Many chefs are either technically or artistically better than me, but I know my food has soul. — 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 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
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
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
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
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
In my generation, there was no sushi school, no cooking school, so people have to learn from working. — 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
When I'm in L.A., I go to Spago because the chef is a friend of mine. — 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
