As the third Nobu location in London, Nobu Restaurant at Nobu Hotel Shoreditch opened to an already loyal local following. Under Executive Chef Romain Devic, the restaurant has evolved further, notably introducing Nobu Café. The café offers an eclectic menu featuring a matcha bar, London’s only Kinto hand-brewed Japanese filter coffee and a refined afternoon tea, all set against the hotel’s striking interior and the restaurant’s signature Japanese cuisine.
Devic began his culinary career as a commis pastry chef at Hotel Les Airelles in Courchevel, though his interest in cooking dates back to his teenage years when his brother’s passion for food influenced him. He later worked in several Michelin-starred kitchens, including Bar & Boeuf in Monte Carlo, Le Jules Verne on the second floor of the Eiffel Tower, and Auberge du Vieux Puits.
In 2012 Devic joined the Nobu family as pastry sous-chef at Nobu Miami Beach, then moved to Nobu Atlantis Paradise Island in The Bahamas. He also contributed to the launch of Nobu Hotel Ibiza Bay before taking on his role at Nobu Hotel Shoreditch.
The first Nobu Hotel opened in 2013, and since then the brand has expanded globally with properties in development and operation across destinations such as Marbella, Chicago, Barcelona and Bahrain. Today, there are more than 30 Nobu restaurants worldwide.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts? There isn’t a single destination that defines my inspiration. Inspiration comes from everywhere — from local cultures to everyday lifestyles. For example, Miami’s culinary scene reflects Cuban warmth and South American influences, while French food culture brings technique and refinement. These varied influences shape the menus I create.
Whom do you consider to be your culinary hero? Anthony Bourdain has been a major influence on me. His work introduced global cuisines and ingredients to a wide audience and made culinary storytelling accessible and compelling.
What one person most influenced your cooking style? My brother. He’s a professional chef who gave me the cooking “virus” early on. We exchange ideas, recipes and techniques, and his influence has been formative in my development.
What is your favorite food city? London impresses me. As one of the world’s busiest capitals, it offers an immense variety of restaurant styles. No matter where you are in the city, you can find a broad range of dining experiences within a short distance.
What do you think the next big trend on the food scene will be? I anticipate a stronger focus on healthy and eco-friendly food. Diners increasingly prioritize quality over quantity and seek produce from local markets and farmers. Finding balance can be challenging, but the new generation is genuinely committed to sustainable choices rather than following a fleeting trend.
NOBU SHOREDITCH
10-50 Willow St.
London EC2A 4BH
United Kingdom
tel 44 20 7683 1200
nobuhotelshoreditch.com