Nobu Matsuhisa Quotes & Sayings (Page 8)
Nobu Matsuhisa quotes and sayings page 8 (75 year old chef). These are the last 9 out of 79 quotes we have for him.
“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.”
“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.”
“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.”
“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.”
“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.”
“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!'”
“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.”
“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.”
“When service is overly attentive, I become uncomfortable - I don't like it, for example, when a waiter tops up my glass as soon as I take a sip of water. It's better when you realise you need something and then the waiter is immediately available. You can say the service is good when it isn't intrusive, but comes straight away when required.”
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