79 Quotes by Nobu Matsuhisa

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them.

I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.

I started cooking when I was 18 years old, and now I have restaurants all over the world.

I used to watch my mother cooking when I was a child; she influenced me a lot.

I'm not perfect. I am not Iron Man.

In my generation, there was no sushi school, no cooking school, so people have to learn from working.

In the morning and the end of every day, I thank that I'm alive.

Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.