When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally. Nobu Matsuhisa basecustomerengage share on social
Shellfish is better to buy live. In the U.S., because we eat oysters and clams raw, it is very important that they are alive before we prepare them. It's important to look for a closed shell. If a clam is alive, the shell will be closed. Never buy clams if the shell is open. Nobu Matsuhisa alivebuyclam share on social
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
What I relish most is when a member of my staff, who has worked with passion and patience towards achieving their dream of owning a restaurant, walks up to me and says, 'Nobu! I have done it!' Nobu Matsuhisa achievedreammember Change image and share on social
