Spring / Summer 2013

East Meets Vegas

Chef Nobu Matsuhisa

Chef Nobu Matsuhisa

by Grace Bascos

If you thought Nobu’s reach was broad before, with outposts in Miami, London, Milan and Beijing, watch out—the empire just got bigger. Not only did the restaurant’s founder, Chef Nobu Matsuhisa, recently open his own boutique-hotel within Caesars Palace, but he’s also given us the largest Nobu restaurant ever.

Often considered the father of modern Japanese cuisine, Nobu created his signature style of Asian fare during his tenure in South America, adding tropical ingredients to traditional Japanese cuisine. Dishes that may seem commonplace in contemporary Japanese restaurants around the world—yellowtail sashimi with slivers of jalapeño and sriracha chili sauce, for example, or black miso cod—were Nobu creations. While they’re often imitated, they’re never duplicated with the same freshness and finesse. “I am always cooking and creating from my heart,” Nobu says. “I want to create special moments and experiences.”

The new David Rockwell-designed Nobu Caesars Palace serves all the trademark Nobu dishes and more. This location is the first in the U.S. with teppanyaki tables, where chefs cook on three flat-top grills directly in front of diners. And at 12,775 square feet, the 327-seat dining area has plenty of room for them.

Nobu is also providing the in-room dining menu for Nobu Hotel, offering breakfast, lunch, dinner and late-night items for hotel guests. Highlights include High Roller bento boxes featuring lobster wasabi and wagyu steak, and breakfast treats such as blueberry-and-yuzu soba pancakes with yuzu whipped cream, pecan miso butter and maple syrup.

With two restaurants and a brand-new hotel in Las Vegas, Nobu has nothing but praise for Sin City. “Las Vegas is a market unlike any other in the world. World-class dining and entertainment fuse together in this unique and exciting city.”

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