Celebrity chef Nobu Matsuhisa has become a worldwide sensation with his brands "Nobu" and "Matsushisa". In this interview, he shares his secret for outstanding sushi, talks about regulars like the Kardashians, and reveals which food trend he's looking forward to.
Whether Beverly Hills, Dubai, Hong Kong or Mexico City – Nobu Matsuhisa is a culinary tycoon with his Nobu or Matsuhisa restaurants spanning the globe without seeming like a chain. Renowned for his fusion of Japanese cuisine with Peruvian influences, his career took off after Robert De Niro became his business partner. The acting legend was far from the last celebrity seen at one of his establishments: frequented en masse by stars, there are rap songs about Nobu and rumors that select VIPs occassionally havve Matsuhisa' menus delivered by private jet. Yet despite an alleged net worth of 220 million dollars, Matsuhisa is far from done. On the occcassion of the Shibuya Crossing Party at the Mandarin Oriental Munich's Matsuhisa, the renowned chef made a personal appearance and even answered a few questions.
Mr. Matsuhisa, are German guests different from those in your other restaurants?
Nobu Matsuhisa: No, there are no major differences between the guests. People who come to our restaurant in Munich are interested in our food – just like our guests in other restaurants around the world.
Which German dish do you like best?
I had veal sausage with spicy mustard this morning, which I liked.
Do you cook differently in Germany than in Dubai, for example?
No, our signature dishes like miso-glazed black cod are the same all over the world, but of course we try to use as many local products as possible.
Sushi must be made with heart
Apart from fresh fish, what are the most important components of sushi?
The rice, of course. But sushi is really about the details. Good fish, good rice, good wasabi, there's no getting around it. But it's also about the right cut of fish. And sushi has to be made with heart.
In Germany, we often hear that real wasabi is hard to come by. Is green wasabi paste from a tube really that bad?
Let me put it this way: we can't get fresh wasabi in Munich, so we have it specially delivered from Japan.
What is the secret of your restaurants' success?
The staff is the secret. And good service. And when you run restaurants all over the world, good partnerships are naturally also very important. You have to understand each other.
Do you personally visit every location before a new opening?
Yes, of course. But my team does the necessary background checks and reseaches the best sources for fresh ingredients.
I want my patrons to enjoy coming here, I like it when they smile and enjoy their meal, that's more important than Michelin stars.
Do you actually know how many restaurants you own?
Um, we have (thinks for a moment) – Nobu and Matsuhisa together – more than 65 restaurants.
Do you know the number of Michelin stars your restaurants have?
I don't know, but I don't look for Michelin-starred restaurants either. I want my guests to enjoy coming here, I like it when they smile and enjoy their meal, that's more important than Michelin stars.
What is your favorite restaurant? Which one do they visit the most?
I opened my first restaurant in Los Angeles in 1987. I love them all, but you have a special relationship with the first one.
You're not the only one. The Los Angeles branch is notorious for paparazzi swarming the door to take pictures of prominent guests. The Kardashians almost seem to live there. Did you invent the "celebrity restaurant" concept?
No, I didn't come up with that, because the stars chose my restaurant. They trust our cuisine, quality and hospitality.
One of your´ business partners is the actor Robert De Niro. Can you tell us his favorite dish?
He likes all dishes! Except for oysters.
Maybe one day we'll get back to the essentials in the kitchen. Simple cooking. I like that.
What is the best career tip for young chefs that you wish you had gotten earlier?
Chefs have to gain a lot of experience to be successful. Start, do your best, make mistakes. Be patient and passionate. And never give up.
Do you have any idea which food trend is coming next?
There are many fads in the kitchen, because someone is always inventing a new style. But my approach to cooking is pretty simple. Maybe one day we'll go back to the essentials in the kitchen. Simple cooking. I like that.
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