fine food - Chef Nobuyuki Matsuhisa

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Nobuyuki Matsuhisa – known simply as ‘Nobu’ – is the acclaimed chef and restaurateur of Nobu and Matsuhisa restaurants located across five continents.


Born and raised in Saitama, Japan, Nobu started his career with an intense apprenticeship at a respected sushi bar in Tokyo. After a few years, his dreams of seeing the world took him to Peru to open a sushi bar. The new culture and regional ingredients challenged the classically trained chef, but only served to ignite his inventive style.

After three years in Peru, Nobu moved to Argentina, then home to Japan, then on to Alaska, before finally settling in Los Angeles. His first restaurant in the United States – Matsuhisa in Beverly Hills, California – was an instant success, and it was here that his long-time friendship and business relationship with actor and director Robert De Niro began. The two opened the first Nobu in New York City in 1994 with restaurateur Drew Nieporent,  and it was an instant hit.

The Nobu empire expanded, and he and his collection of restaurants have been widely honoured, including with Michelin stars, James Beard Foundation awards, and The New York Times three-star awards.

There are currently over 30 Nobu and Matsuhisa restaurants around the world, and the new Nobu Doha at The Four Seasons Doha is the world’s largest. With panoramic views overlooking the Arabian Gulf, the restaurant offers signature dishes alongside new creations that use local ingredients representative of the region.

Yellowtail with jalapeño

Serves four


  • 4 yellowtail fillets, 100g each
  • 1 teaspoon finely grated garlic
  • coriander leaves, stems removed
  • 2 jalapeños, sliced into thin rounds
Yuzu soy sauce
  • 8 tablespoons yuzu juice and
  • 4 tablespoons soy sauce, mixed


  1. Slice the yellowtail as thinly as possible, about 3mm thick.
  2. Arrange yellowtail in a circle on each plate. Top each yellowtail slice with a dab of grated garlic, a coriander leaf, and a jalapeno round. Pour the yuzu soy sauce around.
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