Cover image for Nobu : the cookbook
Nobu : the cookbook
Matsuhisa, Nobuyuki.
Personal Author:
First edition.
Publication Information:
Tokyo ; New York : Kodansha, [2001]

Physical Description:
200 pages : illustrations (some color) ; 27 cm
General Note:
Includes index.
Personal Subject:
Format :


Call Number
Material Type
Home Location
Item Holds
TX747 .M37 2001 Adult Non-Fiction Non-Fiction Area

On Order



With his multinational empire of restaurants, Nobu has become the world's greatest sushi chef. In his first book, he reveals the raw secrets of his exciting, cutting-edge Japanese cuisine. 180 photos. With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of

Author Notes

Nobuyuki Matsuhisa was born in Saitama, Japan, and trained as a sushi chef in Tokyo. After running restaurants in Peru, Argentina and Alaska, Nobu opened his first restaurant, Matsuhisa, in Beverly Hills in 1987. Six years later, Robert De Niro persuaded Nobu to open NOBU in New York. There are now thirteen Nobu restaurants in New York, Los Angeles, Malibu, Aspen, Las Vegas, London, Milan and Tokyo.

Reviews 2

Publisher's Weekly Review

Nobuyuki Matsuhisa began his career modestly swabbing floors and carrying fresh fish at Tokyo's venerable Matsuei, where he learned the sushi-making secrets that underpin "Nobu" food. Next he worked in Peru and Argentina, adding Latin-American influences to his repertoire. When he opened his flagship Matsuhisa in Beverly Hills in 1987, it was the first step in the making of an international superstar of Japanese-inspired cooking. The interplay of celebrity with fine dining is important to Matsuhisa. Illustrated by stunning photographs byFumihiko Watanabe, the exciting ideas presented here are challenging and full of expansive knowledge. The compositions range from the relatively simple Oysters with Nobu's Three Salsas to the complex Scallop Filo with Truffle Yuzu Sauce or the signature Latin-style Octopus Tiradito. Many of the dishes present traditional ingredients in fresh interpretations: Chilean Sea Bass with Black Bean (Chinese-style) Sauce, Monkfish Pt with Mustard Su-miso Sauce, the Sea Urchin Roe Meringue topped with Frothing Blue Crab, or the Black Cod with Miso (business partner Robert De Niro's favorite). Many of the traditional Japanese and fresh seafood ingredients will be difficult to find. But since more North Americans are being turned on to sushi as a new way to enjoy fresh fish, this is the perfect time to introduce Matsuhisa to a wider audience. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Matsuhisa usually called Nobu is an immensely talented chef who now has 13 restaurants around the world, from the original Matsuhisa (his favorite) in Los Angeles and the always packed Nobu in New York City, to Ubon by Nobu in London and Nobu Tokyo. His food draws on his Japanese heritage and training as a sushi chef and the years he spent as a chef in South America, as well as his tenure in the United States with cross-cultural dishes such as Toro with Jalape?o, Freshwater Eel and Foie Gras, and Scallop Filo with Truffle Yuzu Sauce. His attractive cookbook features stunning color photographs of every recipe, as well as black-and-white technique and "location" shots. Many of the recipes are not especially complicated, but they depend on pristinely fresh, high-quality and sometimes difficult-to-find ingredients. It's also unfortunate that, as a note in the introduction points out, the cup measures used in the recipes are for Japanese, not American, cups. Nevertheless, this is an essential addition to any collection of chefs' cookbooks. [Good Cook selection.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.