When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual. Nobu Matsuhisa avoidcasualdine Change image and share on social
A different spice is the most interesting thing to me. Nobu Matsuhisa interestspicething Change image and share on social
A sushi chef has to spot the best-quality fresh fish instantly. Nobu Matsuhisa cheffishfresh 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
Peru was the Incas; it has 3,000 to 4,000 years of history. Nobu Matsuhisa 000historyinca Change image and share on social
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants. Nobu Matsuhisa favoritejapanknife Change image and share on social
I used to watch my mother cooking when I was a child; she influenced me a lot. Nobu Matsuhisa childcookinfluence Change image and 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
I exercise every morning, no matter what. Sometimes it's tough to do right when you get off the plane, but after ten minutes you start sweating, and you always feel better. Nobu Matsuhisa exercisefeelmatter Change image and share on social
I cannot bring myself to wear the Nobu hats, or the Nobu T-shirts. But the chef's jacket, that is mine. And when I wear it, I am very proud of myself. Nobu Matsuhisa bringchefhat Change image and share on social
