Here’s Where Nobu is coming to in DC

2501 M Street, NW

The liquor license placard for the hotly anticipated Nobu has now been posted:

“First class, high quality, full-service “Nobu” restaurant, including a full-service bar, take-out service, and private events. An innovative new style of Japanese cuisine. Live entertainment during private events. Number of seats inside premises is 345. Total Occupancy Load is 370. Summer Garden with 40 seats.”

You can see their NY restaurant’s menu here.



23 Comment

  • Is that building a replica of the FBI building? Yeesh. Guess they are gearing more towards the corporate/hotel crowd with this location.

  • People tend to be really excited about this place. I ate at the NY location, and while it was really good, it wasn’t really mind blowing. But if there is hype and a long line in this town, people will jump into it without even knowing what’s at the end.

    • Point of reference: where was the last meal that actually blew your mind and what was it?

      • It’s been so long that I honestly don’t remember.

      • For me, it takes creativity and unusual ingredients prepared in new ways. Couple of recent-ish mind-blowing experiences: Rogue24, Elizabeth’s Gone Raw, Baan Thai. Not as impressed with most of the chain-type high-end places, frankly – see: Fiola Mare, Le Diplomate, Convivial. Those last three were solid, not mind-blowing.

        • justinbc

          What do you mean “chain-type”? None of those 3 you listed are chains, so it’s a really odd descriptor.

          • LeDiplomate is a part of a chain: even if they don’t all have the same menu, they do share a common formula.

          • Tsar of Truxton

            It would seem as though he is considering restaurants from chefs with multiple restaurants as “chain-type” (i.e., Starr Restaurants, Fabio Trabocchi, and Cedric Maupillier). I don’t think it was that difficult to figure out. You may disagree with the concept, but you don’t need to be snark about it.

          • I’d consider the Starr restaurant empire a chain – a very good one, but a chain. I don’t think the other two qualify under any reasonable definition of a chain.

          • justinbc

            Cedric Maupillier owns 2 restaurants. It’s not being snarky to say that’s not a “chain-type” place, given the difference between the two. And especially not snarky to simply inquire what he meant by it. I didn’t know if there was some aspect about the food, experience, etc that s/he feels gives off that vibe.

        • I meant “chain-type” in the sense that they’re part of a restaurant group. I’ve observed that a chef’s ability to come up with innovative dishes trends in inverse proportion to the number of restaurants he/she owns/manages/runs. I’ve experienced some notable exceptions (e.g., Jose Andres in DC), but have been less impressed with the ones I listed. They’re very solid, enjoyable places, just not mind-blowing.

  • Man, NYC chains are really bad at judging which areas of DC are “cool.” See: Buddha Bar, the original SoulCycle location.

    • Close to Georgetown, quiet neighborhood, 2 blocks away from the grand Hyatt/Blue Duck Tavern and the Ritz, this is a good spot for a destination meal.

    • justinbc

      This location selection has absolutely nothing to do with being cool. It’s all about expendable income.

      • It’s an area with relatively few restaurants but also kind of a dead zone in terms of traffic generators, not exactly G’town, Dupont, or Foggy Bottom. Several high end hotels around but you need more than that to sustain a place that isn’t really outstanding.

        • This is not the type of place that needs traffic generators – it’s intended as a destination meal. Between the proximity to The Ritz, the Four Seasons, all the other hotels in the area, Georgetown/Foggy Bottom/Dupont, there’s a lot of disposable income close by. Plus, I seriously doubt anyone who wants to drop that kind of money on a meal is going to say, “Well, I’d love to go to Nobu – but there aren’t any cool bars nearby, so forget it.”

          • dcd said almost exactly what I was going to say, but earlier. In addition to having some of the city’s nicest hotels, a lot of very wealthy people lives within blocks of this area. They don’t need to make it appealing to foot traffic as much as make it a destination for dignitaries and executives who are visiting or live nearby. If the Blue Duck Tavern can thrive here, so can they.

  • pcat

    I’ve been to Nobu in Paris and Las Vegas. The sushi is creative and very good. I’m excited that it’s coming to Washington.

    • I had sashimi at Nobu in Philadelphia. It was some kind of freshwater fish that was flown in that morning from Tsukiji Market. It tasted like no fish I’d ever had before.

  • I lived in the area for a few years and I can’t think of a more anonymous building. I guess Nobu will make it a landmark, however, I would be concerned about just how dead the area is.

  • I dream about the blackened cod appetizer. I can take or leave most other well hyped restaurants but I will go to this one.

  • This building has all the charm of the Fuhrer’s Bunker. Lovely.
    But yes, I would eat all the Nobu the chef throws at my face.

Comments are closed.