Archive for the ‘International’ Category

Newer Entries »

World’s Best Restaurants 2009 – S. Pellegrino

Tuesday, April 21st, 2009

Just Announced: The World’s Best Restaurants 2009 according to S. Pellegrino and other sponsors put together by Restaurant Magazine & William Reed Business Media Ltd. (all copyrighted material belongs to their respective owners).

Changes of Note: (1) The Fat Duck, in all probability, lost the No. 1 seat to El Bulli, due to the sickening of scores of it clients due to what was later found to be Norovirus Winter Vomiting Disease by health officials. (2) Marcus Wareing’s Marcus Wareing at the Berkeley placed No. 52 in the site of the former Ramsay owned Petrus. It also won the Breakthrough Restaurant award, meaning, it is most likely to enter the Top 50 next year.
Charlie Trotter’s which was on the list in 2008 at #38 has slipped off the list as have all of Gordon Ramsay’s restaurants skidded into obscurity. Chez Panisse fell to position #59 down from #37 last year and there were a great deal of position changing this year.

1 El Bulli Spain  www.elbulli.com
2 The Fat Duck UK  www.fatduck.co.uk
3 Noma Denmark www.noma.dk
4 Mugaritz Spain www.mugaritz.com
5 El Celler de Can Roca Spain  www.cellercanroca.com
6 Per Se USA  www.perseny.com
7 Bras France  www.michel-bras.com
8 Arzak Spain (=) www.arzak.es
9 Pierre Gagnaire France www.pierre-gagnaire.com
10 Alinea USA  www.alinea-restaurant.com
11 L’Astrance France  www.lastrance.abemadi.com
12 The French Laundry USA  www.frenchlaundry.com
13 Osteria Francescana Italy (New Entry) www.osteriafrancescana.it
14 St John UK (2)  www.stjohnrestaurant.co.uk
15 Le Bernardin USA (5) www.le-bernardin.com
16 Restaurant de l’Hôtel de Ville Switzerland  www.philippe-rochat.ch
17 Tetsuya’s Australia  www.tetsuyas.com
18 L’Atelier de Joël Robuchon France  www.joel-robouchon.com
19 Jean Georges USA  www.jean-georges.com
20 Les Créations de Narisawa Japan (New Entry) www.narisawa-yoshihiro.com
21 Chez Dominique Finland  www.chezdominique.fi
22 Ristorante Cracco  Italy  www.ristorantecracco.it
23 Die Schwarzwaldstube Germany  www.traube-tonbach.de
24 D.O.M. Brazil
25 Vendôme Germany
26 Hof van Cleve Belgium
27 Masa USA (re-entry) www.masanyc.com
28 Gambero Rosso Italy  Tel +39 (0)56570 1021
29 Oud Sluis Netherlands  www.oudsluis.nl
30 Steirereck Austria (New Entry) www.steirereck.at
31 Momofuku Ssäm Bar USA (New Entry) www.momofuku.com
32 Oaxen Skärgårdskrog Sweden  www.oaxenkrog.se
33 Martin Berasategui Spain  www.martinberasategui.com
34 Nobu UK  www.noburestaurants.com
35 Mirazur France (New Entry) www.mirazur.fr
36 Hakkasan UK  www.hakkasan.com
37 Le Quartier Français South Africa  www.lequartier.co.za
38 La Colombe South Africa (re-entry) www.constantia-uitsig.com
39 Asador Etxebarri Spain  www.asadoretxebarri.com
40 Le Chateaubriand France (New Entry)  tel +33 (0)1 43574595
41 Daniel USA www.danielnyc.com
42 Combal Zero Italy (re-entry) www.combal.org
43 Le Louis XV France  www.alain-ducasse.com
44 Tantris Germany  www.tantris.de
45 Iggy’s Singapore (New Entry) www.iggys.com.sg
46 Quay Australia (New Entry) www.quay.com.au
47 Les Ambassadeurs France www.crillon.com
48 Dal Pescatore Italy  www.dalpescatore.com
49 Le Calandre Italy  www.calandre.com
50 Mathias Dahlgren Sweden (New Entry) www.mathiasdahlgren.com

Tags:,
Posted in International | 1 Comment »

Mövenpick Ice Cream – A Global Brand

Sunday, April 19th, 2009

Mövenpick (Seagull) is known as one of Switzerland’s best run restaurant chains, with quite a few branches around Switzerland and in eighteen other countries. I became acquainted with the restaurant while staying in Zurich years ago and much later while living in Singapore and became a regular customer.

