Countdown To NOBU Hotel! Famed Chef Nobu's First Time!

Chef Nobu, or his full name Nobuyuki Matsuhisa, is a Japanese celebrity chef and restaurateur known the world-over across three continents and calling such great cities as Aspen, Beverly Hills, New York, London, Hong Kong and Melbourne home.  Today, the acclaimed chef is about to become a famed hotelier with the launch of the world’s first Nobu Hotel Restaurant and Lounge Caesars Palace Las Vegas.  Set to open in conjunction with the 181 room boutique hotel will be a 12,775 square foot Nobu Restaurant and Lounge – the world’s largest Nobu Restaurant both opening on Feb. 4, 2013.

In 1987, Chef Nobu opened his own restaurant Matsuhisa on La Cienega Blvd in Beverly Hills.  The restaurant quickly became a hot spot and was frequented by Hollywood celebrities, including Robert De Niro, who invited Nobu to set up a restaurant in Tribeca, NY.  In August 1993, the two opened up in partnership NOBU to critical acclaim and today there are 24 Nobu restaurants in the world.  “I always put something special in my food—my heart, or kokoro as we say in Japanese” explains Chef Nobu.  “For me, cooking is most about giving my customers little surprises, and helping them to discover new tastes through the adventure.”

Awards/Recognition:

 •Presented an award from the Japan Society for his achievements in food culture.

 •Michelin One Star each for Nobu Las Vegas, Nobu London, and Nobu Berkeley Street London

 •LA Times named Nobu as one fo SoCal’s rising star chefs

 •1989, One of America’s 10 Best New Chefs by Food and Wine Magazine

 •Zagat Survey called Nobu “the man who may be the best Japanese chef in the world, creating dishes that have no equal in a cooling style that’s part Peruvian and part Nobu’s alone.”

 •1993, New York Times chose Matsuhisa as one of the Top 10 restaurant destinations of the world.

 •1998, Southern California’s Rising Stars by LA Times Magazine

 •2002, induction into Who’s Who of Food and Beverage in America by the James Beard Foundation

 •Nomination for Outstanding Chef by the James Beard Foundation (1997, 1999, 2000, 2001, 2002, 2003, 2004, 2005, and 2006)