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 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 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
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
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 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
