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About this business

  • Cuisine
    Japanese, Sushi, Asian, International, Eclectic
  • Meals
    Lunch, Dinner
  • Website
    nobumatsuhisa.com
  • Price
    $$$$$
  • Hours
    Sun 5:45 PM - 10:15 PM
    Mon-Fri 11:45 AM - 2:15 PM, 5:45 PM - 10:15 PM
    Sat 5:45 PM - 10:15 PM
  • Cuisine
    Japanese, Sushi, Asian, International, Eclectic
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Catering
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

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From Our Editors

Matsuhisa

When asked, world-renowned chef Nobuyuki Matsuhisa willingly reveals the secret ingredient to every one of his dishes: kokoro, aka "heart." He claims that his unique personality goes into each plate, imbuing it with flavor that can't be replicated, even by someone who has the exact ingredients and instructions. But heart isn't the only key to Nobu's success in cooking: he also cooks smart. His stints at sushi bars on three continents have led to a spicy, experimental streak that combines aspects of Japanese, Peruvian, and Argentinean cuisine and separates his seafood from the pack. That innovation is just one of the reasons why the critically-acclaimed chef has earned no fewer than nine James Beard Award nominations since 1997. A la carte servings of sushi and maki rolls headline the menu at Matsuhisa, but it's the signature hot and cold dishes that draw the eye, from lobster ceviche with limestone lettuce to king crab tempura, spiced with Amazu sauce and jalapenos. Alternatively, Chef Nobu can choose a set of surprising courses for an omakase meal, which encourages diners to sample new, exotic flavors and prepare for a future where the world has run out of cheeseburgers. As for drinks, the Hokusetsu Brewery in Japan crafts sake exclusively for Nobu and his restaurants, and servers pour it by the bottle or glass or mix it into sake martinis with Asian vodka, Japanese pickled ginger, and cucumber.

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