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Nobu Manila’s palabok

Robert de Niro’s Nobu is revered the world over for its delectable Japanese Peruvian cuisine.

So when Nobu Manila began offering Filipino-inspired dishes—on April 1, mind—we thought it was just an April Fools joke. We were wrong: Nobu Manila’s special menu is on until June 30.

“Now we try to add a Filipino aspect [to our Japanese Peruvian identity],” says Filipino-American chef Michael de Jesus.

The dishes are all interesting and mind-opening. Imagine: the usual Japanese fare like tuna sushi mixed with Filipino elements like coconuts milk. Or palabok using thick udon noodles, coated generously with creamy sea urchin instead of the traditional orange shrimp based sauce. Who would’ve thunk, right?

“I asked the staff what they would like to see on the menu,” Chef Michael says. “It was universal across the board.” In coming up with the special menu, Nobu New York executive chef Ricky Estrellado came in and assisted Chef Michael.

Nobu Manila’s fancy kare-kare

Along with Nobu’s palabok, the menu’s main attraction is the kare-kare—or in Nobu parlance, “Wagyu beef short ribs kare-kare anticucho.” Pieces of braised short rib, Japanese eggplant, baby bok choy, are covered by the thick kare-kare anticucho sauce. Anticucho, in case you’re wondering, is a Peruvian sauce made of lemon, vinegar, and different herbs and spices. Despite being totally refined and fancy, Nobu’s kare-kare is still best enjoyed with a dollop of sautéed shrimp paste aka bagoong, you guys.

We’re betting prices for these dishes are as refined as they are, but seriously: Aren’t you curious as to how our favorites are translated Japanese Peruvian? We know we are.

Until June 30. Nobu Manila, 1F, Nobu Hotel Manila. +63 2 800 8080, +63 2 6912882

[h/t Manila Bulletin]

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