Shortly after the celebrated restaurant Nobu opened the doors to its very first location, cofounder Drew Nieporent began to notice a curious phenomenon unfolding among its early patrons. Diners were arriving not merely to enjoy a meal but armed with printed sheets—personalized lists filled with strategic dining notes. This was long before the rise of social media platforms like Yelp or TikTok, eras in which online communities had yet to institutionalize the concept of food criticism. Yet these early enthusiasts, loyal guests writing on nascent personal blogs or rudimentary web pages, were already documenting their experiences, posting informal guides such as “How to Order at Nobu.” Nieporent recalls in his memoir, *I’m Not Trying to Be Difficult: Stories from the Restaurant Trenches*, that customers would walk into the restaurant clutching tangible printouts, following meticulous instructions designed to optimize every stage of the meal.

Now, decades later, Nieporent—who, alongside acclaimed sushi master Nobu Matsuhisa and actor Robert De Niro, helped shape what would become a world-renowned culinary empire—has decided to offer his own intimate guide: a personal list of favorite dishes that, to him, define the enduring Nobu experience. But before he divulges his selections, he invites readers to reflect briefly on the remarkable journey that led to Nobu’s creation.

The story begins in 1994 when the trio—Matsuhisa, De Niro, and Nieporent—brought the first Nobu to life in the Tribeca district of New York City. The partnership had not formed overnight. As Nieporent recounts, he and De Niro had spent nearly three years respectfully courting Chef Matsuhisa, captivated by the chef’s inventive approach at his Beverly Hills restaurant, Matsuhisa. The allure lay in the seamless marriage of Japanese culinary precision with unexpected global accents, a melding of flavors unlike anything they had encountered before. Their persistence was rewarded when Matsuhisa agreed to collaborate, an alliance that would redefine fine dining and make Nobu synonymous with contemporary Japanese fusion cuisine. The restaurant’s debut was met with instantaneous acclaim. Within months, it became a gathering place for locals, culinary aficionados, and celebrities, even attracting high-profile guests such as Princess Diana.

In the thirty years since that inaugural opening, Nobu has transcended the boundaries of a traditional restaurant to emerge as a symbol of global luxury. The brand now encompasses more than fifty restaurants and over a dozen hotels around the world, continually expanding while maintaining the understated elegance of its original ethos. Reflecting on this evolution, Nieporent told *Business Insider*: “Nobu is now thirty-one years in—it’s extraordinary. What began as something humble simply kept growing and growing.” What started as a passion project rooted in respect for artistry and hospitality has organically developed into a worldwide institution.

Nieporent, who remains an active partner at Nobu New York City, Nobu Fifty Seven, and Nobu London, continues to visit dining rooms regularly, observing both loyal patrons and new generations of guests discovering the brand’s signature offerings. Amid this enduring legacy, he shares the three dishes that, for him, will forever exemplify the soul of Nobu.

The first is the *Yellowtail Sashimi Jalapeño*, a dish that has become almost emblematic of the restaurant’s philosophy. At first glance, it appears deceptively simple: delicate slices of buttery yellowtail, a vibrant yuzu-ponzu dressing, and thin medallions of fresh jalapeño arranged with precision. Yet that simplicity conceals a depth of flavor that balances elegance with intensity. Nieporent calls it his favorite, declaring it “the greatest dish in America.” He admits that even while adhering to a strict diet—having recently lost fifty pounds—he cannot resist ordering it, describing it as “just amazing.” This dish was among the first that captivated Nieporent at Matsuhisa’s Beverly Hills restaurant years earlier, convincing him of Chef Nobu’s genius.

In his memoir, Nieporent reflects that “Nobu turned out exquisite stuff,” adding that the modest décor of the restaurant seemed to vanish the moment one tasted his food. What made Chef Nobu’s cuisine revolutionary, he explains, was the fearless fusion of influences. Matsuhisa experimented with ingredients seldom associated with traditional Japanese cooking—South American chiles, fragrant olive oils, pungent garlic, and the rare luxury of truffles. He famously topped yellowtail sashimi with jalapeños and crafted playful garnishes by twisting deep-fried eel spines into bow-tie shapes, embodying the experimental spirit that would define his culinary signature.

The second dish Nieporent never fails to order is the *Whitefish Tiradito*, a delicate creation inspired by Matsuhisa’s formative years in Lima, Peru, during the 1970s. The dish bridges Japanese precision with Peruvian zest, a nod to the chef’s deep respect for both culinary traditions. Each translucent slice of whitefish sashimi is lightly bathed in a refreshing blend of yuzu and lemon juices, crowned with a small dot of rocoto pepper—a fiery accent native to the Andes—and finished with a whisper of soy salt. The result is a dish that feels both familiar and exhilarating, inviting diners to experience the gentle interplay of citrus acidity, spice, and umami in a single bite.

Finally, no conversation about Nobu’s defining plates would be complete without mentioning the *Black Cod Miso*, perhaps the most iconic dish in the entire Nobu repertoire. Nieporent himself acknowledges its global fame: “The dish we’re most noted for all around the world is the black cod miso. It’s in every restaurant.” Revered for its perfect balance of sweetness and savoriness, the fish is marinated in miso until its flavor reaches an ethereal harmony—a gentle interplay that Nieporent describes as “sweet and savory all at once, with umami sneaking in before people even knew what umami was.” Its universal appeal has made it both a cornerstone of the brand and a symbol of Matsuhisa’s creative legacy.

Together, these three dishes—the Yellowtail Sashimi Jalapeño, the Whitefish Tiradito, and the Black Cod Miso—represent what Nieporent calls the very essence, or “core,” of Nobu. For diners seeking to understand what has kept the restaurant relevant for more than three decades, these plates tell the story: a fusion of cultures, an unwavering commitment to quality, and a respect for innovation balanced by restraint. Yet before anyone can taste these legends, one challenge remains—securing a reservation. As Nieporent notes, “Even in our thirty-first year, we are as busy as we’ve ever been. It’s extraordinary, it really is.” His words serve as both a testament to Nobu’s enduring magnetism and an affirmation of how vision, collaboration, and culinary artistry can transform a single restaurant into a global phenomenon.

Sourse: https://www.businessinsider.com/best-dishes-to-order-at-nobu-2025-10