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Nobu draws upon his classical training at sushi bars in Tokyo and his life abroad in Peru, Argentina, and around the world to create a whole new trend in Japanese cuisine. The resulting dishes, including Yellowtail Sashimi with Jalapeño, Tiradito Nobu Style, Lobster with Wasabi Pepper Sauce, and Black Cod Miso, make Nobu the innovator of new style Japanese food. Nobu New York's design by architect David Rockwell evokes the beauty of the Japanese countryside with its natural textures, birch trees, wood floors and a wall made of river stones. Energy and excitement pulse through the room, creating a surreal effect. The restaurant received three stars from the New York Times and a Michelin star. The restaurant's perennial popularity and devoted following are a tribute to Nobu putting his own spin on traditional Japanese cooking. Nobu Restaurants is expanding its dining experience with the introduction of The Nobu Hand Roll Box, which allows patrons of the restaurant to experience the exquisite flavors Nobu is known for in the comfort of their homes.

The Nobu Hand Roll Box includes all the necessary ingredients to create Nobu hand rolls, and can feed 10 – 12 people with both traditional and vegetarian varieties. Instructional links are provided that allow even the most novice of sushi chefs to create incredible sushi for their guests. For those less confident in their sushi-making abilities, a Nobu Sushi Expert can come to your home and provide personal instruction at an additional cost. The Nobu Hand Roll Box is truly a one of a kind experience allowing sushi enthusiasts to experience the quality of a Nobu meal in their own kitchen amongst family and friends.Sashimi @ Ginza Sushi Ichi Green Tea @ Ginza Sushi Ichi The tea thing started soon after I first discovered green teas – initially I was happy with the bags I could buy at mythen I started buying them from the Chinese cash and carry. ‘Progressing’ to loose leaf, I eventually started to order speciality teas from the Internet - I now buy most of my tea from Rare Rea Company or TWG (when in Singapore) and can no longer

drink “the cheap stuff”. Of course, a ‘smart kettle’ is a must purchase too. by KanesakaGinza Sushi IchiRobin Rowland has led YO! Sushi’s growth over the past 15 years. He joined the company when there were four London restaurants. As CEO, Robin put the team and systems in place to grow the business to 90 restaurants (75 UK restaurants and 15 restaurants overseas will be open by end of 2014). Building on 30 years of multi-site restaurant experience, Robin’s strategy for growth is centred on continual improvement of 5 Ps – Product, Property, People, Promotion and Profit. His vision is based on building successful teams, constant innovation, flat structure, open/direct communication, rewarding and fun environment in each & every restaurant. Sushi’s team success have been recognised by a number of awards, most notably 2012 ‘Icon Winner’ and ‘Consumer Choice Award’ at the annual Peach Factory Hero & Icon Awards, 2008 ‘Group Restaurateur of the Year’ awarded from Catey Academy, 2011 ‘Retailer of the Year Award’ and ‘Best Company’ from M&C, R150 ‘best restaurant design’  and YO!

Sushi’s achievement four years in a row (08-12) making the Times PE backed ‘Buyout 100 fast track’ list. Robin has a wide established sector network as founder of the 50/20 restaurants group and NED positions with Marstons PLC, Caffe Nero and Tortilla. A Londoner born and bred, Robin now lives in a 17th century farmhouse in the Surrey Hills & a coastal retreat on the Welsh coast with his wife, 3 young children and collection of terriers, chickens and micro pigs.  Skiing, dingy sailing & surfing & walking are current passions.Sushi the first time I saw it and I love it today. You could put YO! Sushi in unusual locations … we were very bold in our design, we were taking sites that people couldn’t make work apart from coffee shops. We got lucky, but it wasn’t without an awful lot of hard work. There are not many restaurants that can do conveyor belts to deliver their food. We’ve just done a team engagement survey and 85% of our workforce which is like 1,800 people are very happy to work for YO!