- GOP hopes taking shutdown off the table with budget deal will pay dividends
- Chinese Death Star: The moon cited as the perfect launch pad for ballistic missiles
- Help wanted: Homeland Security plagued by vacancies at the top
- We are not amused: Queen’s protection officers warned to keep ‘sticky fingers’ off the royal cashews
- Unleash the crossbows: Gov. Scott Walker creates new hunting season
- Bubonic plague kills 20 in Madagascar
- G-20 diplomats fell for hacker attack promising nude photos of former French first lady Carla Bruni
- Minnesota guardsman charged with stealing private soldier data for fake IDs
- Florida appeals court rules universities can’t regulate guns
- Vladimir Putin defends Russian conservative values
Nobu honored at South Beach Wine and Food Festival
MIAMI BEACH, FLA. (AP) - His name is drawn on the napkins and chop sticks at his more than 30 restaurants around the world, but chef and restaurateur Nobuyuki “Nobu” Matsuhisa prefers to stay out of the limelight.
“Normally I am the chef. Today is a tie and suit and I feel bad,” he told The Associated Press, referring to his preference of being in the kitchen than in front of a large audience for a tribute dinner.
Nobu, as he prefers to be called, was honored Saturday at the South Beach Wine and Food Festival for his fusion cuisine that blends Japanese and South American ingredients.
“I’ve been cooking all my life. Life was not easy, but finally I’m here.”
Life has been busy _ and quite successful _ for the Japanese-born chef who started cooking at the age of 18. He opened his first restaurant Matsuhisa in Beverly Hills in 1987 and today has 31 restaurants in more than two dozen cities around the world, from the Bahamas to Beijing. Nobu Tribeca was named “The Best New Restaurant” by The James Beard Foundation in 1995.
His latest venture extends into the hotel industry with the recently opened Nobu Hotel Restaurant and Lounge Caesar’s Palace in Las Vegas, said to be the largest Nobu restaurant to date. Nobu partnered with actor Robert DeNiro on the project, as he has done since 1994 with other restaurants.
“Before I met him, I had restaurants with other partners but never success,” Nobu said. “But with Bob, he respects me. He understands my work. We drink and talk with each other. We also fight, but this communication makes for a nice partnership.”
One of his fondest memories includes cooking for Princess Diana before her death in 1997. The soft-spoken chef remembers walking up to her table to introduce himself, but she already knew who he was from magazine articles and restaurant reviews.
“I was so proud of that,” he said of that moment. Even today, Nobu takes pride in seeing his customers smile at his restaurants. Or the 85-year-old man who visited his Las Vegas spot and sent Nobu a thank you card. He says that is what makes him want to keep cooking.
“Cooking is my life. And still I am thinking of new dishes.”
Nobu plans to slow things down _ eventually _ so he can travel more to see different foods and spend more time with his family.
Until then, Nobu wanted to share a special message to his friends and family: “Thank you is a short word. But I would like to thank you from my heart.”
By Mangosuthu Buthelezi
- NAPOLITANO: A conspiracy so vast
- Obama's Afghanistan experts stumped on U.S. death toll, war costs during hearing
- House pushes through two-year Ryan-Murray budget deal
- Comma on!: Twitter erupts over Obama-Castro 'marriage'
- Obama takes 'selfie' at Mandela's funeral service
- Biden guarantees victory on immigration reform
- Chinese man fed up with his girlfriend's shopping jumps to his death
- Rand Paul: Budget deal 'shameful,' 'huge mistake'
- N. Korean news agency: Kim Jong Un's uncle executed
- U.S. debt jumps a record $328 billion tops $17 trillion for first time
Independent voices from the The Washington Times Communities
Born in 1930 in rural Missouri, Charles Vandegriffe, Sr., brings his time and place to the Communities.
Columns from Voices around the World talking about the events, people, politics and social issues that concern us wherever, and whoever, we are.
Chef Mary Moran discusses the food we eat, where it comes from and what it does for us.
An informed and often humorous take on the world of advertising, public relations and social media. 100% Pure. Not from concentrate.
Extraordinary day at Redskins Park
White House pets gone wild!
Let it snow