It would not be a stretch to say that Nobu was instrumental in making Japanese cuisine accessible to the uninitiated. When it opened its doors in 1994, the restaurant gained instant critical acclaim for its Japanese-Peruvian flavours, and for elevating the traditional dining experience into a fun, upbeat vibe.
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Beyond his unimpeachable contribution to the Japanese fine-dining scene, chef Matsuhisa Nobu’s story is also a tale of grit and perseverance, and a potent reminder to never give up: in the ’70s, he moved from Japan to Peru, refining his style of Peruvian-Japanese cuisine.
Following a bust-up with his partner, he moved to Argentina but found the pace of life too slow. He ended up in Anchorage, Alaska, where another disaster would upend his life: his restaurant caught fire, burning his life savings and his dreams.
Chef Matsuhisa Nobu
He managed to secure a gig at a sushi-ya in Los Angeles, where he honed his unique style for six years, before being given the opportunity to set up an eponymous restaurant called Matsuhisa. It was there that Robert De Niro would become a regular, and would end up spending five years convincing the chef to open a restaurant in the trendy Tribeca neighbourhood in New York.
In 1994, the first Nobu opened its doors, and gained critical acclaim for dishes like the black miso cod, which remains a signature for the group.
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Since then, the Nobu empire has grown from strength to strength – with outposts in Hong Kong, Malaysia, Las Vegas, Dubai and more, the group now boasts 47 restaurants across the world, as well as a number of Nobu-branded hotels.
Now, finally, our little red dot is ready to welcome the restaurant at Four Seasons Hotel Singapore. Here’s everything you need to know about the much anticipated-opening.