Basic Quote by Nobu Matsuhisa

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

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

In Tokyo, we have more three-star Michelin restaurants than Paris.

— Nobu Matsuhisa

Peru was the Incas; it has 3,000 to 4,000 years of history.

— Nobu Matsuhisa

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

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

I'm not perfect. I am not Iron Man.

— Nobu Matsuhisa

Los Angeles is my home - I have my wife and two daughters growing up there.

— Nobu Matsuhisa

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

I like to keep healthy physically and mentally, too.

— Nobu Matsuhisa

Many chefs are either technically or artistically better than me, but I know my food has soul.

— Nobu Matsuhisa

I remember watching steak being cooked on TV and wanting to try it. As a special treat, my mother cooked it for me, and…

— Nobu Matsuhisa