Drew Nieporent Shares His Must-Try Dishes at Nobu

Co-founder of Nobu, Drew Nieporent, has built a culinary empire with chef Nobu Matsuhisa and actor Robert De Niro, boasting more than 50 restaurants worldwide.

In a time before digital reviews, patrons arrived with tailored lists to optimize their experience, a trend observed by Nieporent during those early days. These lists were meticulously crafted by taste-savvy diners sharing their insights online.

As Nieporent reveals in his memoir, he is now eager to disclose his personal favorite menu items from Nobu—a task that begins with a look back at its origins. Nieporent and De Niro were captivated by Matsuhisa's innovative flavors for three years before successfully launching the initial branch in Tribeca, New York, in 1994. The eatery rapidly gained a reputation among locals, gourmets, and celebrities alike.

A Legacy of Culinary Excellence

Nobu's journey to becoming a luxury brand encompassing restaurants and hotels worldwide speaks to its enduring appeal. As Nieporent shared, the expansion of this humble venture into a global phenomenon is nothing short of remarkable.

Even now, Nieporent frequently visits the dining rooms of Nobu New York City, Fifty Seven, and London venues, ensuring a consistent quality experience.

Yellowtail Sashimi with Jalapeño

Nieporent regards the yellowtail sashimi with jalapeño as a quintessential dish at Nobu. It pairs delicate slices of yellowtail with a tangy yuzu-ponzu and spicy jalapeños, making it a personal staple despite his dietary efforts.

This dish was pivotal in winning Nieporent's admiration when he first dined at Matsuhisa's establishment in Beverly Hills.

Whitefish Tiradito: A Peruvian Influence

Nieporent recommends the whitefish tiradito, influenced by Matsuhisa's experiences in Peru during the 1970s. This dish offers pristine whitefish sashimi enlivened with yuzu and lemon juices, crowned with rocoto pepper and soy salt.

Black Cod Miso: A World-renowned Delicacy

Perhaps Nobu's most internationally acclaimed dish, the black cod miso, is a must-try. Nieporent explains its global reputation and universal inclusion in Nobu's menus.

In his memoir, this dish is celebrated for achieving a sweet-savory balance and introducing the concept of 'umami' to many palates.

These three selections are central to the Nobu dining experience, according to Nieporent, who notes the challenge is securing a much-coveted reservation at this perpetually busy restaurant.

Reflecting on three decades of success, Nieporent marvels at Nobu's continued popularity, attesting to its extraordinary place in the culinary landscape.