{"id":17260,"date":"2016-04-23T06:00:05","date_gmt":"2016-04-23T10:00:05","guid":{"rendered":"https:\/\/thatdope.com\/food-drinks\/interview-chef-nobu-matsuhisa\/"},"modified":"2016-04-23T06:00:05","modified_gmt":"2016-04-23T10:00:05","slug":"interview-chef-nobu-matsuhisa","status":"publish","type":"post","link":"https:\/\/thatdope.com\/food-drinks\/interview-chef-nobu-matsuhisa\/","title":{"rendered":"Interview: Chef Nobu Matsuhisa"},"content":{"rendered":"
You might be familiar with the name Nobu if you have been paying attention to the international buzz over chef Nobu Matsuhisa and his restaurants in New York, Los Angeles, London, Tokyo, Hong Kong and Kuala Lumpur, amongst many other locations worldwide and in the USA. Since his partner in the Nobu business is Robert De Niro, he also has a certain pop culture cachet. His other line of restaurants, Matsuhisa, is privately owned by the Matsuhisa family.<\/p>\n
Chef Nobu is quick to clarify that though he has been linked to Nikkei cuisine \u2013 the fusion of Japanese and Peruvian cuisine \u2013 his cooking is distinctly \u2018Nobu.\u2019<\/p>\n
For the 67-year-old chef, that means cooking that is firmly rooted in Japanese cuisine, with just a few touches of Peruvian influences like jalapeno peppers, cured ceviches and anticucho, traditional beef heart skewers.<\/p>\n
He frowns on labels like fusion and Nikkei, and prefers to describe his cuisine by his name, food that is \u201cNobu Matsuhisa.\u201d<\/p>\n
While in Paris to oversee his newest restaurant, Matsuhisa Paris at Le Royal Monceau hotel this week, the chef spoke about his second attempt at opening a restaurant in the French capital, sushi etiquette and the person he\u2019d most want to cook for.<\/p>\n