I travel all over the world, usually 10 months out of the year. I stay at a lot of hotels, and 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
The first jolt I received in my life was when I lost my father in a motorcycle accident when I was eight.… — 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 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
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
