What to know
- Taste of Nobu was a one-night event in Toronto that gave guests a rare chance to try the brand’s signature Japanese-Peruvian fusion dishes in a more casual, interactive setting.
- Chef Nobu himself attended, sharing stories with guests and discussing the global influences and relentless innovation that shape Nobu’s ever-evolving menu.
- The evening featured a diverse menu—spicy ponzu oysters, toro hand rolls with caviar, mini shrimp al pastor sushi tacos, and creative cocktails—highlighting the fusion and creativity Nobu is known for.
- Chef Nobu emphasized his passion for exploring new culinary ideas, drawing inspiration from his travels and local markets, and his belief that food, like fashion, is always evolving.
Celebrity chef Nobu Matsuhisa took over his namesake Toronto hotel on Thursday for Taste of Nobu, an exclusive culinary experience featuring a handpicked selection of the brand’s most celebrated Japanese-Peruvian fusion dishes.
The one-night-only soirée featured numerous stations with a curated selection of classic Nobu dishes, live culinary stations, passed canapés, handcrafted cocktails, and a live DJ.
Offerings included spicy ponzu oysters, toro hand rolls with caviar, mini sushi tacos, a range of sashimi, sushi and more, plus an open bar stocked with everything from champagne to wine, margaritas, and lychee martinis.
During the event, Now Toronto spoke Chef Nobu himself, the restaurateur behind the luxury hospitality chain.
“This I appreciate. I’m so happy to be here like this,” Chef Nobu shared, adding that he enjoyed the relaxed atmosphere compared to the hustle and bustle of typical dinner service. .
The chef also shared that he has further ambitions beyond Taste of Nobu.
“I’m over 70 years old, but I still look for the challenge of trying something new. Food business is like fashion. Fashion means every year, different type, colour, material, styles. Food is the same. So Nobu’s food means always looking for the next step,” he said.
Chef Nobu’s inspiration behind the dishes
Chef Nobu travels around the world for nine to 10 months a year and draws inspiration from the cultures around him.
“Every country, every city, I like to see the fish market and see other restaurants. Looking for the supermarket for understanding about local people; what they’re gonna buy, how they’re gonna eat it, so I want to know the culture first,” Chef Nobu explained.
Despite all the travel and signature dishes, Chef Nobu cannot pick a favourite item on his menu.
“It’s very difficult… Same question like which kid you like best. The food depends on the day, depends how you feel, that’s why Nobu menus has so many different choices,” he explained.
But, one of his favourite fusion dishes drawing on his Japanese heritage and Peruvian experience, is a tiradito — a raw sashimi-style fish served cold in a spicy citrus and chili sauce.
“[It’s] a different spice, also looks beautiful and very fresh fish… A little bit spicy because [of the] chili paste, and they use cilantro… and like a lot of jalapenos,” Chef Nobu said.
