Phrase by 'Nobu Matsuhisa'
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I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn't choose bread, potatoes or even noodles. I'd go for rice instead; I eat more of that than anything else.
Author: Nobu Matsuhisa - Japanese ChefLife , You , My Life , Rest
Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese.
Author: Nobu Matsuhisa - Japanese ChefPeople , Friends , Day , Home
When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
Author: Nobu Matsuhisa - Japanese ChefYou , Me , Today , Restaurant
Swimming keeps me fit and flexible, and it helps that I have a large pool at my house in Beverly Hills.
Author: Nobu Matsuhisa - Japanese ChefMe , Pool , House , Swimming
Napa cabbage is very beautiful, all those long, pale leaves with ruffled edges.
Author: Nobu Matsuhisa - Japanese ChefLong , Beautiful , Very , Those
I want to always keep going. I don't want to ever stop.
Author: Nobu Matsuhisa - Japanese ChefAlways , Want , Stop , Keep Going
Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now.
Author: Nobu Matsuhisa - Japanese ChefTree , Now , Head , Out
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!
Author: Nobu Matsuhisa - Japanese ChefMe , Time , Remember , Mother
I'm a lucky person because the company keeps growing, and that means my team keeps growing.
Author: Nobu Matsuhisa - Japanese ChefPerson , Lucky , Team , Company
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
Author: Nobu Matsuhisa - Japanese ChefPossible , Fish , Buy , Practical
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