Chef Nobuyuki Matsuhisa runs one of the most successful restaurant groups in the world. His multi-million dollar business encompasses twenty-one restaurants in over a dozen cities, and this year he is opening his twenty second. What is so special about this particular one is that it is situated in Atlantis, The Palm, Dubai, making it the region’s first outlet.
“I personally don’t think I’ve revolutionized the culinary world. Japanese cuisine is very traditional, but my experiences and three year stay in Peru influenced my traditional Japanese style, and as a result my signature style which we call Nobu style is more carefree,” explains Matsuhisa.
That particular Nobu style he refers to draws upon his classical training at sushi bars in Tokyo and his life abroad in Peru, Argentina, and the world in general to create a whole new trend in Japanese cuisine. The resulting dishes, including Tiradito Nobu Style, Yellowtail with Jalapeno, Squid Pasta, and Black Cod with Miso, make Nobu Matsuhisa one of the most ground breaking chefs alive today. It is irresistible to imagine just how our own region may influence his ground-breaking cuisine. “Yes, I would also like to take the challenge and come up with a few dishes that combine Japanese and Middle Eastern cuisines,” he reveals.
While most children dream of being actors or sportsmen, Matsuhisa’s dream, ever since childhood, was becoming a chef. He grew up in Sugito, just north of Tokyo – a city that boasts some of the best food in the world. When asked about his secret for such exquisite taste, he referrers to passion and soul as the main factors that result in something extraordinary for each guest, “As a Japanese sushi chef, I try to introduce my culture, to cook with my heart, and to make each of my guests happy, that’s my philosophy. I think people are more understanding and appreciative of that nowadays.”
Constantly circling the globe known wherever he goes, Nobu has a cult following, but he is grateful for the recognition. He discloses, “I’m happy that the status for chefs has been elevated recently. I think it’s the result of people around us giving recognition to what we do.”
Of course food at this level does not come cheaply but as the chef explains, “As we progress in life, we are always trying to improve what we have - cars, houses, or food, we crave for indulgences.” Do stop by this new paragon of culinary delights as we await the opening of two more regional outlets, one in Abu Dhabi and the other in Doha. Anyone that has eaten at Nobu can testify this is one indulgence worth giving in to.
