Synonymous with legendary signature dishes such as Tiradito, Black Cod with Miso and New Style Sashimi, chef Nobu’s restaurants revolutionized the image of Japanese cuisine in the Western World, establishing a “New Style Japanese cuisine” colored with South American & Western influences, in some of the most glamorous venues and locations throughout the world.Chef Nobu Matsuhisa returns to Mykonos for the annual Nobu Food Festival held between the 31st of July and the 4st of August 2016 at Matsuhisa Mykonos. The Belvedere Hotel celebrates the Nobu Food Festival for the 13 th year. Born in Tokyo in 1952, Nobu Matsuhisa commenced his culinary career at the age of 17, as an apprentice Itamae-Sushi Chef. Following three years of classical training in Japanese cuisine and a further four years as a professional sushi chef in Japan, Nobu Matsuhisa left for Peru in 1972 to open a highly regarded Sushi restaurant in its capital Lima. Over the course of a working career in both Peru and Argentina and further travelling throughout the region, Nobu introduced the concept of New Style Japanese cuisine in a groundbreaking fashion.

Based on international cuisines mainly from South America with a strong emphasis on sea food, Nobu created his unique concept; which as firmly based as it may be on traditional Japanese cuisine, it also incorporates the diverse culinary influences acquired over his lifetime of travels in South America, Alaska and the West. He then went on to establish his world famous "Matsuhisa Beverly Hills" in Los Angeles in 1987. The restaurant, which excelled in fish and sea food dishes, was critically acclaimed almost instantaneously to roaring reviews. In meeting the actor Robert De Niro, they eventually teamed up with American restaurateur Drew Nieporent and opened NOBU New York City in 1994. Since then, numerous "Nobu" and "Matsuhisa" restaurants have opened up around the world, in locations such as London, Miami, Aspen, Las Vegas, Milan, the Bahamas, Melbourne, Hong Kong, Athens and Cape Town. With its opening in the summer of 2004, Nobu’s exciting food finally made its way to the beautiful island of Mykonos, at the Belvedere Hotel.Nobu felt it would be the perfect opportunity as well as the ideal setting, to introduce his signature dishes to the a la carte menu at Matsuhisa Mykonos in Chora (whereby ingredients flow in fresh daily), in addition to daily specials featuring outstanding fish and sea food sourced from the Aegean.

Renovated in 2007 by the David Rockwell Group NYC, who also collaborated on Nobu NYC, Nobu 57, Matsuhisa Athens, the Town Restaurant in New York and Maze (by Gordon Ramsey) in London, diners can now enjoy Nobu’s acclaimed creations in Mykonos in the Belvedere’s magnificent poolside setting.watch jiro dreams of sushi netflixWith sweeping views over the white cubist houses of Chora that tumble down the hillside into the eternity of the Aegean Sea, guests can indulge in the hotel’s resident mixologists’ signature Martinis and cocktails, a vintage champagne selection and finger food at the restaurant’s Matsuhisa Bar.The award winning Matsuhisa Cellar offers some 250 different wine bins, approximately 5000 bottles of wine from classic Frenchjiro dreams of sushi vcd master

, Italian and Greek vineyards, with a further emphasis on wines from the New world.Nobu Matsuhisa portrait shot with twigs in background (Nobu NYC) wearing Armani jacket: Steven FreemanSeared Toro Tartar food shot (from Nobu Now cookbook): Eiichi Takahashi - "nobu" by Shibata Publishing Co. Ltdsushi san felipe maipuAN EVENING WITH CHEF NOBU MATSUHISATUESDAY, APRIL 26 ・ 6:30 PMWILSHIRE COUNTRY CLUBJoin JACCC for an exquisite dining experiencefeaturing innovative twists on traditional Japanese classics & special sake pairings. how to eat sushi howcastCelebrate the launch of JACCC's new culinary initiative, with Chef Nobu Matsuhisa and experience firsthand his kokoro as he infuses it into textures & flavors of every dish. sushi club delivery villa devoto

Chef Nobu Matsuhisa, one of the world's finest chefs and proprietor of the Beverly Hills institution, Matsuhisa, will design, prepare, and supervise a special meal exclusively for JACCC. $250 per person for 6 courses & sakeLimited seating.  .MENUHors d’ Oeuvres ・ Mini Sushi Cups Nobu's Specialty Trio: - Yellowtail Jalapeno- White Fish Tiradito- Sashimi with Matsuhisa DressingBaby Spinach Salad with Dried Miso and Grilled ShrimpBlack Cod with MisoFilet Mignon Steak with Teriyaki Balsamic Sauce and Mixed Mushrooms Soba Risotto Dessert ・ Bento Box (Chocolate Soufflé)sushi club delivery ramos mejiaYOU ARE HERE: LAT HomeCollectionsBusiness Closingssushi grade fish north county san diego TWO of Los Angeles' quintessential restaurants will soon disappear off the city's dining map.

