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Chef Nobu
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Sashimi Salad with Matsuhisa soy sauce dressing, Yellow Tail Sashimi with Jalapenos, Squid Pasta with light garlic sauce, and Black Cod in Miso are some of the imaginative dishes that led Food & Wine Magazine to name Nobuyuki Matsuhisa one of America's "10 Best New Chefs" for 1989.
Born and raised in Japan, Matsuhisa apprenticed in the sushi bars of Tokyo before he ventured overseas to Lima, Peru. Classically trained, Matsuhisa was challenged by the culture and regional ingredients that contributed to inventive style. Thereafter, he continued to Buenos Aires, Argentina, then back to Japan, Alaska and finally, Los Angeles where he opened his restaurant in 1987. |
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A Dining Experience Not Soon Forgotten
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World-renowned Chef Nobu Matsuhisa continues to redefine Japanese cuisine in a contemporary space that mixes traditional and modern Japanese elements. At Atlantis, Nobu infuses his cutting edge style with Arabian influences to create a distinctly urban experience. Incorporating Nobu’s signature dishes as well as new surprises, the menu is complemented by a sushi bar and sake lounge.
Nobu Atlantis blazes a new trail for the acclaimed chef, infusing his cutting-edge Japanese style with Arabian influences to create a distinctly urban experience.
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