- What initially sparked the idea for this unique collaboration between Stampd and Chef Nobu?
Chris: We met about four and a half years ago in Los Angeles through a mutual friend. Nobu came into my store, Stampd, in LA. He came in with his wife, grandkids, and a friend named Juan for a gift event I was hosting at the store. We ended up spending a few hours together, during which Nobu and I became really close. We became friends and have stayed in touch ever since that first meeting.
I kept in touch with Nobu and one day asked him if he would be interested in doing something with Stamped at his first store, Matsuhisa, 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 to collaborate, it needed to be more than just a typical project. It had to offer a fresh perspective that combined elements of cuisine and fashion.
As I explored ideas, I began to look at Matsuhisa’s cultural significance and the impact it has had on Los Angeles since it first opened 37 years ago. This led to the creation of the concept for “Beverly Hills Sushi Club” and became the basis for our first collaboration. After designing the initial idea, I brought it to Nobu’s house and we both loved the direction of Beverly Hills Sushi Club.
Our first collection, a Stampd x Matsuhisa collaboration, was such a success that we ended up bringing it back two or three times. There was so much excitement about the concept, and people wanted to know how they could get their hands on the hats and jackets. Then one of Nobu’s Aspen partners reached out to me and asked if I’d be interested in doing an Aspen Sushi Club collection. Initially, we thought it would just be a one-off collection for LA, but after the success of our second collection with Aspen, we realized there might be something bigger.
Now we’re launching our 19th collection, Vail Sushi Club, which shows just how much this collaboration has grown. Quality and craftsmanship have always been at the heart of why we continue to do this.
- Can you elaborate on the design process for the capsule collection? How did you combine Stampd’s aesthetic with Chef Nobu’s culinary vision and the vibe of Ibiza?
Chris: The Sushi Club logo has been consistent since the beginning, with the primary focus on the Sushi Club itself and its location. We tried different layouts, like having “Sushi Club” at the top and the location at the bottom, but in the end we liked the idea of the location being secondary and the brand being the main focus.
To be honest, I think we were a bit lucky in terms of marrying Stampd’s aesthetic with Nobu’s culinary vision and Ibiza vibe. From a taste perspective, I was already familiar with Nobu’s design language and the high level of quality and excellence he maintains in both his Matsuhisa and Nobu restaurants. So when it came to the design, I knew that whatever I brought to the table had to be consistent with the design philosophy that Nobu has had for over 30 years.
I’ve always had a deep respect for Japanese design – clean, timeless minimalism – and I had that in mind when designing the logo, and thankfully, Nobu loved it and the logo became the basis for the entire collection.
We also recognized that our customer base includes a lot of younger patrons who visit Matsuhisa wearing t-shirts, hats and jackets. They enjoy the sushi club atmosphere and bring that energy to the sushi restaurant. Always evolving with new techniques, presentations and products, Nobu’s culinary style naturally meshes with the fashion side of things, so when we collaborated on this collection, it felt like a perfect match.
- Chris, can you tell us a bit about your experience visiting Nobu Hotel Ibiza Bay? Did any particular aspect of the hotel’s design or ambience inspire the capsule collection?
My visit to Nobu Hotel Ibiza Bay was actually my first visit to the island and it was a truly special experience. From the moment we started planning our visit several months ago, the whole group and staff were amazing.
I love Spain and I loved being by the water and of course eating at Nobu so this was the perfect combination for me. Honestly it couldn’t have been any better. Everyone made me feel so welcome and I felt right at home. It certainly won’t be my last visit.
- The “Miel” colorway is unique to this collection, can you tell us more about the inspiration behind this color choice and how it reflects the Ibiza experience?
Chris: With each collection we create, we aim to introduce our own colorways to make it unique. When I was creating the Ibiza collection, I took inspiration from the island itself, focusing on its natural tones and the Ibiza flag. The yellow in the “Miel” colorway was directly inspired by the flag and also reflects the sandy and dusty tones you’ll see while driving around the island or spending time on the beach. I felt it was a perfect match for the overall color palette of the island.
Chef Nobu: We’ve also incorporated the island flag into several styles, including t-shirts and hats. It’s embroidered on the side of the hat and printed on the side of the t-shirt, adding a special touch to this limited edition colorway.
- 2024 marks Nobu’s 30th anniversary. Does this capsule collection tie in with the wider celebrations Nobu has planned?
Chris: Yes, this capsule collection definitely ties into the wider Nobu 30th anniversary celebrations. Nobu is celebrating with a huge party in New York City. It’s going to be a big event. They’re inviting over 500 people, maybe even more, so it’s going to be a great celebration. Nobu has so many stores all over the world, so I’m excited to see what happens next.
- Chef Nobu, what exciting projects do you have planned for the future?
Chef Nobu: We have a lot of exciting projects coming up in the coming months. Toronto will open in August, followed by Bangkok in September. Barbuda is already open, and we’re looking forward to upcoming projects in Abu Dhabi, St. Tropez, and more.
We recently had an amazing experience with Andrea Bocelli at a pop-up event along the beach that opened a few days ago. The location of Nobu by the Beach is just amazing, with a beautiful hotel right behind it. We also designed a collection exclusively for Nobu by the Beach, which was a great project. There’s a lot going on and it’s an exciting time for us.
- Apart from the sushi club, what else do you have planned?
Chris: Apart from Sushi Club, we have some exciting projects in the works. We have a lot of Sushi Club openings that are keeping us busy, but we’re also looking to the future. We’ll be partnering with some cool artists for our Tokyo Sushi Club release later this year at the end of October, which we’re really excited about. We also have some special plans for a big New York project in October as part of Nobu’s 30th anniversary celebrations. So there’s a lot going on and we’re definitely busy.
- What do you think about the influence of fashion on the culinary field?
Chris: I think fashion is influencing the culinary world in an increasingly exciting way. Young people are always looking to try new trends, and this interest is starting to blend into the dining experience. For example, at Sushi Club, we often see customers wearing our branded hats, jeans and jackets, which makes other customers curious about where they can get similar items. The fusion of fashion and cuisine adds a fun and interactive element to our restaurants.
As for the future of fashion influencing cooking, I think we’ll see a lot more collaborations. The fashion and culinary worlds are coming together in interesting ways, and it’s exciting to be a part of that evolution.
Chef Nobu: When I travel, I notice people from different places wearing Sushi Club merchandise, which gives our restaurants a unique feel. It makes you feel like you’re stepping into a space where fashion itself is part of the dining experience, which leads to interesting conversations and a more inviting environment.
Previously, high fashion brands like Versace and Louis Vuitton stood out, but now there has been a shift towards graphic styles and unique brands like Sushi Club. This change matches the current trends, and we feel that we were able to introduce Sushi Club at just the right time.
Overall, fashion adds a creative and interactive element to the meal, making it more than just food.
