Quotes from Nobu Matsuhisa

When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.

I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

I'm a lucky person because the company keeps growing, and that means my team keeps growing.