Nobu Matsuhisa cooked in Tokyo, then spent formative years in Lima in the 1970s, and it was Peru that gave his food its accent — the chillies, the citrus, the raw-fish brightness the world now files under Nikkei (the Japanese-Peruvian cooking of Lima's immigrant kitchens). He opened his first European restaurant at 19 Old Park Lane in 1997, Europe's first Nobu, and Mayfair has not been quite the same since.
The black cod miso is the dish. Black cod marinated three days in sweet saikyo miso, then grilled until the surface caramelises and the flesh turns to silk — it needs no seasoning beyond what the miso has already done. It has been on the menu since the first service in 1997 and has since been copied onto a thousand menus that cannot match it. Around it: yellowtail sashimi with jalapeño, rock shrimp tempura, the Nobu tacos, wagyu toban-yaki. Reckon on £60 to £100 a head à la carte, less at the weekday bento lunch, which is among the better-value ways into a Mayfair name. The room sits in the Michelin Guide rather than holding a star — Nobu was never chasing one — and the kitchen has stayed steadier than the global brand that grew up around it.
The ground-floor dining room of the COMO Metropolitan hotel does something newer Mayfair money keeps trying and missing: it is dark, glamorous and genuinely buzzy, a mix of finance, film and serious travellers that makes its own weather. Lighting is low and flattering, the sound level is high and alive rather than hushed, and the cocktail and sake lists are properly serious. It is not a quiet room, and that is the point. Service can be uneven at the edges, but the kitchen holds its line. Dress is smart-casual; most diners lean smart.
Is Nobu London worth it?
Yes, if you go for the room and the black cod rather than expecting a Michelin pilgrimage. This is Europe's original Nobu, open since 1997, and the kitchen has stayed remarkably steady while the brand went global. Reckon on £60 to £100 a head. Come for the black cod miso, the buzz and the glamour; it remains one of Mayfair's most reliable nights out.
How hard is it to book Nobu London Old Park Lane?
Easier than the city's tiny tasting counters but still worth planning. Book one to two weeks ahead for a weekend dinner and a few days out for the weekday lunch. Reserve through OpenTable or noburestaurants.com, and ask for a table in the main room rather than the bar if you want the full scene. Early and late sittings are the easiest to land.
What is the dress code at Nobu London?
Smart-casual, and most diners lean smart. There is no jacket requirement, but this is a glamorous Mayfair room where people dress for the occasion, so an open collar and good shoes read correctly. Trainers and gym wear look out of place. Think date-night or client-dinner smart rather than black tie.
What should I order at Nobu London?
Start with the black cod miso — the dish Nobu Matsuhisa built the brand on, marinated three days in sweet saikyo miso. Add the yellowtail sashimi with jalapeño and the rock shrimp tempura, both signatures, and the Nobu tacos to share. Wagyu toban-yaki rewards a bigger budget. At lunch, the bento box is the value play. Let the bar build a sake or cocktail flight.
Is Nobu London good for a first date?
Yes — it is one of Mayfair's most reliable first-date rooms. Everyone knows the name, the sharing format keeps the conversation moving, and the black cod arriving is a built-in moment of shared pleasure. The room is dark enough to feel intimate without being hushed, and the cocktails arrive fast. It signals effort without the lock-step formality of a tasting menu.
