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

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" Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish. "

" One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish for cooler weather, especially because monkfish is very good in fall and winter. Also, I like the meatiness and rich texture of monkfish. "

" 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. "

" I'm not perfect. I am not Iron Man. "

" Many chefs are either technically or artistically better than me, but I know my food has soul. "

" 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 used to watch my mother cooking when I was a child; she influenced me a lot. "

" In the morning and the end of every day, I thank that I'm alive. "

" I started cooking when I was 18 years old, and now I have restaurants all over the world. "

" People who make mistakes but try their best, other people will support. But people who make mistakes because they're lazy, nobody supports. "

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

" When I'm in L.A., I go to Spago because the chef is a friend of mine. "

" It's still my happiest time when I'm eating. "

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

" I remember watching steak being cooked on TV and wanting to try it. As a special treat, my mother cooked it for me, and I thought this would be the time I would eat with a knife and fork. Alas, I ate it with chopsticks! "

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

" My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time to read a book, watch movies, and think about new dishes. "

" 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 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. "

" When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally. "

" When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual. "

" 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. "

" In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects. "

" In Tokyo, we have more three-star Michelin restaurants than Paris. "

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

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

" Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges. "

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