Chef Nobu Matsuhisa has been an inspiration to
Rockwell Group since working together on his first Tribeca restaurant in 1994.
The chef’s upbringing and international experiences became the jumping off
point for the spirit of his Midtown Manhattan restaurant.
What if an architect could be as experimental as a chef?
Thousands of abalone shells make up the chandelier hanging above the bar.
The power of Chef Nobu’s experimental cuisine became a spark for ideas.
From his early years growing up in the Japanese countryside to his first work as a chef in South America, the chef’s experiences inspired a design that uses materials as a geographic exploration of history and craft.
Innovative materials mark a new chapter for the Nobu brand.
Guests enter through an entrance of stacked walnut timber.
Thousands of sea urchin tentacles form the ceiling panel in the upstairs dining room.
Sliced bamboo is embedded in cast terrazzo—an invention that took two years to perfect.
Three-dimensional computer modeling enabled the fluid forms of hand-woven screens.
Layers of screens and texture are a recurring theme in Nobu restaurants worldwide.
Cast terrazzo embedded with bamboo, light fixtures made of abalone shells and sea urchins, and a curved wall of abaca fiber echo the natural materials and craft of Japan.
The terrazzo-and-bamboo-walled sushi bar features a scorched ash bar.
Woven abaca screens frame upstairs banquettes.
The second level maître d’ stand is made of backlit onyx and solid cherry wood
A scorched private dining table has a Hibachi grill incorporated into its top.