2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Nabuyuki Matsuhisa or Nobu, as he is better known, is a world-renowned chef who is gaining popularity thanks to his fusion cuisine, which combines traditional Japanese dishes with Peruvian and Argentinean ingredients.
The famous restaurateur was born in 1949 in the Japanese city of Saitama. Nobu grew up in Japan, where he works as an assistant chef at various sushi bars in Tokyo. He was then invited to work in Lima, the capital of Peru. After the classical school of Japanese cuisine, he encountered a new culture and many unknown ingredients, which later helped him create his innovative culinary style.
After three years in Peru, he continued his career in Buenos Aires and then returned to Japan. He eventually settled in Los Angeles, where he opened his first restaurant in January 1987 Matsuhisa.
The restaurant became popular almost immediately after its opening. That same year, Nobu proudly ranked among the top ten chefs in the world according to Food & Wine magazine. His dishes, including squid pasta in garlic sauce, fried cod, sashimi salad and tiger prawns, have won the highest honors for ingenuity and impeccable execution.
In August 1994, in partnership with actor Robert De Niro and restaurateur Drew Neporen, Nabuyuki Matsuhisa opened a restaurant in New York - Tribeca. It is furnished in the style of a "Japanese village" by the famous interior designer David Rockwell. The interior is made of all natural materials - wooden floors, river stone wall and birch furniture.
The restaurant again received the approval of critics and the culinary community. For the period in which it was established, the restaurant is perceived as a real phenomenon, because thanks to it New York became acquainted with a more unconventional view of sushi culture.
Nobu puts all his ingenuity and soul into making the little rice bites. The chef omits important ingredients such as raw fish and wasabi, and in their place adds mustard, Egyptian spices and chili. With this experimental approach, the Tribeca restaurant is classified as the most atypical Japanese restaurant.
Nobu himself says that cooking is a process reminiscent of music, art and cinema - planning, preparation and execution. The difference is that the restaurant business is fully compliant with the tastes of customers.
Many people close to the chef think that he reveals too many secrets from his kitchen, but this does not bother the famous chef at all, because he believes that everyone can copy recipes, but no one can copy his heart.
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