Mövenpick has started selling ice creams in recent years however, it may not be your favorite ice cream on the market if you live in Asia, as all the glorious flavors that are available in Europe are not exported to Asian countries; following are the amazing and exotic flavor creations, which as an Asian resident you will be missing out on, as the marketing arm evidently thinks these flavors will not be readily accepted by Asians: Hand-picked pink rhubarb ice cream, laced with rhubarb sauce and marbled with rhubarb pieces, Cocoa & Orange ice cream infused with roasted cocoa powder with a smooth orange sauce running through it, and Crème Brulée, Cognac VSOP,  Caramelita, Mousse Aux Poires (pear mousse), Scottish Single Malt Whiskey, Absinthe & Amaretti, Swiss Apple, Edelweiss, Swiss Chocolate, Almond & Vanilla, Stracciatella, Tiramisú, Tentation de la Gruyère, Yogurt Forest Fruit (a purée of blueberries, blackberries, and red currants), Mirabelle, Apricot, Panna Cotta with Raspberry, White Peach, and Raspberry.
Every flavor is natural with no artificial additives or colors and the basic flavors were originally crafted by Mövenpick chefs from the 1960’s, additional exotic, gourmet flavors were added to the line after the decision was made to create a global brand. Recently Nestlé bought the ice cream company. I stand corrected; Mövenpick Restaurants and Mövenpick Hotels & Resorts are owned by Mövenpick Holding (66.7%) and the Kingdom Group (33.3%).

The company plans to enter the Thailand market and has already proceeded to sell the ice cream in pre-packed individual cups, and I have read that they plan to open outlets to sell it by the scoop as well, although at a proposed price of 140 baht per scoop, versus the excellent French produced Häagen-Dazs® that sells for 100 baht . . . in these times, I don’t know?

Tags:, , , , , , ,
Posted in International | 4 Comments »

World’s 50 Best Restaurants 2008, According to S. Pellegrino

Thursday, March 19th, 2009

For whatever it is worth, I am reporting on the World’s Best Restaurants 2008 according to S. Pellegrino and other sponsors put together by Restaurant Magazine & William Reed Business Media Ltd. (all copyrighted material belongs to their respective owners).

1 El Bulli Spain World’s Best Restaurant
Apartado 30, 17480 Roses en Cala Montjol, Spain
+34 97215 04 57 (after 3pm during the season)
www.elbulli.com

2 The Fat Duck Best Restaurant in Europe
The Fat Duck, High Street, Bray, Berkshire, SL6 2AQ, England UK
+44 (0)1628 580333
www.fatduck.co.uk

3 Pierre Gagnaire France
6 Rue Balzac, 75008 Paris, France
+33 (0)1 5836 1250
www.pierre-gagnaire.com

4  Mugaritz Spain Chef’s Choice
Mugaritz, Otzazulueta Baserria, Aldura Aldea 20, 20100 Errenteria Gipuzkoa, Spain
+34 943 522 455
www.mugaritz.com

5  The French Laundry USA Best Restaurant in the Americas
6640 Washington Street, Yountville, CA 94599, USA
+1 707 944 2380
www.frenchlaundry.com

6  Per Se USA
10 Columbus Circle (at 60th Street), 4th Floor, New York, NY 10019, USA
++1 212 823 9335
www.perseny.com

7  Bras France
Route de l’Aubrac, 12 210 Laguiole, France
+33 (0)5 65 51 18 20
www.michel-bras.com

8  Arzak Spain
273 Avenida Alcalde Elosegui, 20015 Donostia/San Sebastian
+34 943 278 465
www.arzak.es

9  Tetsuya’s Australia
529 Kent Street, Sydney NSW 2000, Australia
+61 2 9267 2900
www.tetsuyas.com

10  Noma Denmark
Strandgade 93, 1401 Copenhagen K, Denmark
+45 3296 3297
www.noma.dk

11  L’Astrance France
4 rue Beethoven, 75016 Paris, France
+33 (0)1 40 50 84 40

12 Gambero Rosso Italy
Piazza della Vittoria 13, 57027, San Vincenzo, Livorno, Italy
+39 05 65 701021

13  Restaurant Gordon Ramsay UK
68 Royal Hospital Road, London SW3 4HP, England
+44 (0)20 7352 4441
www.gordonramsay.com

14  L’Atelier de Joël Robuchon France
5-7 rue de Montalembert, 75007 Paris, France
+33 (0)1 4222 5656
www.joel-robuchon.com

