Nobu Matsuhisa
Nobu Matsuhisa
Nobuyuki "Nobu" Matsuhisais a celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients. His signature dish is black cod in miso...
NationalityJapanese
ProfessionChef
Date of Birth10 March 1949
CountryJapan
artisan home la
When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.
boy brothers buy corner expensive hard japan older street sushi took
When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
movies rather stay
Cooking and film are completely different - but I'd rather stay in the kitchen than be in movies.
chef fish fresh spot sushi
A sushi chef has to spot the best-quality fresh fish instantly.
eat home meal salad soup
I always eat a meal at home before I leave for the airport, so I only eat the soup and salad on the plane.
mexico
Have you ever been to Mexico City and haggled with the locals over souvenirs? Well, in Peru, you had to negotiate like that to get the freshest fish at the market.
physically
I like to keep healthy physically and mentally, too.
change country moscow traveling
Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish.
both eat life potatoes rice
I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn't choose bread, potatoes or even noodles. I'd go for rice instead; I eat more of that than anything else.
kids players sushi
You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
associates business closer consider lucky respect
I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them.
customers followed learned success sure
I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.
people sushi
In my generation, there was no sushi school, no cooking school, so people have to learn from working.
buy fish smaller whenever
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.