Four Seasons Hotel Doha, located in a private beach in the heart of the city, has just opened Nobu Doha in partnership with acclaimed chef Nobuyuki Matsuhisa.

Located on the water’s edge, alongside the hotel’s private marina, Nobu Doha showcases chef Matsuhisa’s innovative signature nouveau Japanese cuisine, complemented by an imaginative, contemporary 26,000sqft space.

“We are thrilled to open Nobu Doha and offer our discerning guests and Doha residents alike an unrivalled culinary experience – from extraordinary cuisine to awe-inspiring art and design elements, this is truly much more than just sushi and sake,” said the regional vice president and Four Seasons Hotel Doha general manager Rami Sayess. “The collaboration between Nobu and Four Seasons is a perfect fusion of two celebrated brands, both recognised globally for intuitive service and innovative, and I am extremely excited for the hotel as we embark on this new chapter together and help redefine the culinary scene in Doha.”

“I’m very excited to finally open our second Nobu in the Middle East,” said chef Nobu Matsuhisa. “It is an honour for me to be able to share my food and my culture with different people around the world. I look forward to new challenges and adventures with the opening of Nobu Doha.”

Chef Matsuhisa is renowned for his loyal clientèle, and his signature style of cuisine is internationally recognised as “new-style Japanese” fare. Drawing inspiration from his classical training as a sushi chef in Tokyo, his life in South America, and his world travels, Nobu Doha’s menu is influenced by his experiences and incorporates new creations by infusing local ingredients that are representative of the region. The menu features a repertoire of signature dishes including the yellowtail sashimi with jalapeno, lobster with wasabi pepper sauce, and perhaps the chef’s most notorious recipe, the black cod miso.

Designed by chef Matsuhisa’s longtime architect and design partner David Rockwell and his firm, the Rockwell Group, the new restaurant captures a distinct look and feel for Nobu’s largest global outpost. A clever homage to Doha’s rich pearl diving past, the circular three-storey restaurant resembles an ornate coiled shell, and seamlessly transitions the shell-like inspiration through seven distinct dining and lounge area, each of which incorporate Nobu’s signature nature-inspired designs, including warm wood, shimmering glasswork, and rich textile layers.

Ideal for small gatherings, the airy dining and lounge spaces include an expansive 134-seat interior dining area; intimate 10-seat sushi counter; two exclusive private dining rooms; a sophisticated White Pearl Bar & Lounge; a stylish Black Pearl Bar & Lounge; and a one-of-a-king 38-seat rooftop lounge. www.fourseasons.com