Nobu

Food is not simply something

to fill up your stomach.

With each dish I am creating, I am thinking,

"How much salt do I add?"

"How much of the sauce?

"Or the size of the fish."

Each and every piece must be in balance.

Each piece must create an exciting element.

That is how I always want to feel.

When I make the dishes and the customers feel ecstatic,

that is the most enjoyable moment for me.

Nobu is not a fusion chef.

He is a Japanese chef who embraces

the entire world of ingredients.

It's one of the things that makes him so unusual.

Yamabu Sushi, Anago, Mirugai, Namatako,

White Fish Arugula, Baja and Japanese Uni.

Our dinner special tonight are

In the beginning, people did not believe

that he would stay in business, but in the meantime,

the whole world is copying what he has done.

When you're thinking about who the great chefs

in the world are,

you really do have to think about Nobu

as being really up there in the Pantheon.

- -

I think the board meeting is in session.

We're going to start with the report

of hospitality in restaurant

that we are working on coming up.

Okay, so we signed in the Al Marjan Island,

which is a part of Ras Al Khaimah

within the United Arab Emirates.

Cairo, this is a hotel restaurant and residences.

The plan is to do Cairo first, and then go on to Abu Dhabi.

In Bangkok, they want to create a Nobu yacht.

You can stay on the boat overnight,

but also you can stay at what will be elephant camps,

which will be part of this exclusive Nobu experience.

It's adventure tourism,

but it's really about trying to keep the customers

all within the Nobu sphere.

I just like to add that obviously we started

with Nobu restaurants,

and then we went to hospitality hotels.

I think the brand is so developed now

that it became a luxury brand.

The heart of it is Nobu.

He enables the other things, but he is the center

of what he does, the cooking, the food.

If that wasn't there, we wouldn't have any of this.

What we go through behind the scenes

before the doors open, the customers will never know.

You want to make it as seamless as possible.

When it comes to detail, when it comes to quality,

you want to make sure

that those standards are always upheld.

To this day, he still goes in and checks everything out.

Very good.

-You got to try it. -Yeah.

-Like that? -Thank you.

How many ounces?

Eight ounces.

You think eight ounces?

Maybe eight, eight and a half, but it's about eight ounces.

-It's a good portion though. -Yeah, it looks like a ten.

-So three days marinate, right? -Yeah.

-Very good, Gregorio. -It's good. Try the black cod.

Still, this is my best signature.

-Great. - Good?

Perfect. Thank you.

-Goodbye. -Thank you.

-Thank you very much. -Good job.

-Chef, thank you. -Yep.

Always think about timing, how much cook.

No faint of heart.

Thank you. I'll keep that in mind.

Thank you, chef.

- - He teach the chef.

Thank you.

- -

Start reeling.

Where the... Dondé esta fish?

Wanna make sashimi out of it?

-Sashimi, yeah, I do it. -Okay, okay.

Oh, I see it. I see it. It's right there.

I know.

Pull harder. Pull harder.

Hey!

Whoo! You got it!

-Whoa! - All right.

-Okay, sashimi lunch today. -

- - Okay, there you go.

-Did it! -

Yeah. I haven't been in the ocean for so long.

I don't have one.

Now, sushi is all over the world,

even the supermarket.

You know, every corner has a sushi restaurant.

But my generation,

sushi means very high-end, very special food.

Very fresh.

I can make any time, sashimi and sushi.

So fresh, look at it.

So fresh.

Look there. See?

So keep in the fridge.

Do you want to jump in?

Yeah, I want to jump in.

- Go, go? - Yeah, go, go.

Go.

- - Did you see that?

- -

I grew up 45 minutes away from the city of Tokyo.

- -

My grandmother had four children,

and my father was the youngest.

She was a single mother since he was six years old.

So she was the heart of the family.

Even the whole fish, last time we had it,

very difficult to take meat,

-without the bone. -Yes.

Yeah?

Grill, then filet, back to the fish.

-With the vegetable. - Yeah.

Then serve like this, so sauce on the side.

I think it's more like a Japanese style, too.

Yeah.

I like that.

Yeah, yeah.

The flavor... No, no, detail.

Yes.

Hmm.

Then my mentor started teaching

how to make sushi.

So, six pieces sushi, one tuna roll.

Okay, he says, "Very good."

- - Hm.

When I was 23, I got the chance to go to another country,

a Japanese-Peruvian, Don Lucho, come to Matsuei,

talk about the Peru fish cultures.

He asked me to open a restaurant together.

In Lima, Peru. I want to catch my dreams.

I decided to go.

-Hi, how are you? -Good morning.

-Good morning. -Good morning, sir.