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

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

" I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor. "

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

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

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

" 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. "

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

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

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

" 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. "

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

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

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

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

" 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. "

" 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 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! "

" My cooking is simply ingredients plus umami. "

" 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. "

" 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. "

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

" 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. "

" 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. "

" 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'm a lucky person because the company keeps growing, and that means my team keeps growing. "

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

" 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. "

" 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. "

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