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" I grew up in the countryside in Saitama prefecture, north of Tokyo. "
Nobu Matsuhisa
Grew
Up
Tokyo
Related Quotes:
" 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. "
Nobu Matsuhisa
Home
Day
I Am
" Shellfish is better to buy live. In the U.S., because we eat oysters and clams raw, it is very important that they are alive before we prepare them. It's important to look for a closed shell. If a clam is alive, the shell will be closed. Never buy clams if the shell is open. "
Nobu Matsuhisa
Live
Important
Better
" I started cooking when I was 18 years old, and now I have restaurants all over the world. "
Nobu Matsuhisa
Cooking
Old
Over
" My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants. "
Nobu Matsuhisa
Favorite
Each
Knife
" 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. "
Nobu Matsuhisa
Black
Fish
Looks
" Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients. "
Nobu Matsuhisa
Ingredients
Happy
Cheap
" 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. "
Nobu Matsuhisa
Healthy
Comfort
Easy
" Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges. "
Nobu Matsuhisa
Long
Beautiful
Edges
" When I'm in L.A., I go to Spago because the chef is a friend of mine. "
Nobu Matsuhisa
Friend
Chef
Because
" I'm not perfect. I am not Iron Man. "
Nobu Matsuhisa
I Am
Iron
Perfect
" 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. "
Nobu Matsuhisa
Beautiful
You
Simple
" In the morning and the end of every day, I thank that I'm alive. "
Nobu Matsuhisa
Alive
Day
Morning
" 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?' "
Nobu Matsuhisa
Dinner
Own
People
" I used to watch my mother cooking when I was a child; she influenced me a lot. "
Nobu Matsuhisa
She
Mother
Child
" Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan. "
Nobu Matsuhisa
Cooking
Dog
Hot
" When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets. "
Nobu Matsuhisa
You
Street
Restaurant
" 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. "
Nobu Matsuhisa
Myself
Proud
Hats
" It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it. "
Nobu Matsuhisa
America
Strong
Live
" 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. "
Nobu Matsuhisa
I Am
Friends
Value
" With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much. "
Nobu Matsuhisa
Fish
Enough
Balance
" Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is. "
Nobu Matsuhisa
Fish
Buy
Tuna
" Cooking and film are completely different - but I'd rather stay in the kitchen than be in movies. "
Nobu Matsuhisa
Cooking
Kitchen
Movies
" In my generation, there was no sushi school, no cooking school, so people have to learn from working. "
Nobu Matsuhisa
People
Cooking
Generation
" People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.' "
Nobu Matsuhisa
Fish
Still
Say
" 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. "
Nobu Matsuhisa
Friend
Good
Restaurant
" Peru was the Incas; it has 3,000 to 4,000 years of history. "
Nobu Matsuhisa
History
Peru
Years
" In Tokyo, we have more three-star Michelin restaurants than Paris. "
Nobu Matsuhisa
Paris
Tokyo
Restaurants
" 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. "
Nobu Matsuhisa
Start
Morning
Exercise
" 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. "
Nobu Matsuhisa
Motorcycle
Life
Father
" 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. "
Nobu Matsuhisa
Morning
Breakfast
Day