15  Le Louis XV France
Hôtel de Paris, Place du Casino,MC 98000, Monaco
+377 98 06 88 64
www.alain-ducasse.com

16  St John UK
26 St John Street, London EC1M 4AY, England
+44 (0)20 7251 0848
www.stjohnrestaurant.co.uk

17  Jean Georges USA
1 Central Park West, New York City, New York 10023, USA
++1 212 299 3900
www.jean-georges.com

18  Alain Ducasse au Plaza Athénée France
1 Central Park West, New York City, New York 10023, USA
++1 212 299 3900
www.alain-ducasse.com, www.plaza-athenee-paris.com

19 Hakkasan UK
8 Hanway Place, London W1T 1HD, England
+44 (0)20 7927 7000

20  Le Bernardin USA
155 West 51st Street, The Equitable Building, New York City, NY 10019, USA
++1 212 554 1515
www.le-bernardin.com

21  Alinea USA
1723 North Halstead, Chicago, Ilnois 60614, USA
++1 312 867 0110
www.alinea-restaurant.com

22  Le Gavroche UK
43 Upper Brook Street, London W1K 7QR, England
+44 (0)20 7408 0881
www.legavroche.co.uk

23  Dal Pescatore Italy
Località Runate, 46013 Canneto sull’Oglio, Mantova, Italy
+39 03 76 723001
www.dalpescatore.com

24 Le Cinq France
Le Cinq, 31 Avenue George V, 75008 Paris, France
+33 (0)1 4952 7000
www.fourseasons.com/paris

25 Troisgros France
Place Jean Troisgros, 42300 Roanne, France
+33 (0)4 77 71 66 97
www.troisgros.fr

26  El Celler de Can Roca Spain
Ctra. Taialà, 40, 17007 Girona, Spain
+34 972 222 157
www.cellerdecanroca.com

27 L’Hotel de Ville – Philippe Rochat Switzerland
L’Hôtel de Ville, Rue d’Yverdon 1, 1023 Crissier (VD), Switzerland
+41 21 634 0505
www.philippe-rochat.ch

28 Hof Van Cleve Belgium
Riemegemstraat 1, 9770 Kruishoutem, Belgium
+32 (0)9 3835 848
www.hofvancleve.com

29 2 Martin Berasategui Spain
Calle Loidi 4, 20160 Lasarte-Oria, Gipuzkoa, Spain
+34 943 366 471
www.martinberasategui.com

30 Nobu London UK
Metropolitan Hotel, 19 Old Park Lane, London W1, England
+44 (0)20 7447 4747
www.noburestaurants.com

31 Can Fabes Spain
Sant Joan, 6 Sant Celoni 08470, Spain
+34 938 672 851
www.canfabes.com

32 Enoteca Pinchiorri Italy
Via Ghibellina, 87, 50122 Florence, Italy
+39 (0)55 242757
www.enotecapinchiorri.com

33 Le Meurice France
Le Meurice, 228 Rue de Rivoli, 75001 Paris, France
+33 (0)1 4458 1010
www.lemeurice.com

34 Vendome Germany
Grandhotel Schloss Bensberg, Kadettenstraáe, 51429 Bergisch Gladbach, Germany, 0049
+49 (0)2204 420
www.schlossbensberg.com

35 Die Schwarzwaldstube Germany
Hotel Traube Tonbach, 72270 Baiersbronn im Schwarzwald
+49 (0)7442 492665
www.traube-tonbach.de

36  Le Calandre Italy
Le Calandre, Via Liguria 1, 35030 Sarmeola di Rubano, Italy
+39 04 96 30303
www.calandre.com

37  Chez Panisse USA
1517 Shattuck Avenue, Berkeley, California 94709, USA
+1 510 548 5525
www.chezpanisse.com

38  Charlie Trotter’s USA
816 West Armitage Chicago, Illinois 60614, USA
+1 773 248 6228
www.charlietrotters.com

39  Chez Dominique Finland
Rikhardinkatu 4, 00130 Helsinki, Finland
+358 (0)9 612 7393
www.chezdominique.fi

40  D.O.M Brazil
Rua Barao de Capanema, 549 Jardins, Sao Paulo 01411-01, Brazil
+55 (0)11 3088 0761
www.domrestaurante.com.br

