Nobu Hospitality's Transformative Approach to Real Estate
NEW YORK, April 30, 2025 /CNW/ -- Underscoring its distinctive approach to luxury living and lifestyle-led real estate, Nobu Hospitality continues to redefine the branded residence space with an expanding global portfolio that combines purposeful design, world-class hospitality and a deep sense of community.
With 18 Nobu Residences across four continents, Nobu is charting an ambitious path toward global expansion. Since the announcement of its first residential project in 2017, Nobu has achieved remarkable milestones – demonstrating not only the power of its global identity but its ability to create vibrant communities that resonate with discerning residents seeking more than just a place to live.
Notable milestones include setting record pricing with the highest apartment sale prices in Abu Dhabi with penthouses at $37.5 million, and the swift three-month sell-out of Nobu Residences Toronto—achieved at what was then the city's highest average price point. These accomplishments, among others, firmly establish Nobu at the vanguard of a new era in luxury living.
Nobu Hospitality's residential global success is rooted in its strategic collaborations with world-class regional partners, including visionary developers such as Aldar Properties, RCD Hotels, Salboy, SODIC, Viet Capital Real Estate, Asset World Corporation, Breevast, Madison Group, Enevoria Group, among others.
Designed to offer a residential experience akin to that of a luxury hotel, Nobu Residences provide exclusive access to signature Nobu dining, private catering, room service, wellness programming and a dedicated experience team – a lifestyle that seamlessly integrates into the essence of modern real estate. Nobu's approach to residences is rooted in cultivating a sense of place among like-minded individuals, by delivering spaces that reflect the brand's Japanese minimalism and contemporary luxury. In this evolving landscape, brand loyalty plays a pivotal role in rent premiums and real estate sales as location, and Nobu is a pioneer in this shift.
" The essence of real estate goes beyond mere structures; it's fundamentally about creating a sense of community and connection. Our residences transcend traditional amenities. They embody a lifestyle rooted in the Nobu community , like-minded individuals, featuring exceptional food and dining options, all seamlessly integrated into the fabric of real estate.", said Trevor Horwell, CEO of Nobu Hospitality. " The Nobu brand has consistently showcased its brand power, community strength, lifestyle premium, and, most importantly, customer loyalty through historic sales of Nobu-branded real estate in record timeframes across multiple continents. We take pride in reshaping the standards of luxury living."
Developers and partners across the globe are increasingly drawn to the "Nobu effect", a proven combination of brand equity, lifestyle premium, and sales velocity. The Nobu name adds value but also creates loyal communities of residents who are drawn to the brand's unmistakable lifestyle, evident through historic cross-continent sales in record time.
"Nobu is currently focused on expanding within key global urban markets while also growing its portfolio of non-hotel branded residences to capture a broader segment of the luxury residential market," added Horwell. "A key advantage of these residences is their access to the same elevated food and beverage offerings, including private catering and in-residence dining – amenities that today's luxury buyers increasingly prioritize."
Through its pioneering approach to branded residences and impressive growth trajectory, Nobu Hospitality will continue to redefine luxury living on a global scale, combining signature lifestyle and design for an unparalleled residential experience.
