Latest news with #fusioncuisine
Al Arabiya
21 hours ago
- Entertainment
- Al Arabiya
Chef Nobu Serves His Famous Miso Cod With a Side of Inspiration in a New Documentary
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 US 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.
The Independent
21 hours ago
- Entertainment
- The Independent
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
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.'
Associated Press
21 hours ago
- Entertainment
- Associated 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 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 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.'
News24
20-06-2025
- Entertainment
- News24
World's 50 Best Restaurants announces its 2025 list. Here's who took the top spot
Chef Mitsuharu Tsumura's Japanese-Peruvian fusion eatery won the prestigious World's 50 Best Restaurants title. Spain's Asador Etxebarri and Mexico City's Quintonil ranked second and third, alongside highlights like Maxime Frederic winning Best Pastry Chef. The 50 Best list, critiqued for being elitist and opaque, faces competition from 'The List', an algorithm-based ranking launched in 2015. Maido, a restaurant in Peru founded by chef Mitsuharu "Micha" Tsumura, was on Thursday named the best eatery in the world for 2025 by the influential but controversial World's 50 Best Restaurants list. Founded 16 years ago, Maido features a Japanese-Peruvian fusion menu, and lunchtime diners in the sleek Lima dining room were ecstatic about the win, shouting "Maido, Maido!" "The fusion of flavors at Maido is spectacular," the 33-year-old Valentina Mora told AFP. Restaurants from three continents made the podium of the World's 50 Best, which was launched by a British press group to compete with France's Michelin red guides. Asador Etxebarri - which offers Basque cooking in Atxondo, Spain - won second place and Quintonil in Mexico City was third. Maxime Frederic, at the helm of the Cheval Blanc Paris pastry shop and head pastry chef at Plenitude, was named Best Pastry Chef. Three Cape Town spots were named in the extended top 100 World's Best Restaurant's list. La Colombe (55), FYN (82) and Salsify (a new entry at 88) all made the list, with La Colombe making it's 6th appearance, and FYN making it's 5th. The 50 Best award has been presented since 2002 by media group William Reed, based on reviews by one thousand "independent experts" such as chefs, specialist journalists and restaurant owners. The list has been criticised above all by French chefs, who accuse it of being clubby and opaque, but it is generally considered to be ahead of the Michelin guide in identifying the latest food trends. Its detractors - French, but also Japanese and American - launched The List in 2015, a ranking of 1 000 restaurants across the world that uses an algorithm to aggregate and analyse data from more than 400 international sources.
Entrepreneur
13-05-2025
- Business
- Entrepreneur
Spice Meets Slice
Opinions expressed by Entrepreneur contributors are their own. You're reading Entrepreneur United Kingdom, an international franchise of Entrepreneur Media. When Anisa Khan stepped into the boardroom of The Apprentice, few could have predicted that her Bombay-inspired pizza brand would make it all the way to the final - let alone resonate so widely beyond the show. A second-place finish, it turns out, was just the beginning. "I grew up surrounded by vibrant Indian food, and it's always been a huge part of my identity," Khan says. "At the same time, pizza is such a universally loved comfort food. The idea of bringing those two worlds together came from wanting to create something that felt familiar yet exciting." That hybrid ethos - pairing paneer with mozzarella, tikka with tomato sauce - has captured imaginations and appetites across the UK. Step forward Bomay Pizza. Yet it wasn't just a matter of mashing flavours together. "When it comes to combinations, I think about Indian dishes people already love, then test how those flavours translate on a pizza base. It's all about balance - spice, texture, richness - and making sure it still feels like a pizza." But after the cameras stopped rolling, real life took over. A surge in orders, press attention, and curious customers meant the business faced its first real test. "Surviving, definitely," Khan says when asked which came first - scaling or surviving. "The attention was overwhelming in the best way, but it also came with a lot of pressure. My priority was to make sure every customer had a good experience and that the product quality never slipped." It's the kind of response you'd expect from someone used to tight deadlines and public scrutiny, but Khan is quick to acknowledge the deeper lesson of translating a viral moment into long-term viability. "A trend can open doors, but it won't keep the lights on," she says. "I've learned that consistency, operational systems, and understanding your numbers are just as important as the buzz." For many entrepreneurs of colour, authenticity often becomes a battleground - something to be preserved, negotiated, and, at times, defended. Khan approaches it with a quiet clarity. "For me, authenticity comes from staying rooted in my cultural background and being intentional with storytelling," she says. "Every flavour has a story, and I try to bring that through in everything - from the names of the pizzas to the way we present the brand. At the same time, I want the food to be accessible. I'm not just speaking to one community - I want everyone to feel welcome and curious to try something new." That spirit of openness, matched with resilience, may be her strongest asset - sharpened, unexpectedly, during her time on the show. "It taught me how to think on my feet and pitch under pressure - skills I use daily now. But more than that, it gave me a thick skin. Being in the public eye can be tough, and not everyone will see your vision, but I've learnt to stay grounded and focused on the long term." From a television set to supper tables across the country, Khan's Bombay Pizza isn't just a food trend. It's a cultural conversation - served hot.
