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Nobu MilanoNobu Milano

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Enjoy an authentic Nobu dining experience.

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Cocktail list

The bar culture by Nobu Milano. Let our expert bartenders help you pick out the perfect signature cocktail for your toast, snack or dinner.

OUR CUISINE

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.

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“I met Nobu many years ago in New York. When I designed the Milan Armani/Manzoni 31 concept store, I proposed that he open a restaurant because I consider him to be 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."

Giorgio ArmaniGiorgio Armani

FEATURED DISHES
Beccafico-roll
Anchovy a beccafico roll
Triglia-e-bottarga
Mullet, karashi mustard and lotus root
Carabineros-barbabietola
Carabinero prawns with kabura turnip and watermelon
Maialino-kakuni
Kakuni-style pork belly with white pepper and pak choi
Barretta-caramello
Caramel, licorice and yuzu
Nobu_Milano_Executive_Chef_Antonio_DAngelo_2021_2
OUR EXECUTIVE CHEF

ANTONIO D'ANGELO

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.

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