From a small sushi counter in Tokyo to a global empire spanning continents, Nobu Matsuhisa has redefined what it means to blend tradition with innovation. His journey is not just about food, it’s about resilience, craftsmanship, and an unwavering dedication to excellence. For Nobu, every dish tells a story, every ingredient holds meaning, and every restaurant is an extension of his philosophy: precision, passion, and an open heart. His name is now synonymous with culinary mastery, yet at the core of his success lies something simple, his love for food and the belief that great cuisine has the power to connect people across cultures.
It begins with a bowl of miso soup. The comforting aroma of Japanese pickles, and the delicate balance of flavours in perfectly grilled fish, were the scents and tastes of Nobu Matsuhisa’s childhood, woven into the fabric of his earliest memories. Born in Japan, he grew up in a household where food was more than sustenance; it was storytelling. His mother’s cooking, simple yet profound, became the blueprint for his philosophy: fresh ingredients, a respect for tradition, and an openness to the world. This was the beginning of a journey that would take him from a young boy enamoured with sushi counters to a globally revered chef, restaurateur, and entrepreneur, the name Nobu synonymous with culinary excellence.
Matsuhisa’s path to international acclaim was anything but conventional. After years of rigorous training in Tokyo, he set his sights beyond Japan, eager to explore the possibilities that lay outside its borders. Peru became his first significant departure from home, a place where he was introduced to a vibrant new palette of flavours, citrus, heat, and unfamiliar spices that would become foundational in his approach to Japanese cuisine. But he resists the term ‘fusion.’ To him, fusion can mean confusion. What he has mastered is an evolution, a seamless dance between Japanese tradition and the influences of the world. This is what makes Nobu, Nobu.
Yet, Nobu’s influence extends far beyond the kitchen. From the first restaurant that bore his name to an empire spanning 54 restaurants, 41 hotels, and 13 residences, he has built something greater than a dining experience. He has built a global brand that represents trust, quality, and Kokoro, the Japanese philosophy of an emotional and spiritual connection. It is this depth of intention that has made Nobu not just a place to eat, but a destination, a lifestyle, a story.
This philosophy extends seamlessly into Nobu Residences, which brings the brand’s signature blend of luxury, design, and Japanese-inspired hospitality into the world of high-end living. Among the most sought-after are Nobu Residences Toronto, where sleek modern aesthetics meet refined comfort in one of Canada’s most dynamic cities, and Nobu Residences Los Cabos, offering breathtaking ocean views that embody tranquillity and exclusivity. Nobu Residences Miami immerses guests in the energy of South Beach while maintaining an air of serene sophistication. Each Nobu Residence is designed to be more than just a place to stay, it is an extension of the brand’s commitment to impeccable craftsmanship, effortless elegance, and a lifestyle infused with the spirit of omotenashi, the Japanese art of hospitality.
The journey to this level of success was not without obstacles. His first restaurant in Alaska burned down just 15 days after opening, a devastating loss that could have ended his dream. But Nobu is not one to dwell on failure. He believes in persistence, in the art of taking one step at a time. “I never thought about being successful,” he reflects. “I just kept moving forward.” “That was the most difficult time of my life,” he admits. “But my family stood by me through my struggles, and that’s why I am where I am today.”
It is a testament to his resilience that, years later, he would open his first restaurant in New York with none other than Robert De Niro, a partnership built on trust rather than fame. De Niro waited years for Matsuhisa to feel ready, and when he did, their collaboration became the foundation for the Nobu empire.
Despite his global success, Japan remains his anchor. Tokyo, his favourite city, continues to inspire him with its energy, its precision, and its unparalleled dedication to craft. One of his favourite places is Totyu in Minato, a lovely area close to Hiroo where he takes his grandchildren. They serve incredible dumplings and are a family-run restaurant owned by a friend in the Kagurazaka district. Minato, where he lives, also offers a serene escape, he enjoys going to the park across the street for a morning run, finding a quiet rhythm in the bustling city.
Beyond Tokyo, his retreat lies in the foothills of Mount Fuji at Hakone, just an hour from the capital. Here, he wakes up to breathtaking views of the volcano, surrounded by a natural onsen, bamboo forests, and the stillness of nature. “It’s the perfect place to clear your mind,” he says. “I love to spend time there, enjoying the silence in nature.” The tranquillity of Hakone contrasts with the vibrant energy of Tokyo, offering him a balance that fuels both his creativity and his connection to his homeland. Family has remained central to Nobu’s philosophy. In the same way that the warmth of home-cooked meals shaped his earliest memories. Just like in any human journey, support, love, and perseverance matter. His restaurants, his partnerships, and even the way he trains his chefs all reflect this belief.
The future of Japanese cuisine, in Nobu’s eyes, is both rooted in its traditions and is ever-evolving. The respect for umami, the commitment to fresh ingredients, and the art of minimising waste will continue to be its backbone, but the world’s embrace of Japanese flavours will push it to new heights. More chefs, he believes, will integrate Japanese fundamentals into their own styles, expanding its influence far beyond what he once imagined.
Even with a legacy cemented in culinary history, Nobu does not think about the future in grand terms. “I like to live in the moment,” he says. “My dream is to continue growing Nobu and passing on my knowledge to the next generation.” It is this groundedness that keeps him moving forward, always exploring, always refining, always creating.
For those who dream of following in his footsteps, his advice is simple: be fearless in making mistakes. “If you’re not making mistakes, you’re not pushing yourself,” he says. And in the art of cooking, as in the art of life, there is no innovation without risk, no progress without patience, and no success without heart.
This is the Nobu way. A way defined not just by flavours, but by perseverance, precision, and an unwavering commitment to excellence.
