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" 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. "

Nobu Matsuhisa

Together

Food

Moon

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" My cooking is simply ingredients plus umami. "

" Peru was the Incas; it has 3,000 to 4,000 years of history. "

" 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. "

Nobu Matsuhisa

Book

Movies

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

" 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. "

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

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

" I don't go out much. "

Nobu Matsuhisa

Out

Much

" 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. "

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

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

Nobu Matsuhisa

Out

Casual

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

" 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 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. "

" Los Angeles is my home - I have my wife and two daughters growing up there. "

Nobu Matsuhisa

Home

Two

" The fine art of preparing sushi is something that you watch and learn. "

" People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.' "

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

Nobu Matsuhisa

America

Feel

" 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. "

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

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

" 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. "

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

" 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 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. "

" My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City. "

" 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. "

" 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 want to always keep going. I don't want to ever stop. "

" 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!' "

Nobu Matsuhisa

Dream

Passion