Il progetto
Nobuya
Nobuya is a dialogue between Italy and Japan, written through the language of materials and light.
The cuisine, the forms, the aromas: everything arises from the encounter between Japanese technique and the Italian sensitivity for raw ingredients.
In the heart of historic Milan, every detail
— from wood to porphyry, from the tables to the art of service — reflects the harmony of two worlds sharing the same home.
At the center of this vision is the collaboration between Chef Niimori Nobuya and restaurateur Andrea Lin.
Their extensive experience in the field complements each other perfectly, giving concrete shape to the whole project.
Nobuya was born from the vision of Chef Niimori Nobuya, who wanted to create a place that fully represents him.
A restaurant that is also his home, where every detail reflects his idea of harmony and hospitality.
Entering Nobuya means becoming a guest in the chef’s own home.
Alongside Chef Niimori Nobuya and Andrea Lin, Emanuele Palladino oversees every detail of the experience with care and precision.
La sua presenza discreta ma costante garantisce un servizio impeccabile, fatto di precisione, eleganza e calore umano.
Every gesture, every smile, helps make Nobuya feel truly welcoming, like a home.
The Chef
A millennia-old history, a love for beauty, the value of craftsmanship, and a culinary tradition that has captivated the world.
Aren’t these perhaps completely common traits?
Whether originating from one country or the other, they are firmly intertwined, with skill and creativity, in the culinary history of Chef Niimori Nobuya.
Born in Tokyo in 1973, he took his first steps in the kitchen learning authentic Japanese techniques, before beginning to work in an Italian restaurant in the city.
This is how his love for Italy was born, leading him to leave Japan and move here over 20 years ago to truly explore the roots of Italian cuisine. His experience deepened through daily work with renowned Michelin-starred chefs, and in fine dining he began experimenting, combining insights from both culinary traditions.
But it is the encounter with Japanese chef Nobu Matsuhisa, with whom he worked at the eponymous Nobu Milano, that completes the circle, bringing him back to the roots of cuisine.
He then led the kitchen of Sushi B in Brera until 2018, where Milan truly came to know him as one of the most acclaimed interpreters of authentic Japanese cuisine, celebrated for its extraordinary elegance and beauty.
Today, this journey finds a new home in the NOBUYA project, the brainchild of Chef Niimori. This space was passionately created to personally welcome guests, allowing him to share the extraordinary path and inspiration behind his creations, through both his exquisite dishes and his personal narrative.
The Venue
The Venue: Stepping through the entrance, which hints at a calm and subdued atmosphere, the Chef's personal touch is immediately apparent. After all, this is his home.
Dietro la grande vetrata ad arco, Niimori Nobuya accoglie gli ospiti con la serenità e la precisione di chi trasforma ogni gesto in un rito.
The hexagonal motifs recurring in the tables and various details pay homage to Yushima, the Tokyo district where the Chef was born. Meanwhile, the hemp leaf — a symbol of growth and prosperity —discreetly decorates the wooden surfaces.
Every element — from the Villeroy & Boch ceramics to the glassware sourced from Japan — contributes to a mise en place that is both a narrative and an artistic statement.
