Nobu Matsuhisa Bio, Age, Wife, Net worth, Restaurants, Awards, Menu, Cookbook, Book, Black Cod with Miso and Recipes

Nobu Matsuhisa Biography and Wiki

Nobu Matsuhisa is a Japanese Celebrity Chef and Restaurateur known for his fusion cuisine Blending Traditional Japanese Dishes with Peruvian ingredients. His signature dish is black cod in miso. He has restaurants bearing his name in several countries.

Nobu Matsuhisa Age

He is 71 years old as of 2019, he was born on 10 March 1949, in Saitama, Japan. He celebrates his birthday on 10 March every year and his birth sign is Sagittarius.

Nobu Matsuhisa Height

He stands at an average height and weight, he appears to be quite tall in his photos, relative to his surroundings, are anything to go by. However, details regarding his actual height and other body measurements are currently not publicly available. We are keeping tabs and will update this information once it is out.

Nobu Matsuhisa Parents and siblings

He was born and raised by his parents in the United States. Our efforts to find out more about his family came to no avail as no such information is publicly available. Thus, the identity of his parents is still unclear. It is also not known if he has any siblings. Nevertheless, this section will be updated as soon as it is available.

Nobu Matsuhisa Net worth

Nobu has an estimated Net Worth of between $100 million dollars and $500 million dollars as of 2020. This includes his Assets, Money, and Income. His primary source of income is his career as a chef and restauranteur. Through his various sources of income, he has been able to accumulate a good fortune but prefers to lead a modest lifestyle.

Nobu Matsuhisa Measurements and Facts

Here are some interesting facts and body measurements you should know about Nobu Matsuhisa

Nobu Matsuhisa Bio and Wiki

Full Names: Nobuyuki Matsuhisa
Popular As: Nobu Matsuhisa
Gender: Male
Profession: chef and restauranteur
Nationality: Japanese
Ethnicity: Asian
Religion: Hinduism
Sexual Orientation: Straight

Nobu Matsuhisa Birthday

Age: 71 years old
Zodiac Sign: To be updated soon
Date of Birth: 10 March 1949
Place of Birth: Saitama, Japan
Birthday: 10 March

Nobu Matsuhisa Body Measurements

Body Measurements: To be updated soon
Height: Average
Weight: Moderate
Eye Color: Brown
Hair Color: short and bald
Shoe Size: To be updated soon

Nobu Matsuhisa Family and Relationship

Father: To be updated soon
Mother: To be updated soon
Siblings: To be updated soon
Marital Status: Married
Wife: Married to Yoko Matsuhisa
Children: Junko Matsuhisa

Nobu Matsuhisa Networth and Salary

Net Worth: $200 million dollars
Salary: $200 million dollars
Source of Income: chef and restauranteur

Nobu Matsuhisa House and Cars

Place of living: United States
Cars: Car brands to be updated soon

Nobu Matsuhisa Restaurants

Nobu Matsuhisa has several Restaurants (in Beverly Hills, Aspen, Athens, Mykonos, St. Moritz, Paris, and Munich are privately owned by the Matsuhisa family, while the Nobu Restaurants are co-owned by Nobu, Robert De Niro, Meir Teper, and Drew Nieporent.

Nobu Matsuhisa In popular culture

Nobu Matsuhisa had a friendship with Robert De Niro landed him a cameo appearance in the 1995 Martin Scorsese film Casino as a wealthy businessman who was a guest at De Niro’s casino. He also had small roles in Austin Powers: Goldmember, as well as Memoirs of a Geisha, in which he played a kimono artist.

Nobu Matsuhisa Hotels

Nobu Matsuhisa Hotels are located in Las Vegas and Manila and are planned for Atlanta, Bahrain, Barcelona, Chicago, Ibiza, London, Malibu, Marbella, Miami, Palo Alto, Riyadh, Sao Paulo, and Toronto.

Nobu Matsuhisa Criticism

Nobu Matsuhisa restaurants sell Atlantic bluefin tuna, which is an endangered species. As a result, from the press and campaigning pressure, they offered to add a warning on their menu, but this was considered inadequate by conservationists to help the spiral of demand and market price that leads to overfishing.

