Many chefs are either technically or artistically better than me, but I know my food has soul. — Nobu Matsuhisa Copy Share Image
One evening, Mike Myers and Steven Spielberg were discussing 'Goldmember,' and I just happened to joke, 'If you need a Japanese character,… — Nobu Matsuhisa Copy Share Image
What I relish most is when a member of my staff, who has worked with passion and patience towards achieving their dream… — Nobu Matsuhisa Copy Share Image
I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me. — Nobu Matsuhisa Copy Share Image
It's not unusual for me to wake up in the middle of the night and not know where I am. I take… — Nobu Matsuhisa Copy Share Image
Swimming keeps me fit and flexible, and it helps that I have a large pool at my house in Beverly Hills. — 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
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
I used to watch my mother cooking when I was a child; she influenced me a lot. — 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
