Food & Dining

In Focus: Meet the Culinary Whiz Behind Nobu

In Focus: Meet the Culinary Whiz Behind Nobu

Japanese food is not just about the typical sushi. It's about the art of crafting a meal, from the equipment to the ingredients, the passion and expertise put into a plate. With every chop of a knife, or boil of the broth, each step is meticulously done to create top quality fare. Nobuyuki Matsuhisa, or Chef Nobu, the man behind the world-renowned Nobu, knows exactly the precision and care you need to prepare topnotch food. Since its establishment in 2014, the restaurant has become a hotspot for patrons who just can't get enough of the its excellent food, service, and overall luxe vibe. Get to know the famed pioneer in new Japanese cuisine. 

[related: Foodie Find: The First Japanese Food Market is Now Open in the Philippines]

Chef Nobu has been in the industry for more than two decades, time long enough to create his signature cooking style. His spot here in Manila offers the same Chef Nobu favorites, instantly capturing Filipinos hearts through the stomach.

Here are some of this top chef's creations, available at Nobu Restaurant Manila:

Sashimi Salad with Fluke, Kampachi, Tasmanian Ocean Trout and Jalapeno Dressing

 

Roasted Chilean Sea Bass with Truffle Corn Aji Amarillo

 

Akadashi Soup with Asari Clam and Nameko Mushroom

 

But despite his stellar status, he had humble beginnings—and he shared with ABS-CBN Lifestyle how he was able to reach master chef heights:

On how he started. "I was a sushi chef at 18. I learned first the basicshow to get the freshest fish for the sushi, how to clean, how to slice, how to make the rice, then the sushi itself. Then after six and a half years, when I was training in Tokyo, a Japanese Peruvian gentleman invited me to open a restaurant together." [related: Kitchen Whiz: Making Your Own Sushi Just Got Easier]

On how he discovered his signature style.  "I went to Peru to see the different cultures of food. There, [I discovered the variety in cooking, like] in Japan, in eating sashimi, they put soy sauce in the wasabi. In Peru, they don't use any soy sauce, but squeeze lemon juice, add salt, garlic, chili, cilantro. I was so surprised, like, 'wow,' which inspired me so much. Then, knowing the Japanese techniques in cooking, I combined it with the Peruvian way of cooking, and that's how Nobu cooking style came to be."

On how he is as a chef. "What we want to show to the guests here are, more than our signature dishes and presentation on the plate, the philosophy and the passion we give in cooking our food. I'm a chef, I've been cooking all my life. I like to serve my guests, and see the feeback of the customer, like how they smile after tasting the food."

 

Visit Nobu restaurant at Level 1 Nobu South Tower, City of Dreams Manila, Aseana Boulevard corner Macapagal Avenue, Brgy. Tambo, Paranaque City. Open from 6 to 10AM and 6 to 10PM on Mondays to Thursdays, and from 6:30 to 11AM and 6 to 11PM on Fridays to Sundays. 

 

ALSO READ: Kitchen Whiz: Boost Your Culinary Skills with Chef Tatung's "Five Laws of Cooking"

 

Photographs courtesy of Nobu Restaurant

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