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Chef Nobu Matsuhisa Hosts 10th Anniversary Celebration for Nobu Hotel Caesars Palace and Nobu Hotels Oct. 27
Limited tickets are on sale now for a one-night-only party commemorating the milestone anniversary of the world’s first Nobu Hotel **For high-res images of
About this update from Caesars Entertainment, Inc.
[{"type":"text","content":"\nLimited tickets are on sale now for a one-night-only party commemorating the milestone anniversary of the world’s first Nobu Hotel\n\n\n**For high-res images of Nobu Hotel Caesars Palace, click here**\n\n\n LAS VEGAS--(BUSINESS WIRE)--\nIn 2013, Caesars Entertainment and Nobu Hospitality – the global lifestyle brand founded by Nobu Matsuhisa, Robert De Niro and Meir Teper – developed the first celebrity chef-branded hotel venture and opened the world’s first Nobu Hotel at Caesars Palace. To celebrate a decade of success, the globally renowned Chef Nobu returns to the boutique hotel within the iconic Las Vegas resort to host an exclusive event on Friday, Oct. 27 from 5:30 to 7 p.m. at Nobu Restaurant & Lounge.\n\n\nFor one night only, the dynamic, reception-style event will feature dishes inspired by 10 North American Nobu Hotel destinations, including tray-passed appetizers, action stations and food displays. Attendees will discover a selection of menu items crafted exclusively for this occasion, designed to showcase the legacy of the Nobu Hospitality brand.\n\n\nThe menu includes:\n\n\nIce Sculpture Displays\n\n\n\nNobu Hotel Miami Beach: Tako “Tacu-tacu” tacos with octopus anticucho, crispy rice and bean cake, red onion, cilantro and aji limo\n\n\n\nNobu Hotel Caesars Atlantic City: King crab with yuzu kosho, tomato, avocado and nori cracker\n\n\n\nPassed Items\n\n\n\nNobu Hotel Caesars New Orleans: Po’ boy with crispy oyster “beignet,” wasabi remoulade, smoked trout roe and miso sponge\n\n\n\nPlaza Athénée Nobu Hotel and Spa New York: Roasted Wagyu sandwich with karashi su miso\n\n\n\nNobu Hotel Chicago: Crispy chicken wings with aji lima hot sauce\n\n\n\nNobu Hotel Palo Alto: Belgian endive filled with cucumber, sliced heirloom tomato, Moromi miso, kaiware and lemon zest\n\n\n\nNobu Ryokan Malibu: Kinmedai with soy cream and matsutake\n\n\n\nTeppanyaki Dishes\n\n\n\nNobu Hotel Atlanta: Slow-cooked pork belly with pickled peach amazu ponzu, sesame, aka shiso and ginger\n\n\n\nNobu Hotel Toronto: Lobster robatayaki glazed with sweet soy and served with Kabocha tartare, lobster, edamame, yuzu miso bisque and caviar\n\n\n\nSushi Bar\n\n\n\nNobu Hotel Caesars Palace: Hand rolls and caviar tacos\n\n\n\nMany offerings highlighting Chef Nobu’s unique Japanese cuisine with Peruvian flavors will also be served, like the Yellowtail J...