Nobu Santorini

When Nobu Hotels opened its first Greek property in June 2022, the choice of Imerovigli was deliberate. Perched at the highest point of the caldera rim, directly above the submerged volcanic crater, Nobu Santorini occupies what may be the single most dramatic hotel position on the island. The restaurant claims that drama entirely. The terrace extends over the cliff edge, with unobstructed views in every direction — west to the caldera and the setting sun, north toward Oia, east across the Aegean to the open sea.

The menu is unmistakably Matsuhisa. Chef Nobu Matsuhisa's signature Japanese-Peruvian fusion — the style he originated in Los Angeles in 1994 and has replicated in over forty cities — translates with surprising aptness to the Cyclades. The Black Cod Miso, marinated for 72 hours in a blend of white miso, sake, and sugar then broiled to a lacquered finish, arrives as burnished and precise as in any of Nobu's two-Michelin-star locations. Yellowtail Sashimi with Jalapeño, Rock Shrimp Tempura with Ponzu, and the New Style Sashimi (local fish dressed tableside with hot sesame oil and yuzu soy) are all executed to the same standard that has made this kitchen legendary globally.

The Santorini kitchen, however, also makes meaningful concessions to its location. Locally caught sea bass and bream appear alongside tuna and yellowtail imported to specification. Santorinian cherry tomatoes — some of the most concentrated in the Mediterranean due to the island's volcanic soil — appear in several preparations. The wine list integrates indigenous Assyrtiko varietals from Argyros and Sigalas alongside the expected Champagne selections. A properly poured Santorini Assyrtiko alongside Nobu's tempura is one of those wine-food pairings that shouldn’t work on paper and is revelatory in practice.

Service follows the Nobu hotel standard: deferential, highly trained, and calibrated to the pace the guest sets rather than the kitchen's preference. The team here is recruited internationally and trained at sister properties before taking their stations. For a resort-hotel restaurant, the quality of service is exceptional. Dress is smart casual; the setting does not demand a jacket but the calibre of guests tends toward polished.

Dinner for two with wine sits between €200 and €380, depending on how far into the tasting progression you go. The omakase chef’s menu at €195 per person is the most coherent way to experience the full range. Reserve at least three weeks ahead for July and August; shoulder-season tables are available at shorter notice but booking ahead is always wise.

Nobu is one of fewer than ten restaurant brands that register instantly across cultures. Your client from Tokyo, New York, or São Paulo will recognise the name and the quality signal it carries before they arrive. On Santorini, that global brand name is anchored to arguably the most arresting dining terrace in the Mediterranean. The result is an experience that communicates exactly the message a serious business dinner requires: that you operate at a certain level, that you understand the value of exceptional experiences, and that you are not someone who makes reservations at ordinary places. The food quality matches the brand promise — this is not a hotel restaurant coasting on its postcode. The Impress Clients occasion rarely finds a more complete answer than Nobu Santorini.