Nobu Matsuhisa is a legend in the culinary world. With more than 30 years of experience, he has been able to craft a unique style of Japanese-Peruvian cuisine that has taken the world by storm.

Early Beginnings

Born in Saitama, Japan, in 1949, Nobu started working in a sushi restaurant at the age of 18. He quickly realized that he wanted to pursue a career as a chef and decided to leave Japan to travel the world and learn about different cuisines.

He worked in restaurants in Peru, Argentina, and even Alaska, before settling down in Los Angeles in the late 1970s.

The Birth of Nobu

Nobu opened his first restaurant, Matsuhisa, in Beverly Hills in 1987, with the help of actor Robert De Niro.

The restaurant was an instant success, and soon became a hotspot for celebrities and foodies alike. Nobu’s unique style of Japanese-Peruvian cuisine, which he called “Nobu-style”, was soon imitated by chefs all over the world.

The Nobu Empire

Since the opening of his first restaurant, Nobu has expanded his culinary empire to include more than 40 restaurants in 22 countries around the world.

His restaurants have become synonymous with luxury dining and are known for their signature dishes, such as Black Cod with Miso, Yellowtail Sashimi with Jalapeño, and Rock Shrimp Tempura.

The Conversation

I recently had the opportunity to speak with Nobu about his career, his cuisine, and his plans for the future.

What inspired you to pursue a career in the culinary arts?

“I think my passion for food started at a young age. I was always interested in trying new things and experimenting with different flavors.

When I started working in a sushi restaurant, I knew that I wanted to become a chef and learn as much as I could about different cuisines.”.

Your cuisine is known for its unique blend of Japanese and Peruvian flavors. How did you develop this style?

“When I was living in Peru, I was introduced to a lot of local ingredients and flavors that I had never experienced before.

I started to experiment with these ingredients, and eventually developed a style of cuisine that combined the best of both Japanese and Peruvian cooking.”.

You have been in the restaurant business for more than 30 years. What keeps you motivated?

“I think it’s the fact that there is always something new to learn. I am constantly experimenting with new ingredients and techniques, and that keeps me excited about what I do.”.

What advice do you have for aspiring chefs?

“I would say that it’s important to learn as much as you can about different cuisines and ingredients. Don’t be afraid to experiment and try new things, but also stay true to your own style and tastes.”.

What can we expect from you in the future?

“I am always looking for new challenges and opportunities. I am currently working on opening new restaurants in the Middle East and Asia, and I am also developing new dishes and techniques that I hope to share with my customers.”.

The Legacy of Nobu

Nobu Matsuhisa’s contribution to the culinary world cannot be overstated. He has introduced a unique blend of Japanese and Peruvian cuisine that has inspired countless chefs and delighted millions of diners around the world.

His passion for food and his commitment to excellence serve as an inspiration to all of us who love to cook and to eat.