79 Quotes by Nobu Matsuhisa

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

The fine art of preparing sushi is something that you watch and learn.

People eat the chicken, people eat the beef, they still say, 'Don't kill the fish.'

In Tokyo, we have more three-star Michelin restaurants than Paris.

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.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

I remember watching steak being cooked on TV and wanting to try it. As a special treat, my mother cooked it for me, and I thought this would be the time I would eat with a knife and fork. Alas, I ate it with chopsticks!

My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.

A different spice is the most interesting thing to me.