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Tuesday's Connector: Nobu Matsuhisa
Japanese chef Nobu Matsuhisa's culinary creations has become a luxury diet for many high profile celebrities and foodies across the globe.
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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.
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Which advice will he give a young and up-coming Chef.
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.
Greetings,
Jurgen R. Brul
Hometown: Paramaribo
Country: Suriname
So you are 24 and opened your own restaurant. What was your first big step in getting this done?
hi,
-is your latin american influence mostly peruvian?
many thanks and congratulations.
sincerely,
henri peter
mancora-peru
When was the first time you decided to add the South American touch to your food? And what was the idea behind it?
what is his favorite dish?
is it true he only opens restaurants in places he likes to travel?
What is your favorite thing to eat?
What are your 3 most important things to remember as a chef? and how do you come up with new winning combinations?
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?
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.