After 29 years of serving French haute cuisine to Angelenos, L'Orangerie "will be no more," says owner Gerard Ferry. He has sold the restaurant -- a package deal that includes everything in the restaurant, including the well-stocked wine cellar, to Nobu Matsuhisa and his original partner in the Nobu chain of restaurants, Robert De Niro, for an undisclosed price.The deal means that when the new Nobu opens, Matsuhisa's namesake restaurant on South La Cienega will also close. His signature American restaurant, opened 20 years ago, has run its course, Matsuhisa says. Ferry says Dec. 31 will be the last time dinner will be served in L'Orangerie's breathtaking dining room; on Jan. 2, the Nobu team plans to begin removing the banquettes and stripping L'Orangerie's painted mural walls to their studs to create a trademark Nobu restaurant with its stone and bare-wood Asian decor. Matsuhisa expects the new Nobu to open as early as May.The conversion of a temple of haute French cuisine to a sleek Japanese restaurant is emblematic of Los Angeles' changing tastes.

Over the last decade, the number of French chefs and French restaurants in the city has declined, while the popularity and number of Japanese restaurants has soared.The closing of L'Orangerie, the last restaurant to deliver an old-school, formal French dining experience in Los Angeles, signals the end of an era. When luminaries such as Ronald and Nancy Reagan, Betsy Bloomingdale and Kirk and Anne Douglas wanted to dine somewhere a little more celebratory than even Chasen's, L'Orangerie was the place.Despite its imminent closing, the influence of the French chefs Ferry brought to the U.S. continues. Christophe Eme, who headed L'Orangerie's kitchen from July 2003 to October 2004, launched the acclaimed Ortolan on 3rd Street in West Hollywood two years ago. The chef who preceded him at L'Orangerie, Ludovic Lefebvre, was the chef at Joe Pytka's Bastide on Melrose until Pytka closed it last year for a top-to-bottom makeover. Lefebvre is expected to continue as chef when Bastide reopens (an opening date has not been announced).

Jean Francois Meteigner, chef at L'Orangerie during the restaurant's heady days in the 1980s, left in 1990 and opened La Cachette in West Los Angeles in 1994.L'Orangerie's current chef, Christophe Bellanca, says he will be staying until the restaurant closes. He hopes to continue working in Los Angeles, but has no firm plans.Matsuhisa, for his part, has been hugely influential. When he opened his Restaurant Row location in 1987, he introduced Los Angeles to tiradito, the raw fish dish spiked with cilantro and rocoto chile paste he had originally created in Peru, where he worked as a sushi chef. The dish, and Matsuhisa's style of interpreting sushi, took off; today sushi bars not only all over town, but also across the country, offer versions of tiradito.And Matsuhisa presented his personal style of cooking with the kind of reverse chic simplicity that Hollywood in particular loves. The restaurant's varnished oak tables and hard-backed wooden chairs are wedged into a too-small room that has never been updated.

"Los Angeles is casual," Matsuhisa says. "Steven Spielberg comes to dinner in his shorts."Saturday night, Matsuhisa was jammed with people who proved his point. Families with small children were elbow-to-elbow with couples dressed in shorts and flip-flops to beat the day's oppressive heat. By 6:30 p.m., every one of the 77 seats on both sides of the omakase kitchen in the middle of the restaurant and in the sushi bar along the back wall were filled. No prices accompanied the Magic Marker list of specials on the white board casually passed around the room, but that didn't stop diners from ordering with abandon. It's not unusual for checks here to top $100 a person.Los Angeles will lose the original Matsuhisa and gain one of its sleeker, more highly produced sequels.In 1994, actor Robert De Niro persuaded Matsuhisa to partner with him in a New York spinoff of Matsuhisa called Nobu. The success of the Tribeca restaurant, designed by David Rockwell, spawned an international chain of Nobu restaurants, including a second New York Nobu opened last year, Nobu Fifty Seventh.A dynasty advancesTHERE are now 14 restaurants in the chain, including Matsuhisa and Nobu Malibu, two Nobus in New York, Nobu Paradise Island in the Bahamas, Matsuhisa Aspen, Nobu Dallas, Nobu Miami Beach