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Tuesday's Connector: Nobu Matsuhisa

October 17th, 2010
04:09 PM ET

Japanese chef Nobu Matsuhisa's culinary creations has become a luxury diet for many high profile celebrities and foodies across the globe.

[cnn-photo-caption image= http://i2.cdn.turner.com/cnn/2010/images/10/17/nobu.art.gi.jpg
caption="Nobu Matsuhisa is our Connector of the Day."]

Matsuhisa, owns and operates more than a dozen high end restaurants and is generally regarded has one of the world's top chefs when it comes to Japanese fusion cuisine.

There are Nobu restaurants in cities like London, New York, Los Angeles, Hong Kong and Mexico City.

Matsuhisa was born in Saitama, Japan and began working in restaurants soon after finishing high school. After working at Matsue Sushi in Tokyo, he was invited to work in Peru by a regular customer.

At the age of 24, Matsuhisa opened his own restaurant in Lima and that began his Latin American cooking career.

Today, Matsuhisa is well-known for incorporating South American cooking styles and ingredients into traditional Japanese food.

Please leave your questions for celebrity chef Nobu Matsuhisa below.

You can also leave your comments on our brand new Facebook fan page - just visit www.facebook.com/CNNconnect .

soundoff (10 Responses)
  1. RICH

    Which advice will he give a young and up-coming Chef.

    October 17, 2010 at 8:53 pm | Reply
  2. Jurgen R. Brul

    Hello Nobuyuki "Nobu" Matsuhisa and CNN friends,

    I would like an answer from Nobuyuki "Nobu" Matsuhisa on the following questions:

    – How do you Improve Japanese Dolphin friendly dishes in your restaurants, because in the Oscar movie the Cove Japanese Dolphin are not treated friendly?

    – How do you Improve Healthy Calories dishes in your restaurants?

    – What can we expect from you in 2010 and 2011?

    I am awaiting Nobuyuki "Nobu" Matsuhisa’s replies.

    Jurgen R. Brul
    Hometown: Paramaribo
    Country: Suriname

    October 17, 2010 at 10:47 pm | Reply
  3. Donato Alvarez

    So you are 24 and opened your own restaurant. What was your first big step in getting this done?

    October 18, 2010 at 2:30 am | Reply
  4. heinrich martin peter

    -is your latin american influence mostly peruvian?
    many thanks and congratulations.
    henri peter

    October 18, 2010 at 3:44 am | Reply
  5. Faysal

    When was the first time you decided to add the South American touch to your food? And what was the idea behind it?

    October 18, 2010 at 4:43 am | Reply
  6. melissa

    what is his favorite dish?

    is it true he only opens restaurants in places he likes to travel?

    October 18, 2010 at 5:30 am | Reply
  7. Sarah

    What is your favorite thing to eat?

    October 18, 2010 at 6:16 am | Reply
  8. Sara

    What are your 3 most important things to remember as a chef? and how do you come up with new winning combinations?

    October 18, 2010 at 6:19 am | Reply
  9. celia

    You're already successful even at a young age.what is your secret? Will u please send us some of your recipes to try at home?

    November 9, 2010 at 5:19 pm | Reply
  10. Dr. Barbara Hildebrand

    My daughter & I had sushi at Nobu's at Atlantis in the Bahamas. It was the biggest sushi rip-off we have ever had. The California roll had only a sliver of fish, the rest was rice. The prices were high. The picture of the Sushi and maki plate at Nobu in the Dining and Entertainment Guide in no way resembled what we were served. And, it was expensive! We were there the week of Dec 19, 2010.

    December 22, 2010 at 1:18 am | Reply

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