Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid… — Nobu Matsuhisa Copy Share Image
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the… — Nobu Matsuhisa Copy Share Image
Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish. — Nobu Matsuhisa Copy Share Image
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their… — Nobu Matsuhisa Copy Share Image
Have you ever been to Mexico City and haggled with the locals over souvenirs? Well, in Peru, you had to negotiate like… — Nobu Matsuhisa Copy Share Image
People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.' — Nobu Matsuhisa Copy Share Image
Every morning when I woke up, my mother was already in the kitchen making breakfast. It was always the same: steamed rice,… — Nobu Matsuhisa Copy Share Image
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked… — Nobu Matsuhisa Copy Share Image
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is. — Nobu Matsuhisa Copy Share Image
I travel all over the world, usually 10 months out of the year. I stay at a lot of hotels, and the ones I… — Nobu Matsuhisa Copy Share Image
Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that… — Nobu Matsuhisa Copy Share Image
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things.… — Nobu Matsuhisa Copy Share Image
I enjoy people who have passion, whether it is as a musician or whatever they do. All people who have success keep it very… — Nobu Matsuhisa Copy Share Image
Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish. — Nobu Matsuhisa Copy Share Image
Los Angeles is my home - I have my wife and two daughters growing up there. — Nobu Matsuhisa Copy Share Image
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… — Nobu Matsuhisa Copy Share Image
Many chefs are either technically or artistically better than me, but I know my food has soul. — Nobu Matsuhisa Copy Share Image
