Word: nobu
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Dates: during 2000-2009
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With the opening of Nobu the Intercontinental becomes the first hotel in Hong Kong to offer its guests not one but two restaurants helmed by an international celebrity chef. The hotel is already the home of Spoon by Alain Ducasse. The double whammy created by Nobu's unveiling means that discerning diners are going to face a tough choice when they stride through the hotel's thick glass doors...
...trend is really on its last legs. Thus you should approach it in the way that Kevin Federline is approaching his imminent and utter insignificance by wearing real suits and eating at Nobu: with a sense of the transitory and capricious nature of the world. —Staff writer Rebecca M. Harrington can be reached at harring@fas.harvard.edu...
Molly Ringwald's sushi lunch was oh-so-sophisticated in The Breakfast Club, but that was 1985. Now that sushi has gone mainstream and Nobu has metastasized into a low-fat Hard Rock Cafe, Europe is ready for a lesson in kaiseki. At least, Ichiro Kubota, Umu's executive chef, thinks so. Kaiseki is a formal banquet [an error occurred while processing this directive]of a series of exquisite courses showcasing cooking techniques and seasonal sensitivity. It's the highest edible expression of Japanese aesthetics, with prices to match. At Umu, London's most ambitious kaiseki restaurant, Kubota goes...
...same way that skateboard style has influenced clothing and graphics, the new parks have begun to grab the attention of designers in other fields. Architect David Rockwell, designer of the Nobu restaurants in Manhattan and the set of the musical Hairspray, says skate parks, with their use of "the continuous ramp that leads you through a series of adventures," were an inspiration for a new playground he's working on. Joe Ragsdale, who teaches landscape architecture at California Polytechnic in San Luis Obispo, says that every year his students come up with different ways to provide ideal flight paths...
...Falstaffian proportions and equally wide-ranging tastes, Overton wants his food to be both popular and populist. "The stuffiness of waiters? That's got to go," he says. Not everyone can afford the $30 miso-glazed black cod made famous by Nobu, but the Cheesecake Factory's best-selling miso salmon is only $18 and three times the size. "Why should that memorable food experience be limited?" asks Bob Okura, the Cheesecake Factory's corporate executive chef. Critics call the portions a gimmick; health policy experts call them a dangerous contribution to obesity; the Cheesecake Factory sees value, encouraging customers...