Nobu Matsuhisa Japanese cuisine chef Date of Birth: 10.03.1949 Country: Japan

1. Biography of Nobu Matsuhisa
2. Early Life and Career
3. Restaurant Ventures and Success
4. Other Endeavors

Biography of Nobu Matsuhisa

Nobuyuki Matsuhisa, also known as Nobu Matsuhisa, is a renowned Japanese cuisine chef and one of the culinary legends of our time. Born on March 10, 1949, in Saitama, Japan, he is often referred to as the Western outpost of Japanese cuisine and one of the pioneers of fusion cuisine.

Early Life and Career

Nobu grew up as the youngest of three brothers in a challenging environment. In 1958, his father was involved in a car accident, and his mother had to raise the three children on her own. After completing high school, Nobu moved to Tokyo and began working at the Matsue Sushi restaurant. Over the course of seven years, he mastered the art of preparing sushi.

One day, a Peruvian of Japanese descent who was a regular customer at the restaurant offered Nobu the opportunity to move to Peru and open a Japanese restaurant there. Nobu embarked on this new adventure, and soon he was operating a restaurant in Lima under the Matsue brand. Unable to find the traditional ingredients for classic sushi and other famous Japanese dishes, Nobu improvised and created a unique fusion cuisine using South American ingredients. These improvised recipes became his signature style and garnered significant attention.

Restaurant Ventures and Success

After his successful experience in Lima, Nobu Matsuhisa decided to start his own business. However, his first project, a restaurant in Alaska, was a catastrophic failure as it burned down shortly after opening. Nobu had to work hard to rebuild his financial stability. In 1977, he began working in Japanese restaurants in Los Angeles, and after ten years, he finally had the opportunity to open his own restaurant again. In 1987, Matsuhisa opened the renowned Matsuhisa restaurant in Beverly Hills, which quickly gained popularity among Hollywood celebrities and was listed as one of the top ten restaurants in the United States in 1989.

Among the notable frequent patrons of Matsuhisa was Robert De Niro, who proposed a partnership with Nobu to open a similar establishment in New York City. In 1993, this partnership marked the beginning of the Nobu restaurant chain. Two Nobu restaurants in New York City received the James Beard Award in 1995, and the same year, they were awarded the "Three Stars" distinction by The New York Times. Following this success, Nobu restaurants were established in many major cities in the United States, totaling fifteen locations. Additionally, there are several online and retail stores associated with the brand.

The Nobu International chain consists of 32 restaurants in 28 cities worldwide, including Milan, London, Tokyo, Dubai, Moscow, Cape Town, and Monte Carlo. The restaurants in Berkeley, Las Vegas, Beverly Hills, and London have been honored with Michelin Stars. Furthermore, Nobu restaurants and sushi bars operate on famous Japanese cruise liners, such as Crystal Cruise. Recently, two Nobu hotels were opened in Las Vegas (2013) and Manila (2014).

In 2009, Nobu Matsuhisa was recognized as one of the most influential chefs in the world at the Madrid Fusion Decade of Fusion Cuisine. He also received the Society of Japanese People's Award for promoting Japanese cuisine worldwide.

Other Endeavors

Nobu's interests extend beyond the restaurant industry. In 1995, he made his acting debut in the film "Casino," co-starring with Robert De Niro, portraying a wealthy Japanese businessman. Nobu also made cameo appearances in "Goldmember" (2002) and "Memoirs of a Geisha" (2005). He published a culinary book in 2001, which has been reprinted and updated multiple times.

In addition to the Nobu restaurant and hotel brand, which is co-owned by Robert De Niro and other partners, Matsuhisa also owns a restaurant chain under his own name, which is a family-owned business. The distinctive style of Matsuhisa restaurants is characterized by small wooden buildings painted blue or sometimes with red accents, a blooming grassy lawn in front, and modest signage. As for the dishes served in these establishments, Nobu continues to travel the world, constantly enriching his restaurants' menus with new and unexpected discoveries. He frequently gives masterclasses and shares his recipes on his website, emphasizing the importance of infusing each dish with "kokoro," or one's own heart, as he believes that truly delicious food cannot be prepared without it.