The inimitable Japanese chef was in town during the F1 weekend to catch the races and cook at the Paddock Club. We sat down with him to find out his secrets to running a successful restaurant empire
Who would have ever thought that a single restaurant that opened in New York almost three decades ago would eventually morph into an international Japanese icon? The prolific chef at this celebrity-obsessed chain is the one and only Nobu Matsuhisa, the 73-year-old genius who reshaped sushi into a modern global phenomenon. Since day one, the swanky chain has amassed a dedicated following of A-listers (silver-screen icon Robert De Niro is one of their business partners) and culinary scenesters around the world, who laud Nobu’s artsy inspired plating and dishes which harmonise rich textures and flavour palettes. A single meal at the legendary establishment allows guests to experience Nobu’s mastery of the craft, where he intricately weaves a tapestry of Japanese techniques and tastes in all of his dishes like his inimitable black miso cod and hamachi with jalapeño.
And the voguish restaurant chain looks like a million bucks, with its über-mod yet earthy decor and sleek interiors. Nightly, the well-heeled fill the space, decked in their finest fripperies. Like bees to a honeypot, these regulars keep flocking back for more. According to celebrities who have dined at various outlets across the globe—every Nobu is exactly the same.
We found the perfect opportunity to ask the man himself about maintaining consistency and running a successful restaurant empire when he was in town during the F1 weekend. Read on to find out what he shared.
Read more: Inside Johnnie Walker’s Blue Vault Dinner With Tatler at Nobu Singapore
Your cuisine is Japanese-Peruvian. Why do you think this resonates with gourmands? And what makes it relevant until now?
Nobu Matsuhisa (NM): We use the best products. Our food is simple; it’s easy to eat, healthy, and tasty. We have so many different dishes, so customers can try different things, seven days a week. What makes us resonate with gourmands is how we are unique. Our food is Japanese, combined with influences from different countries. I am always looking for something new for my customers. During team meetings, we try to create new dishes. Above all, our dishes are timeless. We have our regular guests eating the same dishes, and even their children have grown up eating our food without getting tired of it.
What keeps diners coming back for more?
NM: They enjoy the food and they feel comfortable being here. This is a Nobu concept: we cook from the bottom of the heart, and that's why customers keep coming back. The menu is large enough for people to keep coming back. If you want to eat light, you can; if you want to eat heavy, you also can. Nobu was one of the first places that served Japanese food with background music. We are excited because there is a lot of energy among the staff. There’s a lot happening the minute you enter our restaurant. It’s a vibe.
In case you missed it: The Best Japanese Restaurants in Singapore for the Freshest Sushi
