NOBU SETTLES DOWN IN THE FAIRMONT MONTE CARLO
In the presence of HSH the Sovereign Prince Albert of Monaco and Princess Charlène, the acclaimed and highly influential celebrity Chef Nobuyuki “Nobu” Matsuhisa and his associates, Robert DeNiro and Meir Teper, on January 5th, 2014 have celebrated the official opening of the Nobu Fairmont Monte Carlo restaurant. On this occasion, two hundred prestigious guests have experienced a traditional Japanese Sake Ceremony, set on a stage in the heart of the restaurant, accompanied by the hotel’s owner Mr Ian Livingstone.
Born and raised in Satama, Japan, Nobu followed a particularly rigorous apprenticeship in a much-respected sushi bar in Tokyo, before seeing his dream become reality with the opening of a sushi bar in Peru. It took little time for the Chef to be recognized worldwide for his amazing cuisine, mixing traditional Japanese dishes and South American ingredients using subtle spices and aroma combinations.
In 1987, he opens his own “Matsuhisa” restaurant in Beverly Hills: it is an instant success and he becomes a magnet for food lovers and celebrities alike, a fashionable place where Hollywood stars gather such as Robert De Niro who invites Nobu to open a restaurant in New York on Manhattan Island. In August 1993, they open in partnership NOBU; many other Nobu restaurants are subsequently inaugurated in Tokyo, Milan, London, Honolulu, as well as in Beijing, Moscow, Dubai and Budapest. Today Nobu has 27 restaurants in 21 different cities around the world, spanning across 4 continents.
Among his specials, the Black cod yuzu miso, the Wagyu gyoza, the King crab leg with shiso salsa.
Nobu says of himself:
« Food is imbued with the feelings and personality of the cook. Even if you were to follow my instructions faithfully, using precise amounts of identical ingredients, I am quite sure that you would never be able to perfectly recreate the same flavours and textures that I make. I always put something special in my food- my heart, or Kokoro as we say in Japanese- and, you, of course, must put your own heart into your own cooking. For me, cooking is mostly about giving my customers little surprises that will lead them to make discoveries about their own latent tastes. It’s about communicating my Kokoro through every single dish I make ».
They say about him:
“ The world’s sexiest restaurant” The Observer
“ Nobu is the world’s hippest restaurant chain.” Vogue
“…The man who reinvented Japanese food.” Jean-Georges Vongerichten
“… Heaven on earth and sex on a plate.” Kate Winslet
“ You can tell how much fun a city is going to be if Nobu has a restaurant in it.” Madonna
Nobu Fairmont Monte Carlo
Few restaurants can boast an international reputation, and few chefs can boast of having their creative vision of contemporary cuisine replicated around the world with as much success. Nobu can, and the Fairmont Monte Carlo’s spin on the concept has reached new heights of absolute perfection. A thrilling restaurant and a playground for the jet-set, Nobu is an immersive experience to be enjoyed without moderation. Exceptional Asian cuisine with hints of South American influence in a stylish, intimate dining space as well as a lounge and bar, 2 private areas, a sushi bar and a terrace overlooking the Mediterranean.
The restaurant capacity is of main room 150 seats, terrace 40 seats, lounge bar 60 to seat. For an ultra-exclusive service and an unforgettable experience, the Nobu Fairmont Monte Carlo designs and hosts private dinners. The perfect illustration of bringing the magic of Nobu into homes and exclusive locations.
On May 2019, the NOBU Fairmont Monte Carlo has welcome Wagner Spadacio to his new position as Sushi Master to confirm his continuous pursuit of excellence…
Wagner, originally from Brazil, arrived in France at the age of 14 and began his career in 2008 after graduating from the Lycée Notre Dame de La Providence in Orchies (North region).
He first trained in French and Italian cuisine and then began his Japanese culinary career in 2010 after obtaining the certificate of Pro Sushi Chef in Paris.
His first experience as a Sushi man took place in Monaco. From there, his passion for Japanese culture developed.
In 2016, he participated in the French Open Sushi Competition, where he finished as the winner. This experience allowed him to become French Sushi Champion in 2017.
All his efforts paid off in 2018 when he competed in the World Sushi Cup in Tokyo where he became Vice Sushi World Champion.
However, his career in the world of Japanese cuisine was not predetermined….
He studied at the Lycée Notre Dame de La Providence in Orchies and obtained his BEP in 2006 as well as his BAP PRO in the hotel industry with the “cuisine” option in 2008.
During his studies, he had the opportunity to do several internships in prestigious restaurants. Between 2006 and 2007, he worked for a few months at Dolce Chantilly in Chantilly (1 Michelin star).
A few months later, he joined the team at Number 10 Manchester Street hotel in London, specializing in luxury gastronomy.
During his first experiences, he learned a lot about French and Italian cuisine and it was only a few years later that he found his way by being hired at Avenue 31 in Monaco as Second Sushi man. He works with Chef Toshimi Takiya, former Chef of Moshi Moshi, who knows how to instil in him a love of sushi and refine his techniques.
After two very rewarding years in Monaco, he decided to leave to live his own experiences. He settles for a season in Saint Barthélémy where he works at the Sereno (5-star hotel) as Second Sushi man where he manages the sushi bar alone.
Then, he joined the team at Sumosan restaurant in Monaco and finally arrived as Head Sushi Chef at Buddha Bar. In 2017, while working there, he was elected French Sushi Champion: it was then that he embarked on a new challenge, that of becoming the world champion in Tokyo.
In the months before the championship, he went to Japan to discover the secrets of Japanese gastronomy and trained at the Bazara restaurant in Tokyo run by chef Hirohisa Koyama, 3 Michelin stars. His sacrifices and determination will pay off as he finishes as Vice World Champion of Sushi on August 24, 2018.
Nobu is open every evening from 7 pm to 11.30 pm and the Nobu Bar proposes the Happy Hour, from 6 pm to 8 pm, THE B4 in town or the ideal and trendy after work.
W: Nobu Fairmont Monte Carlo
T: +377 9770 7097
E: Bookings
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