Nobu Matsuhisa

“Many chefs are either technically or artistically better than me, but I know my food has soul.”

“I started cooking when I was 18 years old, and now I have restaurants all over the world.”

“People who make mistakes but try their best, other people will support. But people who make mistakes because they're lazy, nobody supports.”

“Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black.”

“One evening, Mike Myers and Steven Spielberg were discussing 'Goldmember,' and I just happened to joke, 'If you need a Japanese character, let me know!' The next day, they called me for audition! I find it's always helpful to maintain a sense of humour.”

“Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish.”

“When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.”

“I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.”

“Of course the Japanese and Peruvian fish are different, but it's the same Pacific Ocean. They are different, but I know fish.”

“I have a restaurant in Milan, and Paper Moon is five minutes away from my hotel, so I always go there for lunch. It's a casual place that serves good salad, pizza and pasta; the space is tight with tables close together, and it feels buzzy. Food comes out fast, too.”

“It's not unusual for me to wake up in the middle of the night and not know where I am. I take sleep medication to deal with all the flights. But I find it helps to eat at the same time every day.”

“It's still my happiest time when I'm eating.”

“It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.”

“When I'm in L.A., I go to Spago because the chef is a friend of mine.”

“My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time to read a book, watch movies, and think about new dishes.”

“The fine art of preparing sushi is something that you watch and learn.”

“One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'”

“I don't go out much.”

“I feel like I owe something to America, as it is where I found success.”

“I travel all over the world, usually 10 months out of the year. I stay at a lot of hotels, and the ones I like best are clean and not complicated. You go to bed and say, 'Wow, I feel comfortable.'”