When Chef Nobu Matsuhisa tells you Atlanta feels like waking up by the ocean—but green—you listen. “It’s a beautiful forest,” he says, describing the view from his room at the Nobu Hotel Atlanta. “When I open the curtains in the morning, it’s like green meditation.”

And just like that, I saw Buckhead a little differently.

I sat down with the legendary chef during his visit to Atlanta for Taste of Nobu East, a one-night-only event that brought together chefs from Nobu New York City, Miami, D.C., Dallas, and our very own Nobu Atlanta. Think of it like the coolest family reunion you’ve ever been invited to… if your family happened to include some of the top sushi chefs in the country.

“It was like a party,” Nobu told me. “We drank, we talked, we spent time together. That’s important.”

My first impression of Chef Nobu is joy, personified. And you could feel the joy in the room. After all, culture comes from top down right? It was a $300 per person event and each dish on the menu was crafted by a different chef, all personally approved by Nobu himself. Sushi rolls with gold flakes, caviar hand rolls (by far my fave!), wagyu, elaborate ice sculptures, cocktails, dessert—some Nobu classics, some new creations. Lobster over French fries felt very Two-Sided Southern. When I asked him what was his favorite dish he answered, “You must try all,” he smiled. (Twist my arm.)

That blend of calm and vibrance is exactly the spirit Nobu has brought to the new South.

Southern Hospitality, Japanese Omotenashi

Nobu Atlanta marked the brand’s first foray into the Deep South, and Chef Nobu hasn’t looked back.

“Atlanta is important to me. Nobu fans from around the world have embraced this location—and they love the Southern hospitality,” he told me. “We’ve brought the Japanese spirit of omotenashi to a new audience.”

Omotenashi means thoughtful attention to detail, anticipating the needs of every guest, and doing it all with grace. Sounds a lot like how we do things in the South, doesn’t it?

But what stood out most? The way he talked about his people. “Some of these chefs started as dishwashers,” he said. “My COO used to be a waiter [for me]. Nobu grows inside Nobu.” That sense of loyalty and growth—from the kitchen up—felt very Two-Sided Southern, too.

Nobu’s been everywhere… and I mean everywhere. New restaurants are on the way in Rome, Lisbon, Cairo, and the Middle East. But when I asked what makes Atlanta special, he didn’t hesitate: “Southern hospitality.”

It was one of those moments where the world feels smaller, like maybe the distance between Tokyo and Georgia isn’t so far after all. 

Here at Two-Sided Southern, we live for these kinds of contrasts. High-end sushi in the Deep South. A world-renowned chef talking about trees like they’re waves. A menu that respects tradition but isn’t afraid to reinvent.

It’s omotenashi meets “y’all come back now.”

And honestly? It’s exactly what we hoped Nobu Atlanta would be.