#ChefsTable : With Nobu Matsuhisa

Spotlight

April 4, 2018 | BY Charles Aames Bautista

In his recent visit to Manila, Philippine Tatler got an exclusive interview with Chef Nobu and got to know him more from his vision to what bothers him in the kitchen

Renowned chef, Nobu Matsuhisa, visited the Philippines for a one-night special dubbed "The Nobu Experience" last March 31 at his eponymous restaurant at City of Dreams. During his visit, he shared some insights about his experiences, philosophy, and life behind the kitchen.

PHILIPPINE TATLER: How do you ensure that your vision is executed to your liking at every of your international locations? 

CHEF NOBU MATSUHISA: I travel 10 months out of the year to visit all of the Nobu locations around the world. I spend a lot of time with my team on these trips. I have a very strong team of Managers and Executive Chefs. They understand my philosophy and also help to ensure quality and consistency.

PT: What is your design and culinary philosophy when creating your masterpieces/ dishes? 

CNM: My philosophy has always been good food and good service in a welcoming environment.  I always try to use the best and freshest local ingredients. I think it is very important to support the local markets and vendors where ever we have a Nobu location.

 

PT: What is your pet peeve in the kitchen? 

CNM: I would have to say lack of motivation and pride. I want my chefs to always feel motivated and take pride in every single dish that comes out of a Nobu kitchen.

PT: What is your most memorable kitchen/chef experience and why? 

CNM: The first time I served my food to a guest and I saw the smile it bought to their face.
 
PT: What is the most important lesson you want every chef to know? 

CNM: No matter what challenges come your way, never give up on your dreams.

 

PT: Do you have a favorite culinary destination and why? 

CNM: When I am not traveling, I spend the majority of my time between my homes in Los Angeles and Japan. I would have to say Japan because it’s where I am from.

PT: If you could have a collaboration to cook with anyone in the world, who would it be and what would you be cooking? 

CNM: If I had the chance to cook with anyone in the world it would have been my father. He passed away when I was a young boy.

 

Nobu, the world renowned Japanese restaurant recognized for pioneering a New-style Japanese cuisine, started as a business partnership in 1994 between Chef Nobu Matsuhisa and his partners: actor Robert De Niro, producer Meir Teper, and restaurateur Drew Nieporent. Originating in New York as the flagship restaurant, the Nobu brand is now an empire that spans across five continents, with international locations in London, Tokyo, Hong Kong, Beijing, Milan, The Bahamas, Melbourne, Dubai, Cape Town, Moscow, Mexico City, Budapest, Perth, Monte Carlo, Kuala Lumpur, Manila, and United States locations in Las Vegas, Malibu, Miami Beach, Dallas, San Diego, Los Angeles, Waikiki, Lana’i. The global Nobu enterprise recently expanded to include the first ever Nobu Hotels in Las Vegas and Manila, with anticipation for an exciting line of luxury hotels to follow.

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