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

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" In my generation, there was no sushi school, no cooking school, so people have to learn from working. "

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

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

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

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

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

" 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. "

" 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. "

" Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now. "

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

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

" 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. "

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

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

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

" 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. "

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

" I was a bit of a wild boy - always swimming and exploring the mountains. "

" 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. "

" 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. "

" 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. "

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

" 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. "

" 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. "

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

" 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. "

" I don't go out much. "

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