NOBU STYLE

The founder of the famous restaurant empire on why he became a chef, his partnership with Robert De Niro and his treasured memories of cooking for Princess Diana

- BECKY DONALDSON

Only the most elite among his clientele – Madonna, Elton, Rihanna – share his level of recognition, known by their first names alone.

Nobu (Matsuhisa), the visionary chef and restaurateur, has built a global empire, with nearly 60 restaurants from Miami to Marbella, along with an impressive portfolio of 38 luxury hotels and resorts.

“When I see the sign ‘Nobu’, which is my name, it makes me so happy,” he says with a smile, reflecting on the entrance to Nobu Portman Square as we sit in his personal suite. “It means that when I come here, it feels like home.”

He continues: “London was my first lesson in Europe. I was born in Japan, then built my business in the US, but now I feel as though London is my third home. That’s why Portman Square is so special to me.”

The chef’s signature fusion of Japanese techniques with bold Peruvian flavours was born when he moved to Lima in 1973, aged 24.

“Peru has a rich food culture and is surrounded by the Pacific Ocean, offering incredible seafood,” he says.

“I began combining Japanese techniques with Peruvian ingredients and influences, experimenting with flavours, textures and presentation.”

This period of exploration led to the creation of dishes that have since become legendary, including yellowtail sashimi with jalapeño, black cod with miso, rock shrimp tempura and soft-shell crab roll. These innovations not only set him apart, but also redefined modern Japanese cuisine on a global scale.