<p>日本明星大厨 <strong>松久信幸</strong> – 广为人知的名字是 Nobu – 正在苏黎世的瑞银大厦（Paradeplatz 6）推出他的餐厅概念。他被认为是现代美食界最具影响力的厨师之一。这位日本超级明星今天庆祝他的 77 岁生日，以其融合日本和秘鲁美食而闻名于世。</p>
<p><strong>从洗碗工到全球偶像</strong></p>
<p>他的职业生涯以传统方式开始，在东京的松江寿司餐厅进行学徒训练。按照当时的惯例，他最初是作为洗碗工开始，经过多年的努力逐渐晋升为寿司大师。</p>
<p>决定性的转折点出现在 1970 年代初，当时一位秘鲁商人说服他搬到利马并在那里开设餐厅。由于许多日本食材在秘鲁无法获得，Nobu 开始进行即兴创作。在此过程中，他开发出独特的日本 - 秘鲁美食，后来使他声名显赫。</p>
<p><img src="https://imageproxy.pbkrs.com/https://www.finews.com/images/news/2026/nobu_portrait.jpg?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" alt="" width="646" height="388" original-src="https://imageproxy.pbkrs.com/https://www.finews.com/images/news/2026/nobu_portrait.jpg"/></p>
<p><em>日本名厨松久信幸 – 更广为人知的名字是 Nobu。（图片来源：Yiorgos Kaplandis）</em></p>
<p><strong>在洛杉矶的突破</strong></p>
<p>然而，他的职业生涯并非一帆风顺。餐厅失败，开业仅几天就发生火灾。直到 1987 年，他在洛杉矶的松久餐厅才取得了突破。</p>
<p>如今，他的餐厅集团在 20 多个国家拥有 52 个地点，其中五个获得了米其林星级。此外，还有一个不断发展的酒店品牌 Nobu Hotels，遍布从拉斯维加斯到马尼拉的主要城市。</p>
<p>他最著名的菜肴包括黑鳕鱼味噌、黄鳍金枪鱼配墨西哥辣椒和新风格刺身等经典菜品，这些创作也预计会出现在苏黎世的菜单上。</p>
<p><strong>熟悉瑞士</strong></p>
<p>松久信幸对瑞士并不陌生。在过去的二十多年里，他在圣莫里茨的巴德鲁特宫经营一家餐厅，成为国际客人的聚集地。</p>
<p>在 Paradeplatz 的新地点，这位明星厨师正在开启新的篇章。“苏黎世结合了多样性、传统和国际开放性，” 松久信幸说。“通过松久餐厅，我们希望在这里创造一种特别的美食体验。”</p>
<p><img src="https://imageproxy.pbkrs.com/https://www.finews.com/images/news/2026/03/kreation_nobu.jpg?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" alt="" width="646" height="388" original-src="https://imageproxy.pbkrs.com/https://www.finews.com/images/news/2026/03/kreation_nobu.jpg"/></p>
<p><em>松久信幸厨房的一道创作。（图片来源：Yiorgos Kaplanidis）</em></p>
<p><strong>奢华美食的新平台</strong></p>
<p>该项目由 Glaze Hospitality 支持，旨在将自己定位为瑞士国际奢华和高档餐饮概念的平台。除了场地开发外，该公司还将负责运营管理和品牌的本地推出。</p>
<p>美食不应孤立存在：Glaze 打算结合酒店业、设计和娱乐，创造以体验为驱动的概念。该公司已经在与另一个国际品牌合作的第二个项目上展开工作，尽管具体细节尚未披露。</p>
<p>当餐厅在 2027 年开门营业时，Paradeplatz 可能会迎来另一个吸引点 – 不仅吸引银行家，也吸引来自世界各地的美食爱好者。</p>

瑞银集团

<p>瑞银集团将迎来著名厨师松久信幸（Nobuyuki Matsuhisa），他将于苏黎世的 Paradeplatz 6 推出其备受赞誉的餐厅概念。该项目由 Glaze Hospitality 主导，旨在创造一个结合了款待、设计和娱乐的奢华用餐体验。松久信幸以其日本 - 秘鲁料理而闻名，拥有成功的全球餐厅集团，并曾在瑞士经营过。新餐厅预计将在 2027 年开业，吸引银行家和美食爱好者</p>