41  Daniel USA
Daniel, East 65th Street, New York City, NY 10021, USA
++1 212 288 0033
www.danielnyc.com

42  Oud Sluis Netherlands
Beestenmarkt 2, 4524 EA Sluis, Netherlands
+31 (0)117 461269
www.oudsluis.nl

43  Ristorante Cracco Italy
Via Victor Hugo 4, 20123 Milan, Italy
+39 02 87 67 74

44 Asador Etxebarri Spain
Plaza San Juan 1, 48291 Axpe-Marzana, Atxondo-Bizkaia, Spain
+34 94 6583042
www.asadoretxebarri.com

45  Les Ambassadeurs France
Hôtel de Crillon, 10 Place de la Concorde, 75008 Paris, France
+ 33 (0)1 44 71 16 16
www.crillon.com

46  L’Arpege France
84 Rue de Varenne, 75007 Paris, France
+33 (0)1 47 05 09 06
www.alain-passard.com

47 Tantris Germany
Johann-Fichte-Str. 7, 80805 Munich, Germany
+49 (0)89 36 19 59 0
www.tantris.de

48  Oaxen Skärgärdskrog Sweden
SE-153 93 Hölö, Sweden
+46 (0) 8-551 531 05
www.oaxenkrog.se

49  Rockpool Australia
107 George Street, The Rocks, Sydney, NSW 2000, Australia
+61 (0)2 9252 1888
www.rockpool.com

50 Le Quartier Francais
16 Hugenot Road, Franschhoek, 7690, Western Cape, South Africa
+27 21 876 2151
www.lequartier.co.za

Tags:, , ,
Posted in International | Comments Closed

Michelin Stars for Gordon Ramsay but Troubles Loom

Tuesday, February 17th, 2009

photo credit: gordonramsay.com

Recently leaked Michelin rankings, officially due to be announced on 2 March 2009 has Gordon Ramsay with two stars awarded to Gordon Ramsay au Trianon outside of Paris in Versailles, and one star to Gordon Ramsay at The London West Hollywood in Los Angeles. French critic François Simon from Le Figaro referred to au Trionon as “Xerox food” and in the unabridged quote, “It’s as if you invited me to dinner and offered me a pre-prepared dish you bought from a shop. Of course it’s good and you’ve warmed it up nicely, but I’m not interested in tasting it. I want to taste YOUR food. It’s a cuisine of duplication. In other words, he could open 100 restaurants like this one, the only limit being a human one – he needs to find 100 chefs. Repetitive cuisine is not interesting. It’s like a photocopier: it is Xerox food”. Mr Simon went on to say, that he had tested the fine-dining restaurant with just 10 tables, with starters such as pressed foie gras and Scottish venison, ceps bouchons, Périgord truffle, roasted fig and raspberries. “Quite frankly, it’s just another gastronomic restaurant: boring, pompous and very expensive. It was fine, but I’d already eaten the same thing in Tokyo and all his restaurants in London,” he said. In fact, he fancied the larger, brasserie-style La Veranda’s simple, classic dishes and its view of the park of Versailles.

He also claims that Michelin favors high profile, international celebrity chefs while overlooking more hands-on chefs that stay in the kitchen all night, with just a peek or two through the doors on occasion.
It appears that these same criticisms also apply to Robuchon and Ducasse who also have fists full of stars.

Michelin also came under fire from Mr. Simon for reportedly preparing to give the maximum three stars to the restaurant at the Hotel Le Bristol in central Paris. Mr. Simon commented that it happened to be President Nicolas Sarkozy’s favorite restaurant in close range to the Elysée palace. Mr. Sarkozy recently decorated its executive chef, Eric Fréchon, with the Légion d’Honneur, calling him “a friend”.
Mr. Simon also added, “It’s a safe choice but I have never found that Mr. Fréchon deserved three Michelin stars. It is ‘palace cuisine’ that dazzles the bourgeois, as we say in France, but it’s not tasty: it lacks hips, it lacks flesh, it lacks arse, it lacks life,” said the critic.

In addition to his other ups and downs, Gordon Ramsay may be in a bit of a pinch as he faces a tumbling restaurant empire, the tax man and allegations of infidelity. His flagship restaurant in London, Foxtrot Oscar, has closed for two days a week, and his two other London restaurants are reportedly up on the block for sale. He also has to deal with a $14 million loan from the Royal Bank of Scotland and he allegedly owes back taxes and is in arrears to certain vendors; all of this without mentioning the global financial disaster in progress.

