You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef. — Nobu Matsuhisa Copy Share Image
In my generation, there was no sushi school, no cooking school, so people have to learn from working. — Nobu Matsuhisa Copy Share Image
The fine art of preparing sushi is something that you watch and learn. — Nobu Matsuhisa Copy Share Image
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked… — 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.… — 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
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 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
