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

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

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

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

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

" 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. "

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

" 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. "

" 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. "

" 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. "

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

" 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. "

" 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. "

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

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

" Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is. "

" 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. "

" 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. "

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

" 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. "

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

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

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

" Making sushi is an art, and experience is everything. "

" 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. "

" 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. "

" 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. "

" 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. "

" People who make mistakes but try their best, other people will support. But people who make mistakes because they're lazy, nobody supports. "

" 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. "