David Rockwell and Nobu Matsuhisa go next level.
Star architect David Rockwell has designed Nobu restaurants all over the globe. He’s also the mastermind behind Bobby Flay Steak in Atlantic City and Gordon Ramsay’s Maze restaurant in London, as well as nightclub and hotel interiors all along the Las Vegas Strip. But the designer’s next project, Nobu Hotel Caesars Palace, to be unveiled in late 2012, will be the extension of a two-decades-long partnership with famed Chef Nobu Matsuhisa.
From its large, yet intimate, restaurant to its stately rooms, Rockwell says, Nobu Hotel will be a “distinctly Japanese experience with a Western sense of luxury,” starting with a hot-tea welcome at check-in.
The 181-room Nobu Hotel includes 18 suites, some of which have media rooms, pool tables or fireplaces. Rockwell says the room design, featuring wood, rice paper and grass cloth wall coverings, along with custom calligraphy and Japanese artwork, playfully blends Japanese and Asian traditions with Vegas flair. “With a prevalence of natural materials and textures, the rooms maintain a clean, comfortable simplicity,” he explains.
Nobu restaurant at the base of the tower will feel less intimidating than its 12,775-square-foot footprint. “We wanted the atmosphere to be theatrical and loungelike,” Rockwell says. “To play with scale and retain intimacy, we designed many different private dining options for groups, such as the pods that resemble glowing lanterns. Undulating screen wraps around the dining room insulate the space and create a more intimate setting.”
But just in case you get too comfortable and can’t make it downstairs for dinner, the hotel offers an in-room dining menu featuring some of Nobu’s most popular dishes. The menu contains a selection of bento boxes and other items including green-tea waffles served with braised short rib, egg and aged maple; or the bagel and lox, which features salmon sashimi served on a bagel made of crispy rice.
Says Nobu of his first-ever in-room dining options, “My passion and creativity are communicated into every dish.”