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
bet chance close few great loves money outdoors
One of my great loves is golf. When I am in L.A., I like to play with a few close friends: no phones, no distractions, the great outdoors and the chance to bet some money to keep it interesting.
course pacific
Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
keeps means
I'm a lucky person because the company keeps growing, and that means my team keeps growing.
boiling classic dropped great japanese love santa served shrimp
I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.
casual close feels five food good minutes moon paper pizza restaurant serves space tables tight
I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for lunch. It's a casual place that serves good salad, pizza and pasta; the space is tight with tables close together, and it feels buzzy. Food comes out fast, too.
success
I feel like I owe something to America, as it is where I found success.
based customers engage good greet inspired
When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally.
barbecue home invite lots people staff steak
Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese.
america hard love people seem south
It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.
deal eat helps medication middle time unusual wake
It's not unusual for me to wake up in the middle of the night and not know where I am. I take sleep medication to deal with all the flights. But I find it helps to eat at the same time every day.
cube french japanese preparing remains soup tend unfamiliar using
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
time
It's still my happiest time when I'm eating.
good jet
Eating a lot on the plane is not good for jet lag.