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.