My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants. — 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
The fine art of preparing sushi is something that you watch and learn. — Nobu Matsuhisa Copy Share Image
In my generation, there was no sushi school, no cooking school, so people have to learn from working. — Nobu Matsuhisa Copy Share Image
When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie… — Nobu Matsuhisa Copy Share Image
I started cooking when I was 18 years old, and now I have restaurants all over the world. — Nobu Matsuhisa Copy Share Image
Cooking and film are completely different - but I'd rather stay in the kitchen than be in movies. — 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
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients. — Nobu Matsuhisa Copy Share Image
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are… — Nobu Matsuhisa Copy Share Image
I always eat a meal at home before I leave for the airport, so I only eat the soup and salad on… — Nobu Matsuhisa Copy Share Image
One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish… — Nobu Matsuhisa Copy Share Image
Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the… — 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
When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a… — Nobu Matsuhisa Copy Share Image
It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I… — 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
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
Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids.… — Nobu Matsuhisa Copy Share Image
When I'm in L.A., I go to Spago because the chef is a friend of mine. — 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
When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual. — Nobu Matsuhisa Copy Share Image
I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's… — Nobu Matsuhisa Copy Share Image
I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one… — Nobu Matsuhisa Copy Share Image
I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like… — Nobu Matsuhisa Copy Share Image
I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for… — Nobu Matsuhisa Copy Share Image
When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is… — Nobu Matsuhisa Copy Share Image
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the… — Nobu Matsuhisa Copy Share Image
When service is overly attentive, I become uncomfortable - I don't like it, for example, when a waiter tops up my glass… — 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