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Vancouver Sun
5 hours ago
- Vancouver Sun
Vancouver restaurants show that sake's time has officially arrived
The late, great French chef Joël Robuchon ran seven restaurants with three Michelin stars and had 38 celestial stars at one-time. The icon was a sake devotee, demanding it be in all his restaurants. 'I was completely restricting my kitchens without sakes,' he said. Another French giant, Richard Geoffroy, was chef de cave at Dom Pérignon for 28 years, reviving the brand to its iconic status during his tenure. But in 2 019, he made a dramatic pivot and opened IWA 5, a premium sake brewery in Japan. With such vaunted non-Japanese palates besotted with sake, you'd think a stampede of the curious would have followed. Stay on top of the latest real estate news and home design trends. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of Westcoast Homes will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Well, no stampede, but there's definitely trotting. Non-Japanese Vancouver restaurants are having 'aha' moments followed by sake showing up on their drinks lists. Why now? First, there are sake teachers and agents spreading knowledge. WSET, the international certifier for wine and spirit training, has responded to the deepening interest and now off ers sake certification and validation. As well, there's a whole new wave of sake makers in Japan, innovating and experimenting with different styles and flavours, including sparkling sake and richer, bolder ones. And, as in North America, alcohol consumption is dropping in Japan, so there's more product to export. Recently, Geoffroy, the former Dom Pérignon champagne maker, was at Tetsu Sushi Bar for a sake-paired dinner (regularly h appening these days). At the dinner, Ge offroy said his dramatic pivot to sake was the creative latitude. 'It was like getting the keys to Home Depot and not just working with a table saw and router,' he said. 'And sake is umami in a glass with 20 times more than in wine. It loves food. It amplifies flavour. Sake makes food shine. Try it with pizza. They're umami bombs.' Tetsu chef-owner Satoshi Makise invited Geoffroy be cause IWA 5 is his favourite sake. 'I feel his style is similar to mine. It's still traditional but innovative. I love that. He creates different styles of sake using white wi ne making t echnology and ages it for different flavours. He's created a sake with an aftertaste (lingering finish), not just an initial flavo ur, an d it can pair with any cuisine.' Makise created a menu to sync with IWA 5's terroir, the coastal Toyama prefecture known for exceptional seafood. Geoff roy blends three rices and five yeast strains for his sakes, and two of the yeasts are traditionally used in winemaking. The most startling sake dinner, however, was at The Victor, a steak house, a daring move as I'll bet 99 per cent of diners feel steaks are wedded to bold red wines. Steak, you say? I want tannins! Patrick Ellis, one of about a dozen non-Japanese 'sake samurais' in the world, was there to prove us wrong. Ellis dislikes saying 'sake pairing' because, well, frankly, sake is kind of a floozy — it'll go with anything and isn't too fussy about what. In more professional speak, Ellis s ays, 'It do esn't have many restrictions. It doesn't have the acidit y of wine, but what it does have is 20 to 25 times more umami than wine, and about 80 per cent of our taste r eceptors are for umami. 'Umami is based on glutamate amino acids and it's what starts you salivating,' he says. 'It doesn't fight with food, as wine can.' Ellis adds that beef contains inosinate (formed when muscle tissue breaks down) and when glutamate and inosinate are consumed together, it's pure umami synergy. 'The perceived umami increases by up to 10 times than when consumed on their own,' Ellis says. At The Victor dinner, Dassai Junmai Dai Ginjo sake and Wagyu flatiron steak were very civil to one another, and might I say, they liked each other very much. Action! Kiss camera! The Victor is actually the perfect restaurant to test the sake-goes-with-anything claim because there's sushi and sashimi for a classic pairing and steaks to test out the synergy. Fanny Bay Oyster Bar is another non-Japanese restaurant that 'got' sake. Owner Malindi Taylor says it's a no-brainer. 'Oysters and sake are a natural pairing, complementing each other due to both being rich in natural umami flavours,' says Taylor. 'We've had sake on our menu for the last seven years. Guests love seeing it on our Happy Hour menu as it's not something you see everywhere.' At Michelin-recommended Yuwa Japanese restaurant, co-own er and sake sommelier Iori Kataoka feels sake is finally getting its due. 'We can't ignore sake anymore,' she says. Not like when she opened a first restaurant in the early 1990s, and all she could get was boxed sake. 'It was on top of a machine and only hot sake would come out,' she says. 'There were only two sake agents and now there are over 16, representing over 300 kinds of sakes.' And by the way, warm brews are no longer the sign o f loser sakes. Top brewmasters recommend heating to reveal, not mask, properties in certain sakes. Yuwa recently held a special event dinner with six Japanese sake makers and a barley shochu maker. 'Six different ideas for making sake, so it was super interesting,' Kataoka said. The dinner included a sparkling sake, which she says, has been hugely successful. 'It's compared to champagne. The bubbles don't last as long but has the taste a nd mouth feel .' A Wagyu beef dish was serv ed with Shichihonyari Muu Kimoto, a rich junmai sake known for going well with both seafood and meat. To make richer sakes, there's less polishing of the rice, keeping more of the husk. It takes skill as it can leav e unwanted flavours, Kataoka says. 'This sake maker is very good at it, keeping some grain and balancing acidity and depth a nd umami.' With every visit to Japan, she discovers sake makers using new techniques, from the rice milling and fermentation, to aging, and experimenting with different woods, and trying different waters and yeasts. Or, for that matter, staying 100 per cent true to terroir. 'France's wine sommeliers now do sake judging, applying wine analysis to judge colour, aroma, and taste, exactly like wine. Sake makers have always been detailed and specific but now there's technology to analyze everything and scientifically keep sakes consistent from year to year.' Restaurant owner and sake whisperer Miki Ellis, (Dachi, Niwa) another longtime evangelist, loves triggering 'aha' sake moments for guests. 'Our team is excited about sake and recommending them, and we try to focus on unusual styles, the weird and wonderful sides of what sake can be, to further add to 'aha'! We have a lot of somms (sommeliers) and industry people come in and say, 'Oh my god, I never thought of it this way.'' And she's squared off with wine people at private dinners pitting sake against wine for each course. 'Sake won! It surprised us,' she admits. 'I have yet to find food that doesn't go well with sake. It's more of a challenge with wine.'
