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CHEF NOBU MATSUHISA
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Sashimi Salad with Matsuhisa soy sauce dressing, Yellow Tail Sashimi with Jalapenos, Squid Pasta with light garlic sauce, and Black Cod in Miso are some of the imaginative dishes that led Food & Wine Magazine to name Nobuyuki Matsuhisa one of America's "10 Best New Chefs" for 1989.
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, Argentina, then back to Japan, Alaska and finally, Los Angeles where he opened his restaurant in 1987. |
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NOBU Gourmands can satisfy their desires at Chef Nobu Matsuhisa’s famed restaurant, Nobu, through a glowing green archway, just off the casino floor. The restaurant's perennial popularity and devoted following are a tribute to the Chef putting his own spin on traditional Japanese fare. A large bar and entryway provide seating for dinner guests as well as those simply looking to relax with a glass of wine or cocktail. In addition to two small-scale dining areas on either side of the main dining space, the hidden “jewel” of Nobu is the sake cellar.
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