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A guest room at Nobu Hotel Caesars Palace in Las Vegas

A guest room at Nobu Hotel Caesars Palace in Las Vegas

What do you get when world-renowned chef Nobu Matsuhisa and two-time Academy Award-winner Robert De Niro get together? A modern luxury hotel, of course.

April 2013 marked the beginning of Matsuhisa’s hotel venture, when his first lodging opened as a hotel within a hotel at Caesars Palace in Las Vegas. But the duo’s collaboration didn’t start there, as De Niro previously co-funded and provided creative direction for Nobu restaurants worldwide. He’s also responsible for luring the Japan-born Los Angeles chef to New York.

Continue reading “Nobu Hotel Caesars Palace, Las Vegas – Hotel Review” »

by Sophie Gayot

Chef Nobu Matsuhisa and his partners Robert De Niro and Meir Teper like to keep themselves busy. So after opening two dozen signature Nobu restaurants around the world, they have partnered with Caesars Palace to open the first Nobu Hotel along with their twenty-fifth restaurant.

Since the trio has had a long history with designer David Rockwell and his firm Rockwell Group, Rockwell is in charge of both Nobu Hotel Caesars Palace and Nobu Restaurant Caesars Palace.

Continue reading “Chef Nobu Matsuhisa Comes to Caesars Palace Las Vegas” »

Hollywood Meets Haute Cuisine at a Much-Anticipated Las Vegas Hotel

Nobu Matsuhisa‘s name graces many fine restaurants from coast to coast, including his flagship restaurants, Matsuhisa in Los Angeles, Nobu New York and Nobu Las Vegas. Now the Japanese chef’s name is going on a Las Vegas hotel. “The idea of a Nobu hotel has always excited me,” says Robert De Niro, an early investor in Nobu’s restaurants. Continue reading “Nobu Hotel to Open in Caesars Palace, Las Vegas – Travel News” »

Krug & Train

on October 17th, 2011
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Nobu Matsuhisa, his chefs & Sophie Gayot
Nobu Matsuhisa, his chefs & Sophie Gayot

by Sophie Gayot

Just so you’re not confused by the headline, this blog is not about a train powered by Krug Champagne or even drinking Krug while riding on a train. It’s about listening to the group Train performing live while drinking Krug Champagne during Saturday night’s Los Angeles Food & Wine event, which left quite an unforgettable memory.

Earlier that tasty night, many top chefs served their food to the appreciative crowd. The choices of food (and wines) were vast and very different, as were the participating toques: Joachim Splichal & Tony Esnault (Patina, Top 40 Restaurant in the US), Paul Prudhomme (K-Paul Louisiana Kitchen, GAYOT 2011 Top 10 Insider Picks in the US), Christopher Kostow (The Restaurant at Meadowood, Top 40 Restaurant in the US), Hugo Bolanos (CUT, 2011 Top 10 Steakhouses in the US), and 2011 Top Chef on Top Chef Masters Floyd Cardoz (North End Grill). Lines were very long in front of Lydia Shire (Towne Stove & Spirits); and Akasha Richmond (Akasha), who served a delicious braised American lamb (word spread fast). Also popular was Drew Nieporent & Stephen Lewandowski’s choucroute (Tribeca Grill, Alsatian chefs should be jealous of the recipe). Chef Ben Ford (Ford’s Filling Station) got help serving from his son Eaton.

Continue reading “Krug & Train” »

Chefs Nobu Matsuhisa and Thomas Keller with Sophie Gayot

Chefs Nobu Matsuhisa and Thomas Keller with Sophie Gayot

By Sophie Gayot



Fresh off the plane from Paris, I had only a few minutes to change before heading to Spago Beverly Hills for the 10th Annual Chefs Grand Tasting Dinner, held last night. Benefiting Meals-on-Wheels Programs of Los Angeles, it is one of the most prestigious charity dinners in the country.


Wolfgang Puck, Lee Hefter & Barbara Lazaroff, along with chef de cuisine Thomas Boyce and executive pastry chef Sherry Yard, welcomed six very fine chefs into their kitchen to prepare an elegant six-course dinner.




Continue reading “An Exceptional Evening at Spago Beverly Hills” »



Master chef Nobu Matsuhisa; Richie Notar, Managing Partner of Nobu with Sophie Gayot

Master chef Nobu Matsuhisa; Richie Notar, Managing Partner of Nobu with Sophie Gayot

By Sophie Gayot

Looks like there have been a few restaurant anniversaries around town lately (Wolfgang’s Steakhouse by Wolfgang Zwiener, Michael’s, BLT Steak). Last night it was Nobu Los Angeles‘s first year celebration.


Master chef Nobu Matsuhisa himself was there cooking a special dinner, paired with saké from the Hokusetsu brewery. Sitting down in the restaurant, I could not help thinking of the days of L’Orangerie. Nobu’s smile and precise cuisine brought me back to today’s reality of this prestigious address on La Cienega. Out of the beautiful eight-course meal, the Wagyu beef was the winner. It had been roasted in the oven, and seasoned with a truffle teriyaki sauce.


Happy Birthday Nobu!

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