Nobu Matsuhisa Quotes

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.

I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.

At the fishmonger, choose fish with bright scales and clear eyes.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

I turned down as many roles that I thought were beyond my abilities as I did ones I thought weren't good enough.

Who will wear a shoe that hurts him, because the shoe-maker tells him 'tis well made?

My mission is not to forbid French art. If the quality is there, I buy; if the quality isn't there, I don't.

We need to build systems that can automatically figure out what's high quality and what's not, and encourage users to contribute high-quality content. There's a lot of technical challenges in that.

Whenever I go on a ride, I'm always thinking of what's wrong with the thing and how it can be improved.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

Making sushi is an art, and experience is everything.

Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee?

The fine art of preparing sushi is something that you watch and learn.

I make a mean cup of coffee, if you give me the right ingredients.

Most cornmeal producers don't tell you when their cornmeal was milled, which makes it difficult to know how long the product has been sitting in the store before you bought it.

I can taste a meal and tell you every spice that's in there. I have taste buds like Betty Grable's legs - they should be insured with Lloyd's of London.

On the other hand, I don't understand the enthusiasm for everything in the antique shop that Grandma threw out. There, the sense of quality has declined; otherwise Grandma wouldn't have thrown it out.

When you work on a text of a lesser quality, as the interpreter or the delivery person, you are obliged to try to fill it out as you see so many people do in lesser work.

I would never diminish the quality of Hermes. Hermes can be an even rarer and greater quality business, if they ever wanted to work with us.

The TV business is like the produce section of the market. Today everything is fresh and glistening and firm. And tomorrow, when they find a bruise on you, they toss you out.

I'm not making art, I'm making sushi.

When a product is made, everyone hopes for the best. Whether it could have been better or not is more of an afterthought.

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.

I find that the time that goes by is actually your best friend when you are making a record. The passing of time gives you perspective on what you recorded and what you wrote. If something sounds good to you 12 months after you recorded it then chances are pretty good that there's something valuable about the part or the song.

No great pastry chef has sweet teeth.