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Nobu: The Cookbook

Nobu: The Cookbook

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by Nobuyuki Matsuhisa, Robert De Niro, Martha Stewart (Foreword by)

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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


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 simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.

While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.

In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.

Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.

Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.

Editorial Reviews

From the Publisher

"The photos of your food are terrific. But most important, I think, is the story of how you started and who inspired you along the way. It gives insight into who Nobu Matsuhisa is as well as the journey to get where you are today." -Robert De Niro, from the Preface

"I have been at Nobu's restaurants for many years, and the food, the presentations, and the ambience have always surpassed my expectations. Thank you Nobu!" -Martha Stewart

"This cookbook is the very best thing next to having Nobu standing next to you in the kitchen telling you what to do." -Daniel Boulud, Cafe Boulud

You can tell how much fun a city is going to be if Nobu has a restaurant in it." -Madonna

"Truly one of the greatest Japanese chefs. It is great food from a great man." -Emeril Lagasse

"Nobu brilliantly combines flavors and textures of magical ingredients to stimulate the senses. His food is deceptively simple and it is this very subtlety which makes it so special." -Giorgio Armani

"Chef Nobu Matsuhisa's philosophy of perfection and beauty is reflected by the exquisiteness of his cuisine. His dishes are not just nourishment for the body - they are a delight to the senses, and a soothing balm to the spirit." -Thomas Keller, The French Laundry

"Beautiful, educational and inspiring." -Ann Prichard, USA Today

The Barnes & Noble Review
Arguably one of the world's best cooks, Nobu Matsuhisa has elevated Japanese cuisine to a new level. In any of his 13 restaurants around the world, his sushi look like perfect little mosaics, the quality of the fish is impeccably fresh, and influences from North and South America (coriander, jalapeño) invigorate the classics.

No wonder his restaurants attract devoted celebrities like Andre Agassi, Robin Williams, Giorgio Armani, Bill Clinton, and Nobu's business partner Robert De Niro. Writes Madonna in one of the celebrity blurbs on the book jacket: "You can tell how much fun a city is going to be if Nobu has a restaurant in it."

This glossy cookbook, with introductory remarks by Martha Stewart and De Niro, delivers more than 50 Nobu recipes using fish, including trademark dishes like Black Cod and New Style Sashimi. There are thoughtful notes on preparing abalone, octopus, and squid and a whole chapter devoted to sushi. There are also little essays that tell the story of how Nobu started and who inspired him along the way.

Fans of the Nobu restaurants will be wowed by the photographs by Fumihiko Watanabe and the overall presentation of the dishes; adventurous seafood cooks will be similarly impressed. Home cooks should note that although the measurements are both in metric and American units, the cup measurements are based on the Japanese cup. (Happily, not too many recipes require cup measurements.) (Ginger Curwen)

Publishers Weekly
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 P t 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.) Copyright 2001 Cahners Business Information.
Library Journal
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.] Copyright 2001 Cahners Business Information.

Product Details

Kodansha USA Publishing
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Product dimensions:
8.70(w) x 10.40(h) x 1.00(d)

Meet the Author

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.

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Nobu the Cookbook 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
I don't know much about this kind of cooking. The book was a gift, and my son-in-law was ecstatic, and he is an excellent cook, so that should be an indication.