The Japanese star chef Nobuyuki Matsuhisa – widely known as Nobu – is launching his restaurant concept in Zurich, inside the UBS building complex at Paradeplatz 6. He is considered one of the most influential chefs in modern gastronomy. The Japanese superstar, who is celebrating his 77th birthday today, is globally renowned for his fusion of Japanese and Peruvian cuisine.

From Dishwasher to Global Icon

His career began in a traditional way with an apprenticeship at the sushi restaurant Matsue Sushi in Tokyo. As was customary at the time, he initially started out as a dishwasher and gradually worked his way up over the years to become a sushi master.

The decisive turning point came in the early 1970s, when a Peruvian businessman persuaded him to move to Lima and open a restaurant there. Because many Japanese ingredients were not available in Peru, Nobu began to improvise. In doing so, he developed the distinctive Japanese-Peruvian cuisine that would later make him world-famous.

Japanese celebrity chef Nobuyuki Matsuhisa – better known as Nobu. (Image: Yiorgos Kaplandis)

Breakthrough in Los Angeles

However, his career was far from straightforward: restaurants failed, and one burned down only a few days after opening. It was not until 1987 that he achieved his breakthrough in Los Angeles with the restaurant Matsuhisa.

Today, his restaurant group comprises 52 locations in more than 20 countries, five of which hold a Michelin star. In addition, there is a growing hotel brand with Nobu Hotels in major cities from Las Vegas to Manila.

Among his most famous dishes are classics such as Black Cod with Miso, Yellowfin Tuna with Jalapeños, and New Style Sashimi – creations that are also expected to feature on the Zurich menu.

Familiar with Switzerland

Matsuhisa is no stranger to Switzerland. For more than two decades, he operated a restaurant at Badrutt’s Palace in St. Moritz, which became a meeting place for international guests.

With the new location at Paradeplatz, the star chef is now opening a new chapter. «Zurich combines diversity, tradition, and international openness,» says Matsuhisa. «With Matsuhisa, we want to create a special culinary experience here.»

A creation from the kitchen of Nobu Matsuhisa. (Image: Yiorgos Kaplanidis)

A New Platform for Luxury Gastronomy

Backed by Glaze Hospitality, the project aims to serve as a platform for international luxury and fine-dining concepts in Switzerland. In addition to site development, the company will also oversee operational management and the local launch of the brand.

Gastronomy does not exist in isolation: Glaze intends to combine hospitality, design, and entertainment to create experience-driven concepts. The company is already working on a second project with another international brand, although details have not yet been disclosed.

When the restaurant opens its doors in 2027, Paradeplatz will likely gain another attraction – not only for bankers, but also for gourmets from around the world.