Latest news with #Matsuhisa
New York Post
2 hours ago
- Entertainment
- New York Post
This is the only celebrity who has a dish named after her at Nobu
She's so nice — this dish was named twice. Cindy Crawford is the one celebrity who has ever been honored with a menu item at the famed sushi hotspot Nobu. Chef Nobu Matsuhisa affectionately renamed kakiage — a Japanese tempura dish — 'Cindy Rice' after the supermodel, who was a regular at Matsuhisa, his first restaurant in Los Angeles, which opened in 1987. 'One day, at lunchtime she came and said, 'Make me anything,'' the celebrity chef told The Post ahead of the nationwide release of his documentary 'Nobu' on July 4. 'I used to do photoshoots in LA all the time, and I wanted Nobu always for lunch, but . . . if I didn't have a chance to eat right away . . . I wanted something that could maybe sit for one hour or two hours,' she explained in the film, which was directed by Matt Tyrnauer. 3 Chef Nobu Matsuhisa, who got his start as a dishwasher and delivery boy in Tokyo, now has an empire of 56 restaurants and 45 hotels around the world. Courtesy of Nobu Soon after the entree was crowned Cindy Rice, Crawford requested her namesake dish at the New York location of Nobu. The staff was baffled. 'The New York people didn't know . . . So the manager called me and asked, 'What's Cindy Rice?'' Matsuhisa, 76, recalled, laughing. The famed cook — who got his start as a teen-aged dishwasher and delivery boy in Tokyo — said his first A-list customer was Robert De Niro, even though he didn't know it then. The Oscar-winner was so impressed with the food, he approached Matsuhisa about opening a restaurant with him in New York. 'I did not know what he did. Never saw his movies,' Matsuhisa confessed. 3 Cindy Crawford and her husband Rande Gerber, pictured here leaving Nobu Mailbu, are featured in the documentary 'Nobu,' which will be released nationwide on July 4. / The actor is now a partner at Nobu — an empire of 56 restaurants and 45 hotels everywhere from Malibu and Maui to Budapest and the Bahamas. It was De Niro's idea to name the eatery Nobu. 'He said, 'Matsuhisa is too long. How about your first name, Nobu?'' Matsuhisa explained. 'He's a great idea man.' The first Nobu opened in Tribeca in 1994. That location closed in 2017, but there are still two in Manhattan — Nobu Downtown in FiDi and Nobu Fifty Seven in Midtown West. This year, the brand will be debuting its first hotel in Manhattan — in the Plaza Athenee hotel on the Upper East Side, which closed during the pandemic. 3 Matsuhisa called Robert De Niro, a partner at Nobu, 'a great idea man.' Dave Allocca/Starpix / Shutterstock Matsuhisa has since welcomed a who's who of celeb customers, including Taylor Swift and Travis Kelce, David and Victoria Beckham, and Ben Affleck and Jennifer Lopez, who made their debut as a couple by kissing outside its New York location in 2002. (And when they got back together in 2021, their first public smooch was at Nobu Malibu.) With all his brushes with fame in his nearly 60-year career, Matsuhisa didn't hesitate to name his favorite customer — Princess Diana, whom he cooked for in Nobu's London Old Park Lane location in 1997, just months before her death. 'I was really nervous . . . She said to me, 'Chef Nobu, I read about your history.' I was so surprised and impressed. And then I cooked for her . . . tempura, black cod. She liked it,' he fondly remembered.
Winnipeg Free Press
19 hours ago
- Entertainment
- Winnipeg Free Press
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
NEW YORK (AP) — World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary, 'Nobu,' reveals the man behind the cuisine in an intimate look at how he found success, despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his 'Nobu-style' culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 2. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls 'Nobu style,' or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere — on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I'd like to say, at my age, I can say, I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. ___ If you or someone you know needs help, the national suicide and crisis lifeline in the U.S. is available by calling or texting 988. There is also an online chat at ___ AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me … they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? Wednesdays Columnist Jen Zoratti looks at what's next in arts, life and pop culture. TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. AP: What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up. Just don't forget about the ambitions, passions and go step by step.' ___ This story has been corrected to report that 'Nobu' releases widely on July 2, not July 1.
San Francisco Chronicle
21 hours ago
- Entertainment
- San Francisco Chronicle
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
NEW YORK (AP) — World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary, 'Nobu,' reveals the man behind the cuisine in an intimate look at how he found success, despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his 'Nobu-style' culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 1. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls 'Nobu style,' or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere — on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I'd like to say, at my age, I can say, I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. ___ If you or someone you know needs help, the national suicide and crisis lifeline in the U.S. is available by calling or texting 988. There is also an online chat at ___ AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me ... they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up. Just don't forget about the ambitions, passions and go step by step.'
