A sushi chef has to spot the best-quality fresh fish instantly. Nobu Matsuhisa cheffishfresh Change image and share on social
Peru was the Incas; it has 3,000 to 4,000 years of history. Nobu Matsuhisa 000historyinca Change image and share on social
I enjoy people who have passion, whether it is as a musician or whatever they do. All people who have success keep it very basic. Try your best. But without passion, you will not have success. Nobu Matsuhisa basicenjoymusician Change image and share on social
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes. Nobu Matsuhisa americanbasebouillon share on social
I started cooking when I was 18 years old, and now I have restaurants all over the world. Nobu Matsuhisa cookrestaurantstart Change image and share on social
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 fishjapaneseocean Change image and share on social
Los Angeles is my home - I have my wife and two daughters growing up there. Nobu Matsuhisa angelesdaughtergrow Change image and share on social
With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much. Nobu Matsuhisa balancecutfish Change image and share on social
I was a bit of a wild boy - always swimming and exploring the mountains. Nobu Matsuhisa biteboyexplore Change image and share on social
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 associatebusinessclose Change image and share on social