With more than 50 restaurants worldwide, Nobuyuki “Nobu” Matsuhisa remains one of global dining’s most recognisable figures. Following the reopening of Nobu Hong Kong at Regent Hong Kong, we spoke with the celebrated chef about travel, longevity, signature dishes and what first-time guests should order.
What should a first-time guest visiting Nobu Hong Kong order?
A new guest dining at Nobu should begin with our signature dishes such as Black Cod Miso, Yellowtail Jalapeño, New Style Sashimi and, of course, sushi.
What’s different about Nobu Hong Kong the second time around?
Nobu Hong Kong offers stunning scenic views from almost every table. This new chapter brings a brand-new team, and I am very proud of all they have accomplished so far. I look forward to a bright and successful future together.
What makes your food so universally successful?
I am proud that my food has helped spread Japanese cuisine and culture around the world. I believe Nobu is successful because our guests leave happy and want to return.
You have managed Nobu restaurants and hotels with 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, I did not know who he was, and I simply prepared food for him. In 1989 he suggested we open a restaurant together in New York. I hesitated because I still had work to do at Matsuhisa, but he patiently waited four years until I was ready.
I trusted him, admired his patience and perseverance, and our partnership grew from mutual respect. He is not just my business partner, he is family.
Which drinks pair best with your food?
My food pairs well with many drinks including sake, beer, wine and champagne. Personally, I enjoy tequila. At Nobu Hong Kong, guests will also find an extensive and creative cocktail menu.
What makes a great restaurant experience?
The best quality ingredients, clean and well-prepared food, attentive service and a beautiful, welcoming environment.
Why open in Hong Kong?
Hong Kong is a vibrant city with a rich food culture and a globally recognised dining scene. We are very excited to be part of it.
Where do you eat when you are in Hong Kong?
I do not often have time to explore because I prefer to spend time with the team and in the kitchen. When I do, I enjoy dim sum and dining at Lai Ching Heen at Regent Hong Kong.
What encouraged you to open your first restaurant?
My passion began when I was around 10 or 11 years old. My older brother took me to a sushi restaurant where we sat at the counter watching chefs prepare fish piece by piece. I ate it in one bite and immediately knew I wanted to become a chef.
What does a typical day look like now?
I travel about ten months each year visiting restaurants around the world, dividing my time between Los Angeles and Japan. When not travelling, I spend time in the kitchen at Matsuhisa in Los Angeles or Nobu Tokyo meeting guests and working with the team. Spending time with my wife, children and grandchildren brings me the greatest joy.
What do you do on rare days off?
Self-care is essential. I exercise and stretch every morning, and when I have time I enjoy swimming and being with family.
Who is your favourite dinner companion?
Travelling allows me to connect with chefs across the group. I enjoy gathering them around one table to share a meal together. I also appreciate quiet dinners at home with my wife.
Who has been most influential in your career?
My father passed away when I was young, and my mother and grandmother raised us. Their cooking and the aromas from the kitchen shaped my love of food and remain my greatest inspiration.
Would you change anything if you could start again?
I would not change anything. My challenges and achievements made me 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
