Nobu Brings The Hits To Maui's Grand Wailea
Nobu serves its version of surf and turf at Maui's Grand Wailea.
So much of what chef Nobu Matsuhisa does is as intuitive as it is technical.
'It's like my mother's philosophy,' Matsuhisa says moments before the May 3 grand opening of Nobu at Maui's Grand Wailea, a Waldorf Astoria Resort. 'My mother would cook leftovers, open the fridge and get some fish and vegetables and some noodles. It's like, I'm hungry, so my mom opens the fridge and just makes something with leftover ingredients. It's not about a 100 percent perfect recipe. Basically, you don't waste anything.'
It was this kind of thinking that led Matsuhisa to create the first version of his iconic yellowtail jalapeño dish with ingredients he found after cooking at a charity dinner more than 30 years ago. Long before zero-waste cooking became a trend, Matsuhisa was just doing what he does and being a pioneer in so many ways.
The technical part is there, too, of course. Matsuhisa prides himself on consistency, so he's proud that the new Rockwell Group-designed Nobu in Maui checks all the boxes that make his restaurants what they are. It starts in the kitchen and then extends to the dining room, sushi bar and lanai terrace.
'I see the fish, touch the vegetables, see the colors, understand which one is more fresh,' Matsuhisa says. 'Then I start cooking. I taste. I bite. Perfect dishes don't come the first time. I have to try and then go to the next step.'
Nobu Matsuhisa is proud to be a hands-on chef who looks carefully at ingredients and how they are ... More plated.
At the new Nobu, guests can enjoy his signature dishes like yellowtail jalapeño, new-style sashimi, spicy tuna crispy rice, creamy spicy rock shrimp tempura and the game-changing miso black cod that was a big reason why Robert De Niro decided to convince Matsuhisa to open the original Nobu in New York.
For dessert, there are treats exclusive to Nobu Grand Wailea like a Laie Vanilla pavlova, coconut lilikoi semifreddo and a Kona coffee '3 leches' cake.
'This is a Nobu in Maui,' says Matsuhisa, who's also using Hawaii seafood and produce at the Grand Wailea. 'We like to cook with local ingredients.'
This new Nobu is part of a $350 million makeover atthe beachfront Grand Wailea, where lifestyle trends, lifestyle and luxury blend nicely. At the Loulu cafe, there are Erewhon-curated products (from trail mix to magnesium power sticks) and treats like Cosmic Bliss vegan soft-serve. The refreshing Love & Lava Sundae, a collaboration with surfer Kelia Moniza, features Cosmic Bliss with local dragon fruit, Kula Country Farms strawberries, Akasha Superfoods sea moss gel, Blue Majik spirulina powder and candied macadamia nuts.
The terrace at Nobu Grand Wailea offers a beautiful backdrop.
It's all part of an amenity-laden resort where families can enjoy water slides and a lazy river while those looking for a more grown-up experience can sip cocktails and eat frozen grapes inside a cabana at the adults-only pool. For more significant fuel, the pool-adjacent Olivine restaurant has deeply satisfying wagyu Bolognese atop rigatoni for dinner and also opens for lunch and afternoon snacks.
As day turns into evening in Maui, there's also a compelling reason to visit Nobu. Nobu co-founder Meir Teper says his favorite part of this restaurant is the sunset. Sit on the terrace and see for yourself. The sunset pairs well with miso black cod.
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