About Nobu Downtown
In 1994, Nobu Matsuhisa opened a small restaurant on Hudson Street in TriBeCa with Robert De Niro. The combination of Matsuhisa's Peruvian-inflected Japanese cuisine and De Niro's celebrity adjacency created something New York had never quite seen — a restaurant that was simultaneously a culinary landmark and a cultural institution. In 2017, the flagship moved from its Hudson Street home to 195 Broadway in the Financial District, occupying a vast subterranean space beneath the AT&T Long Lines Building with a grandeur befitting its legacy.
Nobu Downtown is the destination iteration of the global Nobu brand, and it carries that weight with confidence. The black cod miso — the dish that made Matsuhisa's name, a fillet marinated for three days in a den miso glaze and broiled to a lacquered, caramelized finish — remains one of the most accomplished dishes in New York. The yellowtail jalapeño: gossamer slices of hamachi dressed with a ponzu that has been tinkered with and perfected over decades. The rock shrimp tempura with creamy spicy sauce. These are not innovations. They are benchmarks.
The Financial District location positions Nobu Downtown as the default power lunch venue for lower Manhattan's finance, legal, and media communities. The private dining spaces accommodate from eight to sixty guests. The sake programme is one of the most considered in the city. The tasting menu at $150 represents a significant step up from the à la carte, providing structure without sacrificing the flexibility that keeps the room energetic.
Service operates at the level of a restaurant that has been doing this for thirty years and has no interest in doing it any other way. You are attended to. Your group is managed. The evening moves at the pace you want it to move.
