Luxury Hospitality Magazine speaks with Chef Nobu and Chris Stamp about “Sushi Club” launching in Ibiza
What initially sparked the idea for this unique collaboration between Stampd and Chef Nobu?
Chris: We met in LA about four and a half years ago through a mutual friend. Nobu came to my store, Stampd, in Los Angeles. He visited with his wife, grandkids, and a friend named Juan during a gifting event I was hosting at the store. We ended up hanging out for 2 or 3 hours, and during that time, Nobu and I really connected. We became friends and kept in touch after that first meeting.
I continued to stay in contact with Nobu, and one day, I asked him if he would ever be interested in doing something with Stampd at Matsuhisa, his first location in Beverly Hills. He was open to the idea and encouraged me to come up with something. I started thinking about what Matsuhisa means to Los Angeles and realized that if we were going to collaborate, it needed to be more than just a typical project—it had to offer a fresh perspective, blending culinary and fashion elements.
As I explored ideas, I began to focus on the cultural significance of Matsuhisa and the influence it has had on LA since it first opened 37 years ago. This led to the creation of the “Beverly Hills Sushi Club” concept, which became the foundation for our first collaboration. After designing the initial ideas, I brought them to Nobu’s house, and we both really liked the direction of the Beverly Hills Sushi Club.
The first collection, a Stampd x Matsuhisa collaboration, was a big success, so much so that we ended up bringing it back two or three more times. There was a lot of excitement around the concept—people wanted to know how they could get a hat or a jacket. Then, one of Nobu’s partners in Aspen reached out and asked if we’d be interested in doing an Aspen Sushi Club collection. Initially, we thought it might just be a one-off collection for LA, but after the success of the second collection in Aspen, we realized there was something bigger here.
Now, we’re launching the 19th collection, the Vail Sushi Club, which just shows how much this collaboration has grown. The quality and craftsmanship have always been at the heart of why we keep doing it.
Can you walk us through the design process for the capsule collection? How did you blend Stampd’s aesthetic with Chef Nobu’s culinary vision and the Ibiza vibe?
Chris: The sushi club logo has stayed consistent since the beginning, with the main focus being on the sushi club itself and the location. We played around with different layouts, like putting “Sushi Club” at the top and the location at the bottom, but ultimately, I liked how the location became the secondary part, with the brand taking centre stage.
When it came to blending Stampd’s aesthetic with Nobu’s culinary vision and the Ibiza vibe, I think we got a bit lucky, honestly. From a taste perspective, I already had a good understanding of Nobu’s design language and the high level of quality and excellence that he maintains across all his locations, both at Matsuhisa and Nobu restaurants. So, when I approached the design, I knew that whatever I presented needed to align with the design ethos that Nobu has cultivated for over 30 years.
I’ve always had a deep appreciation for Japanese design—clean, timeless, and minimalist—and that’s what I kept in mind when designing the logo. Thankfully, Nobu liked it, and that logo became the foundation for the entire collection.
We also recognised that our audience includes a lot of younger customers who visit Matsuhisa, often wearing t-shirts, hats, and jackets. They enjoy the vibe of the Sushi Club and bring that energy into the sushi restaurants. Nobu’s cooking style, which is always evolving with new techniques, presentations, and products, naturally complements the fashion side of things. So, it felt like a perfect combination when we collaborated on this collection.
Chris, can you tell us a bit about your experience visiting Nobu Hotel Ibiza Bay? Did any specific aspects of the hotel’s design or atmosphere inspire the capsule collection?
This visit to Nobu Hotel Ibiza Bay was actually my first time on the island, and it turned out to be a really special experience. The entire group, the staff were amazing from the moment we started planning the visit a few months ago.
I’ve always loved Spain, being by the water, and, of course, eating at Nobu, so this was the perfect combination for me. Honestly, it doesn’t get much better than that. The way everyone welcomed me made me feel right at home, and I’m sure this won’t be my last visit.
The “Miel” colourway is unique to this collection. Can you elaborate on the inspiration behind this colour choice and how it reflects the Ibiza experience?
Chris: For each collection we create, we aim to introduce an exclusive colourway, making it unique. When we were working on the Ibiza collection, I drew inspiration from the island itself, focusing on its natural colour tones and the flag of Ibiza. The yellow in the “Miel” colourway was directly inspired by the flag, and it also reflects the sandy, dusty tones you see as you drive around the island or spend time on the beach. I felt it was a perfect complement to the island’s overall palette.
Chef Nobu: We also incorporated the island’s flag into a few of the styles, like t-shirts and hats, where it’s embroidered on the side of the hat and printed on the side of the t-shirt, adding a special touch to this exclusive colourway.
2024 marks the 30th anniversary of Nobu. Does this capsule collection tie into any broader anniversary celebrations planned by Nobu?
Chris: Yes, this capsule collection is definitely tied to Nobu’s broader 30th anniversary celebrations. Nobu is hosting a huge party in New York to mark the occasion, and it’s going to be a major event. They are inviting over 500 people, maybe even more, so it’s shaping up to be an incredible celebration. With Nobu having so many locations around the world, there’s a lot of excitement about what’s coming next.
Chef Nobu, what exciting ventures do you have coming up?
Chef Nobu: We have a lot of exciting projects coming up in the next month. Toronto is set to open in August, followed by Bangkok in September. Barbuda has already opened, but we are also looking forward to upcoming projects in Abu Dhabi, Saint Tropez, and more.
Recently, we also had a great experience with Andrea Bocelli at a pop-up event by the beach, which opened just a couple of days ago. The Nobu by the Beach location is absolutely stunning, with a beautiful hotel right behind it. We even designed a collection specifically for Nobu by the Beach, which was a fantastic project. There’s so much happening, and it’s an exciting time for us.
What have you got coming up outside of sushi club?
Chris: Outside of Sushi Club, we have got a few exciting projects in the works. It has been busy keeping up with all the Sushi Club locations popping up, but we’re also looking ahead. Later this year, for the Tokyo Sushi Club release at the end of October, we’re partnering with a couple of cool artists, which is something I am really excited about. Additionally, we have some special plans for the big New York project happening in October as part of Nobu’s 30th anniversary celebrations. So, there is a lot going on, and we are definitely staying busy.
How do you see the influence on the culinary side from fashion?
Chris: I see fashion increasingly influencing the culinary world in exciting ways. Young people are always looking to try new trends, and this interest is starting to blend into dining experiences. At Sushi Club, for example, I often see guests wearing our branded hats, jeans, and jackets, which sparks curiosity among others about where they can get similar items. This fusion of fashion and food adds a fun and interactive element to the restaurant.
As for the future of fashion influencing culinary, I think we’re going to see even more collaborations. The worlds of fashion and culinary are merging in interesting ways, and it’s exciting to be part of that evolution.
Chef Nobu: When I travel, I notice people from different places wearing Sushi Club merchandise, and it creates a unique atmosphere in the restaurant. It is like walking into a space where the fashion itself becomes part of the dining experience, leading to interesting conversations and a more engaging environment.
In the past, high-fashion brands like Versace and Louis Vuitton were more prominent, but now there’s a shift towards graphic styles and unique brands like Sushi Club. This change aligns well with current trends, and it feels like we’ve introduced Sushi Club at just the right moment.
Overall, fashion is adding a creative and interactive layer to dining, making it more than just about the food.
