World-renowned chef appears at glamorous event at Toronto hotel

A global culinary superstar with Los Angeles roots and some very famous friends recently welcomed diners to a one-night-only event at his internationally acclaimed restaurant empire’s new(ish) Toronto outpost.

Last week, Chef Nobu Matsuhisa, the chef and restaurateur who founded the growing Nobu restaurant and hotel chain with help from eternal A-lister Robert De Niro, hosted his signature Taste of Nobu event at his downtown restaurant (which opened to great fanfare in 2024). The reception-style party welcomed 180 guests and let fans of the storied toque’s elevated Japanese fare sample a wide array of sushi, sashimi, oysters, black cod, and cocktails, and interact with the man himself. 

During a chat with YourCityWithIN, Matsuhisa said that while he’s still learning what makes the average Toronto diner sit down and take notice, events like this let him share his years of culinary creativity with more people. 

Chef Nobu Matsuhisa talks food and Toronto with YourCityWithIN at the Oct. 22 Taste of Nobu event. Photo by Jake Pesaruk

“You know, I’m here now. I’d like to research more,” he told YourCityWithIN, adding that refining the Toronto restaurant’s menu is a continuous process. 

“Now is more focused [on] what Toronto people love. We create, then introduce more of my food. The example is today’s Taste of [Nobu] Toronto; we already have a couple hundred people coming tonight and I’d like to introduce more [of] Nobu’s signature dishes.” 

One dish that made its way around the restaurant was Matsuhisa’s signature miso-marinated black cod, served simply on a bite-sized lettuce leaf that let the buttery texture take centre stage. It stood out among the many passed canapes and complemented the generous number of chef’s stations (many of which the chef himself visited over the evening) serving everything from fresh sushi and sashimi and caviar-stuffed hand rolls to wagyu beef and oysters. 

Stephan Jauslin, the senior director of food and beverage at Nobu Hotel & Restaurant Toronto, told YourCityWithIN that Matsuhisa has visited the restaurant and hotel twice since it opened and that preparing for a visit from the restaurateur who helms over 40 locations worldwide requires extensive collaboration. 

“Preparing for Nobu San’s arrival is a collaborative effort between our Toronto team, the Nobu Restaurants corporate team and Chef Nobu himself,” Jauslin said in an email.  

“Planning begins well in advance, with careful consideration given in every detail, from curating exclusive menus and designing event floor plans to creating elevated culinary experiences and memorable moments for guests throughout the week that he is in town.”

Jauslin said Matsuhisa is closely involved in crafting special menus and has the final say, while Nobu’s corporate chef, Thomas Buckley, works with other chefs to introduce seasonal ingredients and other unique dishes. 

During the visits, Jauslin says the local team gets the rare chance to connect with the acclaimed chef. 

“His visits are also an opportunity for our culinary and service teams – and our hotel team, to connect with Nobu San and learn from his philosophy, and continue to evolve the experience we deliver in Toronto,” he says. 

When asked what elements of Toronto culture he incorporates into his menu, Matsuhisa told YourCityWithIN that while geography places natural limits on local offerings, he can–and does–include homegrown products where he can. 

“It’s still the new restaurant, you know, but always we like to use local products as much as possible,” he says, adding that the restaurant uses Canadian vegetables, lobster and whitefish, as well as locally-sourced meats. 

“I like to introduce and create the Nobu style of food in Toronto,” Matsuhisa said, adding that this approach has helped him find success worldwide, including in Australia, Africa, Japan, and other countries. 

As for which dishes drew the most enthusiastic responses from guests at the event, Jauslin said one winner was the toro hand roll with caviar, which paired simplicity (the humble hand roll) with a touch of decadence (the caviar). 

“It combined the rich, buttery texture of premium toro with the delicate salinity of caviar. Our Nobu corporate sushi chef, Taku San and one of our Nobu Toronto sushi chefs rolled in live action a traditional hand roll into a truly memorable culinary experience,” Jauslin said. 

Matsuhisa said that during Nobu Toronto’s brief time in the city, he’s noticed local diners gravitating to a few dishes.

“You know, like my signature dish, the black cod and rock shrimp. We have crispy rice with spicy tuna, yellowtail sashimi with jalapeños. All the signature dishes are kind of like a guarantee, you know? People always enjoyed the dishes.” 

While the food was the main event, a top-tier cocktail and drink menu elevated it, letting attendees pair their canapes with Macallan whisky, elegant Negronis, lychee martinis and more. Jauslin said the brand’s cocktail menus also reflect a collaborative approach that combines the bar team’s expertise, the “Nobu philosophy,” and input from beverage partners such as House of Santory, Spirit of York, Prolific Wine Group, and others. 

“At the heart of our cocktail program is the balance of tradition and innovation, much like Chef Nobu’s culinary philosophy. We take inspiration from Japanese ingredients, seasonal flavours and the signature dishes that have made Nobu internationally recognized, ensuring our beverages complement the overall dining experience,” he says.

As for favourites, Jauslin says guests flocked to the ‘iconic’ lychee martini, which has quickly become one of Nobu Toronto’s most recognized libations. 

As for the event itself, Jauslin said the goal was to create an experience that pulled diners deep into Nobu’s history and appeal. 

“It was designed to show guests what makes Nobu so unique, like interactive culinary stations and an opportunity to engage with our chefs, experience a wider selection of signature dishes, and discover the artistry and the passion behind the Nobu name,” he said. 

“Most importantly, with Nobu San in Toronto, we wanted to celebrate the legacy he has built over more than three decades and to meet him in person to share in our appreciation for the story and philosophy behind Nobu.”

Photos by Jake Pesaruk