Come and experience the ultimate in luxury dining at our newest location!
Come and experience the ultimate in luxury dining at our newest location!
Come and experience the ultimate in luxury dining at our newest location!
FEATURED
30 YEARS OF NOBU
This year Nobu is celebrating three decades of redefining the culinary landscape with its distinctive blend of Japanese tradition and Peruvian flavors. Founded in 1994 with its inaugural location in Tribeca, New York, Nobu has grown into an international phenomenon with 54 restaurants and a global collection of Hotels and Residences. View some highlights from our journey below.
1994
Nobu opens its first location in Tribeca, New York. Nobu would go on to win Best New Restaurant by the James Beard Foundation the next year.
1997
Nobu London awarded first Michelin Star
2000
Nobu voted Best Restaurant in NYC by Food & Wine Magazine
2013
First Hotel Opening with Caesars Palace in Las Vegas
2014
NOBU: A Memoir
2017
Nobu Matsuhisa receives Lifetime Achievement Award at GQ Food and Drink Awards
2024
Nobu caters the Golden Globes
The Grand Cordon is a quarterly competition among U.S. NOBU bar teams, featuring a specific ingredient. The teams create recipes, which are judged, and the winning cocktail is featured on all U.S. menus, along with the bartender and their location.
This season's nationwide winner is Eli Buendia from Nobu Chicago with his cocktail, Montana Mana.
Inspired by the kitchen's tendency to overlook garnishes, Buendia decided to make them the star of the show. The cherry tomato and soy salt, prominent in NOBU's signature dishes like the white fish tiradito and the New Style, became the main characters of his cocktail.
Hidden Gem for meat lovers
Nobu-style Beef Toban Yaki is a meticulously crafted dish that captures the essence of Chef Nobu San's cuisine. Here, succulent slices of premium beef are marinated in a unique blend of traditional Japanese and Peruvian flavors. They are then expertly grilled on a ceramic 'toban' plate, imbuing the meat with a subtle smoky nuance. The result is a harmonious blend of umami-rich taste, tender texture, and aromatic appeal, served sizzling hot in true Nobu style.
SECRETS FROM THE KITCHEN
The kitchen is often regarded as the heart of a home. Yet, when it comes to professional kitchens, they are not just the heart but the entire nervous system of a restaurant, a place bustling with creativity, precision, and speed. There are secrets to a professional kitchen's success, elements often hidden behind the 'staff only' door. Let's dive into some of these intriguing secrets from the professional kitchen.
1. The Symphony of Timing
The ability to manage multiple dishes simultaneously is a skill that sets professional chefs apart. The kitchen is a symphony of timing where every dish must reach the table at the right moment, at the perfect temperature. Chefs use a combination of experience, intuition, and technology to orchestrate this dance.
2. The Mastery of Techniques
Many home cooks have wondered how a dish can taste so different when made at home versus a restaurant. One of the secret ingredients is the mastery of techniques. From perfecting knife skills to understanding the nuances of heat and temperature, a professional kitchen is a world where science meets art.
3. The Art of Flavor Layering
Professional chefs are like painters but their canvas is the dish and their colors are the flavors they blend. They understand the secret of flavor layering, building depth and complexity in a dish.
Nobu Downtown is open for lunch service! Enjoy all of your favorite signature dishes as well as a number of new specials.
Monday - Friday
11:45am - 2:15pm
Located inside the virgin hotel and casino
This book is both a celebration of Nobu’s long personal journey to becoming a global sensation and an introduction to the world of the next generation of Nobu chefs.
