Japanese - Chef | March 10, 1949 -
The fine art of preparing sushi is something that you watch and learn.
Nobu Matsuhisa
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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.
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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.
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Making sushi is an art, and experience is everything.
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You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
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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.
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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.
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A different spice is the most interesting thing to me.
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My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
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Sushi is something very exclusive. It is not like a McDonald's, not like a hot dog, not like a French fry. It's very high-class cooking in Japan.
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Swimming keeps me fit and flexible, and it helps that I have a large pool at my house in Beverly Hills.
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Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.
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