Nobu Matsuhisa is a Japanese chef and restaurateur who has made a huge impact on the culinary world. He is regarded as the king of Japanese cuisine and is known for his innovative fusion style dishes.

In this exclusive interview, we sit down with Nobu to discuss his early years, his influences and what drives him to continue creating culinary masterpieces even after achieving so much success.

Early Years

Nobu was born in Saitama, Japan in 1949. He began working in a local sushi restaurant when he was just 18 years old, and it was from here that he developed his love for cooking. Nobu moved to Tokyo in 1973 and began working in a more upscale restaurant.

It was during this time that he began to experiment with using non-traditional ingredients in traditional Japanese dishes.

Influences

Nobu’s love of food comes from his mother, who would cook traditional Japanese dishes for the family. He was also heavily influenced by the French and Peruvian cuisines he was exposed to when he moved to Peru in the late 1970s.

It was during his time in Peru that Nobu began to develop his unique style of cooking, which blends traditional Japanese techniques with South American ingredients.

Creating the Nobu Brand

Nobu moved to Los Angeles in 1987 and opened his first restaurant, Matsuhisa, in Beverly Hills. The restaurant was an instant success and attracted a celebrity clientele.

In 1994, Nobu partnered with Robert De Niro to open the first Nobu restaurant in New York City. Today, there are over 40 Nobu restaurants around the world.

Culinary Philosophy

Nobu’s culinary philosophy is based on the idea of simplicity. He believes in using only the freshest ingredients and letting the natural flavors shine through. He also believes in constantly experimenting and trying new things in the kitchen.

This approach has led to the creation of some of Nobu’s most famous dishes, such as black cod with miso and yellowtail jalapeño.

The Nobu Omakase Experience

Omakase is a Japanese word that translates to “I leave it up to you.” At Nobu restaurants, guests can opt for the omakase experience, where they leave the menu in the hands of the chef.

The experience can consist of up to 20 courses, each one carefully crafted by the chef.

Challenges

Despite his many successes, Nobu admits that there have been challenges along the way. One of the biggest challenges he has faced is maintaining consistency across all of his restaurants.

However, Nobu is always striving to improve and make his restaurants even better.

The Future of Nobu

When asked about the future of Nobu, Nobu stated that he plans to continue innovating and experimenting. He is always looking for new ways to blend flavors and ingredients and create new dishes.

He also plans to continue expanding his brand, with new restaurants set to open in London, Paris and Barcelona in the coming years.

Advice for Aspiring Chefs

When asked what advice he would give to aspiring chefs, Nobu emphasized the importance of hard work and determination.

He also stressed the importance of experimenting with new flavors and ingredients and never being afraid to take risks in the kitchen.

Final Words

In conclusion, Nobu Matsuhisa is a culinary legend who has made a significant impact on the world of Japanese cuisine.

His innovative fusion style dishes have won him countless awards and accolades, and his restaurants continue to attract diners from around the world. We look forward to seeing what the future holds for Nobu and his brand.