Four Seasons Hotel Doha and chef Nobuyuki "Nobu" Matsuhisa are debuting Nobu Doha tomorrow, Friday, April 17, 2015, located at the water’s edge along the hotel’s private marina.

It is set to be the world's largest Nobu at 26,000 square-feet, spread across three levels.

“We are thrilled to open Nobu Doha and offer our discerning guests and Doha residents alike an unrivaled culinary experience – from extraordinary cuisine to awe-inspiring art and design elements, this truly is much more than just sushi and sake,” said Rami Sayess, regional vice president and general manager of Four Seasons Hotel Doha.

“The collaboration between Nobu and Four Seasons is a perfect fusion of two celebrated brands, both recognised globally for intuitive service and innovation, and I am extremely excited for the hotel as we embark on this new chapter together and help redefine the culinary scene in Doha.”

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Matsuhisa is celebrating 20 years as a chef and restaurateur, and Nobu Doha’s menu is influenced by his extensive travels and international training, while also introducing new creations which use local ingredients representative of the region.

The menu features signature dishes including the yellowtail sashimi with jalapeno, lobster with wasabi pepper sauce, and the black cod miso.

Designed by Matsuhisa’s longtime architect and internationally recognised design partner, David Rockwell and his firm Rockwell Group, the restaurant pays homage to Doha’s pearl diving past, with the circular three-story restaurant resembling an ornate coiled shell.

Elliptical ribbons of river stone capped with bronze accents form the exterior of the structure and create the three-tiered levels of the restaurant. Inside, Nobu Doha has seven distinct dining and lounge areas. Each space uses the recognised Nobu design palette influenced by nature, such as warm wood, shimmering glasswork to reflect water elements, and a layering of textiles.

The airy dining and lounge spaces include a 134-seat interior dining area; a 10-seat sushi counter; two private dining rooms; a White Pearl Bar & Lounge; a Black Pearl Bar & Lounge; and a 38-seat roof top lounge with both indoor and outdoor seating options.

“Nobu Doha provided us with an amazing and rare opportunity to re-envision a Nobu restaurant from the ground up,” said Rockwell. “The scale of this project allowed us to explore and experiment with materials in new and exciting ways. And the completion of our first freestanding Nobu restaurant represents a wonderful start to our third decade of collaboration with chef Matsuhisa.”