I don't usually post these paparazzi type photos of Jackie entering or leaving restaurants or hotels because I regard them as an invasion of privacy but as these show Jackie pausing to take photos with fans after eating out, which just shows how great he is, I will bend my rule a little.
The original caption reads that Jackie was recognised by fans after leaving Nobu Berkley in London recently and paused to take photos with them.
ORIGINAL CAPTION:
2010年7月18日讯，伦敦，当地时间7月17日，成龙（Jackie Chan）离开伦敦Nobu Berkeley餐馆。近日“霸王”洗发水爆出“致癌门”后，作为代言人的明星成龙也被拖入代言风波，可是其国际地位还是难以撼动，依然有不少粉丝认出他并亲密合影。成龙也是大方的有求必应。
图注：成龙与粉丝合影。(图片来源：CFP供图)
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IFENG.COMIf like me you are curious Nobu Berkeley is a Japanese Restaurant in London. I found this picture of the interior:
I also found this review of the restaurant (upstairs) and bar (downstairs)
Like the older Nobu London, this high-gloss hot spot plays host to a cast of A-list celebs & attendant voyeurs who make lots of noise – especially in the ground-floor bar (see separate review). Upstairs, lone diners are assigned their own chef at the sushi counter, parties cluster around the hibachi table, & couples occupy more intimate berths by the window. The ‘fabulous’ food is intended for sharing. Nobu’s famous black cod is always on the menu, while other favourites include yellowtail sashimi with jalapeño & yuzu dressing, & rock shrimp tempura. This branch also boasts a wood-fired oven, which might deliver Ibérico pork steak, duck breast with wasabi salsa, or brown rice miso paella. Saké starts at £17 per bamboo container, Champagne from £12.50 a glass, & wines inhabit the financial stratosphere; the non-alcoholic cocktails are highly recommended. Gripes tend to centre on ‘faltering’ & ‘surly’ service’, although few would argue with Nobu’s slinky, low-lit aura.
Chef: Mark Edwards
As group executive chef of Nobu's London restaurants, Mark Edwards is the culinary right-hand man to celebrated Japanese maestro Nobuyuki Matsuhisa. Edwards started out working in a seafood restaurant in Kent at the age of 13, then worked his way through London's Café Royal & the legendary George V hotel in Paris before finding he had an affinity for Asian cuisine while cooking in Manhattan during the late 1980s. After a stint at the Mandarin Orchard Hotel in Singapore & the Peninsula in Hong Kong, he returned to London as sous chef at the former Vong restaurant at the Berkeley hotel, then worked at Nobu in California before launching their London outpost in 1997. He opened Ubon in 2000 & Nobu Berkeley St five years later.
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SQUARE MEALDon’t be fazed by the A-listers, WAGs, motley sports stars & others who seem to make up the lion’s share of Nobu’s flashy clientele. Berkeley St’s late, late bar is a cool trough for classy cocktail hounds, & David Collins’ audaciously idiosyncratic design – think UFO meets lurid kids’ TV show – still captivates the eye. Date-friendly, shimmery lighting is a plus, but the thunderous acoustics & ‘shrieking’ soundtrack might have you yearning for a rock-drummer’s earplugs. Beautifully crafted pineapple martinis, mules & mojitos are given a Japanese twist, while informed bartenders will discuss the arcane complexities of premium shochu & saké such as the delicate Hokusetsu Sado No Junmai & expense-account 35-year-old Cho Dai-Gingo. Cristal is less expensive here than in similarly starry haunts, but give us 27 Sakepolitans for the same money any day.
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SQUARE MEAL
