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Nobu Matsuhisa Quote: 'A sushi chef has to spot ...'

Author

Profession: Chef
Nationality: Japanese
Birthday: March 10, 1949

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Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish.
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You'll always find me at a good sushi spot. Once, at a restaurant, a cook came out from the kitchen and asked for a picture with me. That was flattering.
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You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.
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I don't discriminate against sushi. It's all good in my book.


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I have to say, sushi freaks me out more than almost anything.


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I'm quite happy having stuff like quinoa, sushi, and even vegetable juices.


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In my generation, there was no sushi school, no cooking school, so people have to learn from working.
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The fast fish, not the big fish, eats the small fish.


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I want a house with a garden, but slap bang in the centre of London. Next door to a sushi bar.


Michelle Dockery
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When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
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Right now I'd love to be sitting on a Greek island somewhere because of being Greek American, eating great octopus salad and some fantastic lamb. Or sipping a little ouzo. I think the Mediterranean diet is one of the healthiest... Lots of nuts, vegetables, fruits, fresh fish, lean meats, yogurt.
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If you give a person a fish, they'll fish for a day. But if you train a person to fish, they'll fish for a lifetime.
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The biggest predator of fish like cod is other fish - and seals keep fish like that in check.


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Now I'm instantly nervous about the demands of doing a weekly column.


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A good plate of sushi after an opening helps to soothe that post-opening blues - especially since you feel like raw meat yourself.
Jim Drain
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I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.
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The digital camera is a great invention because it allows us to reminisce. Instantly.


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Mediocrity knows nothing higher than itself, but talent instantly recognizes genius.


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One encounter with Jesus Christ is enough to change you, instantly, forever.


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If I weren't a matchmaker, I'd be a chef.


Patti Stanger
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