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Nobu Matsuhisa Quotes

Japanese - Chef | March 10, 1949 -

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

Mountains Swimming Boy Wild Always

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.

Balance Fish Enough Too Much Sushi

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

Team Person Growing Lucky Company

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.

Live Better Look Alive Important

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.

Change Cooking Fashion New Australia

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

Cooking School People Generation

Peru was the Incas; it has 3,000 to 4,000 years of history.

History Years Peru

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

Paris More Tokyo Than Restaurants

When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.

Feel Dining Casual Out Things Avoid

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.

Life Father Motorcycle My Life Down

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.

Character Day Me Evening You Find

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!'

Patience Passion Me Restaurant Dream

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