Nobu Hospitality officially opened its doors to its first Canadian restaurant and bar, Nobu Toronto. Designed by Toronto-based Studio Munge, the interior embodies a captivating blend of Japanese-inspired design and Canadian craftsmanship evoking dramatic sensory exploration across two levels.
Located in Toronto’s vibrant Entertainment District, Nobu Toronto spans 10,000 square feet across two-levels, offering a total of 280 seats.
Nobu Toronto represents the 56th location to join the esteemed global portfolio and the first in Canada. Featuring an extensive menu with chef Nobu Matsuhisa’s signature dishes, local specialties, and bold hand-crafted cocktails that pay homage to Toronto’s lively and multicultural food scene, the restaurant promises an unparalleled dining experience.
The Toronto menu includes Nobu’s world-famous Nobu-Style signature Japanese dishes like the black cod miso, yellowtail jalapeño, wagyu dumplings, and spicy tuna crispy rice. Nobu Toronto’s executive chef Alex Tzatzos also introduces new dishes including grilled lamb rack with hacho miso, Chilean sea bass with red jalapeno miso, and spring chicken shiro miso with a selection of vegan and vegetarian options to suit every guest’s preference. Guests will also sip on Nobu’s most popular signature cocktails and mocktails like the lychee and elderflower martini, Nobu old fashioned, and Matsuhisa martini while shaking things up with new Toronto editions. Guests of Nobu Bar, located below the restaurant, serving a lighter selection of Nobu-Style dishes.
“It is a tremendous privilege to introduce Nobu to Canada, with Toronto as our inaugural location. What makes Nobu Toronto very unique is being surrounded by so many multicultural neighbourhoods which respect one another. We are excited to offer our signature dishes and thoughtful hospitality to the residents and visitors of Nobu Toronto, who deeply appreciate the Nobu brand. At Nobu, everything we do is guided by Kokoro, meaning ‘from the heart,’ and we look forward to sharing this ethos at Nobu Toronto,” said chef Nobu Matsuhisa.
