Join Chef Nobu Matsuhisa at Nobu Restaurant & Lounge inside Caesars Palace for “A Taste of Nobu” on Friday, Oct. 22. The evening will be an exclusive reception-style dining experience featuring chef-curated classics, such as Miso Black Cod, Yellowtail Sashimi with Jalapeno, Japanese A5 Wagyu Beef Tacos and an assortment of Nobu-style sushi. Additionally, live action stations will offer freshly shucked oysters, caviar and Chef Nobu’s signature ramen.
Nobu Hosts Exclusive Event at Caesars Palace on Oct. 22
The lavish evening will also include specialty cocktails and spirits to pair with the delectable dishes. As a keepsake, guests will take home a signed “World of Nobu” cookbook that features Chef Nobu’s signature dishes, along with recipes created by Nobu Restaurant chefs from all over the world.
Reservations are available now for $350 per person with two seating times, 5-7:30 p.m. and 8-10:30 p.m., on Oct. 22. For reservations and additional information, please visit OpenTable.com.
This one-night-only event comes on the heels of recently announced plans to expand a longstanding partnership between Caesars Entertainment, Inc. and Nobu Hospitality – the global lifestyle brand founded by Nobu Matsuhisa, Robert De Niro and Meir Teper – with a Nobu restaurant at Paris Las Vegas and a refresh of the first Nobu Hotel at Caesars Palace Las Vegas, as well as two new Nobu Hotels and restaurants at Harrah’s New Orleans and Caesars Atlantic City. The first-ever Nobu Hotel, the boutique hotel within Caesars Palace features 182 guest rooms and suites, including the extravagant rooftop Nobu Villa and one of the world’s largest Nobu restaurants. This October, Nobu Hotel Caesars Palace will begin a multimillion-dollar refresh of its guest rooms and public areas, set to be complete by the end of 2021. Expected to debut in early 2022, a new Nobu restaurant and lounge is set to open at Paris Las Vegas, marking the second Las Vegas restaurant between Nobu Hospitality and Caesars Entertainment.
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About Caesars Palace
World-renowned Las Vegas resort and a Top 10 “Best U.S. Casino” by USA TODAY 10BEST Readers’ Choice, Caesars Palace features 3,980 hotel guest rooms and suites, including the all-new Palace Tower featuring 10 new luxury villas, the 182-room Nobu Hotel Caesars Palace and Forbes Star Award-winning The Laurel Collection by Caesars Palace. The 85-acre resort offers diverse dining options from the award-winning Bacchanal Buffet, to celebrity chef-branded restaurants, including Gordon Ramsay HELL’S KITCHEN, Pronto by Giada, as well as Bobby Flay’s new restaurant concept, Amalfi, now open, Vanderpump Cocktail Garden by restauranteur and television star Lisa Vanderpump, one of Nobu Matsuhisa’s largest Nobu Restaurant and Lounge, Restaurant Guy Savoy, Old Homestead Steakhouse, Rao’s, MR CHOW and more. For the best in cocktails, destination lounges include Montecristo Cigar Bar, Alto Bar, VISTA Cocktail Lounge, and Stadia Bar. The resort also features nearly 130,000 square feet of casino space, including a recently renovated race and sports book boasting the largest screen on the Strip at 138 ft., a five-acre Garden of the Gods Pool Oasis, the luxurious Qua Baths & Spa, COLOR Salon, five wedding chapels and gardens, and the 75,000-square-foot OMNIA Nightclub with the top DJs such as Steve Aoki. The 4,300-seat Colosseum, Billboard Magazine’s “Venue of the Decade: 2000 – 2009,” spotlights world-class entertainers including Usher, Sting, Keith Urban, Rod Stewart, Reba, Brooks & Dunn and Jerry Seinfeld. The Forum Shops at Caesars Palace showcases more than 160 boutiques and restaurants. Caesars Palace is operated by a subsidiary of Caesars Entertainment, Inc. (NASDAQ: CZR). For more information, please visit caesarspalace.com or the Caesars Entertainment Las Vegas media room. Find Caesars Palace on Facebook and follow on Twitter and Instagram. Know When To Stop Before You Start.® If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-522-4700 ©2021, Caesars License Company, LLC.
