The story
Nobu Cape Town brings Chef Nobu Matsuhisa’s celebrated Japanese cuisine to the Victoria & Alfred Waterfront. The property earned two radishes from the We’re Smart Green Guide in 2026, acknowledging its commitment to eco-friendly operations. Diners follow a structured sharing sequence, starting with cold preparations before progressing to warm mains. This framework reflects Matsuhisa’s original belief that ingredients perform best when handled with restraint.
The menu highlights specific techniques rather than following standard tasting formats. Chefs marinate black cod in den miso for several days before baking it under a salamander broiler until the surface caramelizes. Yellowtail sashimi arrives thinly sliced alongside garlic puree and fresh cilantro, finished with a Japanese citrus soy dressing. Guests often order the rock shrimp tempura tossed in a creamy spicy sauce infused with yuzu juice and shiitake mushrooms, showcasing the restaurant’s Japanese-inspired cooking.
The dining room occupies the ground floor of the One&Only hotel, framing wide windows toward the harbor while keeping sightlines low enough for quiet conversation. Major food publications have documented the brand’s worldwide growth, but Cape Town’s outpost keeps a measured pace during dinner service. Tables remain spaced to allow easy movement between the kitchen and the terrace. Natural light fills the space until evening sets over the water.
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