Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
From Nobu Matsuhisa
Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems.
It's not unusual for me to wake up in the middle of the night and not know where I am. I take sleep medication to deal with all the flights. But I find it helps to eat at the same time every day.
I can live without a computer. My assistant checks my e-mails.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
I started cooking when I was 18 years old, and now I have restaurants all over the world.
I enjoy people who have passion, whether it is as a musician or whatever they do. All people who have success keep it very basic. Try your best. But without passion, you will not have success.
I cannot bring myself to wear the Nobu hats, or the Nobu T-shirts. But the chef's jacket, that is mine. And when I wear it, I am very proud of myself.
When I'm in L.A., I go to Spago because the chef is a friend of mine.
I don't go out much.
12 perspectives
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