Japan Forward
10 hours ago
- Japan Forward
How Japan's Whisky is Finding New Life Overseas
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Japan Forward
17 hours ago
- Japan Forward
New US Electric Vehicle Rules Put Japan's Auto Industry in the Fast Lane
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He often argued that electric vehicles might be enjoyable at first but soon raise practical concerns, such as where to charge them. Trump characterized EV subsidies as policies that benefit the wealthy and warned that a full shift to electric cars would make the US auto industry dependent on China, putting American jobs at risk. Upon taking office, Trump quickly acted on his campaign promises. He signed an executive order opposing EV mandates and withdrew from the Paris Agreement on climate change. On June 12, he stripped states like California of their authority to ban the sale of new gasoline-powered cars by 2035. This effectively abolished the Zero Emission Vehicle regulations. Currently, about 7% of new car sales in the US are EVs, and nearly 70% of those are Teslas. These are mainly purchased in affluent, environmentally conscious areas like California. A Tesla electric vehicle (EV) and the company's logo. June 2023, Colorado, USA (©AP/Kyodo) Then came the new One Big Beautiful Bill, which will eliminate EV tax credits, $7,500 for new electric vehicles and $4,000 for used ones, starting September 30. In addition, federal registration taxes will impose an annual fee of $250 for electric vehicles and $100 for hybrids. On the other hand, Americans buying domestically produced cars will now be able to deduct part of their auto loan interest from their income taxes. One of the most notable aspects of the new bill is the removal of penalties under the Corporate Average Fuel Economy (CAFE) standards. Under the previous administration, the standards grew stricter every year, penalizing automakers for selling more gasoline vehicles. If manufacturers didn't want to pay the fines, they had to purchase carbon credits from EV companies like Tesla. However, over 90% of American consumers still prefer internal combustion engine vehicles. As a result, both the US Big Three (Ford, General Motors, and Chrysler) and Japanese automakers faced mounting penalties as their sales of gasoline-powered cars increased. Some rushed EV investments to avoid these fines, but their late-to-market EVs struggled to sell. By contrast, companies like Tesla benefited greatly from this system. In fiscal 2024, Tesla earned $2.76 billion in carbon credit revenue, accounting for about 39% of its net profit. Now, that revenue source is set to disappear. As the saying goes, when it rains, it pours. On July 2, Tesla announced that global vehicle deliveries for the April–June 2025 quarter fell 13.5% year-on-year to 384,122 units. This represented a double-digit decline. Sales are stagnating, and EV tax credits are ending. Furthermore, subsidies for charging infrastructure and residential solar battery storage are all being phased out. With carbon credit income now uncertain, the business model that had relied on decarbonization incentives is rapidly collapsing. Trump has made revitalizing the economy through manufacturing a top priority. He has also introduced tariff hikes to bring back the auto industry, along with a return to fossil fuel–based energy, both key promises from his campaign. For EV manufacturers who relied on subsidies and carbon credit revenue amid flagging demand, this is a disaster. In contrast, the new policy offers tailwinds for Japanese automakers, who have strengths in internal combustion engines. Back in 2020, the Japanese government also set a national target of achieving carbon neutrality by 2050 and promoted EVs. However, companies like Toyota stayed grounded in market realities. Had they yielded to political pressure and rushed headlong into full EV adoption, they might now be grappling with sunk investments, significant losses, and widespread job insecurity. Despite being branded by the media as "behind the curve" on EVs, Japanese automakers stuck to their comprehensive, all-weather strategy — and it's now paying off. Sales of Japan's signature hybrid vehicles remain strong, with Japanese brands now commanding 40% of new car sales in the North American market. As the politically driven EV push falters, the future of mobility under the Trump administration is being shaped not by mandates but by consumer choice. Despite the weight of additional tariffs, Japanese automakers are expected to further strengthen their foothold in the region. (Read the article in Japanese .) Author: Koko Kato
