When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual. — Nobu Matsuhisa Copy Share Image
If I am at home in L.A. on a Saturday or Sunday, I like to start the day with a hot bath… — 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
Have you ever been to Mexico City and haggled with the locals over souvenirs? Well, in Peru, you had to negotiate like… — 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… — Nobu Matsuhisa Copy Share Image
One of my great loves is golf. When I am in L.A., I like to play with a few close friends: no… — Nobu Matsuhisa Copy Share Image
Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's… — 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 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
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 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 feel like I owe something to America, as it is where I found success. — 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 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
