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Let’s Dish: Nobu Caesars Palace Gets A Las Vegas Visit From The Chef Himself

Last updated: September 29, 2016 at 1:26 pm. Posted by in Caesars Palace, Celebrities, Las Vegas Restaurants, Nobu Hotel. Comments Off on Let’s Dish: Nobu Caesars Palace Gets A Las Vegas Visit From The Chef Himself.

Chef Nobu was on hand at his Nobu Caesars Palace for a special media presentation in advance of tonight's Nobu United charity diner.

The man, the myth, the legend: Chef Nobu was on hand at his Nobu Caesars Palace for a special media presentation in advance of tonight’s Nobu United charity diner.

Chef Nobu Matsuhisa is synonymous with the world’s best sushi and Japanese food. His luxe Nobu brand has now expanded to 22 restaurants worldwide, complete with his new venture into posh hotels, the first location being Nobu Hotel at Caesars Palace, which opened in April. Its shining jewel is Nobu Caesars Palace restaurant, his largest location in the world and the hot spot he chose for his very first Nobu United, an extravagant multi-course charity dinner tonight which he commissioned 28 of his top chefs from around the world to cook for.

In between preparations, Chef Nobu did a rare, invite-only presentation in which he showed special guests how he creates his legendary dishes such as lobster ceviche and chicken wings marinated in a special micro greens mixture. He then took a seat to dish on the landmark event and why Las Vegas is so special to him.

You’re doing the first Nobu United event big and bringing in all your top chefs from around the world.
I’m very happy with all the 28 chefs that have come in for Nobu United. Normally I go to each restaurant and see one restaurant, and one chef, but now I’m seeing them at one time. It’s easy for me, and also the chefs are excited to be cooking together in the same kitchen.

What inspired this event?
It’s more teamwork and working together and most important for this one, each restaurant’s people understands what they’re doing. The teamwork becomes more strong.

Why did you choose a local charity to be the beneficiary instead of a worldwide charity?
I know Larry Ruvo. Seventeen years ago in Caesars Palace I was the first guest chef to cook for Keep Memory Alive. Yesterday we went to the hospital and all the chefs got to see it, Larry Ruvo showed us. I like to support local as much as possible. This is my concept. If I went to Tokyo I would support the tsunami foundations. I do the meals on wheels in New York and LA. Each place we have a restaurant I like to support the local initiatives.

How did you go about collecting which menu items were going to be featured and which specific team members were going to attend?
Tonight we have the 28 chefs, and we’re doing the canapé and the sit-down dinner. I’m not sure who does which but we have a lot of communication in the meetings, and I have a couple of corporate chefs here, so they talk to chefs and they do what they do. Kitchen chefs and sushi chefs, so different techniques, it’s a nice combination.

Chef Nobu prepped, sliced, cooked and assembled a few of his fabulous plates.

Chef Nobu sliced, cooked and assembled a few of his fabulous plates.

What do you love about Las Vegas and what do you think makes this location different from all the others besides being the biggest?
Especially this location, all the building is called Nobu Hotel. Also we have room service, the breakfast here. Also 325 seats, the biggest Nobu restaurant. Customers stay here and come to Nobu before and after shows.

You have a Nobu at Hard Rock. Did you want to open one at Caesars Palace also because it was your first hotel project?
Yes. People ask why I did two restaurants in the same city. Already I have experiences – New York has three, LA has three, Australia has two. Each restaurant has its own customers. It’s a new restaurant, sure, even the regular customers are going to come here but always customers understand which restaurants they like and they can choose. First six months, Hard Rock has come down a little bit, but now we can see the number, it’s up too again.

Obviously you are all over the world, and you visit all the restaurants in your portfolio. Do you get to have a lot of interaction with your customers and do you still have your roster of customers you let know when you’re in town for a specific location?
Yes. I stay three or four days in each city. I go to Tokyo, so three days I stay, which becomes Nobu Week. Same for Hong Kong. So today is Las Vegas. I travel in every city, and there’s something that is special in it. On my day off I like to stay quiet. don’t want to a phone, I don’t want to see anybody, I don’t want to talk to anybody.

When you look around at this amazing roster of chefs and you think about all the chefs have come to you in the past, how proud does that make you feel?
I don’t complain. I started as a chef when I was 18…People want to try to learn something new, and then all the young chefs come looking to work here. Then they work here and they’re happy and they are opportunities to learn. Naturally, the staff is growing and going to our restaurants opening in other places. My corporate chefs travel all over the world. If I can’t, they travel for me.

What’s next in your plans?
For me, I’m not looking for the next project. For me, I never approach projects, but a lot of people do. I have to go there, and I see, I talk, and possibly feel what vision they’re looking for and then sometimes, I’m sorry, we can not match. We have to choose, and it’s not greedy, it’s for the right partner, right location, right people.

Your Nobu Caesars Palace is also the only place in the world you chose to feature teppanyaki tables and your Wagyu tasting.  What is special about that experience here and about the customer here that demands these kinds of offerings in Vegas?
Here all different nationalities come here. Some don’t eat meat. We have a teppan table in the back that cooks in the front with the fish, the vegetables, the meat and we can show to the customer how you cook, this is more like action, more entertainment.

As far as gourmet and celebrity chef dining, where you see Vegas ranking worldwide?
It’s a very special city Las Vegas. All of the restaurants with the famous chefs come to the hotels. A lot of chefs are in town and have their own names on these restaurants. I’d say it’s in the top 10.

Star chefs from Nobu restaurants around the world flew in for the special Nobu United dinner.

Star chefs from Nobu restaurants around the world flew in for the special Nobu United dinner. Ahead of the big night, they struck a pose together at Caesars Palace.



About The Author

A 15-year Las Vegas resident, Emma Trotter has worked in the media industry since 2006, with a focus on entertainment journalism and celebrity news. Holding a Bachelor of Arts degree in Journalism & Media Studies from University of Nevada, Las Vegas, she has worked as a copywriter, editor, writer, reporter, blogger and produced several photo shoots for local lifestyle magazines. A true advocate of the city's diverse offerings and glitzy lifestyle, Emma has promoted Las Vegas extensively, whether writing about its top hidden gems, to exploring its rich, fascinating history or covering Las Vegas’s social scene and real estate, fashion, beauty, nightlife, dining and profiling the top influential executives.

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