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" 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

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

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

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

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

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

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

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

" 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. "

" 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. "

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

Nobu Matsuhisa

Customer

Restaurant

" 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. "

" 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. "

" 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 travel all over the world, usually 10 months out of the year. I stay at a lot of hotels, and the ones I like best are clean and not complicated. You go to bed and say, 'Wow, I feel comfortable.' "

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

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

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

" 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. "

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

" 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. "

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

" 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?' "

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

" 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. "

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

" 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. "

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