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Nobu Matsuhisa


Japanese
March 10, 1949
Chef
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In Tokyo, we have more three-star Michelin restaurants than Paris.


Nobu Matsuhisa
Tags: More Than Paris
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A sushi chef has to spot the best-quality fresh fish instantly.


Nobu Matsuhisa
Tags: Fresh Fish Spot
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People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.'


Nobu Matsuhisa
Tags: People Say Still
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I started cooking when I was 18 years old, and now I have restaurants all over the world.


Nobu Matsuhisa
Tags: World Years Now
In my generation, there was no sushi school, no cooking school, so people have to learn from working.
Nobu Matsuhisa
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Many chefs are either technically or artistically better than me, but I know my food has soul.


Nobu Matsuhisa
Tags: Food Me Know
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When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.


Nobu Matsuhisa
Tags: Like Out Things
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
Nobu Matsuhisa
Tags: Really Very Use
People who make mistakes but try their best, other people will support. But people who make mistakes because they're lazy, nobody supports.
Nobu Matsuhisa
Tags: Best People Who
I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.
Nobu Matsuhisa
Tags: Me Make First
I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them.
Nobu Matsuhisa
The first jolt I received in my life was when I lost my father in a motorcycle accident when I was eight. I would have been with him if he hadn't turned down my request to go out with him that afternoon.
Nobu Matsuhisa
Tags: Out Life Been
I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.
Nobu Matsuhisa
Tags: Great Like Think
I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for lunch. It's a casual place that serves good salad, pizza and pasta; the space is tight with tables close together, and it feels buzzy. Food comes out fast, too.
Nobu Matsuhisa
Tags: Good Food Space
When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
Nobu Matsuhisa
Tags: You Me Like