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All Quotes by author - Nobu Matsuhisa

" A different spice is the most interesting thing to me. "

" A sushi chef has to spot the best-quality fresh fish instantly. "

" Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems. "

" Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients. "

" Cooking and film are completely different - but I'd rather stay in the kitchen than be in movies. "

" Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish. "

" 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. "

" Eating a lot on the plane is not good for jet lag. "

" 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. "

" Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese. "

" Have you ever been to Mexico City and haggled with the locals over souvenirs? Well, in Peru, you had to negotiate like that to get the freshest fish at the market. "

" I always eat a meal at home before I leave for the airport, so I only eat the soup and salad on the plane. "

" I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them. "

" I can live without a computer. My assistant checks my e-mails. "

" 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. "

" I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor. "

" I don't go out much. "

" I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If I could choose any, I'd say buckwheat was my favourite: it has a very good flavour and is healthy, too. "

" 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 exercise every morning, no matter what. Sometimes it's tough to do right when you get off the plane, but after ten minutes you start sweating, and you always feel better. "

" I feel like I owe something to America, as it is where I found success. "

" If I am at home in L.A. on a Saturday or Sunday, I like to start the day with a hot bath and then do an hour of stretching. "

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

" I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for lunch. It's a casual place that serves good salad, pizza and pasta; the space is tight with tables close together, and it feels buzzy. Food comes out fast, too. "

" I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me. "

" I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn't choose bread, potatoes or even noodles. I'd go for rice instead; I eat more of that than anything else. "

" I like Mercedes because my wife has been in two big accidents and emerged without a scratch, thanks to the safety of these cars. "

" I like to keep healthy physically and mentally, too. "

" 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. "

" I'm a lucky person because the company keeps growing, and that means my team keeps growing. "

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