NOBUO — Restaurant in Taipei

I recently dined at Nobuo with high expectations, having read many positive reviews beforehand. The experience was overall high quality but somewhat disappointing, feeling a bit uneven from start to finish.

The service was very attentive and meticulous from the moment I entered. Several servers took turns explaining the restaurant’s offerings with a precise approach. While professional, the atmosphere felt a bit stiff and could benefit from being more relaxed.

The seafood appetizers were a highlight, featuring smoked scallops, scallops served two ways (including in a cream broth), and local Taiwanese octopus. These dishes stood out with fresh, unique flavors and cooking techniques from Taiwan and Japan, offering delightful surprises.

For the main course, I chose between veal and Japanese Wagyu beef. Both were tasty but somewhat ordinary, resembling dishes I’ve had at other restaurants. They were reliable but lacked a distinctive touch. I felt a well-executed poultry dish, like pigeon, might have paired better with the seafood and left a stronger impression.

Desserts were a mixed bag. The bean-based dessert was impressive, flavorful, and showcased Taiwanese character. However, the wagashi-style sweet was overly sweet and lacked depth or memorable qualities, feeling like a dessert with only form but no substance—unfortunately dampening the overall experience. The petit fours were limited to just two small pieces and were less appealing than the bread served during the meal, which was fragrant and well-baked. The dessert segment left me at a loss for words.

In summary, Nobuo offers excellent seafood starters and attentive service but falls short in the main and dessert courses, resulting in a meal that starts strong...

Had a really great experience at Nobuo recently, where every dish seemed to have its own unique story, especially evident in the chef's innovative approach.

Take the scallop dish, for example. Instead of the usual scallop preparation, the chef went for something unique. They transformed it into this delicate scallop mousse, and paired it with a homemade scallop broth. Every bite was a delightful surprise of smooth, rich flavors that just floated across your palate, light as air.

The other one, I've got to mention is the mackerel. The skin was crisped to perfection – just the right amount of crunch. Plus, the way they presented it was so visually appealing. Accompanied by a 'pasto' sauce, it brought this lovely, subtle acidity that cut through the richness of the fish beautifully.

But I can't forget to mention the curry rice. It wasn't just delicious, but there was a personal story behind it from the chef, adding a layer of intrigue. I won't spill the details, but it added a special touch to the dish, making it more than just a meal.

The service matched the quality of the food – crisp and tentative, enhancing the dining experience without being overbearing. The restaurant itself felt cozy, like a home away from home, complete with an open kitchen that added to the charm and warmth...

One of the best experience Had the pleasure of eating chef Nobu back when he was chef st Orchid and Stay, the filet mignon was and still is the best I have ever had Today was the first time we tried his new restaurant and it did not disappoint, 90%of ingredients are from Taiwan and he masterfully uses different oil to bring out the scents was amazing. Everything is elegantly prepared, it is truly an experience. Wine pairing was very playful from our old friend Mr. Eric the sommelier, I love the way he plays with different regions of wine.

This is definitely a play to try if you...