NOBU: Chef Nobu Matsuhisa Featured

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NOBU: Chef Nobu Matsuhisa

Nobuyuki Matsuhisa, known as “Nobu,” is the critically acclaimed chef and owner of Nobu and Matsuhisa restaurants, which have received rave reviews from such publications as The New York Times, Zagat Survey, and Michelin Guide. Chef Nobu currently has 41 Nobu Restaurants, 11 Matsuhisa Restaurants, and 10 Nobu Hotels in 48 different cities around the world, spanning six continents.

Born in Saitama, Japan, Nobu apprenticed at a popular sushi bar in Tokyo before opening his own sushi bar in Peru. After three years in Peru, Nobu moved to Argentina, then home to Japan, followed by Alaska, and finally Los Angeles. In 1987, Nobu opened Matsuhisa in Beverly Hills, California, which attracted both food lovers and celebrities—including actor and director Robert De Niro. De Niro, Nobu and restaurateur Drew Nieporent jointly opened the first Nobu restaurant in New York City in 1994.

In addition to the numerous accolades received by his restaurants, some of Nobu’s personal honors from the culinary community include: America’s 10 Best New Chefs by Food and Wine Magazine (1989); Southern California’s Rising Stars by Los Angeles Times Magazine (1998); induction into Who’s Who of Food and Beverage in America by the James Beard Foundation (2002); nomination for Outstanding Chef by the James Beard Foundation (1997, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006); Ministry of Agriculture, Forestry and Fisheries Award in Japan (2007); One of the 11 Most Influential Chefs of the Decade by Madrid Fusion (2009); and Peru Tourism’s Goodwill Ambassador Award (2010). In 2014, Nobu released his Japanese autobiography, The Smiling Faces of My Guests Mean Everything, which was translated into English and published in 2017 as Nobu: A Memoir.

Broiled Black Cod with Miso

Ingredients:(serves 4)

  • 4 black cod fillets, about 1/2 pound (230 g) each 3 cups (800 g)
  • *Nobu-style Saikyo Miso
  • 1 stalk **hajikami per serving
 

*Nobu-Style Saikyo Miso

Ingredients:

  • Sake
  • 3⁄4 cup (150ml) mirin
  • 2 cups (450g) white miso paste
  • 11⁄4 (225g) granulated sugar
 

**Hajikami (Ginger Pickled in Sweet Vinegar)

Ingredients:

  • 8 tablespoons rice vinegar
  • 6 tablespoons granulated sugar
  • 2 1⁄2 teaspoons sea salt

tj

The complete article can be found in Issue #280 of the Tokyo Journal.

Written By:

TJ

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