Author

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

From Nobu Matsuhisa

Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.

From Nobu Matsuhisa

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.

From Nobu Matsuhisa

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.

From Nobu Matsuhisa

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!'

From Nobu Matsuhisa

When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.

From Nobu Matsuhisa

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

From Nobu Matsuhisa

Every morning when I woke up, my mother was already in the kitchen making breakfast. It was always the same: steamed rice, pickled vegetables, grilled fish and miso soup. Each day there was something different in the soup such as tofu or potatoes.

From Nobu Matsuhisa

I grew up in the countryside in Saitama prefecture, north of Tokyo.

From Nobu Matsuhisa

I was a bit of a wild boy - always swimming and exploring the mountains.

From Nobu Matsuhisa

Nobu Matsuhisa

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