 |
|
|
 |
NAC: What are your top tips for eating sushi properly?
NOBU: Hold one piece of sushi sideways with the fish side towards you by either using your fingers or chopsticks. Dip the fish side into the soy sauce. Avoid dipping the rice in the sauce. Place the whole piece of sushi in your mouth and enjoy!
NAC: You are a very successful and world renowned chef. What kind of advice would you give to a young chef that wants to open a restaurant?
NOBU: It is very important to create a strong team with the same goals and the same vision. You cannot run a restaurant by yourself. Training the team is crucial. You need to have one month of training at the very least. I believe that communication is very important as well. The first thing I did in Peru was to learn the Spanish language so that I could communicate with the people. It’s also essential to give the chefs some challenges that make their work exciting. This gives them a chance to dream for something more. |
NAC: What has influenced your cooking?
NOBU: My cooking influences were mostly from Peru. The cooking style is different in Japan compared to Peru. For example, in Japan we eat blowfish sashimi style. In Peru, people eat blowfish with salt and lemon and call it ceviche. It’s the same fish but different ways of cooking it.
NAC: Your sushi embodies a balance between edginess and tradition. What inspires your flavors?
NOBU: My sushi is simple and created from my own ability to savor the ingredients with great taste.
NAC: Tell me about a successful flavor combination that surprised you!
NOBU: I have been chef for about 40 years and I have many combinations that have surprised me over the years. I may have an educated guess to create the combination, but I always get excited when I find a new ingredient that works well with another. For example, the combinations of soy sauce and olive oil or soy sauce, vinegar and butter or Japanese chili peppers with grounded garlic work very well together. They combine both east and west flavor combinations and appeal to my own taste palate.
NAC: You have restaurants all over the world. Do your menus reflect regional palates, and how?
NOBU: Basically we use the same menu, but each location adds a few special dishes that reflect their region. If they are successful, we may use them in our other restaurants.
NAC: Which dishes on your menu are your favorites?
NOBU: They are all my favorites. There are a lot of choices but my favorite is called Tiradito. It is Peruvian style sashimi with cilantro, Pervuvian chili paste with yuzu. There is no need for soy sauce. It is very clean and very fresh.
NAC: At the end of the day, when you're done working, what do you like to eat?
NOBU: Noodles….buckwheat, Japanese noodles.
NAC: Can you give some of our readers some ideas for quick and easy delicious meals for them to prepare at home?
NOBU: Japanese food is quick and easy. In Japan, we get a bowl of steamed rice and we pour hot green tea over it like congee. We eat this with grilled fish and pickles. In Japanese, it’s called ochazuke.
NAC: You're close friends with Kenny G. What is his favorite dish of yours?
NOBU: He likes New Style Sashimi, Black Cod in Miso, Kobe beef and the daily special.....everything.
NAC: What do you like to cook for family? Could you share a few recipes, please?
NOBU: My house has a sushi bar. I make sushi for my family.
NAC: I'm sure you have experienced amazing culinary experiences, what has been your most memorable meal? Can you tell us about it?
NOBU: I cooked for Princess Diana and for President Clinton but most importantly, the first time I ever cooked something, I made sushi for my mother.
NAC: What are your favorite Asian restaurants? Grocery markets?
NOBU: Wakiya and Tsukiji Market in Japan.
|
|
|
|
|
|
|
