BEAUTY issue
aRUDE comment
ONLINE content
ARBITERS
Questions for Stephen Knoll
A Girl's Best Friend
BON APPÉTIT
Questions for Nobu Matsuhisa
Questions for Tony Esnault
the new Le Cirque interview Iké Udé
BUSINESS OFF THE WALL
Questions for Nicholas Callaway
Questions for John Hunt
FASHION
Chinatown photography Norman Watson
Passions of Rihanna photography Iké Udé
KULTURE & ART CINEMA
Dominique Swain Lolita Has A Tattoo interview Brandon Judell
Jared Leto My Bashed-up Life On Screen interview Brandon Judell
Zoe Saldana No Regrets interview Brandon Judell
KULTURE & ART PHOTOGRAPHY
Timothy Greenfield-Sanders portraits backstage at Olympus Fashion Week interview Valerie Steele
Francesco Clemente Impermanence of The Self interview Johan Falkman
Roger Szmulewicz Looking at Pictures interview Parker Stephenson
aRUDE comment
beauty_issue_nmatsuhisa.php
ONLINE content
ARBITERS
Questions for Stephen Knoll
A Girl's Best Friend
BON APPÉTIT
Questions for Nobu Matsuhisa
Questions for Tony Esnault
the new Le Cirque interview Iké Udé
BUSINESS OFF THE WALL
Questions for Nicholas Callaway
Questions for John Hunt
FASHION
Chinatown photography Norman Watson
Passions of Rihanna photography Iké Udé
KULTURE & ART CINEMA
Dominique Swain Lolita Has A Tattoo interview Brandon Judell
Jared Leto My Bashed-up Life On Screen interview Brandon Judell
Zoe Saldana No Regrets interview Brandon Judell
KULTURE & ART PHOTOGRAPHY
Timothy Greenfield-Sanders portraits backstage at Olympus Fashion Week interview Valerie Steele
Francesco Clemente Impermanence of The Self interview Johan Falkman
Roger Szmulewicz Looking at Pictures interview Parker Stephenson
questions for NOBU MATSUHISA
Nobu Matsuhisa photography Steven Freeman
click image to enlarge
Place of birth:
Saitama, Japan.
Where are your current restaurants and locations?
Matsuhisa, Beverly Hills; Nobu, New York; Nobu, London; Matsuhisa, Aspen; Nobu, Tokyo; Nobu Next Door, New York; Nobu, Las Vegas; Ubon, Los Angeles; Nobu, Malibu.
What is the most exciting, receptive city for today's extraordinary chefs?
For me it's Tokyo, where I can get any ingredient.
Would you ever steal a special recipe from another chef?
No.
If you could cook for anyone dead or alive who and what would it be?
My mother who passed away last year; I would make her sushi.
Sensibility; it's something you're born with.
What was the singular, most shocking incident in one of your restaurants?
We were held up at gun point and had to open the safe at the end of the night at Nobu New York one night a few months after we'd opened. That was scary.
What and how does eroticism feature in some of your dishes?
It's not something I try to feature but there is a sexiness to some of my dishes.
What is the food equivalent of, say, a drug high?
When you taste something amazing for the first time. For example in September/October, when white truffles are in season in Italy, I had this parmesan risotto at Paper Moon restaurant in Milan, they shaved fresh white truffles on top and it was just great!
Increasingly, it's becoming ever clear that national boundaries or identities no longer inform or define a chef's style. What are your thoughts on this?
I agree, there are no boundaries when it comes to food these days, and food has become global. I think it's a good thing. There is a place for everything; those who want to can preserve tradition, and others can create new dishes using global ingredients which have become available, thanks to better distribution.
Is Spain's Ferran Adria momentarily or finally displacing France's number one position in culinary supremacy?
Ferran Adria has come up with something new to the culinary world, and that is a major accomplishment. I don't think he's necessarily displacing anything. He created something very unique which chefs everywhere are incorporating into their own cooking.
Are you orthodox about natural as opposed to synthesized ingredients?
Yes, I like to use natural ingredients that are in season.
What would be your last meal?
Sushi.
Nobu Matsuhisa photography Steven Freeman
click image to enlarge
Place of birth:
Saitama, Japan.
Where are your current restaurants and locations?
Matsuhisa, Beverly Hills; Nobu, New York; Nobu, London; Matsuhisa, Aspen; Nobu, Tokyo; Nobu Next Door, New York; Nobu, Las Vegas; Ubon, Los Angeles; Nobu, Malibu.
What is the most exciting, receptive city for today's extraordinary chefs?
For me it's Tokyo, where I can get any ingredient.
Would you ever steal a special recipe from another chef?
No.
If you could cook for anyone dead or alive who and what would it be?
My mother who passed away last year; I would make her sushi.
We were held up at gun point and had to open the safe at the end of the night
What do you prize the most that money cannot buy?
Sensibility; it's something you're born with.
What was the singular, most shocking incident in one of your restaurants?
We were held up at gun point and had to open the safe at the end of the night at Nobu New York one night a few months after we'd opened. That was scary.
What and how does eroticism feature in some of your dishes?
It's not something I try to feature but there is a sexiness to some of my dishes.
What is the food equivalent of, say, a drug high?
When you taste something amazing for the first time. For example in September/October, when white truffles are in season in Italy, I had this parmesan risotto at Paper Moon restaurant in Milan, they shaved fresh white truffles on top and it was just great!
Increasingly, it's becoming ever clear that national boundaries or identities no longer inform or define a chef's style. What are your thoughts on this?
I agree, there are no boundaries when it comes to food these days, and food has become global. I think it's a good thing. There is a place for everything; those who want to can preserve tradition, and others can create new dishes using global ingredients which have become available, thanks to better distribution.
Is Spain's Ferran Adria momentarily or finally displacing France's number one position in culinary supremacy?
Ferran Adria has come up with something new to the culinary world, and that is a major accomplishment. I don't think he's necessarily displacing anything. He created something very unique which chefs everywhere are incorporating into their own cooking.
Are you orthodox about natural as opposed to synthesized ingredients?
Yes, I like to use natural ingredients that are in season.
What would be your last meal?
Sushi.
