Operating inside the Kempinski Hotel Corvinus Budapest, Nobu Budapest has been one of the defining names in Hungary’s fine dining scene for 16 years. The latest development, however, goes well beyond a conventional refurbishment. The aim of the project was to ensure that Budapest receives the same world-class Nobu experience that has become one of the key reference points in international luxury gastronomy.

The renewed space gives greater prominence to the sushi bar, introduces an entirely new bar concept, and features upgraded technological infrastructure, while the atmosphere of the venue has also been given a completely new character. Following the reopening, Nobu Budapest will operate with longer opening hours, while DJs will entertain guests on Fridays and Saturdays, allowing evenings to continue at the bar after dinner.

Nobu Has Always Been About Energy

Nobu Matsuhisa personally attended the reopening events in Budapest, meeting Hungarian partners, guests and the team.

“For me, Nobu has always been about energy. I want people to feel good the moment they enter the restaurant. To feel the welcome, the atmosphere and the experience that Nobu represents around the world.”

According to the world-famous chef, after more than 30 years, he is still inspired by the same thing every day.

“The greatest joy for me today is still when I see people smiling, talking and enjoying themselves in the restaurant. This is the Nobu philosophy. To make guests happy.”

Matsuhisa also highlighted that Budapest’s gastronomic culture has always been inspiring for him.

“When I travel, I am constantly learning. Budapest is very interesting for me in this respect. I have learned a lot here, for example, about paprika and the use of foie gras.”

No Compromises

Speaking on behalf of the ownership group behind the development, László Bárány Sr., founder-owner of Master Good, emphasized that the project reflects the same quality-focused approach that his family has represented for generations.

“Our family has been involved in poultry farming and the food industry for 119 years, and today the fourth generation is already working in the family business. Master Good exports to 43 countries, and we wanted to transfer the same commitment to quality to the world of hospitality as well.”

According to the owner, the full guest experience was kept in mind in every detail of the renovation.

“Several times it occurred to me that it might be worth thinking more modestly about certain details, but Gábor Schreiner always said: let us not compromise, because only this way can the full experience truly be complete. Looking back, I think he was completely right.”

He added that the goal was to give Budapest a restaurant that represents outstanding quality at an international level.

A Completely New World

Gábor Schreiner, executive chef of Nobu Budapest, who has led the restaurant’s kitchen since its opening, described his first walk-through of the completed new space as a moving moment.

“I have been here every day for 16 years, and when I first entered the completed restaurant, it felt as if I had arrived in a completely new world. Even though I had seen every stage of the entire process throughout.”

According to the chef, the most important part of the renewal was not only the new design or technology, but also the fact that the team could stay together.

“Technology has developed tremendously, many things have been renewed, but what is truly important has remained unchanged: the team. We continue to work with the same people with whom we have been building Nobu Budapest together for many years.”

The new concept also gives a prominent role to the bar and the atmosphere of the evenings.

“We would like life to continue in the bar as well when the restaurant doors close in the evening.”

The First Nobu Not Designed in New York

The interior design concept was created by Ákos Dániel Bara, founder of B.A.D. studio. The project is significant because all previous Nobu restaurants around the world had been designed by New York-based Rockwell Group, making Budapest the first location to be imagined by another studio.

“For us, it was a fantastic recognition and opportunity to be the first outside the Rockwell Group to design a Nobu in the world,” said Ákos Dániel Bara.

According to the designer, the goal was not a radical rethinking, but the further development of the brand.

“We were thinking not in terms of revolution, but evolution. The goal was for the classic Nobu character to remain, while a new atmosphere and new energies appeared in the space.”

The concept is built on the duality of Japanese and Peruvian influences. The bar has been given a more intense, vibrant, South American-inspired atmosphere, while the calmer and more minimalist atmosphere of the restaurant focuses on the food and the experience.

“It was important that the restaurant should only be visible from the bar in details — we wanted to create curiosity.”

Almost every element in the space was custom-designed and custom-made. Illuminated stone surfaces, soft lighting and materials evoking Japanese luxury aesthetics play a prominent role.

“For me, Japanese luxury does not mean decoration, but perfect use of materials. The material itself should be beautiful.”

The reopening event was attended by leading figures from Hungary’s gastronomic, business and cultural life. With the development, the renewed Nobu Budapest not only opens a new chapter in its own history, but also further strengthens Budapest’s position in international luxury gastronomy.