WORLD OF NOBU
This book is both a landmark of a long personal journey and an introduction to the world of the next generation of NOBU chefs
I always say that “we cook from our hearts,” and when a chef does this, guests always notice the difference. There are quite a few restaurants around the world that imitate “NOBU Style” cuisine. They can copy my recipes, but not the kokoro (the heart) that I put into them. I hope that chefs and their staff will continue the tradition of the NOBU Way to “cook with kokoro” at all times.
Because NOBU is future-oriented, we are always evolving. Chefs continue to mature, and in this book each one expresses the NOBU Way as he understands it through his cooking. I feel that, even when I’m no longer here, the NOBU Style will keep on living, like the work of an artist, in the cuisine of the chefs that I’ve trained. This book is the essence of the NOBU Way, and the source of the smiles on our guests’ faces. - Nobu Matsuhisa -
- Size：8.98 × 11.02 inches (228 × 280 mm)
- Pages：416 pages（Full Color）
- Publisher：PIE International
- Author：Nobuyuki Matsuhisa
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April/2019 release in the US/Europe
Nobuyuki Matsuhisa – known simply as Nobu to the world – was born in Japan, and trained in the time-honored sushi tradition in Tokyo before heading to Peru. He then went on to successive ventures in Argentina, Alaska, and Los Angeles, where he opened Matsuhisa in 1987. Seven years later, Robert De Niro persuaded him to open NOBU New York. Since then, he has opened over 55 restaurants and hotels across five continents.