Fall is in the air in the, so it’s fitting that the Beverage Manager of New York City locations of Nobu, Adrian Cannatello, would create a berry lovely cocktail.
Nobu-Style catches up with Matt Hoyle, Executive Chef of Nobu Fifty Seven, over locally-caught tilefish and farmer’s market vegetables just as dinner service was starting at the busiest Nobu in the world.
The small but potent Yuzu fruit has been prevalent in East Asian cuisines for centuries and is now something of a secret weapon for chefs around the world.
Let salmon shine on your plate at dinner by following this elegant recipe for pan-fried salmon with a refreshing and delicious salsa.
If you've ever fantasized about sitting down with a seasoned sushi chef for a one-on-one conversation about what you should be ordering--we have the next best thing. We asked a few of our Head Sushi Chefs about some of the fish you may not be ordering.
One of Nobu Restaurants' very own sushi chefs will put his skills to the test at the World Sushi Cup Competition in Tokyo on August 20 and 21.
The future is here when it comes to how we consume beverages. Our resident expert, Nobu Beverage Director of the U.S., Marcus Voglrieder, weighs in on some of the ways technology is changing the drinking game.
The 20th Anniversary of an institution as influential as Nobu deserves to be a memorable event—and so guests of our celebration were transported to a matsuri, or street festival, reminiscent of Chef Nobu’s childhood.
The Grapefruit on the Rocks cocktail is a refreshing and fruity break from warm summer weather.
The 2014 FIFA World Cup is quickly approaching and it’s time to solidify your viewing plans.