Nobu Dubai

The story

Crafted with passion, served with love

The Legend Behind the Name

Nobuyuki Matsuhisa — known simply as "Nobu" — spent years cooking in Japan before moving to Lima, then Los Angeles, where his Beverly Hills restaurant became a magnet for Hollywood. Robert De Niro was among those who encouraged him to take the concept global. Today, with 50 restaurants worldwide, Nobu's name carries a weight that few chefs can claim. The Dubai outpost, set within Atlantis, The Palm on Crescent Road, brings that legacy to the Arabian Gulf in two distinct forms: a fine-dining restaurant with panoramic views of Palm Jumeirah, and Nobu by the Beach, the brand's first-ever pool and beach club.

Two Venues, One Kitchen Philosophy

The main Nobu restaurant delivers what the brand calls "world-renowned Japanese cuisine with a Peruvian twist" — the Japanese-Peruvian combination that Matsuhisa pioneered and that has since become one of the most imitated formats in modern dining. The room's design pays homage to the legend of the underwater city of Atlantis: hammered metals, weathered stones and strong textures create the sensation of being submerged beneath a rolling ocean wave. Above the central bar, a flowing installation draws the eye toward the dining area and terrace, where tables offer sweeping views of Palm Island's trunk, fronds and crescent. Forbes Travel Guide singles out the setting and recommends the experience without reservation.

Nobu by the Beach operates as its own world — a lagoon pool, an expansive outdoor bar and terrace, stylish day beds and air-conditioned cabanas, two of which come with private plunge pools overlooking the Arabian Ocean. A live DJ provides a deep house soundtrack throughout the day.

What to Order

The kitchen's greatest hits are well-documented. The signature black cod miso remains the dish most associated with Nobu globally, and it appears on both menus. Forbes Travel Guide also calls out the gambero rosso sashimi, wagyu beef tacos, lobster salad with spicy lemon dressing, caviar potato wasabi and king crab umami karaage. The sushi selection is extensive — yellowtail jalapeño, chu toro with mizuna dressing, tuna sashimi with caviar, and signature cut rolls including black cod foie gras and soft-shell crab.

At Nobu by the Beach, the Japanese-Peruvian menu leans into sharing: tacos in formats from salmon new style to short rib aji amarillo, crispy rice topped with spicy tuna or crab, robatayaki from the grill, and ceviche built on sea bass and coconut. Weekend set lunches at the main restaurant cover the full range of crowd favourites, from shrimp tempura to wasabi pepper lamb chops.

The Bar

The cocktail program at the main restaurant takes Japanese instruments as its conceptual starting point — sound waves translated into flavour profiles, from bright and acidic to deep and earthy. Drinks like the Kumo Sidecar (Remy Martin, coffee sake, truffle) and the Yuzu Pie (Haku, sake, coconut) reflect genuine craft rather than novelty. At Nobu by the Beach, the bar and open-air terrace welcome walk-ins and set the tone for a long afternoon into evening.