Corresponding forbes, Nobu and Matsuhisa adhere to the Nobu philosophy of excellence, which focuses 50% on outstanding service and 50% on the quality of the food. Both play with Peruvian influences like seafood ceviche and tiraditos, a thinly sliced raw fish similar to sashimi or crudo carpaccio. The restaurants also incorporate local flavors into their seasonal dishes and specialties, and have exceptional drink lists.
The concepts differ in ambience and approach. “Matsuhisa restaurants differ from Nobu restaurants in that they are smaller, more intimate and more upscale, but the concept of the food, the mix of Japanese and Latin American cuisine, is the same,” explains Nobu Matsuhisa forbes. Essentially, Matsuhisa restaurants are chic and more formal, with a sense of exclusivity reminiscent of a private club. Nobu restaurants, on the other hand, are open and bright, with exposed kitchens and sushi counters where chefs and diners bustle.
Chef Nobu’s signature creations feature on both menus, but are arranged and served differently. Nobu’s early days in Peru are embedded in his technique and culinary creativity. “It’s not Nikkei or Fusion,” he told Forbes. “It’s Nobu style. It means the cuisine is still Japanese, but with some Peruvian ingredients and styles like cilantro, jalapeno pepper, and ceviche. But I wouldn’t say it’s a fusion.” Chef Nobu Matsuhisa says, “The restaurants and hotels that carry my Nobu name are considered high-end, but they’re not exclusive. I want Nobu to put a smile on our guests’ faces with the bite, to give them a place to relax, have good conversations, enjoy a good meal and leave happy,” via Nobu hotels.