Following the success his week-long kitchen takeover in 2013, and hot on the heels of extensive renovations work, Mandarin Oriental’s Munich outpost has added the culinary arrow of chef Nobu Matsuhisa to its quiver with the opening of Matsuhisa. Seating guests as November turned to December, the 95-cover eatery – a Japanese inflected space in warm, welcoming hues of gold and brown – plates Nobu’s much-feted blend of Japanese-Peruvian flavours. Joining a select club of destinations to carry the Matsuhisa name, the menu takes such diverse turns as black cod and yellowfin tuna sashimi with jalapenos, and grilled lamb, cooked over tea leaves, with Peruvian anticucho sauce – both signature dishes of the veteran restaurateur. In the separate, semi-private 10-seat dining room, the omakase menu dictates the flow of the evening, an intimate personal element that complements the showmanship of the eight-seat live cooking counter.

Read our Tried & Tested review of Matsuhisa Munich

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