Nobu chef loves 'New Style Sashimi'

Nobu Matsuhisa, the acclaimed co-founder of London's super-trendy Nobu restaurant, tells us about his favourite Japanese recipe and much more.

How did you become a chef?

I intended on becoming a chef because of my mother, and she was my inspiration. I grew up watching her cook, and I enjoyed the foods she prepared.

What are your favourite foods?

Sushi. I am Japanese, and sushi is a creation of Japanese culture and history.

What is your favourite recipe?

Black Cod in Miso

What inspires you when you’re cooking?

My mother.

What’s the most important meal of the day?

Breakfast.

What’s it like in your kitchen? Clean, messy, noisy, quiet?

Easy to use, user-friendly and clean.

What’s your favourite piece of kitchen equipment?

A knife.

If you were on a desert island, what would you cook?

Noodles.

What’s the biggest food trend we should all take note of?

The birth of “New Style Sashimi”. I once cut some fresh flounder into thin slices and served it raw to a customer, but the dish came back because the customer couldn’t eat raw fish. So I poured heated olive oil and sauce over the fish, to cook just the surface. The customer finished the entire plate, and I was so happy at that time.

What’s your food philosophy in a single sentence?

“Cooking from my heart.”

What do you love most about cooking/food?

Good food makes people happy.

Do you ever use cookbooks – and whose?

No. I never use cookbooks.

Which retailer do you think stands out from the crowd?

JFC International (Japanese Food Company)

What tips would you give to members of lovefood.com?

Come to my restaurant after you've read this column.

What’s the latest over-hyped fad we should avoid?

I think, at this point, there are no over-hyped fads in Japanese cuisine.