Meet Nobu Matsuhisa, world-famous sushi chef

With over 50 restaurants worldwide, Nobuyuki “Nobu” Matsuhisa is one of the world’s most celebrated chefs. At the reopening of Nobu, Hong Kong, he talks travel, success, self-care and why he’s happiest at home enjoying a good meal with his family and grandchildren.

What should a first timer visiting Nobu Hong Kong order?  

A new guest dining at a Nobu restaurant should start with our signature dishes like Black Cod Miso, Yellowtail Jalapeno, New Style Sashimi and of course sushi.

What’s different about Nobu Hong Kong the second time around? 

Nobu Hong Kong offers one of the most stunning scenic views from almost every table in the restaurant. The second time around we have a brand new team and I am very proud of all that they’ve accomplished so far and look forward to a bright and successful future with them.

What makes your food so universally successful? 

I am very proud that my food has helped to spread Japanese cuisine and culture around the world. I feel Nobu is successful because our customers leave happy, and they keep wanting to come back.

You have successfully managed Nobu Restaurants and hotels with your friend and business partner Robert De Niro for over 40 years. What makes the relationship so strong? 

Robert De Niro and I first met in 1988, when he came to my restaurant Matsuhisa in Los Angeles. Although his name was familiar to me, I had no idea who he was, and I just prepared food for him. I think it was in 1989 that De Niro first suggested we start a restaurant together in New York. I was hesitant because I still had a lot of work to do in my current restaurant Matsuhisa. He was very patient and waited for me for four years before I finally said yes to opening a restaurant with him in New York City. I knew I could trust him and admired his patience and perseverance.  We have a mutually respectful and trustworthy relationship and have built a strong partnership and friendship on that foundation. He is not just my partner; he is my family.

Which drinks pair best with your food? 

I think my food can be paired with a variety of drinks like sake, beer, wine, champagne, and my favourite Tequila. We also have a very extensive and delicious cocktail menu.

What makes a great restaurant experience? 

The best quality ingredients, good clean food, and good service in a beautiful and welcoming environment.

Why open in Hong Kong? 

Hong Kong is a vibrant city with a rich food culture. It is a world-renowned dining destination, and we are very excited to be a part of it.

Where do you eat when you’re in Hong Kong? 

I don’t really have too much time to explore the city and dine out because I want to spend as much time as possible with the team and in the kitchen. When I do get a chance I love to go for Dim Sum and I like to eat at Lai Ching Heen at the Regent.

What encouraged you to open your first restaurant? 

My passion for food started at 10 or 11 years old when my older brother took me to a sushi restaurant for the first time. We sat at the counter and watched the chefs prepare the fish and hand it to us, piece by piece. I ate it in one bite and I just said “wow”. At this time I hadn’t started cooking yet, but I knew immediately that I wanted to be a chef.

What’s a typical day for you these days?

Now that we are able to travel more freely, I spend about 10 months out of the year visiting my restaurants around the globe. I share my home between Los Angeles and Japan. When I am not travelling I am usually at my restaurant Matsuhisa in Los Angeles and Nobu in Tokyo spending time in the kitchen and meeting and greeting guests. I also love spending time with my wife, my children and my grandchildren. This brings me the most joy.

What do you do on rare days off? 

I believe that self care is essential. I like to exercise and stretch every morning. On the days when I do have some free time I like to swim and spend time with my family.

Who is your favourite dinner companion?

I travel 10 months out of the year visiting my restaurants. It gives me an opportunity to connect with my teams, especially the chefs. I like to have them all sit down at one large table and we share a meal together. I also enjoy a quiet dinner at home with my wife.

Who has been most influential in your career? 

My father passed away when I was young, so my brothers and I were raised by my mother and my grandmother. These two women are the most influential in my career. My bedroom was close to the kitchen so I would wake up to the sounds of them preparing breakfast and savour the different tantalising aromas coming from the kitchen. I developed my joy of cooking through them.

Anything you’d change if you were to do it all over again? 

I wouldn’t change a single thing. My challenges and accomplishments made me the man and the chef I am today.

Nobu Hong Kong is open open at The Regent, Hong Kong, 18 Salisbury Road Regent, Tsim Sha Tsui, 2313 2313, hongkong.regenthotels.com