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

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" 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! "

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

" My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants. "

" I travel all over the world, usually 10 months out of the year. I stay at a lot of hotels, and the ones I like best are clean and not complicated. You go to bed and say, 'Wow, I feel comfortable.' "

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

" You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef. "

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

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

" My cooking is simply ingredients plus umami. "

" Swimming keeps me fit and flexible, and it helps that I have a large pool at my house in Beverly Hills. "

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

" 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. "

" 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. "

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

" Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black. "

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

" 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. "

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

" One of my great loves is golf. When I am in L.A., I like to play with a few close friends: no phones, no distractions, the great outdoors and the chance to bet some money to keep it interesting. "

" One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?' "

" 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. "

" 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. "

" I don't go out much. "

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

" 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. "

" Some hotels have a lot of mirrors, chairs, you can't find the plugs, the music is complicated. But the Nobu concept is beautiful, simple. "

" 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. "

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