A title taken straight from Nobu Matsuhisa’s memoirs, he praised the benefits of why working for a good-hearted individual is better than working for a famous company. Nobu’s first step to becoming a sushi chef took place at Matsuei-sushi, a modest restaurant with a master that he describes as a “good man”.
“I now know that the character of the people who work at the restaurant is more important than its size or reputation. I would rather be known as a good man than for my restaurant to be known for making money,” writes Nobu.
Nobu and his friend Sakai decided to go to The Osaka World Expo in 1970 but got cold feet. Instead, they went to Kurashiki in Okayama. There, his love for his craft led him to dine at a famous restaurant called Takoshin and a first encounter with his wife Yoko at an inn called Tsurugata.
The two didn’t hit it off at first and eventually went on their separate ways but destiny brought them back together when she came to Tokyo with one of Nobu’s friends for a visit. They soon started dating and were married the following year.
The moral of the story? Do what you love and good things will follow.