If you’re going to fall off the wagon, then you may as well do it in style. My dining partner had been in January detox mode and was now in the mood for retoxing. I had to agree that Nobu is a very stylish brand and if you’re going fall off the wagon, then doing it here is a very nice way to start off. Not least because the prices are likely to prevent you from drinking too much!

On entering the bar, located on the ground floor and downstairs from the main restaurant, I faced a wall of suits, which wasn’t particularly promising. I guess it’s little like the pot calling the kettle black, considering I was fully suited and booted, but it’s not a sight I think many people want to see when walking into a bar. Fortunately, my partner had been seated, and amongst the tables the ratio of men to women was more balanced.

The restaurant was almost as busy as the bar and having been seated, I noticed it was a little more cosy than the visit to Ubon. This wasn’t a problem, and having been given the responsibility of ordering for the both of us, I went for the £60 Omakase chef’s menu with a flask of chilled sake. Six courses consisting of two starters, two main courses (one of which I confirmed beforehand was the Black Cod), Sushi, Miso soup and dessert.

As previously, the first starter was the Salmon tartare in a soy & wasabi sauce, topped with caviar and a Japanese Mountain Berry to cleanse the palate. Beautifully presented and a lovely delicate dish to start things off.

Quite soon after our first plates were taken away, the second starter of seared tuna sashimi, with salad rolls and Matsuhita sauce, arrived. The tuna was just to die for, melting in the mouth and leaving you wanting more.

My favourite Black cod then arrived, which was heavenly, as per usual, although not quite as meaty as the portions I’d had in Ubon. My partner admitted to wanting to lick the plate, which I gladly would have done too, had we not been dining out.

In between the sushi and Black Cod, the steaming hot plate of Chicken Toban Yaki with enoki mushrooms was served and was equally as good as the Wagyu beef version I’d eaten three weeks previously. The sushi, however, managed to outshine both the Toban Yaki and, (gasp) the Black Cod. The seabass Nigiri (well, we think it was seabass) was outstanding and one of the California rolls, with Porcini mushrooms I believe, was absolutely superb.

Even the Miso soup managed to transcend the ordinary, having a comforting smokey flavour, whilst cleansing the palate ready for dessert at the same time.

The culmination of the Omakase was the bento box of melt in the mouth chocolate fondant, perfectly complimented with a scoop of green tea ice cream.

The food at Nobu is special, and whilst I can’t say the whole experience was perfect (mayhem at the cloak room on leaving plus feeling a bit hurried with the first three courses), it was very good indeed.

On comparison to my experience at Ubon, I think Ubon has the slight edge, with it’s slightly more relaxed atmosphere alongside the spectacular views (there are no windows in Nobu Berkeley St). The real surprise is why this branch of Nobu has a Michelin Star whilst Ubon does not. Both serve stunning food, however, and I am looking forward to the next visit already!