Nobu Matsuhisa Cookbook

Nobu Matsuhisa, 2014
Nobu Miami: The Party Cookbook 2008
Nobu Now 2004
Nobu West 2006

Nobu Matsuhisa Movies

Memoirs of a Geisha
The Girl from Nagasaki
Martha’s Guests: Master Chefs
Austin Powers in Goldmember
Casino

Nobu Matsuhisa Awards

James Beard Award for Best New Restaurant
James Beard Foundation Award for Who’s Who of Food and Beverage in America
GQ Food & Drink Award for Lifetime Achievement

Nobu Matsuhisa Personal life

Nobu Matsuhisa was born in Saitama, Japan. When he was only seven years old, his father died in a traffic crash, and he had two older brothers who were raised by his mother. After graduating from high school, he worked at a restaurant in Matsue Sushi, Shinjuku, Tokyo, for seven years where he was invited by a regular customer, who was a Peruvian of Japanese descent, to open a Japanese restaurant in Peru. In 1973 at age 24, he moved to Lima, Peru, and opened a restaurant with the same name as Matsue in partnership with his sponsor.

Nobu was unable to find many of the ingredients he took for granted in Japan and had to improvise, and it was here that he developed his unique style of cuisine that incorporated Peruvian ingredients into Japanese dishes. He later moved to Alaska and opened his own restaurant, but about 2 weeks after the grand opening there was an electrical fire and the restaurant burned down. In 1977, he moved to Los Angeles and worked at Japanese restaurants “Mitsuwa” and “Oshou.” In 1987, he opened his own restaurant “Matsuhisa” on La Cienega Boulevard in Beverly Hills, California.

The restaurant quickly became a hot spot and was frequented by Hollywood celebrities, including Robert De Niro, who invited Nobu to set up a restaurant in Tribeca, New York City. In August 1993, the two opened up in partnership with NOBU. Nobu restaurants were later opened in Milan, London, Qatar, Greece, Dallas, Tokyo, Honolulu, Moscow, Dubai, Mexico City, Budapest, Manila, and Hong Kong.

How to Make It

Step 1

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

Step 2

Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

How Chef Nobu Built His Restaurant Empire With Robert De Niro

Nobuyuki Matsuhisa, the co-founder and master sushi chef of high-end Peruvian-Japanese-fusion restaurant chain Nobu, built an empire of 29 restaurants across five continents with Robert De Niro in a span of 20 years.

Nobu New York, the chain’s first restaurant, celebrated its 20th anniversary back in September, marking a milestone in Chef Nobu’s long, twisting entrepreneurial journey. On the heels of the opening of his new restaurant in Mexico, the celebrity chef recounted to Inc. How he got to where he is now. It’s a story of failed restaurants, empty bank accounts, and, ultimately, wild success.

The making of a sushi chef.

Born and raised in Japan, Nobu studied to become a chef and got a job in a Tokyo restaurant when he was 18. Soon, the Japanese-Peruvian workers there persuaded him to move to Peru to open his own restaurant.

Once there, he could not find many of the ingredients Japanese dishes called for, except fresh fish. He used olive oil, garlic, chili paste, cilantro–all ingredients foreign to the Japanese palate. He called his cultural fusion “courageous food.” Peru’s traditional staples opened up possibilities for many new creations. Little did he know at the time that these concoctions would later attract fans from all over the world.

After three years in Peru, Nobu’s relationship with his partner deteriorated and the restaurant went bust. He moved to Argentina, where he could not get fresh fish and the pace of life and business were slow. For someone who loved to be in the heat of a busy kitchen, Nobu found it difficult catering to only one or two customers a day, and decided to move back to Japan. He wasn’t home long, though, before a friend invited him to the other side of the world once again.

“I was looking for one more chance to go to another country. So a friend of mine introduced Anchorage, Alaska. They were looking for a partner to open a Japanese restaurant. I talked to my wife, ‘Can I have one more chance? I’d like to show my food to different peoples,’” Nobu recalls.

His wife said yes, so he and his family moved to Alaska. He borrowed $15,000 from a friend to jump-start the new restaurant, adding to a pile of debt from the two failed restaurants in South America. Nobu knew that this new restaurant in Anchorage had to be a hit.

