Customers can put in special requests even if it’s not on the menu, as long as the ingredients are available. Case in point: A Nobu London regular once requested for octopus sashimi with jalapeno dressing from the Singapore restaurant, which didn’t have the dish on its menu. The team promptly found the recipe and recreated it to a tee.
In between sharing the next Nobu plans and his distaste for the word “fusion” , he reveals he has a private chef at home. As I took a moment to digest the privileges of the rich and famous, he added with a chuckle: “She is my wife.” Whenever he returns from his travels, Mrs Yoko Matsuhisa would always have the perfect panacea: A light bowl of noodles or a traditional Japanese meal of grilled fish, steamed rice and pickles. Matsuhisa shared: “She’s not a professional chef. She’s a mother and cooks like any mother would for her kids. We’ve been married for a long time; she knows my taste. Any cooking that is made with the heart, makes someone comfortable, I appreciate it.
This philosophy of heartfelt cooking comes up often in our conversation. When asked if he could share a few culinary hacks to CNA readers, he paused for a moment before relating an incident where his other half had accidentally put too much salt in an omelette. He ate it anyway. He shared: “It didn’t taste good, but it felt good; I could feel her heart. So [at home], even if you make a mistake in the ingredients, as long you make someone feel good, it doesn’t matter.
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