Chef Nobu Matsuhisa
On Tuesday, May 21, Nobu Hotel Chicago will honor the international brand’s 30th anniversary with “Taste of Nobu Chicago,” hosted by legendary restaurateur and celebrity chef Nobuyuki “Nobu” Matsuhisa. From small bites like yellowtail jalepeño sashimi and A5 wagu kaburi to handcrafted cocktails, visitors will have the chance to try some of the brand’s most iconic signature bites—all while taking in the restaurant’s stunning atmosphere.
The West Loop location opened in 2020 and has since been awarded one Michelin key for ultra-luxe amenities, including opulent suites and the on-site Nobu eatery, home to a 28-foot sushi bar, three dining rooms, a rooftop patio and a lounge. Here, chef Matsuhisa shares how he is celebrating Nobu’s 30th anniversary, gives us a sneak peek into the “Taste of Nobu Chicago” event and divulges what’s next for Nobu.
The rooftop patio at Nobu Hotel Chicago
Nobu Chicago opened mid-pandemic—what has the journey been like for the location so far?
The mid-pandemic opening provided some challenges. However, overcoming these obstacles made the team very strong. We are happy and grateful to be successful with operations in the restaurant, rooftop and private events.
What inspired you to celebrate Nobu’s 30th anniversary with the “Taste of Nobu Chicago” Event?
The 30th anniversary is a huge milestone, and I wanted to give all of our teams a chance to be a part of the celebration. That is why I am traveling to many of the U.S. locations this year to host these “Taste of Nobu” events. I think it is important to honor our teams and guests; we would not have lasted 30 years without them.
Sashimi bar offerings at a previous “Taste of Nobu” event
What can guests expect at the “Taste of Nobu Chicago” event?
Guests can expect a beautiful showcase of some of our most-loved dishes, along with some special surprises. There will be passed canapes, interactive chef stations and handcrafted cocktails. I’m excited to meet all of the guests.
The culinary world has changed exponentially since Nobu’s debut. How does Nobu continue to differentiate itself and evolve as a brand?
Our expansion into hotels has played a major part in the brand staying relevant. It has allowed us to open in some of the most amazing cities around the world. In the restaurant, people spend a few hours eating and drinking in beautiful surroundings with excellent service. In the hotel, there are more team members, more points of service, more time and we need to be sure to take care of our guests every minute through check-in, housekeeping and room service. I enjoy bringing joy to our guests and making them smile. I think we have been successful because we make experiences for people that they remember for a long time after they leave.
A chef station at a past “Taste of Nobu” event
What can fans expect from the Nobu brand next?
Our brand expansion will continue with new restaurants and hotel openings in Toronto, DeNang, Bangkok, Rome and several more over the next two to three years.
Looking back over Nobu’s 30-year history, what are you proudest of?
I have never been very focused on awards or prizes. For me, I always say that walking into a restaurant and seeing all the guests smiling and hearing the sound of laughter and good times is the best feeling. When I see happy faces, I know we have done well.
See also: The 17 Best Rooftop Patios For Outdoor Dining And Drinking In Chicago
Photography by: Photography courtesy of Nobu Hotel
