The story
NOBU Warsaw sits at ul. Wilcza 73 in the city centre, inside the Nobu Hotel. The restaurant serves contemporary Japanese cooking, and Gault&Millau awarded it 12 points in its 2026 guide. The kitchen works from carefully selected, high-quality ingredients.
The menu draws on the Nobu repertoire, including black cod in miso sauce and king crab in tempura. A ribeye "anticucho" in Peruvian style shows the kitchen reaching beyond Japan. The dishes are developed under world-renowned Chef Nobu Matsuhisa, and Sunday brunch adds a chef's sushi trolley and desserts.
The dining room uses muted grey, beige and brown, with plenty of light wood and subtle lighting. The drinks list is broad: an extensive sake selection, Japanese whiskies, spirits from around the world and close to 200 wine labels. The room suits business meetings during the day, and evenings tend toward celebratory dinners.
Recognition
Ambience
Details
History
Interior and Atmosphere The restaurant at the prestigious Nobu Hotel in central Warsaw is a destination for lovers of contemporary Japanese cuisine in a luxurious setting. In the elegant and modern interior, muted tones of grey, beige, and brown dominate. Subtle lighting perfectly complements the prevalent light wood. Cuisine and Chef The signature menu is based on carefully selected high-quality ingredients. Among the classic offerings are black cod in miso sauce, king crab in tempura, and a ribeye steak “Anticucho” in a Peruvian style. Worth noting is the extensive sake list, Japanese whiskies, and spirits from around the world. Wine enthusiasts can choose from nearly 200 labels. Nobu Warsaw is an ideal space for business meetings, while in the evenings it serves as a venue for celebratory dinners.
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