In 2015, a second Nobu has opened in the new retail-entertainment complex, VEGAS Crocus City.
The new Nobu Crocus City comprises two floors, with a total area of 1,200 square meters, and three entrances: one from the street, one from Crocus City Mall, and one from VEGAS Crocus City. The first floor is outfitted with a bar and lounge zone. Its central dining area has seating for 70, as well as a sushi bar. Upstairs, the second floor boasts a panoramic view, a separate VIP room and a large banquet hall capable of seating up to 250 guests.
The kitchen is headed up by French chef Damien Duviau and his international team: Japanese sushi chef Sohta Fujimori and pastry chef Stewart Bell, who honed his skills developing menus together with Asia’s top dessert chef, Janice Wong (2am:dessertbar, Singapore) and working at the Michelin-starred restaurant Ossiano in Dubai. Here he will debut a new selection of sumptuous sweets informed by advances in molecular gastronomy.
The menu for the second restaurant will echo the first by upholding the gastronomic philosophy of the founder of this international chain, Nobu Matsuhisa, who infused his take on Japanese cuisine with accents from South American culinary traditions, using only the highest quality produce, the finest spices, and natural ingredients. As an additional flourish, dishes from the menu at Nobu Crocus City will be prepared to perfection in a large, wood-burning oven on the first floor, brought especially from Australia.
Official website: www.noburestaurants.ru