Notable citations bestowed upon Nobu’s restaurants start with Matsuhisa chosen as one of the Top Ten Restaurant Destinations in the world by the New York Times (1993). It was at De Niro’s urging that they opened Nobu in New York City in 1994 with restaurateur Drew Nieporent. It was here that his longtime friendship and business relationship with Robert De Niro began. Matsuhisa was an instant success and became a magnet for food lovers and celebrities alike. No less than nine years later, after earning his way back to solvency, he opened his own restaurant Matsuhisa in Beverly Hills in 1987. He took a job at a sushi bar, working and using his income to make good on his commitments. Unfortunately the restaurant burned to the ground during one of his rare nights away from the restaurant.īroken but not beaten, and with debts to pay on his ruined Alaska enterprise, Nobu went to Los Angeles on the advice of a friend. Upon returning to Japan, he had an opportunity to open a restaurant in Alaska, which he took. After three years, irreconcilable differences over food cost led Nobu to part with his associates.Īfter a brief stint in Buenos Aires, Argentina, Nobu returned to Japan. Nobu began weaving Peruvian influences into his dishes – the beginnings of his signature style. The impact of his time in Peru cannot be overstated. When he was 24 years old, Nobu accepted an offer from one of his customers that took him to Lima, Peru to open a restaurant. He knew then he was destined for a career in the kitchen.Īfter graduating from high school, Nobu found a live-in job at a sushi restaurant in Tokyo called Matsuei. Young Nobu found himself fascinated by everything about the environment. He traces the beginnings of his professional ambition to the day his older brother took him to a sushi restaurant for the first time. Nobu was born in Saitama, Japan, the son of a lumber merchant who died in a traffic accident when the future chef was just seven years old. Nobuyuki Matsuhisa – known to the world simply as “Nobu” – is the acclaimed and highly influential chef proprietor of Nobu, Matsuhisa and Ubon restaurants all over the globe, from Beverly Hills to New York City, London to Tokyo, Aspen to Milan, Las Vegas to Miami Beach. Nobu is good for what is it which is Japanes fusion. Having had Sushi in Japan it is a very different thing. Many of the other "Japanese" retaurants are modified for American tastes. The purest Japanese in NY is Sushi Yasuda. In NY fusion is more popular than pure Japanese. His cuisine is a fusion of several types of cuisine. In Peru they have the largest Japanese community outside of Japan. Last year, Madison Square Garden Company invested $181 million in Tao, and this year, they’ve continued to open new projects like a California-style cafe and an egg sandwich shop.Įater NY has reached out to Tao Group for more information.This is from the web site about Nobu. It also owns NYC restaurants like Lavo and Tao Downtown, and despite negative reviews for the food, businesses like Vandal remain perpetually packed. It’s the rare closure for Tao Group, known for being one of the most profitable nightlife and restaurant companies in the country. And in the meantime, the Post also notes that some of the better known dishes from Stanton Social - including those French onion soup dumplings - will be served at Santos’ other restaurants. Santos and fellow Tao Group partners are searching for a bigger new location to open in, according to the Post. Comedian Amy Schumer and her sister Kim Caramele also worked as bartenders at Stanton Social before Schumer’s acting and writing career took off.īut it might not be the end for this sceney LES restaurant. The restaurant, an early entry into the shared plates dining trend, attracted a celebrity clientele including Matt Damon and Sofia Vergara. Santos, who serves as a judge on the Food Network’s Chopped, is also behind the menus at Tao’s Bowery restaurant Vandal and Beauty & Essex. The drinks are similarly over-the-top, with popsicles thrown into champagne and an “orange creamsicle” shot topped with whipped cream. Stanton Social opened in 2005, and Santos became known for his kitschy fusion fare there, like French onion soup dumplings and a “Philly cheesesteak” truffle and goat cheese fondue. The last day for the clubby late-night staple will be New Year’s Eve.Ĭhef-owner Chris Santos tells the Post that the shutter is the result of an ending lease. According to the Post, the restaurant will close after 15 years in Hell Square. Stanton Social - one of Tao Group’s early NYC restaurants that helped shape the prolific restaurant group’s over-the-top approach to food and drink - is shuttering at the end of the year.
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