Matsuhisa Munich by internationally celebrated chef Nobuyuki “Nobu” Matsuhisa, is located on the first floor of the prestigious Mandarin Oriental, nestled in the heart of Munich’s old town. It is Nobu Matsuhisa’s first German outpost and one of Munich’s hottest addresses for fine dining, serving high-end ‘New Style Japanese-Peruvian’ cuisine in a sophisticated yet relaxed atmosphere with dishes that are beyond fabulous – the perfect place for any food lover.
The restaurant’s format is based on the original Matsuhisa restaurant in Beverly Hills where Nobu’s success story began with its opening in 1987. Matsuhisa, as well as the Nobu restaurants that he co-owns with actor Robert de Niro, have been a magnet for food lovers and celebrities worldwide ever since. Designed by FG Stijl the interior of Matsuhisa Munich is timeless and elegant with subtle oriental accents that create a warm and welcoming atmosphere.
The Mandarin Oriental has its stunning China Moon rooftop terrace which makes for excellent pre-dinner cocktails on warm sunny days, it was certainly the place we headed to for a couple of drinks before dinner. The 360ºC views over Munich were fantastic as was the service, the cocktails, and feel-good background tunes.
Our refreshing drinks, a Frozen Sunshine that consisted of rose wine, strawberry puree & sugar and a Gin & Tonic were accompanied by sweet, frozen red grapes served by Sarah, the F&B supervisor who eased us into a wonderful evening with her professional and friendly manner.
At Matsuhisa we continued our evening with their signature cocktails, a Cucumber Chill ‘Hendrick’s Gin, elderflower liqueur, honey & lime juice’ and a Lychee Martini ‘Absolut Mandarin & Vanilla and lychee liqueur’ which was a lovely start to a memorable meal!
For appetisers, we had Chicken Tacos Anticucho, served as finger food, with a slightly spicy marinade which could be adjusted with a little bit of lime juice. Topped with hijiki seaweed it had a perfect flavour balance and I liked the tactile element to the dish.
We had a few of Nobu’s signature dishes throughout the evening such as the Yellowtail Sashimi Jalapeño, a fantastic dish in a citrusy sauce, with fresh, crunchy jalapeno that acted as a nice counterpart to the milder yellowtail while the coriander slightly softened the spice of the jalapeño chili pepper.
Next, we were served Seared Salmon Karashi Su Miso another incredibly delicious dish with slices of perfectly seared salmon in a gorgeous sauce that complimented the fish nicely.
Matsuhisa also has an impressive collection of exclusive sake from the Sado Islands and in all honesty, I have overlooked the complexities of sake in the past and was curious to learn more about it. The first sake we tried that night was Junmai Daiginjo “Yura Yura” (meaning swing slowly) a very dry, fresh sake that worked beautifully with the delicate dishes where a wine would have been slightly overpowering. Later on that night we also tried their rare and very exclusive YK35 with aniseed aroma that had a light sweetness to it. The number 35 in the name referring to the rice polishing ratio i.e. the amount of the inner core that remains after the husk is polished off in percentage. Sake made from highly polished rice is more exclusive as it results in a cleaner more refined sake.
The kohlrabi ‘salad’, a classic dish that was not on the menu, came in a lovely Japanese citrus sauce, parmesan, dry miso and truffle oil which first hit you before it melted with the other ingredients. It was impressive how a simple ingredient like the kohlrabi could be transformed into something so exceptional!
The Baby Tiger Shrimp tempura was very pleasing to the palate with a sweet, creamy, slightly spicy sauce, served on a bed of lettuce.
One of the most popular dishes at Nobu’s restaurants is the Black Cod Yuzu Miso, marinated for three days in a miso-based paste (a mixture of white miso paste, sake, mirin and sugar) before being grilled and baked. The fish was wonderfully buttery with a lovely flakiness to it – an elegant yet simple dish, with a sweet and salty caramelized outside! The Hajikami ginger stem on top acted as a palate cleanser.
For the meat dish that was about to follow we were served a nice glass of Fronsac, 2003
The Beef Toban Yaki with Japanese lime, different types of mushroom and vegetables is another signatures dish. The plate arrived at the table with a sizzling noise, on it perfectly cooked beef with the right amount of vegetables to compliment the meat.
We couldn’t resist having some sushi before dessert – a mix of red Argentinian shrimp, tuna and sea bass with dried miso and garlic. An absolute delight!
The chocolate fondant came in a closed box, it had a perfect liquid centre and worked well with the green tea ice cream. We also had a Whiskey Cappuccino with a lovely coffee crumble at the bottom of the cup with Suntory whiskey and coconut ice and even though I was already full after our indulgent meal I manage to finish both desserts almost on my own.
Having been to other Nobu restaurants before, Matsuhisa Munich certainly lives up to Nobu’s high standards – every single dish that came out of the kitchen was magnificent. It is the place to go to impress someone, the highest quality of food is used in their dishes which is reflected in the price. It is a truly special experience with a high standard of service as well. Alex, who looked after us that evening, was incredibly knowledgeable with a talent for describing food, very professional and attentive – he added to an excellent dining experience.
80331 Munich, Germany
+49 (89) 290 980
We were guests at Matsuhisa Munich – opinions, as always, are my own!