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

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

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

" My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants. "

" In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects. "

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

" My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials. "

" 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. "

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

" 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!' "

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

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

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

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

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

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

" 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 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?' "

" 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. "

" When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes. "

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

" 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. "

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

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

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

" 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. "

" 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. "

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

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

" 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. "

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