By Nobu Matsuhisa
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting.
His first book, Nobu: The Cookbook, a collection of his favourite seafood recipes, was an international bestseller. “Nobu Now” presents an exhilarating taste of how Nobu's repertoire has continued to develop, enriched by his travels and experience in South America, the United States and Europe and by the cuisines of the nations in which his restaurants operate.
Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make.
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