The international celebrity chef Nobu is known for his fusion cuisine which blends traditional Japanese dishes with Peru and Argentine ingredients.
Who amongst the passionate for Japanese food, don’t know NOBU?
Nobu Matsuhisa is a visionary who dared to challenge the deep roots of the gastronomic traditions of his home country while facing a lot of controversy and reactions from colleagues.
He changed some of the most traditional recipes and before he opened his first restaurant in NYC , he presented his ideas to chefs and opinion leaders but the comments where quite disappointing - «will give you no more than 6 months to close down…» - chefs in Japan are very conservative.
He is the founder of the new Japanese cuisine.
He brought to the traditional world of sushi , the flavours and spices of countries like Peru where he lived.
It has been difficult to somehow consolidate restaurants such as NOBU in very competitive cities such as NYC or London, as you need to have constant new offers.
Off course that in this case , it also helps to have a great team of celebrity supports that include Bill Clinton, Tony Blair , etc in addition to a celebrity partner – Robert de Niro.
Today, NOBU is a total of 22 restaurants across the 9 countries and it is only down to the already famous obsessive training to his staff, that the quality of food and service is guaranteed – everyone has o follow the NOBU philosophy which does not accept:
- Cooks without ambition
- Dish without soul
- Manager with bad face
- Dish without soul
- Manager with bad face
The staff is trained to make the visit to the restaurant an experience out of the ordinary. If this happens , the customer will return.
It is curious that Tokyo is the city in the world that gathers the biggest number of restaurants featuring Michelin stars , however so traditional , conservative and closed culture.
It is curious that Tokyo is the city in the world that gathers the biggest number of restaurants featuring Michelin stars , however so traditional , conservative and closed culture.
I believe that in this business the secret is to be humble and always open new ideas, gastronomy is a parallel world in which people can spend hours debating on a mushroom.
I also belong to this tribe.
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