<p>日本明星大廚 <strong>松久信幸</strong> – 廣為人知的名字是 Nobu – 正在蘇黎世的瑞銀大廈（Paradeplatz 6）推出他的餐廳概念。他被認為是現代美食界最具影響力的廚師之一。這位日本超級明星今天慶祝他的 77 歲生日，以其融合日本和秘魯美食而聞名於世。</p>
<p><strong>從洗碗工到全球偶像</strong></p>
<p>他的職業生涯以傳統方式開始，在東京的松江壽司餐廳進行學徒訓練。按照當時的慣例，他最初是作為洗碗工開始，經過多年的努力逐漸晉升為壽司大師。</p>
<p>決定性的轉折點出現在 1970 年代初，當時一位秘魯商人説服他搬到利馬並在那裏開設餐廳。由於許多日本食材在秘魯無法獲得，Nobu 開始進行即興創作。在此過程中，他開發出獨特的日本 - 秘魯美食，後來使他聲名顯赫。</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>日本名廚松久信幸 – 更廣為人知的名字是 Nobu。（圖片來源：Yiorgos Kaplandis）</em></p>
<p><strong>在洛杉磯的突破</strong></p>
<p>然而，他的職業生涯並非一帆風順。餐廳失敗，開業僅幾天就發生火災。直到 1987 年，他在洛杉磯的松久餐廳才取得了突破。</p>
<p>如今，他的餐廳集團在 20 多個國家擁有 52 個地點，其中五個獲得了米其林星級。此外，還有一個不斷發展的酒店品牌 Nobu Hotels，遍佈從拉斯維加斯到馬尼拉的主要城市。</p>
<p>他最著名的菜餚包括黑鱈魚味噌、黃鰭金槍魚配墨西哥辣椒和新風格刺身等經典菜品，這些創作也預計會出現在蘇黎世的菜單上。</p>
<p><strong>熟悉瑞士</strong></p>
<p>松久信幸對瑞士並不陌生。在過去的二十多年裏，他在聖莫里茨的巴德魯特宮經營一家餐廳，成為國際客人的聚集地。</p>
<p>在 Paradeplatz 的新地點，這位明星廚師正在開啓新的篇章。“蘇黎世結合了多樣性、傳統和國際開放性，” 松久信幸説。“通過鬆久餐廳，我們希望在這裏創造一種特別的美食體驗。”</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>松久信幸廚房的一道創作。（圖片來源：Yiorgos Kaplanidis）</em></p>
<p><strong>奢華美食的新平台</strong></p>
<p>該項目由 Glaze Hospitality 支持，旨在將自己定位為瑞士國際奢華和高檔餐飲概念的平台。除了場地開發外，該公司還將負責運營管理和品牌的本地推出。</p>
<p>美食不應孤立存在：Glaze 打算結合酒店業、設計和娛樂，創造以體驗為驅動的概念。該公司已經在與另一個國際品牌合作的第二個項目上展開工作，儘管具體細節尚未披露。</p>
<p>當餐廳在 2027 年開門營業時，Paradeplatz 可能會迎來另一個吸引點 – 不僅吸引銀行家，也吸引來自世界各地的美食愛好者。</p>

瑞銀集團

<p>瑞銀集團將迎來著名廚師松久信幸（Nobuyuki Matsuhisa），他將於蘇黎世的 Paradeplatz 6 推出其備受讚譽的餐廳概念。該項目由 Glaze Hospitality 主導，旨在創造一個結合了款待、設計和娛樂的奢華用餐體驗。松久信幸以其日本 - 秘魯料理而聞名，擁有成功的全球餐廳集團，並曾在瑞士經營過。新餐廳預計將在 2027 年開業，吸引銀行家和美食愛好者</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>日本明星大廚 <strong>松久信幸</strong> – 廣為人知的名字是 Nobu – 正在蘇黎世的瑞銀大廈（Paradeplatz 6）推出他的餐廳概念。他被認為是現代美食界最具影響力的廚師之一。這位日本超級明星今天慶祝他的 77 歲生日，以其融合日本和秘魯美食而聞名於世。</p>
</div><p><strong>From Dishwasher to Global Icon</strong></p>
<div class="lb-trans"><p><strong>從洗碗工到全球偶像</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>他的職業生涯以傳統方式開始，在東京的松江壽司餐廳進行學徒訓練。按照當時的慣例，他最初是作為洗碗工開始，經過多年的努力逐漸晉升為壽司大師。</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>決定性的轉折點出現在 1970 年代初，當時一位秘魯商人説服他搬到利馬並在那裏開設餐廳。由於許多日本食材在秘魯無法獲得，Nobu 開始進行即興創作。在此過程中，他開發出獨特的日本 - 秘魯美食，後來使他聲名顯赫。</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>日本名廚松久信幸 – 更廣為人知的名字是 Nobu。（圖片來源：Yiorgos Kaplandis）</em></p>
</div><p><strong>Breakthrough in Los Angeles</strong></p>
<div class="lb-trans"><p><strong>在洛杉磯的突破</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，他的職業生涯並非一帆風順。餐廳失敗，開業僅幾天就發生火災。直到 1987 年，他在洛杉磯的松久餐廳才取得了突破。</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，他的餐廳集團在 20 多個國家擁有 52 個地點，其中五個獲得了米其林星級。此外，還有一個不斷發展的酒店品牌 Nobu Hotels，遍佈從拉斯維加斯到馬尼拉的主要城市。</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>他最著名的菜餚包括黑鱈魚味噌、黃鰭金槍魚配墨西哥辣椒和新風格刺身等經典菜品，這些創作也預計會出現在蘇黎世的菜單上。</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>松久信幸對瑞士並不陌生。在過去的二十多年裏，他在聖莫里茨的巴德魯特宮經營一家餐廳，成為國際客人的聚集地。</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 的新地點，這位明星廚師正在開啓新的篇章。“蘇黎世結合了多樣性、傳統和國際開放性，” 松久信幸説。“通過鬆久餐廳，我們希望在這裏創造一種特別的美食體驗。”</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>松久信幸廚房的一道創作。（圖片來源：Yiorgos Kaplanidis）</em></p>
</div><p><strong>A New Platform for Luxury Gastronomy</strong></p>
<div class="lb-trans"><p><strong>奢華美食的新平台</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>該項目由 Glaze Hospitality 支持，旨在將自己定位為瑞士國際奢華和高檔餐飲概念的平台。除了場地開發外，該公司還將負責運營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>美食不應孤立存在：Glaze 打算結合酒店業、設計和娛樂，創造以體驗為驅動的概念。該公司已經在與另一個國際品牌合作的第二個項目上展開工作，儘管具體細節尚未披露。</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>當餐廳在 2027 年開門營業時，Paradeplatz 可能會迎來另一個吸引點 – 不僅吸引銀行家，也吸引來自世界各地的美食愛好者。</p>
</div>

精緻餐飲：瑞銀集團將一位超級明星引入 Paradeplatz