Exclusive Interview: Culinary Icon Nobu Matsuhisa Shares The Secret to His Vitality & Brand’s Consistency
A living legend
A candid conversation with the world-renowned chef Nobu Matsuhisa about his long-lasting career, consistency, and status as an icon.
The name Nobu needs no introduction. A household name in the restaurant world, the brand is known for its signature Japanese-Peruvian cooking, presented with top tier finesse and sophistication. The man behind it all is none other than Nobu Matsuhisa himself. What began as a humble restaurant named Matsuhisa in Los Angeles has now grown into something of an empire that transcends borders.
The first official Nobu restaurant opened in 1994 and fast forward 21 years later, Nobu Kuala Lumpur opened its doors. This year, the city-centre restaurant is celebrating 10 years in business and who better to celebrate with than the brand’s founder himself. Matsuhisa recently stopped by to introduce his very own limited-edition omakase menu and celebrate the milestone with friends of the restaurant. During his time here, we managed to sit down with the prolific restaurateur and chef for a candid conversation about the growth of his brand.
THIRTY ONE YEARS IN, WHAT’S IT LIKE SEEING THE NOBU BRAND BE WHERE IT IS TODAY?
I’m very proud and honoured to be here, because when I started Nobu in New York in 1994, I never thought about growing a company like this. At the same time, this meant my team was also growing. It’s an honour to have all my teams because our quality also continues to grow. Now, we still continue the same quality and reputation we have.
HOW DO YOU KEEP THAT REPUTATION AND QUALITY CONSISTENT IN AN INDUSTRY THAT IS CONSTANTLY EVOLVING?
We have more than 60 Nobu restaurants around the world now. In the beginning, I was in control, I travelled and taught everyone myself. But now, we have our own chefs and corporate managers, who travel with me. They know the quality of Nobu food and service, so they carry that on. We used to be a small family but now we have a big one that takes care of the quality and any way we can upgrade ourselves.
HAVING BEEN IN THE INDUSTRY FOR DECADES BUT STILL GOING STRONG, WHAT IS THE SECRET TO YOUR VITALITY AND ENERGY?
I’ve been cooking all my life and being a chef was a dream and now, I get to do this while travelling. I get to see chefs and the people on my teams, who I know because we’ve been working together for a long time. When I come to Kuala Lumpur, the Philippines, Hong Kong, Tokyo, Dubai, and every other location, it’s like I’m seeing my kids. And I love seeing my kids, so that’s my motivation that gives me energy.
SOMEONE IS VISITING A NOBU FOR THE FIRST TIME. WHAT IS THE MENU YOU WOULD SET UP FOR THEM TO GET AN IDEA OF WHAT NOBU IS ALL ABOUT?
My guaranteed signature dish is Yellowtail Jalapeño, so definitely that. I would also add New Style Sashimi, rock shrimp tempura with three sauces, and black cod miso. At every restaurant, we also have sushi bars, so I would also serve some fresh sushi.
YOU ARE NOW CLEARLY AN ICON ON THE GLOBAL FOOD STAGE. HOW DOES THAT MAKE YOU FEEL?
I’m definitely a little bit shy. I’m still a chef, which was my dream since I was a kid but I’m most proud of my team. They are the ones who uphold our reputation. I’m also shy just because I’m really proud and happy. This is why I keep trying my best every day.
IS THERE A MESSAGE YOU WOULD LIKE TO SEND TO YOUR TEAM AROUND THE WORLD?
I would like to say I love you guys and thank you for the great work. Thank you for keeping the best reputation for your local Nobu restaurants too.
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