Both Nobu and Eleven Madison Park offer unique and high-end dining experiences, but they cater to different preferences. Nobu is ideal for those seeking Japanese-Peruvian fusion in a chic setting with multiple locations, while Eleven Madison Park is suited for those interested in innovative, primarily plant-based American cuisine in a Michelin-starred environment in New York City. Eleven Madison Park provides more transparent pricing, while Nobu's global presence offers greater accessibility.
| Attribute | Nobu | Eleven Madison Park |
|---|---|---|
| Cuisine Type | Japanese cuisine with Peruvian influences | Contemporary American, with a focus on plant-based cuisine. As of mid-October 2025, the restaurant will offer both plant-based and select animal protein options. |
| Price Point | Upscale (over $100 per person) | $$$$ |
| Michelin Star Rating | Not available | Three Michelin stars since 2012 |
| Ambiance | Sophisticated, modern, chic, elegant, and minimalist. Lively, with dark wood, stone, and soft lighting. Ideal for romantic evenings or special occasions. | Modern and elegant with high ceilings and Art Deco charm. It aims for a balance of sophistication and approachability. |
| Location and Accessibility | Multiple locations worldwide. Valet parking often available. Some locations in luxury hotels or shopping centers. | Located at 11 Madison Avenue in the Flatiron District of Manhattan, New York City, facing Madison Square Park. The restaurant is wheelchair accessible. |
| Dress Code | Smart casual (Men: Long pants, button-down or polo shirt, covered shoes; Women: Dresses, nice tops with skirts or tailored pants. Avoid: Hats, tank tops, flip-flops, overly revealing attire, or anything with offensive language) | None. Guests are encouraged to wear whatever makes them comfortable. |
| Notable Chefs | Nobu Matsuhisa | Daniel Humm, chef and owner of Daniel Humm Hospitality. |
| Signature Dishes | Black Cod Miso, Yellowtail Sashimi with Jalape o, Spicy Tuna Crispy Rice, Rock Shrimp Tempura, Nobu-style Beef Toban Yaki, Squid Pasta | While the menu is seasonal and changes frequently, some dishes have included celery root with black truffles, roast duck (prior to the plant-based transition), and innovative plant-based creations. |
| Customer Service Quality | Generally impeccable and attentive. Knowledgeable servers who can recommend pairings. Personalized service and attentiveness mentioned in some reviews. | Known for customer-centric efficiency, kindness, and graciousness. The staff is attentive and aims to personalize the dining experience. |
| Wine List and Sommelier Expertise | Offers a variety of wines, including natural and organic options. Sommeliers offer pairing suggestions. | Offers an interesting wine list with wine pairings starting at $125. The wine program is led by Wine Director Adam Waddell and Beverage Director Sebastian Tollius. The sommeliers aim to enhance the guest's journey through unique wine selections. |
| Sustainability Practices | Focus on sustainable practices, including responsibly sourced seafood, waste reduction through composting, water and energy conservation. Some locations have achieved sustainability ratings for efforts such as eliminating single-use plastics and using renewable electricity. | Committed to sustainability, with a portion of meal proceeds supporting the Eleven Madison Truck, which provides free meals to food-insecure New Yorkers. |
| Allergies and Dietary Restrictions Accommodations | Can accommodate dietary restrictions and allergies with prior notice. | The restaurant verifies food allergies, aversions, and dietary restrictions before and during the meal. They offer plant-based menus and, starting October 14, 2025, will provide options for animal protein. |
| Price | Not available | $365 (Full Tasting Menu), $285 (5-Course Menu), $225 (Bar Tasting Menu) |
| Ratings | Not available | Not available |