The Nobu restaurant in Milan offers a menu that blends traditional Japanese cuisine with Peruvian and Italian influences.
ONE NIGHT DINNER EVENT
On Tuesday 18 October, the visionary cuisine of two Michelin-starred Spanish chef Paco Roncero takes centre stage at our restaurant, together with new striking dishes by Executive Chef Antonio D'Angelo. Join this special four-handed dinner and savour a menu drawing on culinary expertise from Mediterranean Sea and Japan.
Our tasting menu, served omakase-style.
Enjoy an alfresco lunch or dinner featuring some of our signature maki rolls and cocktails.
Surprise your loved ones with a memorable dining experience at Nobu Milano.
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."
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.