Nobu Matsuhisa
Nobu Matsuhisa
#### Full Name and Common Aliases
Nobuyuki "Nobu" Matsuhisa is a renowned Japanese-American chef, restaurateur, and entrepreneur.
#### Birth and Death Dates
Born on November 24, 1949, in Oita Prefecture, Japan. Currently active and still involved in various projects.
#### Nationality and Profession(s)
Japanese-American, Chef, Restaurateur, Entrepreneur
Early Life and Background
Matsuhisa grew up in a small town in Kyushu, Japan. His early life was marked by a love for food, which he cultivated through his mother's cooking. In 1967, at the age of 17, Matsuhisa left Japan to work as a dishwasher in a Los Angeles restaurant called Kawafuku. He was soon promoted to chef and spent two years working under Ichiro Mashita.
Major Accomplishments
Matsuhisa's most notable achievement is founding Nobu restaurants around the world with partners Robert De Niro, Meir Teper, and Richard Notar in 1994. This innovative concept brought Japanese cuisine to a global audience, fusing traditional flavors with modern techniques.
Notable Works or Actions
In addition to Nobu's international success:
Matsuhisa has written two bestselling cookbooks: _Nobu: The Cookbook_ (2001) and _Nobu at Home_ (2014).
He has been featured in several documentaries, including _Jiro Dreams of Sushi_ (2011).
Matsuhisa's restaurants have received numerous awards, including Michelin stars and AAA Diamond Awards.Impact and Legacy
Matsuhisa's impact on the culinary world is profound. He has:
Popularized Japanese cuisine globally.
Inspired a new generation of chefs to experiment with fusion cooking.
Raised awareness about the importance of using fresh, high-quality ingredients in restaurant kitchens.
Why They Are Widely Quoted or Remembered
Nobu Matsuhisa's quotes and sayings are often cited for their insight into the culinary world. His philosophy on food is centered around the idea that "good food should be enjoyed by all" – a mantra that reflects his dedication to using local, sustainable ingredients and making fine dining accessible to everyone.
As a pioneer in fusion cuisine, Matsuhisa's legacy will continue to inspire chefs and food enthusiasts alike for years to come. His dedication to innovation and quality has left an indelible mark on the culinary landscape, cementing his place as one of the most celebrated chefs of our time.
Quotes by Nobu Matsuhisa
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.
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.
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.
In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects.
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.
Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now.