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Nobu Matsuhisa Quotes - IQDb - Internet Quotes Database

Quotes from Nobu Matsuhisa


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


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.


I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.


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.


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


A different spice is the most interesting thing to me.


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!


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


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.


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


People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.'


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.


My business partner Robert De Niro knows a lot about hotels; he opened the Greenwich Hotel in New York City.


Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems.


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


I like Mercedes because my wife has been in two big accidents and emerged without a scratch, thanks to the safety of these cars.


Making sushi is an art, and experience is everything.


I want to always keep going. I don't want to ever stop.


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.


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.