I travel all over the world, usually 10 months out of the year. I stay at a lot of hotels, and the ones I like best are clean and not complicated. You go to bed and say, 'Wow, I feel comfortable.' Nobu Matsuhisa bedcleancomfortable Change image and share on social
My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City. Nobu Matsuhisa businesscitygreenwich Change image and share on social
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 accidentafternoonfather 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 grew up in the countryside in Saitama prefecture, north of Tokyo. Nobu Matsuhisa countrysidegrownorth 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
I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me. Nobu Matsuhisa automaticallybackcustomer Change image and share on social
It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it. Nobu Matsuhisa americacilantroflavor share on social
I always eat a meal at home before I leave for the airport, so I only eat the soup and salad on the plane. Nobu Matsuhisa airporteathome 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
