Nobu

In awe of all things raw
London, New York, L.A., Miami and now…Paradise Island. Chef Nobu Matsuhisa’s famed Japanese spot comes to Atlantis, tempting you to indulge your passion for all things gourmet and Japanese. You’ll love how Nobu’s unique and subtley sophisticated vibe extends all the way from the East-meets-West atmosphere, framed by a glowing green archway, to the perfectly presented plates. Here, the chef surprises your palate by putting his own spin on tradition, mixing Japanese favorites with Peruvian flavors and preparations, plus accents from the Bahamas. (Check out dishes like the conch shabu shabu and Bahamian lobster cocktail.) You can sit at the first-come-first-served bar to watch the sushi masters at work, or book a table in any of the three dramatically lit dining areas, where two more intimate spaces flank a larger main one. Insider tip: The real hidden jewel of the place is the sake room, reserved for extra-special guests, and filled with brews made especially for Nobu.

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Chef Nobu Matsuhisa

Born and raised in Japan, Matsuhisa apprenticed in the sushi bars of Tokyo before he ventured overseas to Lima, Peru. Classically trained, Matsuhisa was challenged by the culture and regional ingredients that contributed to inventive style.

Thereafter, he continued to Buenos Aires then back to Japan, Alaska and finally, Los Angeles where he opened his restaurant in 1987. Imaginative dishes ranging from Sashimi Salad with Matsuhisa soy dressing and Yellow Tail Sashimi with Jalapenos to Squid Pasta with light garlic sauce and Black Cod in Miso led Food & Wine Magazine to name Matsuhisa one of America’s “10 Best New Chefs” in 1989.

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