If you've ever had dinner at Nobu, you know it's not just a meal, it's a vibe. Think: perfectly plated sashimi, tempura and that signature Nobu Rare Tequila that upgrades your night out into a celebration. And while the Nobu name carries global weight, each location brings its own rhythm, personality and energy to the plate. Now, WeHo's Nobu Los Angeles, is turning the page with the return of one of the brand's most seasoned chefs.
Enter Executive Chef Sean Tan, whose career with Nobu has spanned continents and earned acclaim from Melbourne to Chicago. The Malaysian-born chef has helmed kitchens at some of the brand's most decorated outposts and led culinary experiences for everything from the Australian Open to the BNP Paribas Open at Indian Wells.
With fresh energy and a new city, Chef Tan is stepping into one of the brand's most iconic kitchens right here in L.A. We caught up with the chef as he settles into his new role to talk about adapting to the city's flavor profile, what's next for Nobu L.A. and the one dish he's betting will become your new go-to.
You've worked at Nobu locations across the globe—from Melbourne to Chicago. How does the energy and culinary culture of Los Angeles compare, and how are you channeling that into Nobu Los Angeles?
ST: Each Nobu location around the globe offers a unique vibe and caters to the distinct taste preferences of its guests. As I am still new to L.A., I am enthusiastically learning about the local palate to enhance the experience here. That is exactly what fuels Nobu's success–its remarkable ability to adapt to each location's unique vibe and guest preferences.
What can guests expect under your leadership, and how are you elevating the experience for both Nobu L.A. regulars and newcomers?
ST: As a new leader in L.A., I'm steering my team to maintain Nobu's high standards by perfecting our signature dishes. We are also fine-tuning quality, kitchen efficiency and teamwork, because even chefs need a superhero squad to save the day. Both regulars and newcomers can expect a warm welcome and an elevated dining experience at Nobu LA. Regulars will enjoy the refined quality of your signature dishes. Newcomers will discover a hidden gem blending Japanese cuisine with L.A.'s vibrant flair, guided by a passionate team focused on impeccable service and innovative flavors, perfect for a memorable first taste.
How do your Malaysian roots influence your approach to Nobu's menu? Are there any new dishes or flavors you're excited to bring to the L.A. menu?
ST: My Malaysian roots don't heavily influence the Nobu menu itself, truth be told, it's more my Malaysian work ethic that drives me, pushing the team to hustle hard. That said, we are excited to introduce new menu items with diverse flavor profiles, moving beyond just citrus. This gives guests more choices and a chance to savor a variety of tastes throughout their dinner.
Can you tease any upcoming chef specials, collaborations, or moments that foodies should keep an eye out for?
ST: Get ready for a treat. I have been perfecting a new seafood dish for some time, and it's set to roll out very soon. I can't wait to see our guests' reactions to this exciting addition. Stay tuned!
For someone who's never been to Nobu L.A., what's the one dish they have to try first—and is there a "Chef Tan twist" we should know about?
ST: This is a tough one. If someone's new to Nobu L.A., especially if they have visited other Nobu locations, I would say each spot has its own flavor twist. Same dishes, slightly different tastes due to unique setups and scenery affecting the palate. Once my new seafood special rolls out soon, I would highly recommend they try that as a must-have dish!
If you had one free night to dine anywhere in LA (besides Nobu, of course), where are you going and what are you ordering?
CT: If I had a free night in LA, I would humbly aim to dine at Melisse, hoping my savings can stretch to experience their stellar service and mouthwatering dishes, like that divine duck, without offending my bank account! With a respectful nod to their Michelin-starred craft, I'd savor every bite, finger crossed I can pull it off with a grin!
Craving a night of signature Nobu flavors with a fresh twist? Book your table at Nobu Los Angeles and experience the classics you love—now with a little extra magic from Chef Sean Tan.
Nobu Los Angeles, 903 North La Cienega Blvd., L.A., 90069; open daily from 5: 30 p.m. to 11 p.m.; (310) 657-5711