Tags:
Posted in International | Comments Closed

Chef Luke Mangan’s Expansion Plans Will Include L.A. & Hawaii

Friday, January 30th, 2009

Australian chef Luke Mangan, who owns Glass Brasserie in Sydney’s Hilton Hotel and Salt in Tokyo, plans to open a Los Angeles branch of his San Francisco restaurant South Food and Wine Bar. To be called South on Sunset it will feature Australian and New Zealand cuisines and wines. He has further plans to open in Hawaii as well.
“We’ll be flying in fresh seafood and produce from Australia a couple of times a week such as lobster, barramundi, oysters and lamb there will also be a large fish tank full of fresh seafood,” Mr Mangan said.
“The decor and food will reflect the best of Australia such as our beautiful sunsets and wave-like curves in the ceiling and dining room. It will not be a tacky Australian-themed restaurant though, it will be classy yet not formal.”

The restaurant comes about four years after international restaurant developers Port Japan Partners bought a 49 per cent share of Mr Mangan’s Salt brand.
Evidently Australian produce is highly regarded in Japan, however their cuisine until recently was not well known. It is an amazing fact that Japan is Australia’s largest export destination for food; worth almost $9.9 billion in the last financial year, $2 billion above the US, the next largest market.

Tags:
Posted in International | Comments Closed

Baron Enrico di Portanova

Sunday, November 23rd, 2008


“Alright everyone, you can all come up on deck now, we’re the biggest!”  Called out Baron Ricky di Portonova, as the yacht S. S. Miranda pulled into the port of Monte Carlo to bring aboard caviar and Champagne from a local supplier. Ricky, the heir to an enormous Texas oil fortune from his grandfather, oil wildcatter Hugh Roy Cullen, on his mothers side and what some people have called a “purchased” Italian Baronial title from his charming, father, Paulo di Portanova. Traveling in what he called his “taxi” a Lear jet he called the “Barefoot Baronessa” between homes in Houston, Rome and a fabulous villa in Acapulco called “Arabesque” that was protected by a small army of machine-gun toting guards in towers, and featured an indoor waterfall and 28 bedrooms.

The yacht, the S.S. Miranda with 27 in crew and only 6 of us aboard chartered by Ricky and calling on various ports around the Mediterranean for the months of July and August.  Guests aboard included Ricky’s girlfriend Sandra Hovis who later became his wife, Dee Hay from England, Patsy de Rothschild from Basil, Switzerland, and Ricky’s friend Eddie and his girlfriend along with my wife and I.  Ricky had sacked the ships English cook and replaced him with one of the Rothschild’s French chefs.  He immediately intimidated him by complaining that the lamb was too rare and it also turned out that this poor chef suffered from seasickness. After stocking up with many kilos of caviar in Monte Carlo he inflicting a couple of his favorite dishes almost every night—a baked potato filled to overflowing with Beluga caviar or fettuccine tossed with great quantities of caviar; who would complain? The latter dish years later made it onto the then tired menu of Tony’s Restaurant in Houston. Tagliatelle Portanova!

I first met Ricky in Capri after hearing a booming voice shout out, “Where is the Christian section?”, as he moved across the crowded terrace of the Quisisana Hotel, turning heads as he authoritatively pushed through.  He sat down at the next table with a large party of friends including a pal of his by the name of Eddie who had recently lost his leg in the crash of his Ferrari.  Presumably, other parts were lost as well as he was an embittered man, who carried a cane with a sword in it – he was always waiting for any opportunity to use it.   We spent the summer in Capri.  Island life, on a small Island such as Capri, becomes rather clubby, with an influx of new players coming and going.  Sometime during this period of time Ricky made the suggestion that we join him in Ostia (the port of Rome) and cruise on a yacht he had chartered.
We stored our car at a friend of ours who was staying at a large villa just outside Rome, his name was Charlie Fawcett. I suggested that he come along with us to the port and board the yacht and meet Ricky whom oddly enough he had not met, and God knows, he had encountered almost everyone who was worth knowing in the entire world, and it was a great pleasure to introduce him to someone he did not know. They hit it off very well and became long-time friends after that first meeting.

