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
I can live without a computer. My assistant checks my e-mails.
history
Peru was the Incas; it has 3,000 to 4,000 years of history.
clear cooler dish fall favorite good great rich soup texture ways
One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish for cooler weather, especially because monkfish is very good in fall and winter. Also, I like the meatiness and rich texture of monkfish.
angeles daughters home los
Los Angeles is my home - I have my wife and two daughters growing up there.
either food
Many chefs are either technically or artistically better than me, but I know my food has soul.
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.
adds distinct dried food japanese subtle
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
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!'
chef fish fresh spot sushi
A sushi chef has to spot the best-quality fresh fish instantly.
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.