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The Nobu hotel chain opened a month ago its fifth hotel in Spain, specifically in Donosti and, of course, it also includes the iconic Japanese restaurant Nobu, which has already become the new gourmet destination in the capital of San Sebastian. Nobu Hotel San Sebastian is located in the former Vista Eder palace, the culinary part has the direction of two chefs with long experience in Nobu: the French chef, Yannick Lohou and Japanese Hideaki Mizushima, who have more than a decade in the company.
The proposal maintains the essence of Nobu and offers an exclusive culinary experience that has already dazzled in a city as demanding as San Sebastian, which has more Michelin stars per square meter. It also represents an innovation by introducing Japanese haute cuisine to the region.
“We have seen great products in Donosti and every day we discover something new. We are meeting amazing local people, chefs and suppliers willing to offer us their best and unique products. This motivates us to be creative in the kitchen. In Donosti there is a gold mine of quality products,” commented Nobu’s chefs.
A japanese menu with basque influence
Of course, most of Nobu San Sebastian’s menu offers Nobu’s signature dishes to maintain its essence, as its chefs point out, “many of Nobu’s signature dishes exclusive to Nobu have to be on our menu to give new customers and regular customers from around the world the opportunity to enjoy them wherever they are. It’s one of the hallmarks of the brand.”
Some of the classic signature dishes are the assortment of sashimis -and the famous Yellowtail, a fish caught in Japan and served with a sauce of yuzu, jalapeños and cilantro-. You can also try the New Style Salmon, the Toro Tartar with caviar and other classics such as the Rock Shrimp Tempura Cream and Spicy or the spinach salad dressed with truffle, olive oil and yuzu juice, among other specialties.
But Nobu San Sebastian also stands out and has exclusive new dishes, made with local and seasonal products, where there will be no shortage of ingredients such as txangurro -which they have included in the lunch menu-, kokotxa, hake, turbot, mussels and piparras, even salt from Añana.
In the sushi section, chef Hideaki Mizushima prepares red shrimp tartar, using sardine or txitxarro to make Nobu New Style in the same way as Salmon New Style. “Our guests can expect to taste special dishes that will be created daily and will provide a unique experience of diverse combinations and rich flavors,” conclude Nobu San Sebastian’s chefs.
