Hospitality Design - October 2015 - (Page 126)

nobu matsuhisa Chef/Owner Nobu Hospitality 126 October 2015 Born in Saitama, Japan, the chef whose single name would be recognized around the world for his mastery of Japanese cooking as well as for his entrepreneurial acumen, Nobuyuki Matsuhisa was 7 when he first entered a sushi restaurant, accompanied by his brother. Sushi at the time was expensive and out of reach for many Japanese, and young Nobu was immediately intrigued, vowing then and there to dedicate his life to food. After his high school graduation, he accepted a job at a Tokyo sushi restaurant, Matsue, where for three years he did nothing but wash dishes, clear tables, and clean floors. When he finally was promoted to sushi chef, his cuisine attracted a dedicated following, including a Peruvian of Japanese descent, who convinced him to move to Lima to open his own restaurant. It was there that Nobu began to create his signature style, as he blended Peruvian touches into his menus. His subsequent moves-to Buenos Aires, Anchorage, and a return to Japan-were not successful. It was not until he moved to Los Angeles that he 1 2 found his footing. Taking a job at a sushi bar, he worked to pay off his debts and to earn enough money to open another restaurant. Matsuhisa in Beverly Hills made its debut in 1987, and the legend began. With his wife as his only business partner, Matsuhisa began slowly, counting on word of mouth to draw customers. Its Hollywood-adjacent location drew celebrities, including Robert De Niro, who began a long campaign to lure Nobu to New York as his business partner. The opening of Nobu in Manhattan's Tribeca neighborhood in 1994 (along with producer Meir Teper and restaurateur Drew Nieporent) triggered a veritable explosion of restaurants throughout the world, now numbering 39 across five continents. Nobu cuisine, once limited to a small shop in Los Angeles, could now be enjoyed in Moscow, Kuala Lumpur, and Cape Town, to name a few.

Table of Contents for the Digital Edition of Hospitality Design - October 2015

Hospitality Design - October 2015
Online TOC
From the Editor
From the Show Director
Business Sense: Industry Insight
Sustainable Studio: Open Farm Community
Trends: Suites
Trends: Fast-Casual Dining
5 Questions for John Simeonidis
Profile: Neri & Hu
Trends: Scandinavian Inspiration
Trends: Rose Gold
In the Room
Special Feature: Chefs
Platinum Circle
Gary Dollens
Kemper Hyers
Nobu Matsuhisa
HD Visionary Award: HBA
Margherita Saint-Germain
Le Lapin
The Continental
Scone City
I Love Paris
Ad Index
Back Space

Hospitality Design - October 2015