My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time to read a book, watch movies, and think about new dishes. Nobu Matsuhisa bookdishflight Change image and share on social
My cooking is simply ingredients plus umami. Nobu Matsuhisa cookingredientsimply Change image and share on social
Cooking and film are completely different - but I'd rather stay in the kitchen than be in movies. Nobu Matsuhisa completelycookfilm Change image and share on social
Many chefs are either technically or artistically better than me, but I know my food has soul. Nobu Matsuhisa artisticallycheffood Change image and share on social
I'm a lucky person because the company keeps growing, and that means my team keeps growing. Nobu Matsuhisa companygrowlucky Change image and share on social
In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects. Nobu Matsuhisa aggressivedinnerwarejapan Change image and share on social
Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black. Nobu Matsuhisa avoidblackblock Change image and share on social
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
When I'm in L.A., I go to Spago because the chef is a friend of mine. Nobu Matsuhisa cheffriendmine 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
