The Nobu “Love Letters” Sweepstakes invites you to share your love of Nobu as the first ever Nobu restaurant plans an historic move from its original location in Tribeca to its new home in the heart of the Financial District.
Once again, it’s that time of year when Chinese communities around the world celebrate the Spring Festival, more commonly known as Chinese New Year or Lunar New Year.
Champagne is a delicious drink—celebratory on its own or in a cocktail.
The Negroni cocktail has been the perfect canvas for mixologists to improvise on since it was created in Italy in 1919. The basic recipe is simple enough: equal parts gin, sweet vermouth and Campari garnished with a slice of lemon or orange. Bartenders have since riffed on the recipe by swapping out gin for sparkling wine or whiskey, creating entirely new cocktails that pay homage to the original Negroni.
Whether he’s creating an inspired Omakase menu or planning stunning sashimi bites for one of Nobu Old Park Lane’s many private events, Executive Sushi Chef Masaru Okayama has been winning over sushi lovers for more than 15 years.
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.