Celebrate the Fifth Anniversary of Nobu Doha at World of Nobu Festival this March

02 Mar 2020
< 1 min read
On 25 and 26 March 2020, Chef Nobu Matsuhisa and eight exceptional Nobu chefs from around the globe will come together at Nobu Doha, housed within the Four Seasons Doha, for the annual World of Nobu event.

The exciting two-day culinary festival will be a celebration of all things Nobu, as international culinary masters join forces to bring guests a taste of Nobu at the world’s largest Nobu restaurant in Doha.

The festival’s activities include the following:

  • Sushi Masterclass – The event will commence on 25 March, where Chef Nobu Matsuhisa himself will lead an exclusive hands-on sushi masterclass, inviting guests to indulge in Japanese cuisine and culture.
  • Seven-Course Omakase – In the evening, Chef Nobu will present a curated seven-course World of Nobu Omakase, with each course prepared by a different Nobu chef, accompanied with a wine or sake-pairing.
  • Grand Nobu Celebration– The event concludes on the evening of the 26th, with a grand celebration held on the Nobu rooftop, where each head chef will host their own cooking station, offering an array of gourmet Japanese-fusion light bites and treats from Nobu restaurants around the world, alongside an open bar.

Joining Chef Nobu Matsuhisa are eight culinary gurus, bringing the best of Nobu to Doha from worldwide destinations, including Chef Hervé Courtot, currently heading the Nobu Hotel in Barcelona, the reputable Antonio D’Angelo, bringing his innovative take on Italian-Japanese fusion from Nobu Milan, and Masaru Okayama, serving at Nobu London for an incredible 25 years.

The event, which celebrates the fifth anniversary of the restaurant, will be held at Four Seasons Hotel Doha, which reopens this month following extensive refurbishments by Pierre-Yves Rochon. The newly restored urban escape boasts everything from a private beach, to a three-storey Spa, to the world’s most spectacular Nobu.

For more information or to book, please visit here.