One night, after a few days docked in Monte Carlo, Ricky said, “Let’s go to Au Pirate tonight, it is a very unusual, fun restaurant but we will not dine there as the food is inedible.  We may have a little Moussaka as an hors d’oeuvres, it’s passable, and there is nothing wrong with their Champagne and whiskey; until we can adjourn to a more gastronomic atmosphere later in the evening.”  As it turned out anything could happen or be acquired for a price in this bizarre restaurant, you could break anything, or order the waiter to throw the chairs or tables into the huge fireplace and burn them, which he would  gladly do and automatically tick them onto the bill realizing a great profit for the restaurant.  Ricky took off his gold chain studded with diamonds and gave it to the young son of the restaurant owner; the father now had a grin from ear to ear and reciprocated by firing up a big display of fireworks gratis, normally a big-ticket item if you ordered them yourself. You might also choose to have the house donkey brought over to the table and put through his paces by his trainer for added amusement. Or there was a tree in the courtyard, which guests could climb up to the bar on the next floor, although a major hazard was being hit by cocktail glasses that might, and usually did, rain down onto other guests climbing up on the lower branches.
The next day we pulled up anchor and set a course for St. Tropez, arriving in the late afternoon.  The Captain of the port told us that we drew too much water and would have to anchor outside the harbor. Three sailors in full dress uniform brought us to the quay by launch and I must say the launch was a great deal bigger than many of the yachts tied up in front of the Quay. En route to Corsica from St. Tropez we ran headlong into a violent Mistral that lashed the big ship and even broke the straps that were securing some of the cases of wine in the hold.  In Sardinia we went swimming in the small coves and had a very leisurely time and with the bar being tended 24 hours a day, by order of Ricky, the nights were sometimes very late.
We steamed back to the ship’s home port of Palma de Mallorca where Ricky commandeered the bar in the best hotel and told the Concierge to find him the first flight out, because he disliked Mallorca so intensely that he did not want to spend even one night there.  After about two hours the word came back that there were no flights available. Ricky sent the Concierge back to charter a plane.  The bewildered Concierge came back and said, “Senor Portanova, there is only one plane available but it seats over 250 passengers.” “I’ll take it”, said Ricky. “Make sure that they have plenty of French Champagne and caviar aboard.”  The cost: $10,000, a great deal of money for a one-way flight to Rome in 1969 for 6 passengers although this took into account the return flight back to Mallorca.

photos: above top: Ricky & Sandra Portanova in Acapulco; below top: Ricky Portanova; below center; Sandra Portanova (photos copyright www.lasziomontreal.com); below bottom H.R. Cullen Enrico Portanova’s grandfather.

Tags:,
Posted in International, Rome, USA | 1 Comment »

Nobu Matsuhisa – Global Sushi Expansion

Sunday, November 9th, 2008

Nobu Matsuhisa has built an empire of Japanese restaurants beginning in the United States and branching out over three continents along with his current partners Robert De Niro, Meir Teper and Richard Notar.
His training included working at a well-known sushi bar in Tokyo before traveling to Peru where he opened a sushi bar and found that his classic training in sushi was put to the test by his discovery of entirely new ingredients, and he responded with originating some very innovative new styles of serving raw fish. He opened his first sushi restaurant in the United States in Beverly Hills in 1987 and in 1994 opened Nobu in New York City with actor Robert De Niro and restaurateur Drew Nieporent. Presently, he is expanding his global-network of Japanese sushi restaurants internationally with his current partners.

I dined many times at his first restaurant in Beverly Hills on La Cienega Boulevard and quite often when it first opened, as I was living in the area. When I moved to the West Side of Los Angeles I did not go as frequently, although I recall the time that we brought a Japanese monk to dine there with a couple of Japanese friends, he was dressed in a pure silk robe the size of a horse-blanket and he weighed almost 400 lbs., we sat at the sushi bar and as the meal drew to a close the monk told the sushi man, “make four tuna hand rolls”. The sushi man politely asked, “who are these for sir”? “For me”, he said firmly. The sushi man watched in amazement as the monk ate the large cone shaped hand-rolls one by one, and this, after consuming a great quantity of food just previously. Although, he was a huge man after all!

