Home
Authors
Tags
App
Get QuoteDark Inspirational Quotes App
" Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now. "
Nobu Matsuhisa
Now
Tree
Still
Related Quotes:
" 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. "
Nobu Matsuhisa
Live
Important
Better
" I feel like I owe something to America, as it is where I found success. "
Nobu Matsuhisa
America
Feel
Like
" 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. "
Nobu Matsuhisa
Beautiful
Good
Great
" 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. "
Nobu Matsuhisa
You
Street
Restaurant
" In the morning and the end of every day, I thank that I'm alive. "
Nobu Matsuhisa
Alive
Day
Morning
" Making sushi is an art, and experience is everything. "
Nobu Matsuhisa
Everything
Sushi
Experience
" When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual. "
Nobu Matsuhisa
Out
Like
Casual
" In my generation, there was no sushi school, no cooking school, so people have to learn from working. "
Nobu Matsuhisa
People
Cooking
Generation
" I'm not perfect. I am not Iron Man. "
Nobu Matsuhisa
I Am
Iron
Perfect
" 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.' "
Nobu Matsuhisa
Say
Best
Feel
" 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. "
Nobu Matsuhisa
Fish
Enough
Balance
" 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. "
Nobu Matsuhisa
Evening
Character
Know
" 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. "
Nobu Matsuhisa
Over
City
Fish
" 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. "
Nobu Matsuhisa
Fashion
Australia
Change
" I want to always keep going. I don't want to ever stop. "
Nobu Matsuhisa
Always
Want
Stop
" I used to watch my mother cooking when I was a child; she influenced me a lot. "
Nobu Matsuhisa
She
Mother
Child
" Peru was the Incas; it has 3,000 to 4,000 years of history. "
Nobu Matsuhisa
History
Peru
Years
" 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. "
Nobu Matsuhisa
Start
Morning
Exercise
" It's still my happiest time when I'm eating. "
Nobu Matsuhisa
Time
Still
Eating
" The fine art of preparing sushi is something that you watch and learn. "
Nobu Matsuhisa
You
Sushi
Learn
" 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. "
Nobu Matsuhisa
Love
Better
Think
" I'm a lucky person because the company keeps growing, and that means my team keeps growing. "
Nobu Matsuhisa
Person
Lucky
Team
" 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. "
Nobu Matsuhisa
Reach
American
Fish
" 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. "
Nobu Matsuhisa
Flavor
Without
Sea
" 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. "
Nobu Matsuhisa
Night
Wake Up
Sleep
" In Tokyo, we have more three-star Michelin restaurants than Paris. "
Nobu Matsuhisa
Paris
Tokyo
Restaurants
" I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If I could choose any, I'd say buckwheat was my favourite: it has a very good flavour and is healthy, too. "
Nobu Matsuhisa
Healthy
Comfort
Easy
" I can live without a computer. My assistant checks my e-mails. "
Nobu Matsuhisa
Live
Checks
Computer
" 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. "
Nobu Matsuhisa
Home
Day
I Am
" Many chefs are either technically or artistically better than me, but I know my food has soul. "
Nobu Matsuhisa
Me
Better
Either