Chef

What I relish most is when a member of my staff, who has worked with passion and patience towards achieving their dream of owning a restaurant, walks up to me and says, 'Nobu! I have done it!'

I want to always keep going. I don't want to ever stop.

In Japan, I have my own line of dinnerware, but I'm not aggressive about pursuing those projects.

I'm a lucky person because the company keeps growing, and that means my team keeps growing.

I feel like I owe something to America, as it is where I found success.

In my generation, there was no sushi school, no cooking school, so people have to learn from working.

Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese.

The fine art of preparing sushi is something that you watch and learn.

I am very lucky to consider many of my business associates friends. Some are closer than others, but I respect and value all of them.

It's still my happiest time when I'm eating.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

I cannot bring myself to wear the Nobu hats, or the Nobu T-shirts. But the chef's jacket, that is mine. And when I wear it, I am very proud of myself.

With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Often the rice is overcooked or undercooked. Not enough rice vinegar or too much.

Once I fell out of a tree and was hit by a motorbike. I still have the scar on my head now.

I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn't choose bread, potatoes or even noodles. I'd go for rice instead; I eat more of that than anything else.

I used to watch my mother cooking when I was a child; she influenced me a lot.

In the morning and the end of every day, I thank that I'm alive.

It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.