A Quote by Nobu Matsuhisa

In Tokyo, we have more three-star Michelin restaurants than Paris. — © Nobu Matsuhisa
In Tokyo, we have more three-star Michelin restaurants than Paris.
One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.
"Naming Tokyo" kicked off at the Palais de Tokyo in Paris in June, and it's going to travel to various art institutions for years to come. Every time it is shown, I'm developing the research and involving more and more people in it. The final conclusion of the work would eventually be to put up street signs in Tokyo with my names on them.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
Like I say, Michelin is Michelin. It's nice people are recognized, but at the end of the day, the star doesn't define you, it's what you do with it, and it's what you do in life in general. I think it helps you with the business, but it doesn't help you as a person.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
I've always said this: I've never seen a Michelin three-starred restaurant that was a buffet. They usually serve à la carte. I do think the delivery of a specific service, a specific advice for a specific reason, is the way you get the equivalent of a Michelin three-starred relationship.
I don't go to fancy Michelin-starred restaurants often.
Americans continue to visit Paris not just for Paris, but for ‘Paris.’ As if out of some collective nostalgia for what Paris should be, more than what it is. For someone else’s memories.
I go to Michelin-starred restaurants as part of my job, but that's not how I want to eat all the time.
I've always known that Rio and Tokyo are my two Olympics. Now that Rio hasn't gone to plan, Tokyo has to work, and I'm more motivated than ever.
I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.
You can't hide behind a Michelin star.
My dad's best friend was a food writer and critic, so I was very lucky to eat in beautiful Michelin-starred restaurants growing up.
As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.
I think Rajinikanth is the biggest Indian star. While others do facelifts and wear wigs, he gets paid three times more than any Bollywood star and even gives interviews where he is bald!
I have specific playlists for arrivals in different cities. Tokyo skews new wave, Paris more jazz, and New York is Top 40.
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