Hamilton Spectator
21 hours ago
- Entertainment
- Hamilton Spectator
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
NEW YORK (AP) — World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary, 'Nobu,' reveals the man behind the cuisine in an intimate look at how he found success, despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his 'Nobu-style' culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 1. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls 'Nobu style,' or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere — on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I'd like to say, at my age, I can say, I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. ___ If you or someone you know needs help, the national suicide and crisis lifeline in the U.S. is available by calling or texting 988. There is also an online chat at ___ AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me ... they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. AP: What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up. Just don't forget about the ambitions, passions and go step by step.'
UPI
3 days ago
- Entertainment
- UPI
'Nobu' documentary showcases chef's teamwork philosophy
1 of 5 | Nobu Matsuhisa prepares dishes in his restaurants in "Nobu," in theaters Friday. Photo courtesy of Vertical LOS ANGELES," June 25 (UPI) -- Chef Nobu Matsuhisa says the documentary Nobu, in New York theaters Friday, shows how he assembles a team in his kitchen and in business. Matt Tyrnauer directs the biographical documentary, which gives a look inside Matsuhisa's restaurants. In a recent Zoom interview with UPI, Matsuhisa, 76, explained why there is very little arguing seen in his kitchens. He still operates his flagship restaurant, Matsuhisa Beverly Hills, along with Nobu locations in Los Angeles, Malibu, New York and other cities worldwide. "Nobu's kitchens are always good teams," Matsuhisa said. "So all the senior chefs teach the younger chefs. My philosophy is one team works like a family." The documentary also shows Matsuhisa in business meetings with partner Robert De Niro. Matsuhisa explains in the film how De Niro encouraged him to open a restaurant in New York in the '90s, but he did not feel ready to until 1994. "He's a great idea man," Matsuhisa said of the actor. "Even Nobu's name is his idea." Now, Matsuhisa considers De Niro a friend as well as a partner. He said they share a philosophy about teamwork, and De Niro is the negotiator in their team. "Also, he travels all over the world," Matsuhisa said of De Niro. "He knows good food but he doesn't cook. I love him." In the film, Matsuhisa also explains his cooking philosophy of love and passion. His signature dishes come from blending traditional Japanese sushi with sauces inspired from his time in Peru. Matsuhisa will adapt dishes to customers' dietary needs, and sometimes discovers new flavors that way. Matsuhisa said he normally spends 10 months per year visiting each of his restaurants to instruct the kitchens on his philosophy. Now, he says, all of his staff can watch the movie. "Now after this movie, all our teams watch this movie, they will understand what I want to do," Matsuhisa said. Tyrnauer said Matsuhisa cooperated with his filmmaking team, too. They filmed during restaurant service hours. The director said the staff worked around the film crew so they could capture the authentic atmosphere of the restaurant. One exception was ensuring Nobu's meals would photograph well. Tyrnauer set up what he calls "beauty photography" to capture the dishes at their best. "We would light things a little differently, including one elaborate day where Nobu made everything he ever invented for me," Tyrnauer said. "We had fixed the lighting so you could see him in action but the light would be appropriate. So the beauty of the food would be expressed on screen." Archival footage and photographs illustrate the life story Nobu tells in the film. He was mentored in sushi by chef Sakai, opened his first restaurant in Peru, married Yoko and raised their family together. After moving to Los Angeles in the '70s and working at different restaurants, he opened Matsuhisa in 1987. The restaurant introduced his Japanese Peruvian fusion cuisine. The film also captures a deeply personal moment for Matsuhisa when he visits the Sakai's grave for the first time after the chef died by suicide. Matsuhisa tells the story of his last phone call with Sakai, where his mentor abruptly said goodbye and hung up. Matsuhisa said he still feels guilty he did not try to talk more. "Maybe if I talked with him more, maybe I can save his life, but I didn't," Matsuhisa said. "Maybe that day if I talked to him more, maybe he'd open his heart to me, maybe I could have saved his life." Matsuhisa said his guilt made him afraid to visit the grave, but Tyrnauer encouraged him to. The moment is captured in the film. The chef said after crying at Sakai's grave, he "feels more comfortable than before but still sad." Nobu opens nationally beginning July 2.
