YUKI is the culmination of a culinary journey decades in the making.
1973
A young Japanese chef named Nobuyuki Matsuhisa traveled from Tokyo, Japan, to Lima, Peru, where he spent the next three years experimenting with South American ingredients and infusing them with the flavors of his homeland's cuisine. Over the next 14 years, during stints in Alaska and other restaurants in Los Angeles, Chef Nobu continued to evolve his culinary style.
1987
Chef Nobu opened his eponymous restaurant, Matsuhisa, in Beverly Hills, where the local celebrity clientele took note. The birth of New Style Sashimi, Black Cod Miso, and many other signature dishes are everlasting remnants from the original Matsuhisa restaurant that continues to thrive to this day.
1994
Chef Nobu opened Nobu in New York City, which would begin 30 years of continuous world travel, opening restaurants on nearly every continent on the planet. During this time, his culinary experimentation and his understanding of world cuisine would continue to grow.
2025
Inspired by a lifetime of travel and learning, Chef Nobu Matsuhisa introduces YUKI, his tribute to world cuisine, executed with the same precision and elegance that has made him one of the most celebrated chefs on the planet.
Japanese Black Pine
“Matsu” in Japanese translates to “pine,” which is represented by the distinctive Japanese black pine standing near the entrance to YUKI. This treasured landmark has been iconified in the form of YUKI’s signature brand chop, shown above.
