Global restaurant empire Nobu is expanding with a new location, bringing its sophisticated approach to fine dining to the Big Easy. Nobu New Orleans will open its doors at Caesars Hotel and Casino on August 15, and Tasting Table got an exclusive sneak peek at the new restaurant.

Now in its 30th year, with over 50 locations on five continents, Nobu’s legacy can hardly be overstated. Nobu has helped shape modern Japanese fine dining and established itself as a symbol of luxury around the world. It is a place where everyone, from avid foodies to Hollywood stars and business tycoons, can see and be seen.

Nobu has a long-standing partnership with Caesars Entertainment and its Vegas location is highly regarded. But the decision to expand to New Orleans was one that Vice President of Marketing Kennedy Smith has identified as particularly challenging since development began in 2019, as New Orleans has a strong local culinary culture rooted in so much history. It is a welcome challenge, however—introducing a restaurant like Nobu is part of an overall vision by Caesars and others to enhance the tourism experience in NOLA. As Chef Nobu Matsuhisa told Tasting Table, “I am excited to bring Nobu to New Orleans, a city with such a rich culinary history and vibrant culture. Our menu will celebrate local flavors and ingredients while staying true to the Nobu experience. I look forward to welcoming the local community and creating a unique dining experience that will resonate with both residents and visitors.”

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Taking New Orleans seafood culture to a new level, Nobu style

My favorite parts of this meal were, without a doubt, the unique offerings that are only available at Nobu New Orleans. The teams at Caesars and Nobu stressed the importance of highlighting seasonal and regionally inspired offerings on the menu—a big challenge at a venue already known for its longstanding seafood culture—and the menu will likely continue to evolve as chefs figure out how to best combine the spirit of NOLA and Nobu.

The dish that impressed me the most was one that didn’t even make it onto the regular menu. It featured rare soft-shell crayfish, which Nobu chef Thomas Buckley says are hand-picked from a local supplier. The fish are tempura-fried and served with watermelon marinated in amazu ponzu sauce, creating a perfect balance of sweet and salty with just the right bite. Another highlight was crispy fried okra, another regional staple, garnished with serrano pepper and bonito flakes, with a spicy tosazu dipping sauce.

Another experimental dish I was served that embraced the Spanish influences in New Orleans was local red shrimp in a garlic sake soy sauce, supposedly a variation of gambas al ajillo. And there’s more to come. Chef Abel Yacob told me the restaurant is “looking to expand its menu to highlight local seafood options with an oyster dish coming soon.”

The dessert menu was rounded off with a beignet-inspired sata andagi, as head pastry chef Patricia Morton described it: fried dough filled with chocolate dulce de leche, served with Nutella gelato, passion fruit sauce and caramelized pine nuts.

Nobu New Orleans offers the ultimate luxury dining experience

Nobu has established itself as the epitome of Japanese fine dining, showcasing the power of quality ingredients that speak for themselves through impeccable, minimalist and conscious presentation. This approach makes Nobu a timeless icon that is somehow ahead of its time. And no matter what city or country you are in, a dining experience at Nobu is not complete without sampling some of the signature menu classics.

The newest location delivered these with the same elegance and precision you’d expect: finely sliced ​​yellowtail studded with jalapeño strips in ponzu soy sauce, bite-sized squares of crispy sushi rice topped with creamy and flavorful tuna, and melt-in-your-mouth miso-glazed black cod.

At its core, it’s the luxurious ingredients that set Nobu apart. This is evident in all parts of the menu, from the rich toro (tuna belly) tartare served with a layer of caviar to the A5 wagyu, which is sold separately and seared on hot stone as soon as it’s delivered to your table. The sushi course, which usually rounds out the meal before dessert arrives, features exquisite selections from coveted areas, including uni from Hokkaido, freshwater eel and Alaskan snow crab.

All of these dishes and more are accompanied by Nobu’s signature sake selection, a curated wine list and hand-crafted specialty cocktails.

Octavia Bar, the next opening at Caesars New Orleans, is the perfect complement to Nobu

Although the 7,000-square-foot restaurant is housed in a casino, it has the upscale vibe you’d expect from Nobu, with dim lighting and dark interiors that put the spotlight on the sushi chefs hard at work in the kitchen. It’s a welcome change from the bright, busy atmosphere just outside, and fits well with the overall vibe Caesars envisions for the property, which is scheduled to be completed when the hotel opens later this year – just in time for New Orleans to host the Super Bowl in 2025.

The Octavia Bar adds to the lavish atmosphere that welcomes guests to the newly redesigned Caesars New Orleans Hotel and Casino. Opening in October just across from Nobu’s lobby, the cocktail lounge will surely be the perfect place to grab a pre-dinner cocktail or nightcap (either before or after a night of gambling).

We were given a preview of this massive space that will serve as the crown jewel of the casino and were immediately impressed by the scale and intent. Octavia is a play on several interwoven themes – it’s the name of Julius Caesar’s daughter and the feminine form of the Latin word for “eight,” which is also considered one of the luckiest numbers in Chinese culture. With marble tiles, gold accents, and a stunning crystal chandelier towering over the eight entrances, the Octavia Bar exudes a Gilded Age vibe and allows guests to watch everything happening in the casino from the comfort of a plush, elegant lounge.

The cocktail menu is diverse and ingredient-rich, offering highly unique takes on a number of classic favorites, from a lemon meringue milk punch to a muffuletta martini. I’m most excited about the Paper Fortune Teller Sazerac, where guests can play with a real-life nostalgic paper fortune teller to find out which variation of the Sazerac cocktail they’d like to try.

Read the original article on Tasting Table.