Nobu Matsuhisa Quotes

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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.

The fine art of preparing sushi is something that you watch and learn.

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.

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!'

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.

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.

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.

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.

I grew up in the countryside in Saitama prefecture, north of Tokyo.

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

Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now.

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.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

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.

Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.

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