A peek into the world’s largest Nobu
Nobu Doha perched at the end of a pier at the Four Seasons’ private marina
One restaurant has taken seven long years to come to fruition. But by first impressions, it’s one worth the wait. The world’s largest Nobu is now open in Doha at the Four Seasons. In fact when I last interviewed chef Nobu(yuki) Matsuhisa he claimed it would open in 2013. Better late than never.
Perched on the waterfront by the hotel’s private marina, the David Rockwell designed Nobu spans three storeys with a dining room, sushi counter, bar and outdoor terrace on the first floor; a bar-cum-lounge on the second; and a rooftop terrace. It’s so refreshing to see a new venue packed like sardines on two consecutive weekend nights with a mix of Qataris and expats. From what I can see Doha’s dining and drinking entertainment is rather limited so as soon as a new spot opens up, residents (and visitors) descend like vultures swooping on its prey. The menu is hugely similar to Dubai with Nobu’s Peruvian/ Nikkei influenced Japanese cuisine.
So voila, here’s a visual peek into dinner at Nobu Doha with photos taken on my iphone 6 plus and a little help from Instagram. Enjoy the journey :).
The David Rockwell designed Nobu Doha
The David Rockwell designed Nobu Doha
The view across Doha's skyline from Nobu
The view across Doha's skyline from Nobu
Nobu Doha
The main dining room and sushi counter
Nobu Doha bar
One of two bars at Nobu Doha
Nobu Doha bar
And the second bar atop Nobu Doha
Nobu Doha rooftop terrace
The rooftop terrace
Sake at Nobu Doha
Hokeusetsu sake is imported exclusively for Nobu from Sado Island in North Japan
Nobu Doha - sushi class
Sushi making even with the help of Nobu's chefs is super tricky!
Nobu Doha bites
A selection of bar bites - the grilled umami chicken wings in particular are sublime
Nobu Doha sushi and sashimi
Platter of sushi and sashimi - the Norwegian king crab is sweet and succulent
Nobu Doha appetisers
A selection of appetisers, seafood tacos and Wagyu beef sliders included
Nobu's famous yellowtail sashimi with jalapeno peppers
Nobu's famous yellowtail sashimi with jalapeno peppers where his Peruvian/ Nikkei influences shine through
Nobu Doha's whitefish sashimi with dried shiso
Whitefish sashimi with dried shiso
Tuna sashimi salad with Nobu's 'Matsuhisa' dressing
Tuna sashimi salad with Nobu's 'Matsuhisa' dressing
Nobu Doha - his original miso black cod and rock shrimp tempura
The original miso black cod and rock shrimp tempura
Nobu Doha - Australian Wagyu beef strips and chicken anticucho
Australian Wagyu beef strips and chicken anticucho
Nobu Doha's desserts
And the sweet ending - a dessert platter including a divine creamy cheesecake with yuzu sorbet and a caramelised vanilla cake with an apricot shiso sorbet
Are you a Nobu fan? What’s your favourite Japanese restaurant? Any other restaurant recommendations for Doha?
A bientôt.
FooDiva. x
Disclosure – FooDiva was invited on a small press trip to experience Nobu Doha by Four Seasons and Qatar Airways‘ first class – you’ll find more photos on my social media channels here. Rates at the Four Seasons start at QAR 1,350 (AED 1,363) per night for a deluxe room.
Only two years late? By Doha standards that’s a miracle of punctuality.
I’m half expecting the 2020 World Cup to take place in stadiums where everyone has to stand up because while the exteriors are stunning, they haven’t quite managed to finish minor interior details like actually putting seats in.
And writing ‘Doha’s dining and drinking entertainment is rather limited’ is accurate; we’re talking about a city, after all, where Time Out only bothers to print an issue once a month.
LOL Mr White Hat. We popped out one evening for a change of scene to try the bar at the W hotel. Not only were we asked for ID (apparently standard practice in Doha), but the place felt like a brothel. Not that I would know what that looked like 😉 Even the barman was complaining about Doha’s lacklustre scene. They seriously need to get their act together before the World Cup.