After nine months of preparation, Nobu had his grand opening during the first week of October. He continued to work tirelessly as the business began gaining traction over the following weeks. After his first day off–Thanksgiving Day–the phone rang in the middle of the night. It was his partner, saying something about how he should come to the restaurant.

“He said the restaurant was on fire. So, sounds like it’s not a good joke,” Nobu says.

When he hung up, he heard the sirens. He raced to his restaurant and watched helplessly as it burned. The days immediately after, he couldn’t eat and could think only about the fire. All his money reduced to a pile of ash. Another dream lost.

“I have no choice. Now, I have to kill myself. How can I kill myself? Maybe get hit by a train, a car, fall into the ocean–so many different ways. I was so crazy,” he tells Inc.

The building of a brand.

With nothing left of his business, Nobu was crushed. His wife and two daughters packed up and went back to Japan. Not too long afterward, he accepted an invitation from a friend to work at a small sushi restaurant in Los Angeles. With only six seats, it was a humble, quiet sushi bar. He finally got a green card and now Nobu and his family could stay, work, and live anywhere in the U.S.

It was in this small L.A. restaurant where he perfected his signature style. For six and a half years Nobu created Peruvian-influenced sushi and Japanese cuisine–filet of salmon with anticucho sauce and sashimi tacos.

In 1987, a close friend invested $70,000 so Nobu to open his own place, Matsuhisa, in Beverly Hills. Making Peruvian-Japanese fusion in the neighborhood of the rich and famous, Nobu’s reputation grew. One day, Robert De Niro walked in. “He liked my food, and invited me to come to New York to open a restaurant,” Nobu says.

But Nobu wasn’t ready and told De Niro he had to wait. “It’s still too early for me,” he told De Niro. Another year passed and De Niro made the offer again, but Nobu told him he needed to continue with his current location, perfecting his food and brand and working off his debt. Four years after De Niro’s first offer, Nobu’s business started to attract serious attention. He was featured in magazines and newspapers and everyone wanted to eat at Matsuhisa in Beverly Hills. The phone rang, and De Niro said, “Maybe it’s time to come to New York.” This time, the chef agreed.

In 1994, Nobu and De Niro opened Nobu New York. It quickly becomes an exclusive New York City restaurant, haunted by a motley crew of who’s who in celebrity and business circles. The wait to get a table was so long that they had to open a restaurant next door called, appropriately, Nobu Next Door. The duo, along with a few other partners, opened Nobu outposts all around the world in the ensuing years–Dubai, Cape Town, Manila, Mexico City, Budapest, Moscow, and more.

Nobu attributes his success today to learning from failure after failure. He believes in going slow and steady and dealing with challenges head-on. As he learned in Peru, ingredients can be changed to make something brand new. But one ingredient that Nobu says he never left out, and one that is key to his success, is “Kokoro,” or in English, your heart.

Frequently Asked Questions About Chef Nobu

Who is Chef Nobu?

He is a Japanese celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients.

How old is Chef Nobu?

He is a Japanese National born on 10 March 1949, Saitama, Japan.

How tall is Chef Nobu?

He stands at an average height and weight, she appears to be quite tall in his photos, relative to his surroundings, are anything to go by. However, details regarding his actual height and other body measurements are currently not publicly available. We are keeping tabs and will update this information once it is out.

Is Chef Nobu married?

Nobu Matsuhisa is married to Yoko Matsuhisa and he has a daughter by the name Junko Matsuhisa.

How much is Chef Nobu worth?

His net worth is estimated to be between $100 million and $500 million dollars, he has been in the food industry for quite some time. He has no doubt amassed a huge fortune with the bulk of his wealth comes from his professional cooking career. Despite his obvious riches, he prefers to lead a modest lifestyle.

Where does Chef Nobu live?

Because of security reasons, he has not shared his precise location of residence. We will immediately update this information if we get the location and images of his house.

Is Chef Nobu dead or alive?

He is alive and in good health. There have been no reports of him being sick or having any health-related issues.

Does Nobu have Michelin stars?

He was awarded a Michelin star the same year for the 1998 Guide.

Who is Nobu owned by?

Nobu is one of the premier luxury lifestyle brands in the world and is owned by Chef Nobu, Robert De Niro, and Meir Teper.

What is Nobu famous for?