Spanish fine-dining restaurant Nebula has just launched its second menu, marking a 180° shift from its debut.
Chef Jonatan Rubio blends Spanish gastronomy with Asian inflections, delivering an exciting evolution that’s noteworthy.
Nebula Shanghai
Nebula opened this past February, a dining destination in Changning district tucked within the CPARK complex on Zhaohua Lu.
The space, swathed in black and glinting crystal, centers on an eight-seat chef’s counter flanked by six tables. There are also two private dining rooms.
Menu Nebula
This new offering is a dramatic shift from the first, which paid homage to classic Spanish molecular gastronomy. Menu Nebula, by contrast, remains rooted in Spanish gastronomy while embracing flavors from Ecuador, China, Japan, and Thailand.
Molecular techniques remain, but now as subtleties rather than declarations — well-thought playful notes rather than overt spectacle.
The meal opens with an amuse bouche trio: a “fake tomato” disguising cod pilpil, a king crab spring roll crowned with caviar, and shiso tempura cradling sea urchin and salmon roe.
The cod pilpil is a sly revelation — garlicky mousse erupting beneath its illusion, heightened by the saline pop of caviar. It’s paired with a cocktail of green apple, fresh mint, cilantro, and cava.
House bread arrives with smoked and spiced olive oil.
The first course, tuna tartare with white asparagus, is bold and punchy. Dressed in olive oil, soy, and a flick of ponzu, the tuna’s rich fattiness melds with the asparagus’s delicate snap, all bound by a smoky hollandaise. A confident, compelling start.
Next, a soup with abalone sashimi, its broth a deep elixir of bone stock and Iberian ham. The abalone, tender and briny-sweet, finds harmony with baby octopus.
The squid course is Rubio’s love letter to Spain, drawing from La Rioja, Castile, and Galicia. Lightly charred, the sweet and tender squid is flanked by green pepper, saffron-laced white beans, and squid ink sauces — each element balanced, none outshining the other.
Then, the langoustine, a nod to Asia. The plump langoustine is grilled and paired with Thai-inspired clams, flavored with garlic lime, coconut, and chili, and a tangy-spicy citrus broth.
A standout: the grouper, executed with French precision but electrified by an Ecuadorian-Thai green mango chutney studded with caramelized peanuts. It’s sweet, salty, tangy, umami, nutty all in one bite.
Next, a wagyu beef course with pickled beets, house-made powdered cheese, and raspberry jam in molecular fashion. A red wine demi-glace adds intensity the while the accompaniments cut through the beef’s richness.
Another favorite is the creamy rice, a paella reimagined. The rice is cooked in lobster bisque, paired with lobster and scallop sashimi, fava beans, and —provocatively — grated Ecuadorean dark chocolate. Controversial? Perhaps. The chocolate merely adds a soft bittersweetness, allowing the richly flavored rice and seafood to shine.
A gin and tonic with pear, mandarin, celeriac and lemongrass serves as a refresher. I requested for a non-alcoholic option, which proved to be quite delightful. Within the drink are pear and basil spheres, adding a touch of playfulness to the drink.
Finally, dessert, a tribute to La Rioja’s wine-macerated strawberries, served with strawberry ice cream, white chocolate ice, and crystalized rose petals.
Closing Notes
Menu Nebula is priced at ¥1,288, while Menu Pulsar, a condensed version, is priced at ¥988; both subject to 10% service charge.
Nebula’s second menu sharpens its focus — dialing back molecular flash for deeper, more cohesive flavors. The Spanish-Asian fusion now feels effortless, making this evolution worth a visit for those tracking Rubio’s progress.
