Top 83 Nobu Quotes
#1. 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
#2. For everyday diners in Manhattan, cracking the waiting list at Nobu is said to be harder than getting courtside tickets for the Knicks.
David Chang
#3. You can tell how much fun a city is going to be if Nobu is in it.
Madonna Ciccone
#4. 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
#5. If we rub a fabric too often, it will quickly grow threadbare; and Nobu's words had rasped against me so much, I could no longer maintain that finely lacquered surface Mameha had always counseled me to hide behind.
Arthur Golden
#6. If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.
Daniel Boulud
#7. 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.
Nobu Matsuhisa
#8. I am thankful to Nichia Chemical Corporation and its founder Nobu Ogawa, who gave me the research opportunity to create a blue LED.
Shuji Nakamura
#9. 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.
Nobu Matsuhisa
#10. 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
#11. It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.
Nobu Matsuhisa
#12. 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
#13. 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
#14. In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects.
Nobu Matsuhisa
#15. 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
#16. I want to always keep going. I don't want to ever stop.
Nobu Matsuhisa
#17. A different spice is the most interesting thing to me.
Nobu Matsuhisa
#18. 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
#19. I'm a lucky person because the company keeps growing, and that means my team keeps growing.
Nobu Matsuhisa
#20. 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
#21. When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.
Nobu Matsuhisa
#22. 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
#23. My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City.
Nobu Matsuhisa
#24. In Tokyo, we have more three-star Michelin restaurants than Paris.
Nobu Matsuhisa
#25. Peru was the Incas; it has 3,000 to 4,000 years of history.
Nobu Matsuhisa
#26. I like Mercedes because my wife has been in two big accidents and emerged without a scratch, thanks to the safety of these cars.
Nobu Matsuhisa
#28. 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
#29. I always eat a meal at home before I leave for the airport, so I only eat the soup and salad on the plane.
Nobu Matsuhisa
#30. Making sushi is an art, and experience is everything.
Nobu Matsuhisa
#31. I was a bit of a wild boy - always swimming and exploring the mountains.
Nobu Matsuhisa
#32. 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
#33. You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.
Nobu Matsuhisa
#34. Eating a lot on the plane is not good for jet lag.
Nobu Matsuhisa
#35. Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.
Nobu Matsuhisa
#36. 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.
Nobu Matsuhisa
#37. 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.
Nobu Matsuhisa
#38. 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
#39. I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them.
Nobu Matsuhisa
#40. 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
#41. 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
#42. 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
#43. Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now.
Nobu Matsuhisa
#44. A sushi chef has to spot the best-quality fresh fish instantly.
Nobu Matsuhisa
#45. Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems.
Nobu Matsuhisa
#46. I used to watch my mother cooking when I was a child; she influenced me a lot.
Nobu Matsuhisa
#47. I started cooking when I was 18 years old, and now I have restaurants all over the world.
Nobu Matsuhisa
#48. 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.
Nobu Matsuhisa
#49. 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
#50. People who make mistakes but try their best, other people will support. But people who make mistakes because they're lazy, nobody supports.
Nobu Matsuhisa
#51. In the morning and the end of every day, I thank that I'm alive.
Nobu Matsuhisa
#52. 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
#53. When I'm in L.A., I go to Spago because the chef is a friend of mine.
Nobu Matsuhisa
#54. The fine art of preparing sushi is something that you watch and learn.
Nobu Matsuhisa
#55. 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.
Nobu Matsuhisa
#56. Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
Nobu Matsuhisa
#57. People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.'
Nobu Matsuhisa
#58. I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.
Nobu Matsuhisa
#59. 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
#60. 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
#62. 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
#63. 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.
Nobu Matsuhisa
#64. 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
#65. 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
#66. 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.
Nobu Matsuhisa
#67. 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.
Nobu Matsuhisa
#68. I feel like I owe something to America, as it is where I found success.
Nobu Matsuhisa
#69. Los Angeles is my home - I have my wife and two daughters growing up there.
Nobu Matsuhisa
#70. Cooking and film are completely different - but I'd rather stay in the kitchen than be in movies.
Nobu Matsuhisa
#71. Swimming keeps me fit and flexible, and it helps that I have a large pool at my house in Beverly Hills.
Nobu Matsuhisa
#72. Many chefs are either technically or artistically better than me, but I know my food has soul.
Nobu Matsuhisa
#73. 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.
Nobu Matsuhisa
#74. Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
Nobu Matsuhisa
#76. I like to keep healthy physically and mentally, too.
Nobu Matsuhisa
#77. In my generation, there was no sushi school, no cooking school, so people have to learn from working.
Nobu Matsuhisa
#78. I can live without a computer. My assistant checks my e-mails.
Nobu Matsuhisa
#79. My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
Nobu Matsuhisa
#81. Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black.
Nobu Matsuhisa
#83. I grew up in the countryside in Saitama prefecture, north of Tokyo.
Nobu Matsuhisa
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