Dinings £40pp
22 Harcourt St W1H 4 020 7723 0666
To this day, I still think the best miso cod are the ones made in the Nobu Kitchen, particularly the Berkeley branch. Ex-Nobu Chef Tomonari Chiba has left the establishment to set up his own take on Japanese-Peruvian ponce cuisine. Comparisons are inevitable; is this Nobu on a budget (wasnt that called Ubon?) or could this possibly outshine the Matsushita institution? Lets find out.
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