I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn't choose bread, potatoes or even noodles. I'd go for rice instead; I eat more of that than anything else. Nobu Matsuhisa breadcarbohydratechoose share on social
I grew up in the countryside in Saitama prefecture, north of Tokyo. Nobu Matsuhisa countrysidegrownorth Change image and share on social
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 barbarabigboil share on social
Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan. Nobu Matsuhisa classcookdog Change image and share on social
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?' Nobu Matsuhisa cabbagechopday share on social
Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges. Nobu Matsuhisa beautifulcabbageedge Change image and share on social
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor. Nobu Matsuhisa addaromabonito 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