Nobu 1

When you enter small Japanese restaurants you’re greeted by a chef that shouts his greeting. The exit is also accompanied by the same ceremony.

Larger ones don’t usually have this custom. But in both, the meal is usually accompanied by silence.

It’s a little different at Nobu. You won’t find a loud greeting at the door but don’t expect silence while you’re eating. Conversely, it has a lively bistro atmosphere.

Nobu opened in Tribeca in 2005. It quickly rose among the ranks as a strong representative of Japanese cuisine. The same year, Del Posto opened nearby. And that became a successful ambassador of Italian cuisine.

I like the minimalist arrangement at Japanese restaurants. Everything from the walls to the tables, from dinnerware to serviettes are usually very simple and equally elegant. Nobu is a good example in this regard; you feel happy even as you take the first step inside when you see that everything is tasteful and selected with care.

Nobu 2

Nobu is a great example when it comes to cuisine as well. Japanese cuisine is a very simple, healthy and tasty cuisine. Your happiness and enjoyment increases if you have come across a good chef and Thank god you’ve chosen the place. Even people who come to Nobu in the hope of seeing Robert De Niro, one of the partners, forget about the actor and dive into their food after seeing what chef Nobu Matsihusa has prepared for them.

When we were there, the restaurant didn’t have a Michelin star yet. Everything we ate was very good. Uni donburi, Rock shrimp tempura, shironi usuzukuri and Sashimi with dry Miso were the dishes that stuck with me …

Everyone around looked happy. People who ate the great dishes of the chef among the natural peacefulness created by Japanese minimalism, were happily eating their food as if in a French bistro or an Italian Trattoria.

Nobu 3



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