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Four Evenings of Culinary Theatre: Chef Nobu Matsuhisa Returns to Cape Town

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Cape Town’s luxury dining calendar receives a rare highlight this February as Chef Nobu Matsuhisa returns to the Mother City for the first time since 2019. From 16 to 19 February 2026, the globally celebrated culinary visionary will host an exclusive omakase experience at Nobu Cape Town, available for just four nights.

For this limited engagement, Chef Nobu presents “Nobu in Town” Omakase — a thoughtfully composed tasting journey that captures the essence of his signature Japanese-Peruvian cuisine. Known worldwide for redefining contemporary fine dining, Nobu’s interpretation of omakase places complete trust in the chef’s artistry, resulting in a menu that unfolds with precision, balance, and narrative depth.

An Intimate Expression of Omakase

This special edition menu has been designed exclusively for Cape Town’s discerning diners, showcasing the bold contrasts and delicate harmonies that have made Nobu a global gastronomic force. Expect refined textures, layered umami, and the seamless fusion of Japanese technique with Peruvian influence — the hallmark of his culinary philosophy.

For those seeking a heightened experience, The Reserve Room offers an elevated, wine-paired interpretation of the evening. Within this more intimate setting, guests may encounter Chef Nobu personally, with select opportunities for interaction — transforming dinner into a rare cultural moment.

A Rare Culinary Moment in the Mother City

With only four evenings available, this event represents more than a dining reservation; it is a fleeting convergence of global culinary excellence and Cape Town’s luxury hospitality scene. For collectors of experiences, it is an opportunity to witness one of the world’s most influential chefs in residence — if only briefly.

Event Details

Experience: Nobu in Town Omakase
Dates: 16 – 19 February 2026
Time: 18:00 – 23:00
Venue: Nobu, One&Only Cape Town, Dock Road, V&A Waterfront

Pricing:
R3 750 per person — Nobu in Town Omakase
R7 000 per person — Reserve Room Wine-Paired Omakase

Reservations:
Website: noburestaurants.com/capetown
Email: guestexperience@oneandonlycapetown.com
Tel: +27 21 431 5888
Instagram: @grandiose_magazine

© Image credit: Courtesy of Nobu

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The Business of Being Yourself. Yasmin Furmie, co The Business of Being Yourself.

Yasmin Furmie, co-founder of SiSi The Collection, talks to Grandiose about personal style, collecting with intention and building a design language that refuses to follow the crowd.  Her philosophy is perhaps best captured in the words she uses to describe William Kentridge designers including Lezanne Viviers, Thebe Magugu, Rich Mnisi, Sindiso Khumalo and Lukhanyo Mdingi, Furmie makes a compelling case for individuality, excellence and staying true to what you believe in.

She also reflects on reinvention, creative freedom and the importance of allowing yourself to change direction. Her philosophy is perhaps best captured in the words she uses to describe William Kentridge: “The work speaks for itself.”

Read the full story on Grandiose Magazine.

https://grandiosemag.co.za/

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Estimated at $400,000–$600,000, the bottle was drawn directly from Karuizawa’s oldest cask on 20 December 2012, before the celebrated 1960 vintage was commercially released.

Only two bottles were ever hand-filled directly from Cask #5627 at this pre-release stage.

This bottle was filled by Osami Uchibori, Karuizawa’s final Master Distiller, who had worked at the distillery since the cask was originally distilled in 1960.

Matured for 52 years, Cask #5627 ultimately yielded just 41 commercially available bottles.

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It is a surviving piece of a distillery that can never produce again.

Some bottles preserve whisky. Others preserve history.

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First discontinued during Japan’s whisky shortage, the celebrated age-statement expression now returns in extremely limited numbers, with just 1,572 bottles allocated across the United States.

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It’s the return of a modern Japanese classic.

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