Nobu Matsuhisa Quotes

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

I consider myself a good layman's cook. Ninety percent of the time, I'm successful with what I set out to make, and I can improvise. Yes, I own a mandoline. Yes, we have a Vitamix.

I do love cooking, but our kitchen is nothing fancy or hi-tech.

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.

I feel good when I stir something with a spurtle, but I don't make porridge very much in London.

We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

I'm a terrible sort of non-fussy eater, really. I don't like posh food very much, and the more ingredients something's got in it, the less I tend to like it.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

Italian food is all about ingredients and it's not fussy and it's not fancy.

I have a greater appreciation for kitchen appliances, having played one.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

The only thing I've cooked while entertaining is stir-fry.

At home, my food is just sort of comfort food. It's not super fancy, but it's certainly tasty.

The most followed chef is Delia Smith. She is my age and doesn't try to be entertaining, she encourages people to learn the basics.

I like simple home-cooked food.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don't have to do that much to them.

Good food is very often, even most often, simple food.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

All of my dishes kind of have the same thing going on - I'm always going to give you the same things that I grew up with or that my mom used to make. I'm not going to use nitrogen in my tacos.