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
dream member owning patience relish towards walks worked
What I relish most is when a member of my staff, who has worked with passion and patience towards achieving their dream of owning a restaurant, walks up to me and says, 'Nobu! I have done it!'
concept hotels music
Some hotels have a lot of mirrors, chairs, you can't find the plugs, the music is complicated. But the Nobu concept is beautiful, simple.
leaves
Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.
buy fish smaller whenever
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
morning thank
In the morning and the end of every day, I thank that I'm alive.
people sushi
In my generation, there was no sushi school, no cooking school, so people have to learn from working.
influenced watch
I used to watch my mother cooking when I was a child; she influenced me a lot.
I started cooking when I was 18 years old, and now I have restaurants all over the world.
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.
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.
art cheap chefs forced
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
cutting frying machines pan
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
kids players sushi
You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
In Tokyo, we have more three-star Michelin restaurants than Paris.