In the world of fine dining, few names evoke as much prestige and allure as Nobu. Synonymous with innovative Japanese-Peruvian fusion cuisine, sleek minimalist design, and a celebrity clientele, Nobu has evolved from a single groundbreaking restaurant into a sprawling hospitality empire. But behind this luxury brand lies a fascinating story of collaboration, vision, and strategic partnerships. If you’ve ever wondered who owns Nobu restaurant, the answer isn’t a single entity but a trio of influential founders whose combined talents have propelled the brand to over 50 restaurants and 20 hotels worldwide. This article dives deep into the ownership structure of Nobu Hospitality, exploring its origins, key players, and the business dynamics that keep this culinary powerhouse thriving.
The Humble Beginnings: How Nobu Was Born
To understand who owns Nobu restaurant today, we must trace its roots back to the late 1980s in Los Angeles. The story begins with Nobuyuki “Nobu” Matsuhisa, a Japanese chef whose early career was marked by adventure and improvisation. Born in 1949 in Saitama, Japan, Matsuhisa apprenticed as a sushi chef from the age of 17, defying his family’s wishes. His journey took him from Tokyo to Lima, Peru, in 1973, where he opened his first restaurant, Matsue. There, scarcity of traditional Japanese ingredients forced him to experiment, blending Japanese techniques with Peruvian flavors like anticuchos and ceviche—a fusion style that would become Nobu’s hallmark.
After a failed partnership in Peru and a devastating fire in Alaska, Matsuhisa arrived in Los Angeles in 1987 and opened Matsuhisa in Beverly Hills. The restaurant quickly became a hotspot for Hollywood elites, drawing in stars who were captivated by dishes like black cod with miso and tiradito. It was here, in 1988, that actor Robert De Niro first dined, sparking a friendship that would change the culinary landscape.
De Niro, already a restaurateur through his involvement in New York’s Tribeca Grill (opened in 1990 with partners like Bill Murray and Sean Penn), saw untapped potential in Matsuhisa’s cuisine. For four years, he persistently courted the chef to expand to New York City, even showing him potential sites in Tribeca. Initially hesitant due to past partnership woes, Matsuhisa finally agreed in 1994. This pivotal moment led to the opening of the first Nobu on September 17, 1994, in a joint venture that included De Niro, Matsuhisa, restaurateur Drew Nieporent (founder of the Myriad Restaurant Group), and investor Meir Teper. Nieporent handled day-to-day operations, while the core ownership rested with the three visionaries: Matsuhisa, De Niro, and Teper.
From day one, Nobu New York was a sensation. It earned three stars from The New York Times and the James Beard Foundation’s Best New Restaurant award in 1995, cementing its status as a global dining destination. This success laid the foundation for expansion, with the first international outpost opening in London in 1997. Today, Nobu restaurants span cities from Malibu to Manila, each embodying Matsuhisa’s philosophy of “authentic experience” through impeccable service, architectural elegance, and flavor innovation.
The Power Trio: Meet the Owners of Nobu Restaurant
At the heart of Nobu Hospitality—the parent company overseeing all restaurants, hotels, and residences—are its three co-founders, who collectively hold the majority stake. Their complementary skills have been the secret sauce to Nobu’s enduring success.
Nobu Matsuhisa: The Culinary Mastermind
As the creative force, Nobu Matsuhisa isn’t just a co-owner; he’s the soul of the brand. Retaining a significant equity stake, Matsuhisa oversees menu development and ensures consistency across locations. His signature dishes, such as the umami-rich black cod marinated in miso for three days or the tempura-wrapped rock shrimp with creamy spicy sauce, define Nobu’s menu. These aren’t mere recipes; they’re evolutions of his Peruvian-Japanese fusion, refined over decades.
Matsuhisa’s influence extends beyond the kitchen. At 76, he remains hands-on, traveling to new openings and mentoring chefs. In November 2024, the Japanese government honored him with the Order of the Rising Sun, Gold and Silver Rays, for promoting Japanese cuisine globally—a testament to his role as a cultural ambassador. Under his guidance, Nobu has avoided franchising pitfalls by licensing agreements that maintain quality control, ensuring every outlet feels like an extension of his original vision.
Robert De Niro: The Hollywood Visionary and Promoter
Robert De Niro’s involvement goes far beyond his star power. As a principal owner, he brings a keen business acumen honed from Tribeca Grill and his Tribeca Productions. De Niro’s persistence in partnering with Matsuhisa—waiting four years for the green light—highlights his commitment. He handles branding and high-profile promotions, leveraging his A-list network to attract celebrities and investors alike.
De Niro’s vision extended Nobu into hospitality in 2009, recognizing that diners wanted to extend the experience overnight. The first Nobu Hotel debuted in 2013 at Caesars Palace in Las Vegas, blending restaurant buzz with luxury stays. His personal touch is evident in projects like the upcoming Nobu Beach Inn in Barbuda, set for 2026, where he owns a home and emphasizes eco-sensitive design. De Niro’s equity stake ensures Nobu remains a lifestyle brand, not just a chain, with expansions into residences and events like catering the Golden Globes.
