Nobu-San is in the Mother City to celebrate a decade of his restaurant serving up sashimi on our shores
Globalisation and the booming of big cities has meant there are a lot of new restaurants. And it’s like fashion — things evolve and they change. With social media it’s so easy to find new restaurants and ingredients. For example, my signature dish uses black cod. Forty years ago, no one knew the fish: now it’s all over the world. You create something, someone copies it, then they do it in their own style. It all evolves. This Nobu feels like home: I’ve got the kitchen, my team is here.
The most important part of a business is the people: without the good people and good leaders, what have you got?I have a private chef at my house — my wife! Though I’ve got my own sushi bar at the house and once or twice a year I invite friends and family around and I make sushi. But my wife is a great chef and she’s always cooked for me, the kids, and now the grandkids, too. Wine! A great wine every day would definitely be it. I think a bordeaux.
We’ve got restaurants around the globe: they’ve all been a success and have great reputations. We have team members who’ve been here since the beginning. We’ve got a couple of thousand team members: I travel and see them all and think, hey — we did it! It’s like a family. The most important part of a business is the people: without the good people and good leaders, what have you got?I’ve built a house in Hakone, Japan. It’s about an hour from Tokyo.
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