The Nobu restaurant in Milan offers a menu that blends traditional Japanese cuisine with Peruvian and Italian influences.
The "Nobu Milano" tasting menu, served omakase-style.
The restaurant is located on the first floor and it's open for dinner only.
Our lounge is located on the ground floor and it's open for both lunch and dinner.
The bar culture by Nobu Milano. Let our expert bartenders help you pick out the perfect signature cocktail for your toast, snack or dinner.
Surprise your loved ones with a memorable dining experience at Nobu Milano.
Hire our restaurant venues for small gatherings or private meetings and events.
Chef Nobuyuki Matsuhisa's cuisine is combined with the distinctive aesthetic quality that distinguishes the Armani brand, offering creations which blend the Japanese culinary heritage with Peruvian and Italian influences.
“I met Nobu many years ago in New York. When I designed the Milan Armani/Manzoni 31 concept store, I asked him to open a restaurant because I consider him an authentic phenomenon of Japanese culinary art. He has the rare ability to blend classic Japanese ingredients with those of South America in his own way, creating dishes that are always and only Nobu."
While working on the special party for our twentieth anniversary, we had the chance to talk to Chef Nobu Matsuhisa.
Relive our celebratory dinner.
Born in Campania and raised in Lombardy, the young chef Antonio D’Angelo has an eclectic professional background, which over time has further improved his mindful and extensive knowledge of the cooking world and its dynamics.
From 1991 to 2003 he worked as Chef de partie in various hotels and restaurants in the north of Italy and as Sous chef in two prestigious restaurants in the province of Brescia, among which the Michelin-starred restaurant Leon D’oro. After one year as Sous chef at Nobu, in Milan, in 2005 D’Angelo was appointed by Giorgio Armani as Personal chef, holding that position for almost five years.
From 2009 to present, he is living his most rewarding professional experience as head of the kitchen staff at Nobu, the world-renowned Japanese fusion restaurant which carries the name of its creator. These years of hard work have led to great satisfaction in terms of both culinary development and commercial success.
The project in five words: memories, passion, respect, sustainability and quality.