Following are locations and information on branches as of 2008:

USA

Beverly Hills
129 N. La Cienega Blvd
Beverly Hills, CA 90211
Tel: 310-659-9639
Fax: 310-659-0492
Hours:
Monday – Friday (Lunch) 11:45 – 2:15
Monday – Sunday (Dinner) 5:45 – 10:15

Los Angeles
903 North La Cienega Boulevard
Los Angeles, CA 90069
Tel. 310-657-5711
Fax. 310-657-4299
Hours:
Dinner: Monday-Thursday 6 – 11:15
Friday – Saturday 6 – Midnight
Bar: Monday – Thursday 5:30 – 11:15
Bar: Friday – Saturday 5:30 – Midnight
Bar: Sunday 5:30 – 10:15

Malibu
3835 Cross Creek Road #18A
Malibu, CA 90265
Tel: 310-317-9140
Fax: 310-317-9136
Hours:
Sunday – Thursday 5:45 – 10:00
Friday – Saturday 5:45 – 11:00

Aspen
303 East Main St.
Aspen, CO 81611
Tel: 970-544-6628
Fax: 970-544-6630
Opening hours changes seasonally

Las Vegas
Hard Rock Hotel
4455 Paradise Rd.
Las Vegas, NV 89109
Tel : 702-693-5090
Fax: 702-693-5091
Hours: Daily 6 – 11:15

Miami Beach
Shore Club
1901 Collins Ave.
Miami Beach, FL 33139
Tel : 305-695-3232
Fax: 305-695-3246
Hours:
Monday – Thursday 7:00 – 12:00am
Friday & Saturday 7:00 – 1:00am
Sunday 7:00 – 11:00

New York City

Nobu New York City
105 Hudson
New York, NY 10013
Tel : 212-219-0500
Fax: 212-219-1441
Hours:
Monday – Friday (Lunch) 11:45 – 2:15
Monday – Sunday (Dinner) 5:45 – 10:15

Nobu Next Door
105 Hudson
New York, NY 10013
Tel : 212-334-4445
Fax: 212-334-0044
Hours:
Monday – Thursday (Dinner) 5:45 – 12:00am
Friday & Saturday (Dinner) 5:45 – 1:00am
Sunday (Dinner) 5:45 – 11:00

Nobu Fifty Seven
40 West 57th Street
New York, NY 10019
Tel : 212-757-3000
Fax: 212-757-6330
Hours:
Monday – Friday (Lunch) 11:45 – 2:15
Monday – Sunday (Dinner) 5:45 – 11:15

HAWAII

Nobu Waikiki
Waikiki Parc Hotel
2233 Helumoa Road
Honolulu, HI 96815
Tel : 808-237-6999
Fax : 808-237-6990
Hours:
Daily 5:30 – 11:00

DALLAS
Hotel Crescent Court
400 Crescent Court
Dallas, TX 75201
Tel : 214-252-7000
Fax: 214-252-7001
Hours:
Sunday 6:00 – 10:00
Monday Friday 6:00 – 11:00
Saturday 5:30 – 11:00

INTERNATIONAL

NOBU LONDON
The Metropolitan Hotel
19 Old Park Lane
London, W1Y 4LB, U.K.
Tel : +44-20-7447-4747
Fax: +44-20-7447-4749
Hours:
Monday – Friday (Lunch) 12:00 2:15
Saturday – Sunday (Lunch) 12:30 – 2:30
Monday – Friday (Dinner) 6:00 – 10:15
Saturday (Dinner) 6:00 – 11:15
Sunday (Dinner) 6:00 – 9:45

NOBU BERKELEY ST.
15 Berkeley St.
London, W1J 8DY, U.K.
Tel : 011-44-20-7290-9222
Fax: 011-44-20-7290-9223
Hours:
Monday – Friday (Lunch) 12:00 – 2:15
Monday – Wednesday (Dinner) 6:00 – 11:00
Thursday – Saturday (Dinner) 6:00 – 12:00
Sunday (Dinner) 6:00 – 9:15

UBON by NOBU (CLOSED)
34 Westferry Circus
Canary Wharf
London, E14 8RR, U.K.
Tel : 011-44-20-7719-7800
Fax: 011-44-20-7719-7801
TBA

NOBU TOKYO
4-1-28 Toranomon, Minato-ku,
Toranomon Towers 1st  Fl.
Tokyo, 105-0001 Japan
Tel : +81-(0)3-5733-0070
Fax: +81-(0)3-5733-0065
Hours:
Monday – Friday (Lunch) 11:30 – 3:00
Monday – Saturday (Dinner) 6:00 – 11:30
Sunday & Holiday (Dinner) 6:00 – 11:00
Hours:
Monday – Friday (Lunch) 12:00 2:15
Saturday – Sunday (Lunch) 12:30 – 2:30
Monday – Friday (Dinner) 6:00 – 10:15
Saturday (Dinner) 6:00 – 11:15
Sunday (Dinner) 6:00 – 9:45

