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Project Experience
Our Chef
Over the course of a 35+ year culinary career, Chef Nobu Kobayashi has led and contributed to a diverse range of restaurant development, culinary consulting, operational restructuring, menu development, and international hospitality projects.
Due to confidentiality agreements and professional obligations, certain client names and project details have been omitted.
Izakaya Concept Redevelopment
Confidential Client
Engaged by a restaurant group to support the Redevelopment of an existing izakaya concept, including menu Engineering, sushi program development, operational improvements, and staff training.
Chicago, IL, U.S.A. / Ongoing
Scope of Work
- Menu Development
- Recipe Development
- Sushi Program Creation
- Food Cost Management
- Vendor & Supplier Sourcing
- Sushi Bar layout
- Staff Training
- Operational Support
Contemporary American Restaurant
Confidential Client
Developed a regional sushi Program tailored to a modern American concept.
West Palm Beach, FL / Ongoing
Scope of Work
- Sushi Menu Development
- Recipe Standardization
- SOP Development
- Food Cost Management
Government Facility Culinary Operations Project
Japan's Ministry of Defense / Completed
Participated in the opening and operational launch of the newly established Japanese support facility in the Republic of Djibouti.
Responsibilities included foodservice planning, kitchen operations setup, menu development, procurement coordination, staff support, and culinary operations for personnel stationed at the facility.
This unique assignment required adapting Japanese food service standards to remote international environment while managing logistical and operational challenges associated with large scale institutional dining.
Republic of Djibouti, East Africa / Completed
Scope of Work
- Facility opening support
- Foodservice operations planning
- Menu development
- Procurement coordination
- Kitchen setup
- Institutional foodservice management
- International logistics support
- Staff training
Japanese Robata & Izakaya Opening
Confidential Client
Engaged by Japan base restaurant group to support the development of Japanese izakaya concept, including menu engineering, sushi program development, staff training, etc...
ALL opening support.
Seattle, WA, U.S.A. / Completed
Scope of Work
- Menu Development
- Recipe Development
- Sushi Program Creation
- Food Cost Management
- Vendor & Supplier Sourcing
- Kitchen Design
- Equipment Procurement
- Tableware Selection
- Staff Recruitment
- Staff Training
- Executive Chef Leadership
- Operational Support
Japanese Restaurant Opening
Confidential Client
Developed a regional sushi Program tailored to authentic Japanese concept
Gocek, Turkey / Completed
Scope of Work
- Sushi Program Development
- Vendor Selection
- Sushi Bar Setup
- Recipe Standardization
- Food Cost Management
- Staff Training
- Operational Support
Asian Fusion Restaurant Opening
Confidential Client
Developed a regional sushi Program tailored to a modern Asian fusion concept.
Kingston, NY / Completed
Scope of Work
- Sushi Program Development
- Vendor Selection
- Sushi Bar Setup
- Recipe Standardization
- Food Cost Management
- Staff Training
- Operational Support
Japanese Tasting Menu Experience
Forza Fusion Bar & Restaurant
Introducing authentic Japanese dining experiences to an emerging international market while adapting execution to local ingredients, staffing, and operational requirements.
Skopje, North Macedonia / Completed
Scope of Work
- 9-course Japanese tasting menu
- 200 guests served
- Collaboration with local culinary team
- Cross-cultural menu adaptation
- Production Management
- Event execution and culinary leadership
- Guest Chef Services
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