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
tend
When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.
business greenwich knows niro opened partner robert york
My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City.
I want to always keep going. I don't want to ever stop.
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.
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.
french hot sushi
Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.
choose easy eat food good noodles soothing soup
I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If I could choose any, I'd say buckwheat was my favourite: it has a very good flavour and is healthy, too.
art experience
Making sushi is an art, and experience is everything.
buy fish smaller whenever
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
physically
I like to keep healthy physically and mentally, too.
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.
When I'm in L.A., I go to Spago because the chef is a friend of mine.
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.