Nobu, the internationally celebrated restaurant combining Peruvian and Japanese cuisines, has marked its return to Hong Kong’s culinary scene after a three-year closure. The restaurant, which shut down in 2020 due to a massive refurbishment of its host, the InterContinental Hong Kong (now rebranded as the Regent), has reopened to the delight of food enthusiasts.
Chef Nobuyuki Matsuhisa, known as Nobu, who is the mastermind behind the restaurant, found the closure period beyond his control. Despite this, he eagerly awaited the opportunity to welcome diners back to Nobu’s unique gastronomic experience. The restaurant’s relaunch is aligned with the grand opening of the Regent hotel on November 8.
The essence of Nobu remains intact despite some cosmetic updates. The restaurant’s contemporary Japanese cuisine with South American influences continues to be a central theme, as evidenced by the retention of its most popular dishes. The famous yellowtail jalapeño, a dish where sashimi-grade fish is complemented by a soy and yuzu sauce and the heat of jalapeño, remains a staple. This dish, born from an impromptu combination of leftover ingredients, has become a signature item.
Also preserved on the menu is the “new-style salmon sashimi,” a dish born out of necessity when Nobu first served sushi in Los Angeles. Faced with a customer who refused to eat raw fish, Nobu improvised by pouring hot oil over the sashimi, searing it lightly. This innovation not only pleased the customer but also led to the creation of a new style of sashimi.
Nobu is not content to rest on his laurels, however. He plans to expand the menu, always looking to innovate and incorporate new elements. A key aspect of the Nobu brand is to work with local ingredients wherever possible. With the emergence of new local products in Hong Kong, such as Ping Yuen chicken and Yi O rice, Nobu sees an opportunity to integrate these into his culinary creations, further enriching the dining experience.
Beyond the culinary world, Nobu has expanded his brand to include hotels and even ventured into sneaker design. His recent collaboration with Chris Stamp of the streetwear label Stampd resulted in the Sushi Force 1, a special edition of the Nike Air Force 1. This new venture showcases Nobu’s willingness to explore creative collaborations beyond the kitchen.
Nobu’s approach to business is methodical and collaborative. Decisions on new ventures are made collectively with partners, ensuring a unified direction for the brand. His step-by-step philosophy allows for careful consideration of new ideas and potential expansions.
The return of Nobu to Hong Kong symbolizes more than just the reopening of a restaurant. It represents the fusion of cultures, the blending of culinary traditions, and a commitment to innovation and quality that transcends the ordinary dining experience. Nobu continues to be a pioneering force in the global food scene, combining the best of Peruvian and Japanese cuisines with a touch of local flavor.
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