BEGINNING HIS CAREER as a restaurateur in Peru, Nobu Matsuhisa established the Japanese-Peruvian fusion cuisine that garnered him acclaim so broad that he became a chef known only by his first name. Today he's also a hotelier whose first name is everyone's last name when it comes to impeccable cuisine and unimpeachable service.
Chef Nobu, over 35 years in your culinary career, has there been an evolution in your working style?
I never thought that I would have restaurants all over the world. My first restaurant had only 38 seats; it was always full and difficult to get seats which led to a lot of complaints, so my landlord said, "Please take over the neighbouring unit." Eventually, Robert De Niro took notice of my restaurant in 1988 and offered to invest so I could open another in Manhattan. I rejected him the first time because I was not ready, but he kept reaching out over the years. The next time I went to New York, I realised he was studying everything I did despite his busy schedule as a movie star. His patience and dedication in pursuing this partnership made me realise that I could trust him and so in 1994, I finally said yes. Keep in mind, my biggest Matsuhisa restaurant at the time was only 65 seats and Nobu in Tribeca was going to be 150 seats. I was nervous but I had the best team and I only needed to focus on the sushi bar, the kitchen and the dining room.
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Denne historien er fra Issue 183-utgaven av August Man SG.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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The One That Started It All
Girard-Perregaux celebrates 49 years of the Laureato, the timepiece that helped to kick-start the popularity of steel sports timepieces.
Return To Mont Blanc
Wes Anderson Brought US To Montblanc's Fictional Headquarters Several Months Ago. Now, He Shows Us More From The Collection.
Manners Maketh Man
The Principle Of Style Is Character, And The Core Of Character Is Conduct.
Slow Travel In Switzerland
The Swiss public transport system certainly aces the luxe factor with eye popping train rides, indulgent multi-course meals on a Belle Epoque era steamship, and even efficient luggage transport services.
A NEW DAWN IN SOLAR ENERGY
AUGUSTMAN SPEAKS TO MANDALA CLUB CHIEF SUSTAINABILITY OFFICER LILLY GILBERT ABOUT THE MOVEMENT THAT COULD CHANGE HOW BUSINESSES IN KEONG SAIK ARE POWERED THE MANDALA SOLAR COLLECTIVE.
THE POWER OF THREE
ONE OF THE MOST ICONIC IMAGES IN SINGAPORE TOOK THE FORM OF KOKILA PARVATHI, SITI AMIRAH (ALSO KNOWN AS CAMIRA ASRORI) AND SOBIKUN NAHAR ON THEIR WAY TO COURT. AUGUSTMAN SPEAKS TO THEM ABOUT THEIR IDEAS ON COMMUNITY ORGANSING, AND ABOUT RETHINKING OUR THOUGHTS ON POWER.
FLIGHT OF THE NARISAWA BEE
The esteemed Chef Yoshihiro Narisawa shares with us the intimate details of his brand's expansion into Singapore and what having the Mandala Club as its permanent address means to him.
DRINK THROUGH SPACE AND TIME
Preferably with a dram of The Macallan, in hand. The famed whisky maker celebrates 200 years of making perfection.
AND BUTCHER'S BLOCK MAKES IT THREE
SINGAPORE'S CHAPTER OF THE DOM PÉRIGNON SOCIETY HAS INDUCTED A THIRD MEMBER, RAFFLES SINGAPORE'S BUTCHER'S BLOCK, GIVING DISCERNING DINERS BETTER ACCESS TO THE EPICUREAN SAVOIR FAIRE THAT COMES WITH THE MARK OF THE SOCIETY.
AMERICAN SPIRIT
ROB SAMUELS, THE EIGHTH-GENERATION WHISKY-MAKER AND MANAGING DIRECTOR OF MAKER'S MARK, EXPLAINS WHY THE BRAND'S CELLAR AGED EXPRESSION IS A PEAK INTO THE FUTURE OF BOURBON.