Located at the water’s edge along the hotel’s private marina, Nobu Doha showcases Chef Matsuhisa’s innovative signature new-style Japanese cuisine complemented by an equally imaginative setting in the 26,000 square-foot contemporary restaurant. Offering a truly exclusive culinary experience, found nowhere else, the tri-level Nobu Doha boasts the largest of its kind in the world and is the only Nobu at a Four Seasons in the Middle East.
“We are thrilled to open Nobu Doha and offer our discerning guests and Doha residents alike an unrivaled culinary experience – from extraordinary cuisine to awe-inspiring art and design elements, this truly is much more than just sushi and sake,” said Rami Sayess, regional Vice President and General Manager of Four Seasons Hotel Doha. “The collaboration between Nobu and Four Seasons is a perfect fusion of two celebrated brands, both recognized globally for intuitive service and innovation, and I am extremely excited for the hotel as we embark on this new chapter together and help redefine the culinary scene in Doha.”
“I'm very excited to finally open our second Nobu in the Middle East,” said Chef Nobu Matsuhisa. “It is an honour for me to be able to share my food and culture with different people around the world. I look forward to new challenges and adventures with the opening of Nobu Doha.”
Chef Matsuhisa, who is celebrating 20 years as a successful chef and restaurateur, is renowned for his loyal clientele of the world’s most affluent celebrities and connoisseurs. Drawing inspiration from Matsuhisa’s classical training as a sushi chef in Tokyo, his life abroad in South America, and his travels around the world, Nobu’s signature style of cuisine is internationally recognized as ‘new-style Japanese’ fare. The menu features a repertoire of Nobu's signature dishes including the Yellowtail Sashimi with Jalapeno, Lobster with Wasabi Pepper Sauce, and of course their most famous recipe – the Black Cod Miso.
Designed by Chef Matsuhisa’s longtime architect and internationally recognized design partner, David Rockwell and his firm Rockwell Group, the restaurant captures a distinct look and feel. As a clever homage to Doha’s rich pearl diving past, the circular three-story restaurant resembles an ornate coiled shell. Elliptical ribbons of river stone capped with bronze accents form the exterior of the structure and create the three-tiered levels of the restaurant. Inside, Nobu Doha seamlessly transitions the shell-like inspiration throughout the seven distinct dining and lounge areas. Each space incorporates Nobu’s iconic design palette influenced by nature, such as warm wood, shimmering glasswork to reflect water elements, and rich layering of textiles.
“Nobu Doha provided us with an amazing and rare opportunity to re-envision a Nobu restaurant from the ground up,” said David Rockwell. “The scale of this project allowed us to explore and experiment with materials in new and exciting ways. And the completion of our first freestanding Nobu restaurant represents a wonderful start to our third decade of collaboration with Chef Matsuhisa.”
“Chef Matsuhisa’s cuisine is about materiality, the quality of the ingredients, the translucency of the fish and the combination of colours and textures in every bite,” said Shawn Sullivan, Partner and Studio Leader, Rockwell Group. “For Nobu Doha, we developed a design vocabulary of rich, highly crafted materials influenced by the cuisine and the history and stunning natural beauty of Doha Bay.”