<p>The Japanese star chef <strong>Nobuyuki Matsuhisa</strong> – widely known as Nobu – is launching his restaurant concept in Zurich, inside the UBS building complex at Paradeplatz 6. He is considered one of the most influential chefs in modern gastronomy. The Japanese superstar, who is celebrating his 77th birthday today, is globally renowned for his fusion of Japanese and Peruvian cuisine.</p>
<div class="lb-trans"><p>日本明星大厨 <strong>松久信幸</strong> – 广为人知的名字是 Nobu – 正在苏黎世的瑞银大厦（Paradeplatz 6）推出他的餐厅概念。他被认为是现代美食界最具影响力的厨师之一。这位日本超级明星今天庆祝他的 77 岁生日，以其融合日本和秘鲁美食而闻名于世。</p>
</div><p><strong>From Dishwasher to Global Icon</strong></p>
<div class="lb-trans"><p><strong>从洗碗工到全球偶像</strong></p>
</div><p>His career began in a traditional way with an apprenticeship at the sushi restaurant Matsue Sushi in Tokyo. As was customary at the time, he initially started out as a dishwasher and gradually worked his way up over the years to become a sushi master.</p>
<div class="lb-trans"><p>他的职业生涯以传统方式开始，在东京的松江寿司餐厅进行学徒训练。按照当时的惯例，他最初是作为洗碗工开始，经过多年的努力逐渐晋升为寿司大师。</p>
</div><p>The decisive turning point came in the early 1970s, when a Peruvian businessman persuaded him to move to Lima and open a restaurant there. Because many Japanese ingredients were not available in Peru, Nobu began to improvise. In doing so, he developed the distinctive Japanese-Peruvian cuisine that would later make him world-famous.</p>
<div class="lb-trans"><p>决定性的转折点出现在 1970 年代初，当时一位秘鲁商人说服他搬到利马并在那里开设餐厅。由于许多日本食材在秘鲁无法获得，Nobu 开始进行即兴创作。在此过程中，他开发出独特的日本 - 秘鲁美食，后来使他声名显赫。</p>
</div><p><img src="https://imageproxy.pbkrs.com/https://www.finews.com/images/news/2026/nobu_portrait.jpg" alt="" original-src="https://www.finews.com/images/news/2026/nobu_portrait.jpg"/></p>
<p><em>Japanese celebrity chef Nobuyuki Matsuhisa – better known as Nobu. (Image: Yiorgos Kaplandis)</em></p>
<div class="lb-trans"><p><em>日本名厨松久信幸 – 更广为人知的名字是 Nobu。（图片来源：Yiorgos Kaplandis）</em></p>
</div><p><strong>Breakthrough in Los Angeles</strong></p>
<div class="lb-trans"><p><strong>在洛杉矶的突破</strong></p>
</div><p>However, his career was far from straightforward. Restaurants failed, and one burned down only a few days after opening. It was not until 1987 that he achieved his breakthrough in Los Angeles with the restaurant Matsuhisa.</p>
<div class="lb-trans"><p>然而，他的职业生涯并非一帆风顺。餐厅失败，开业仅几天就发生火灾。直到 1987 年，他在洛杉矶的松久餐厅才取得了突破。</p>
</div><p>Today, his restaurant group comprises 52 locations in more than 20 countries, five of which hold a Michelin star. In addition, there is a growing hotel brand with Nobu Hotels in major cities from Las Vegas to Manila.</p>
<div class="lb-trans"><p>如今，他的餐厅集团在 20 多个国家拥有 52 个地点，其中五个获得了米其林星级。此外，还有一个不断发展的酒店品牌 Nobu Hotels，遍布从拉斯维加斯到马尼拉的主要城市。</p>
</div><p>Among his most famous dishes are classics such as Black Cod with Miso, Yellowfin Tuna with Jalapeños, and New Style Sashimi – creations that are also expected to feature on the Zurich menu.</p>
<div class="lb-trans"><p>他最著名的菜肴包括黑鳕鱼味噌、黄鳍金枪鱼配墨西哥辣椒和新风格刺身等经典菜品，这些创作也预计会出现在苏黎世的菜单上。</p>
</div><p><strong>Familiar with Switzerland</strong></p>
<div class="lb-trans"><p><strong>熟悉瑞士</strong></p>
</div><p>Matsuhisa is no stranger to Switzerland. For more than two decades, he operated a restaurant at Badrutt’s Palace in St. Moritz, which became a meeting place for international guests.</p>
<div class="lb-trans"><p>松久信幸对瑞士并不陌生。在过去的二十多年里，他在圣莫里茨的巴德鲁特宫经营一家餐厅，成为国际客人的聚集地。</p>
</div><p>With the new location at Paradeplatz, the star chef is now opening a new chapter. «Zurich combines diversity, tradition, and international openness,» says Matsuhisa. «With Matsuhisa, we want to create a special culinary experience here.»</p>
<div class="lb-trans"><p>在 Paradeplatz 的新地点，这位明星厨师正在开启新的篇章。“苏黎世结合了多样性、传统和国际开放性，” 松久信幸说。“通过松久餐厅，我们希望在这里创造一种特别的美食体验。”</p>
</div><p><img src="https://imageproxy.pbkrs.com/https://www.finews.com/images/news/2026/03/kreation_nobu.jpg" alt="" original-src="https://www.finews.com/images/news/2026/03/kreation_nobu.jpg"/></p>
<p><em>A creation from the kitchen of Nobu Matsuhisa. (Image: Yiorgos Kaplanidis)</em></p>
<div class="lb-trans"><p><em>松久信幸厨房的一道创作。（图片来源：Yiorgos Kaplanidis）</em></p>
</div><p><strong>A New Platform for Luxury Gastronomy</strong></p>
<div class="lb-trans"><p><strong>奢华美食的新平台</strong></p>
</div><p>The project is backed by Glaze Hospitality, which aims to position itself as a platform for international luxury and fine dining concepts in Switzerland. In addition to site development, the company will also oversee operational management and the local launch of the brand.</p>
<div class="lb-trans"><p>该项目由 Glaze Hospitality 支持，旨在将自己定位为瑞士国际奢华和高档餐饮概念的平台。除了场地开发外，该公司还将负责运营管理和品牌的本地推出。</p>
</div><p>Gastronomy is not meant to stand alone: Glaze intends to combine hospitality, design, and entertainment to create experience-driven concepts. The company is already working on a second project with another international brand, although details have not yet been disclosed.</p>
<div class="lb-trans"><p>美食不应孤立存在：Glaze 打算结合酒店业、设计和娱乐，创造以体验为驱动的概念。该公司已经在与另一个国际品牌合作的第二个项目上展开工作，尽管具体细节尚未披露。</p>
</div><p>When the restaurant opens its doors in 2027, Paradeplatz will likely gain another attraction – not only for bankers, but also for gourmets from around the world.</p>
<div class="lb-trans"><p>当餐厅在 2027 年开门营业时，Paradeplatz 可能会迎来另一个吸引点 – 不仅吸引银行家，也吸引来自世界各地的美食爱好者。</p>
</div>

精致餐饮：瑞银集团将一位超级明星引入 Paradeplatz