In the morning and the end of every day, I thank that I'm alive. Nobu Matsuhisa alivedayend Change image and share on social
I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them. Nobu Matsuhisa associatebusinessclose Change image and share on social
One evening, Mike Myers and Steven Spielberg were discussing 'Goldmember,' and I just happened to joke, 'If you need a Japanese character, let me know!' The next day, they called me for audition! I find it's always helpful to maintain a sense of humour. Nobu Matsuhisa auditioncallcharacter 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
Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish. Nobu Matsuhisa australiabahamasbudapest share on social
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
A sushi chef has to spot the best-quality fresh fish instantly. Nobu Matsuhisa cheffishfresh 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
