Nobu Arrives in Scottsdale as the Most Coveted Reservation in Town

New-style salmon sashimi with flavors of garlic, ginger root, chive, sesame seeds, soy sauce and yuzu juice

It’s finally here. Spring? No, boo... it’s Nobu. The world-renowned Japanese fusion restaurant practically resounds through Scottsdale like a Gregorian chant. A reservation—let alone a coveted selfie chomping on chef Nobu Matsuhisa-blessed sashimi—is the equivalent of onyx. If you have any modicum of “someone-ness,” you need to be seen in this illustrious sushi temple. And that’s by design. The cuisine—first introduced to New York in 1994—has attracted food elite from Los Angeles to London, Melbourne to Milan, a motley crew of who’s who in social and business circles. Owned by Matsuhisa and actors Robert De Niro and Meir Teper, Nobu now boasts 42 restaurants and 10 hotels across the globe. So in many ways, the opening in Scottsdale is more than just an arrival for the brand—it’s a validation. “Scottsdale is a beautiful city,” Matsuhisa says. “It is a popular tourist destination and a place where the locals have a lot of pride in their town.”

Nobu sake brewed exclusively for Nobu by Hokusetsu on Sado, Japan’s renowned ‘’Sake Island”

Designed by California-based Studio PCH, the new 10,636-square-foot space is like the food—simple, clean, elegant and understated. Modern Japanese vibes give way to a palette of restrained tones: beiges, creams and rich browns, punctuated by custom millwork throughout. The key focal point is a large skylight in the center of the restaurant that bathes the space in natural light during the daytime. Guests can opt for a more interactive experience at the exhibitionist sushi bar or find a quiet cove in the dining room to enjoy traditional sushi and dishes like monkfish pate with caviar, king crab tempura amazu or the signature black cod with miso. Matsuhisa says the scallop truffle chips are an excellent place to start. “They are placed on a house-made potato chip, dressed in yuzu miso and finished with fresh shaved truffles,” he says. “They are incredible!” If you’re looking to take a walk on the adventurous side, the omakase ($125 per person) offers a seven-course chef’s tasting menu consisting of various raw, grilled and roasted items on the menu. On the rare occasions it’s available, the whitefish, made with rare fluke fin, is a must, says the chef: “It is delicious when prepared tempura style.” Work off the meal with a walk through Scottsdale Fashion Square’s new luxury wing for a little retail therapy—Cartier, Bottega Veneta and Saint Laurent are only steps away. “[It was] the perfect location,” Matsuhisa says. [We can] finally put down roots in a community that we’re now honored to call home.” Namaste to that.

From top: chef Nobu Matsuhisa; whitefish sashimi with dry miso.

NOBU
7014 E. Camelback Road, Ste. 1170, Scottsdale, 480.581.0055
Dinner: Sun.-Thu., 5-10_PM; Fri.-Sat., 5-11_PM; happy hour: 5-7_PM daily
Cold dishes: $5-$62; hot dishes: $14-$98; snacks: $7-$10; tacos: $6-$15 per piece (two-piece minimum); sushi: $6-$25 per piece (two-piece minimum)