Meir Teper: The Strategic Deal-Maker
Completing the trio is Meir Teper, an American-Israeli film producer and entrepreneur whose negotiation prowess has fueled Nobu’s growth. Teper joined early, introduced by De Niro after tasting Matsuhisa’s food, and focuses on partnerships and real estate deals. His background in film (producing credits include works with De Niro) translates seamlessly to hospitality, where he secures prime locations and funding.
Teper’s role was crucial in scaling Nobu internationally, from Dubai’s Atlantis The Palm to Sofia, Bulgaria’s historic Bankers Building. He emphasizes the founders’ “marriage-like” bond—built on trust, compromise, and shared vision—allowing them to divide responsibilities: Matsuhisa on cuisine, De Niro on image, and Teper on operations. Together, they retain about 80% ownership, safeguarding the brand’s integrity.
Evolution and Expansion: From Restaurants to a Hospitality Empire
Nobu’s ownership model is unique: no heavy equity investments in properties, but bespoke “manchises” (management franchises) where Nobu Hospitality provides general managers and branding expertise. This low-risk approach has enabled rapid growth. By 2023, there were 56 restaurants; as of 2025, the portfolio includes over 50 eateries and 20 hotels in destinations like Ibiza, Marrakech, and Manchester’s Viadux 2 skyscraper.
A key milestone came in 2015 when Crown Resorts, chaired by James Packer, acquired a 20% stake for $100 million, valuing Nobu at around $500 million then. Packer joined the board, facilitating integrations like Nobu outlets in Crown’s Melbourne and Perth properties. However, in July 2024, Blackstone-owned Crown sold this stake for $180 million, boosting Nobu’s valuation to $1.3 billion and returning full control to the founders’ group. This transaction underscores the brand’s financial strength, driven by high-margin restaurants that generate revenue comparable to hotel rooms—up to $250,000 per seat annually.
Under CEO Trevor Horwell (since 2009), Nobu Hospitality plans 80 hotels by 2030, focusing on lifestyle integration with spas, Technogym fitness centers, and Nobu-style wellness. Social media has amplified this, turning “food porn” moments into viral loyalty without traditional rewards programs.
The Business Model: Why Nobu’s Ownership Works
Nobu’s success stems from its founder-led structure, avoiding dilution through selective partnerships. Drew Nieporent’s Myriad Group operates key U.S. sites like Nobu New York, but ultimate decisions rest with the trio. This hands-on approach ensures cultural consistency—Japanese minimalism meets local flair—while profitability soars. Restaurants drive hotel occupancy (15% of diners convert to guests), creating a symbiotic ecosystem.
Challenges, like the COVID-19 pivot to takeout, were met with resilience, thanks to the founders’ adaptability. Matsuhisa’s memoir reveals their ethos: trust and evolution, much like De Niro’s acting career.
The Future of Nobu: A Brand Built to Last
As Nobu eyes expansions in Rome, São Paulo, and beyond, its ownership remains firmly in the hands of Matsuhisa, De Niro, and Teper. This trio’s friendship—forged over shared meals and mutual respect—ensures the brand stays authentic amid luxury’s fast pace. Whether you’re savoring yellowtail jalapeño in Tokyo or unwinding at Nobu Hotel Santorini, the essence is the same: innovative, immersive, and utterly Nobu.
In a dining scene dominated by fleeting trends, Nobu’s founder-driven model proves timeless. Who owns Nobu restaurant? A dream team that’s rewritten global gastronomy, one fusion dish at a time.
Nobu – Wikipedia. https://en.wikipedia.org/wiki/Nobu Drew Nieporent | Myriad Restaurant Group. https://www.myriadrestaurantgroup.com/team-member/drew-nieporent/ How Robert De Niro Convinced Nobu to Build a Restaurant Empire | Eater. https://www.eater.com/2017/11/13/16599812/nobu-matsuhisa-robert-de-niro-memoir-excerpt Behind Robert de Niro’s Nobu empire | CNN Business. https://www.cnn.com/2018/09/28/business/robert-de-niro-nobu Japanese government honors co-owner of Nobu Restaurant. https://spectrumnews1.com/ca/southern-california/food/2024/11/02/japanese-government-honors-co-owner-of-nobu-restaurant James Packer Acquires 20 Percent Interest in Nobu | Hospitality Design. https://hospitalitydesign.com/news/business-people/james-packer-acquires-20-percent-interest-in-nobu/ Celebrate 10 Years of Nobu Hotels Worldwide – Nobu Hotels. https://www.nobuhotels.com/10th-anniversary/ F&B ‘does what we want’ to drive Nobu’s hotels – HOTELSMag.com. https://hotelsmag.com/news/fb-does-what-we-want-to-drive-nobus-hotels/
