Spicy Lemon Garlic featured local Black Tiger shrimp and Canadian lobster. Each piece was plump and juicy, cooked until it turned a beautiful, vibrant red. The lemon garlic sauce elevated the seafood's flavours and added a welcome measure of spice to the dish.
A5 Japanese Wagyu Steak 5/5
We eagerly anticipated the A5 Japanese Wagyu Steak and were thrilled when Chef Hideki cooked a whole piece of steak for each of us. We requested our steaks to be medium rare, and they arrived delightfully juicy and tender. It was so tender that no knife was needed; we enjoyed the melt-in-your-mouth cubes of steak using only chopsticks — such was the softness of the beef. Accompanying the steak was a selection of flavourful condiments: jalapeño salt (which is a special recipe of Chef Hideki and intriguingly has a subtle heat), teriyaki sauce, garlic chips, wasabi and fresh lime.
Sushi Selections with Miso Soup 4.2/5
To conclude the savoury courses, we were served an Assortment of Sushi with Miso Soup, where the lineup also varies depending on availability. We had Tuna, Nodoguro, Hotaru Ika (seasonal firefly squid), and Tamago, together with a warm and comforting miso soup. This was nice on its own, but I must admit that accustomed to having fried rice at the end of a teppanyaki course meal, I would have preferred a warm rice dish to finish rather than sushi.
Chef’s Dessert 4.2/5
For dessert, the pastry chef presented an elegant confection featuring a sesame parfait base topped with cinnamon ice cream, olive oil crumble, and a crisp vanilla tuile. The dessert was not overly sweet, and the flavours came together well, making it a nice conclusion to the meal.
Petit Fours
As a thoughtful gesture, guests are presented with a charming gift box containing petit fours. Inside, we found a rich hazelnut dark chocolate, a delicate raspberry macaron, and a raspberry Sakura white chocolate bonbon. This was a sweet ending to the dining experience, and you can bring it home to enjoy the next day.
This private Teppanyaki Omakase at Nobu is undoubtedly a wonderful experience. After all, how often do you get the privilege of having a private chef cook exclusively for you? The food is also delicious, and the portions satisfyingly substantial. It is a memorable experience that would be wonderful to treat your loved ones to.
The alternative Teppanyaki Omakase A menu features Chilean sea bass in place of baby abalone, lobster on hoba instead of shrimp and lobster, and egg fried rice instead of sushi.
Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.
Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Tel: +65 6831 7653
Website
Nearest MRT: Orchard (NS Line)
Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight to destination. Journey time about 6 minutes. [Map]
