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The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.

Something I didn't even know was on my bucket list has been achieved. I have cooked Thanksgiving dinner with Martha Stewart. I vow to follow the gospel of her teachings and do my very best in the remarkably less glamorous kitchen of my own home... without the luxury of magically appearing prep bowls filled by a staff of sous chefs.

The Kitchen was a really great concept; it just wasn't at the price point that made it accessible to people. People could visit occasionally, and some people were coming regularly. It just wasn't a novel concept for every customer.

A quarter century of running a restaurant - that's a long time to do one thing.

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.

You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.

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!'

I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I believe that we have been doing this not primarily to achieve riches or even honour, but rather because we were interested in the work, enjoyed doing it and felt very strongly that it was worthwhile.