The Peruvian-influenced Japanese cuisine of Nobu Matsuhisa first inspired a fleet of restaurants, then a similarly sophisticated hotel brand, beginning with Nobu Hotel at Caesars Palace Las Vegas in 2013.
Now the chef’s love of Northern California wines — and a desire to stimulate post-wildfire Napa Valley tourism — has prompted one of his newest hotels to offer “Napa the Nobu Way,” a luxury package featuring two exclusive wine experiences.
Nobu Hotel Epiphany Palo Alto, about a half-hour from San Francisco or San Jose airports, serves as home base for the weekend getaway, which also includes two nights’ lodging, dining and transportation, from $11,500 per couple.
Guests receive a bottle of a Matsuhisa Private Selection wine when they check into their top-floor suite on Friday night. Following Saturday breakfast at Nobu Palo Alto, executive car service whisks them to the nearby Palo Alto Airport, where they board a Bell 206 helicopter with leather seats for the 35-minute flight to Napa.
Another luxury car awaits for the short drive to Domaine Carneros, founded by the Champagne Tattinger family. After a private, behind-the-scenes tour of the estate vineyards and the sparkling winemaking process, guests experience “The Ultimate Chips & Dip” service — tastings of premium wines paired with Tsar Nicoulai caviar and artisanal potato chips.
Next is a visit to Adler Deutsch Vineyard, a members-only winery in St. Helena renowned for its small-production Bordeaux varietals. Following a tour of the private art collection of owners Robert Adler and Alexis Deutsch-Adler, guests enjoy cheese, charcuterie and a vertical tasting led by Adler.
The return trip journey ends in time for a Premium Chef’s Omakase dinner with wine pairings at Nobu Palo Alto (a $900 value), showcasing signature Nobu dishes such as yellowtail sashimi with jalapeno and black cod miso. Guests also receive a signed copy of Nobu’s Vegetarian Cookbook — easier to pack than wine — as a memento.