Nobu restaurants through the world and there are now 32 in 28 cities, located in major CBD’s and prestigious locations including New York, Las Vegas, Miami, Dallas, San Diego, Beijing, Hong Kong, Kuala Lumpur, in Australia in Melbourne – which is awesome – and Perth, Tokyo, Cape Town, London, Milan, Monte Carlo, and in the Middle East in Doha and Dubai, are all said to be pretty awesome experiences, including Nobu in Dubai at Atlantis, The Palm, which I was very fortunate to recently experience.
Nobuyuki Matsuhisa – known to the world simply as “Nobu” is the globally acclaimed and highly influential chef proprietor of Nobu and Matsuhisa restaurants, born and raised in Saitama, Japan, he served what is described as a rigorous apprenticeship at a respected sushi bar in Tokyo, but it was not long before his dreams of seeing the world moved him to open a sushi bar in of all places, Peru.
Trained as a classic sushi-chef, Nobu became challenged by new cultures and regional ingredients, which created what is known today as Nobu Style, with in Dubai’s stunning Nobu, he is described as redefining Japanese cuisine in a contemporary space that mixes traditional and modern Japanese elements, while infusing what is described as his cutting edge style with Arabian influences, to create a distinctly urban experience, incorporating Nobu’s signature dishes as well as new surprises, with the menu complemented by a very smart sushi bar and sake lounge.
After three years in Peru, Nobu moved to Argentina, then home to Japan, then on to Alaska, before finally settling in Los Angeles.
Nobu opened his first restaurant in the United States, Matsuhisa in Beverly Hills, California, in January 1987, with not long after Matsuhisa’s resulted in a relationship with actor and director Robert De Niro began and together, they opened the very first Nobu in New York City in 1994with restaurateur Drew Nieporent, with this also an instant hit.
So, to whet your appetite, what about this taster from the Nobu Dubai menu?
Cold – Bigeye & Bluefin Toro Tartar with Caviar, Sashimi Salad with Matsuhisa Dressing, Lobster Shiitake Salad with Spicy Lemon Dressing or Hot – Sea Urchin Tempura, Rock Shrimp Tempura with Ponzu or Creamy Spicy Sauce, King Crab Leg Amazu Ponzu, Chilean Sea Bass with Black Bean Sauce, Black Cod with Miso, Creamy Spicy Crab, Beef Toban Yaki, the Chef’s Choice of Either Tempura, Sushi and Sashimi, Lobster Wasabi, Scallop or Shrimp Spicy Garlic, Arctic Char with Jalapeno Cilantro or Wild Striped Bass with Shiso Salsa!
For main dishes these is also Washu and Wagu Beef including Ribeye, Tenderloin, and in a range of styles and sauces and Tataki New Style Toban Steak Kushiyaki and a range of amazing dishes served with Miso Soup, Field Greens and Rice, including Tempura, Sashimi, Sushi, Unagi Donburi, Tempura Donburi, Kaki Age Donburi, Vegetables Spicy Garlic Donburi, Chi Ra Shi Donburi, Yellowtail Tartar, Sashimi Salad, King Crab Amazu, Black Cod with Miso, Ribeye Anticucho and many more too numerous to list here … the list is massive!
Check out Nobu at Atlantis, The Palm, Dubai, by clicking on the video box below.
Written by John Alwyn-Jones