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
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
My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time… — Nobu Matsuhisa Copy Share Image
Shellfish is better to buy live. In the U.S., because we eat oysters and clams raw, it is very important that they… — 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
