Robert De Niro was a frequent guest to the restaurant in Los Angeles whenever he was in town, and as a matter of fact, he loved the food so much that he begged ‘Nobu’ to open a restaurant in his home city of New York. Many conversations and four years later, Nobu and De Niro (and two other partners) opened their first restaurant in NYC. And following that, the famed Nobu Hotel brand began, based on the same key principles of the restaurants, encompassing the unique chemistry and perfect balance of luxury, fun, craft and theater. For more on the development of the partnership, click here.
Intrigued? Zen you’ll love this week’s virtual visit to learn more about the Nobu brand, with a spotlight on the gorgeous Nobu Los Cabos, opened in 2019 and already on the map in the luxury destination space with its award-winning architecture and focus on service. And ‘kokoro?’ It’s the Japanese word for heart, mind, mentality, emotions.
Our theme for this week? Japan, of course! What do you think of when you think of Japan? Sake and cherry blossoms? Wellness and meditation? Geishas or Sumo wrestling? Chopsticks, baseball, or the extreme love of golf? Kimono! You don’t have to choose just one! The choice is yours, darling-san, and we’re excited to see what you come up with as you dress up and engage with us this Wednesday!
The “First Five at 3:55” (the first five planners to log in at 3:55pm) will receive a lovely gift from Nobu Hotels. They also have a wonderful surprise for the planner who gives it their best effort this week!
As usual, the lovely Kelly McAlister with Maui Jim will be with us to grant another deserving guest a pair of her fabulous sunglasses.
What I love about my job is my life-long friendships with clients and industry friends and getting to travel and experience many different world cultures, cuisines, architecture, people and experiences.
For the last 20 years I have assisted customers planning a convention, meeting or incentive program select the perfect destination, the perfect hotel location and executing that perfect program. Today I am the US based liaison between customers and a portfolio of amazing resorts including the all-inclusive Hard Rock Hotels in Mexico and the Dominican Republic, the Eden Roc Hotel Miami Beach, UNICO 20°87° Hotel in Riviera Maya and Nobu Miami, Los Cabos and Chicago Hotels. I facilitate the understanding of each country’s culture, language, laws, and business practices when taking a program outside the United States.
During my time off, I enjoy traveling the world, sharing good food with friends, live music, playing with the latest technology gadgets and being a rescue dog advocate.
Nobu Hotel Los Cabos
7700 Stein Way
Park City, UT 84060
O:+52 624 689 0160 Ext. 4621
Connect on LinkedIn
I love getting to know the vision of well-traveled clients and industry friends of hotels & destinations, and the opportunity to travel and experience different world cultures, cuisines, architecture, modern tech, and landscaping.
With almost 7 years of experience in the hotel sales department, I have assisted customers in getting to know & understand the hotel facilities & destinations where I´ve been, both from a leisure & group perspective. Whether in the largest & most exciting All-Inclusive resort in Punta Cana, Dominican Republic (Hard Rock Hotel & Casino Punta Cana), or in our beautiful & stunning 200 rooms luxury European Plan beach hotel in Los Cabos (Nobu Hotel Los Cabos), we´ve been glad to support planners with their incentive & corporate programs requirements during contracting stages. During my time off, I enjoy watching sports (baseball, soccer, American football, tennis, or boxing), sharing good food with friends, live music, and discover new places in Mexico or other destinations.
Nobu Hotels, Nobu Los Cabos
The magical Mexican resort region of Los Cabos is home to Nobu’s first hotel in Mexico. Sitting on the southernmost tip of the Baja Peninsula, Nobu Hotel Los Cabos has mesmerizing views of sparkling sapphire waters, stretching as far as the eye can see. The hotel offers 200 guest rooms and suites, ample meeting and event spaces, a luxurious spa, retail shopping, infinity pools, private cabanas, and a variety of bars and dining, including a Nobu restaurant on the beach.
Nobu Hotel Los Cabos – a place to go and be seen.
DINE AL ‘FRESH’CO
Please your palate with world-famous Nobu cuisine at Nobu Los Cabos, with organic, farm-to-table goodness at Malibu Farm, with bites at Playabar, and with 24-hour in-room dining. Paired with breathtaking views, the abundant dining possibilities at Nobu Hotel Los Cabos guarantee unforgettable, multi-sensory culinary experiences.
Indeed, the foundation of Nobu Hotels is deeply rooted in creating memories around the pure enjoyment of exceptional food. Chef Nobu Matsuhisa’s mastery and endless innovating make Nobu Restaurants the soul of Nobu Hotels.
LUXURY, IN THE SWIM
Just how many pools and water features can one hotel have? It’s going to take a lot of sunscreen and tropical drinks to find out… but we’re up for the challenge.
MEET IN STYLE
The experienced Meetings and Events team at Nobu Hotel Los Cabos will seamlessly manage every aspect of your corporate or personal event, from preliminary arrangements to in-room audio-visual equipment, along with creative, uniquely Nobu meal breaks between sessions. The hotel’s flexible ballroom spaces are designed as stylish and beautiful areas that are also technology-enabled, making them ideal for large conferences and receptions.
Whether a special celebration banquet or a business meeting, the key to your event’s success lies in Nobu Restaurant’s and Malibu Farm’s distinctively crafted menus. They create memorable experiences around exceptional food.
BLACK COD WITH MISO
Black cod is steeped in Sweet Miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Ingredients (Serves 4)
- 4 black cod fillets, about ½ pound (230g) each
- 3 cups (800g) Nobu-style Saikyo Miso
- one stalk hajikami per serving
- Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
- Preheat the over to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
THIS IS A FAVORTIE OF ROBERT DE NIRO’S, who often eats it with saké in hand. This recipe also works for beef, toro and salmon.
GARI (PICKLED GINGER)
This is best made with young ginger.
- Wash the young ginger under cold water (but don’t scrub) to remove any dirt. Do not peel. Use a slicer of a sharp knife to slice very thinkly and immediately soak the slices in cold water. This prevents discoloration. Rinse again and drain.
- Pickle overnight ama-zu sweet vinegar.
- saké (Hokusetsu honjozo grade)
- sliced gari
- cucumber, thinly sliced for garnish
Mix equal parts of saké and vodka with the gari in a shaker filled with ice, shake and pur into cocktail glasses. Garnish with cucumber.
BEAT THE DRUM FOR JAPANESE CULTURE
12 things you didn’t know about Japanese culture.
American hot tubs don’t hold a candle to Onsen.
Kyudo, meaning literally, the way of the bow. Japanese archery, made easy.
Pillow talk. How to show you’re angry at a Sumo wrestling match.
The correct way to eat sushi, hosted by Chef Nobu Matsuhisa himself. We have been getting this soooo wrong.
Kelly McAlister, Maui Jim
Kelly McAlister of Maui Jim will be with us on the calls each week as judge and jury to see which planner really goes all-in with the theme. So engage, be creative, and have fun... and you may be the winner!
She’ll be doing some gifting that will surely lift your shelter-in-place spirits!