NOBU MILANO
20121 Milano, ITALY
Tel : 011-44-20-7719-7800
Fax: 011-44-20-7719-7801
Hours:
Monday – Saturday (Lunch) 12:00 – 2:30
Monday – Sunday (Dinner) 7:00 – 11:30

MATSUHISA ATHENS
Reception-Reservations: 210-8960510

Fax: 210-8962520

contact@matsuhisaathens.com

MATSUHISA MYKONOS
Belvederc Hotel
School of Fine Arts District,
84600 Mykonos, GREECE
Tel : +30-22890-27362
Fax: +30-22890-25126
Hours:
Daily 8:00pm – 1:30am
Open Seasonally

NOBU INTERCONTINENTAL
NOBU HONG KONG
18 Salisbury Road.
Kowloon Hong Kong
Tel : 011-44-20-7719-7800
Fax: 011-44-20-7719-7801
Hours:
Daily (Lunch) 12:00 – 2:30
Daily (Dinner) 6:00 – 11:00

NOBU MELBOURNE
Crown Melbourne Australia
8 Whiteman Street
Southbank Vic 3006
Australia

Nobu México City
Arcos Bosques
Paseo de Tamarindos No. 90-21A, P.B.
Col. Bosques de las Lomas, C.P.05120, Cuajimalpa México, D.F.
Tel: (55) 9135-0060 Fax: (55) 9135-0063
www.noburestaurants.com.mx
Cuisine: New Style Japanese
Hours of operation: Monday – Wednesday 1:00 p.m. – 11:15 p.m.
Thursday – Saturday 1:00 p.m. – 1: 15 a.m.
Sunday 1:00 p.m. – 7: 15 p.m.
Credit Cards: American Express, Visa, Master Card, Discover

Executive Chef / Owner: Nobu Matsuhisa
Owners: Robert De Niro, Meir Teper, Richard Notar
Worldwide Director of Operations: Luis DeCasas
Director of Operations: Eduardo Zepeda
General Manager: Francis Ramírez Mishaan
Assistant Manager: Mario Zurita Tapia
Assistant Manager: Melina Casco Casal
Head Chef: Jorge Arturo Mijangos Euan
Sushi Chef: Kobayashi
Date Opened: June 1, 2009
Architect: David Rockwell
Directions:
From Downtown: Take Reforma Avenue, exit in Bosque de la Reforma. Turn left on roundabout and follow “Paseo de los Ahuehuetes Sur” avenue, after 5 minutes you’ll see Arcos Bosques on your left.
From Constituyentes Avenue: Take México-Toluca free highway, exit in “Paseo de las Lilas” turn to the left on “Bosque de Alisos” street, Arcos Bosques is located on your left.

Nobu Cape Town, South Africa

Dock Road, Victoria & Alfred Waterfront
Cape Town 8001, South Africa
PO Box 51289, Waterfront
Cape Town 8002, South Africa
Resort telephone + 27 21 431 5888

Nobu Moscow
MOSCOW, RUSSIA
B. DMITROVKA STREET, 20
TEL: +7.495.645.3191
FAX: +7.495.629.5932
Reservation highly recommended. Please make reservations by phone only. Phone number is +7.495.645.3191

Cuisine: new style Japanese cuisine with South American and Western influences.

LUNCH 1:00pm – 6:00pm
DINNER
Sunday – Wednesday 6:00pm – 11:30pm
Thuesday – Saturday 6:00pm – 11:45pm
LOUNGE BAR
Sunday – Wednesday 1:00pm – 11:30pm
Thuesday – Saturday 1:00pm – 11:45pm

Bank Cards: Visa, Master Card, American Express.

Palm Jumeirah
Dubai, U.A.E.
Tel. +971.4.426.0000
The Avenues
Opening hours:     Lunch     Fri 12.00pm to 3.00pm
Dinner: Sat-Wed 7.00pm to 11.30pm; Thurs, Fri and eve of Public Holidays 7.00pm to 12.00am
Bar: 6.00pm to 1.00am
Dress Code: Smart Casual

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 PARADISE ISLAND, BAHAMAS
Tel. 242 363 3000
ext. 65301 Reservations Dinner
ext. 65383 Nobu Restaurant

Tags:, ,
Posted in International | 1 Comment »

Newer Entries »