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FT Globetrotter meets the co-founders of the Japanese restaurant empire
Head of luxury group expects chains with business travel focus to be hardest hit
Fermented soyabeans deliver the rich umami flavour behind many of chef Nobuyuki ‘Nobu’ Matsuhisa’s prized dishes
The chef, restaurateur and newly minted hotelier shares hidden gourmet highlights and perennial cultural favourites
In search of the increasingly adventurous tourist renminbi
Nobu is the latest example of the city’s ‘hotel within a hotel’ trend
Who is the most difficult person I have cooked for? Anyone who doesn’t eat raw fish
International Edition