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" 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!' "
Nobu Matsuhisa
Dream
Passion
Me
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" Los Angeles is my home - I have my wife and two daughters growing up there. "
Nobu Matsuhisa
Home
Two
Up
" 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 started cooking when I was 18 years old, and now I have restaurants all over the world. "
Nobu Matsuhisa
Cooking
Old
Over
" It's still my happiest time when I'm eating. "
Nobu Matsuhisa
Time
Still
Eating
" Many chefs are either technically or artistically better than me, but I know my food has soul. "
Nobu Matsuhisa
Me
Better
Either
" I feel like I owe something to America, as it is where I found success. "
Nobu Matsuhisa
America
Feel
Like
" I grew up in the countryside in Saitama prefecture, north of Tokyo. "
Nobu Matsuhisa
Grew
Up
Tokyo
" Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems. "
Nobu Matsuhisa
Run
Discussion
Problems
" In my generation, there was no sushi school, no cooking school, so people have to learn from working. "
Nobu Matsuhisa
People
Cooking
Generation
" You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef. "
Nobu Matsuhisa
Dream
Know
Soccer
" I want to always keep going. I don't want to ever stop. "
Nobu Matsuhisa
Always
Want
Stop
" When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally. "
Nobu Matsuhisa
Friend
Good
Restaurant
" 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 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
" 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?' "
Nobu Matsuhisa
Dinner
Own
People
" In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects. "
Nobu Matsuhisa
Japan
Own
My Own
" 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. "
Nobu Matsuhisa
Knife
Simple
Cooking
" I like to keep healthy physically and mentally, too. "
Nobu Matsuhisa
Keep
Physically
Too
" People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.' "
Nobu Matsuhisa
Fish
Still
Say
" 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. "
Nobu Matsuhisa
Myself
Proud
Hats
" 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! "
Nobu Matsuhisa
Me
Mother
Thought
" Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish. "
Nobu Matsuhisa
Different
Same
Ocean
" Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is. "
Nobu Matsuhisa
Fish
Buy
Tuna
" 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
" Eating a lot on the plane is not good for jet lag. "
Nobu Matsuhisa
Eating
Plane
Lot
" 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
" I don't go out much. "
Nobu Matsuhisa
Go
Out
Much
" My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City. "
Nobu Matsuhisa
New York
Business
City
" My cooking is simply ingredients plus umami. "
Nobu Matsuhisa
Plus
Ingredients
Cooking
" Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges. "
Nobu Matsuhisa
Long
Beautiful
Edges