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A highlight of the renewal is that Budapest will host the global debut of Nobu’s new bar concept, the Nobu Club. The brand, however, will maintain its presence in the city throughout the renovation.
During construction, Nobu will relocate to the Blue Fox restaurant at the Kempinski Hotel, where it will welcome guests beginning March 16 until the reopening.
At the same time, starting the day after the closure, Nobu’s presence in Budapest will become even more personalized through the Nobu at Home concept. Executive chef Gábor Schreiner and his team will visit guests’ homes to present the full Nobu experience on site, essentially creating a private Nobu evening within guests’ own spaces. This is not traditional catering, but a customized chef’s table experience in a home setting, complete with professional plating and service. Signature dishes will also remain available for takeaway throughout the renovation period.
The multi-month investment aims to renew the entire Nobu space and experience. The development will introduce a new bar concept, upgraded guest areas and modernized technology in an environment aligned with Nobu’s international standards.
The interior redesign was created by the Budapest-based B.A.D. Studio, led by Ákos Dániel Bara, bringing a distinctive local perspective to a project within Nobu’s international networkn. The concept balances Japanese minimalism with Budapest’s urban elegance while preserving the brand’s global identity. The design focuses on atmosphere, materials and lighting, creating a space that will be more intimate, contemporary and experience-driven.
Gábor Schreiner
Schreiner, who has led the kitchen since the restaurant’s opening, said, “Last year, we celebrated our 15th anniversary in Budapest. This is the point where it’s no longer enough to operate well — renewal becomes essential. Our guest base and expectations have changed significantly over the years, and we must adapt accordingly. The foundation of the cuisine remains unchanged, as the Nobu concept represents the pinnacle of modern Japanese gastronomy. What surrounds it — the space, the bar, the tools, the atmosphere — is what we are now taking to an entirely new level. This is a truly significant, world-class NOBU development in Budapest.”
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