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Associated Press

World-famous chef Nobuyuki Matsuhisa has been tantalising foodies for decades while building his empire to include more than 50 upscale restaurants and several luxury hotels.
A new documentary, Nobu, reveals the man behind the cuisine in an intimate look at how he found success despite several major setbacks.
The film traces Matsuhisa’s journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru.
Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots.


Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his “Nobu-style” culinary treats, made with a precision and standard of excellence his diners have come to expect.
Nobu releases in cinemas in the United States on July 2 before becoming available on Apple TV and Amazon Prime Video on July 11.
Director Matt Tyrnauer joins Matsuhisa to discuss the chef’s perseverance, creativity and influence on the culture.
One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt?
Tyrnauer: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls “Nobu style”, or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important.
We had cameras everywhere – on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it’s a pretty tough process because he’s a perfectionist. I wanted to show that.
There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu?
Matsuhisa: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I’d like to say, at my age, I can say, I did my life.
Matt, were there any surprises when you were shooting the film?
Tyrnauer: When he broke down on camera and couldn’t stop crying, it was a big surprise. I didn’t understand the true wound of the loss of Nobu’s best friend, Sakai.
I’ve interviewed a lot of people. I’ve never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest.
Nobu invited me to go see the grave of his dear friend who had taken his own life, and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There’s a soulfulness to it.

Your world travel helped you develop your Nobu style. You are still travelling and visiting restaurants. Can you talk about that?
Matsuhisa: I made the Nobu corporate teams. These teams that are travelling with me … they stand by at all the locations, and they set up, then they’re training for the next generations.
The Nobu teams keep growing like a family, and they have been working there a long time so they understand Nobu’s quality, philosophy, the passions, how to do service. We have good teams.
From The Bear to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film?
Tyrnauer: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he’s actually created a very civilised culture, and it comes from the top down.
I think that’s why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary.
What do you want people to take away from the film?
Matsuhisa: I’m very glad because I didn’t give up on my life. That’s the message. Even [when] young people have a problem, I like to say, “Don’t give up. Just don’t forget about the ambitions, passions and go step by step.”


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New documentary on Nobu chef shares his journey, pain and message for young people

Nobuyuki Matsuhisa in a still from Nobu. The new documentary traces the Japanese celebrity chef’s journey and setbacks. Photo: Vertical Entertainment via AP

Matsuhisa and Robert De Niro in a still from Nobu. Photo: Vertical Entertainment via AP

No more matcha? How demand for powdered Japanese tea is leading to global shortages

Matcha is added to drinks at Kettl Tea in Los Angeles, California. The rising popularity of the powdered Japanese tea is creating challenges for producers, who are struggling to keep up with demand. Photo: AFP

Kettl Tea customers with their matcha drinks in Los Angeles. Photo: AFP

Masahiro Okutomi at his farm in Sayama, Japan. Photo: AFP

Matcha for drinks at Kettl Tea in Los Angeles, California. Photo: AFP

Okutomi at his tea field in Sayama. Photo: AFP

Health benefits of ‘superfood’ prickly pear cactus, spiking in popularity in Japan

Cactus ramen at a restaurant in Kasugai, Japan. Photo: Instagram/ramenkun2018

Besides its health benefits, prickly pear cactus is able to thrive in dry and drought-prone areas, making it a resilient, nutritious food source in the face of climate change and food crises. Photo: Shutterstock

How a Cantonese-American chef in New York uses MSG to celebrate his culture

Eng and Melnick say that one of their favourite recipes in the book is for steamed garlic prawns over mung bean vermicelli, given how quick it is to make. Photo: Alex Lau

Cantonese-American chef Calvin Eng of Bonnie’s in New York has released his debut cookbook Salt Sugar MSG: Recipes and Stories from a Cantonese American Home, written with his fiancée, which uses MSG in recipes that celebrate his roots and family. Photo: Alex Lau

Roasted mushroom lo mai fan (sticky rice) is one of the recipes in Salt Sugar MSG. Photo: Alex Lau

Eng and Melnick with their son, Levi. Photo: Alex Lau

The cover of Eng and Melnick’s cookbook. Photo: Alex Lau

The FFLT (fried fish, lettuce and tomato) sandwich from Salt Sugar MSG. Photo: Alex Lau

Steamed garlic prawns over mung bean vermicelli, which Eng and Melnick say is one of their favourite recipes in the book. Photo: Alex Lau

Sweetened egg custard with ginger honey syrup. The dish was inspired by Hong Kong egg tarts and tofu pudding. Photo: Alex Lau

6 of Singapore’s best hidden speakeasy bars that will take you back in time – and how to find them

Bartenders at Chandu create drinks with a narrative that are loosely based on history. Photo: The Robertson House by the Crest Collection

A bartender mixes a drink at Chandu, one of our picks of six of the best hidden speakeasy bars in Singapore. Photo: The Robertson House by the Crest Collection

The Mizuwari whisky highball at Live Twice uses Hokkaido soft water rather than soda to accentuate the malt notes of the Japanese Nikka whiskies. Photo: Instagram/@livetwicesg

Chandu is inspired by Singapore’s colonial era, when opium dens flourished in the city state. Photo: The Robertson House by The Crest Collection

Chandu’s Mata Hari cocktail is named after a Dutch dancer and courtesan. Photo: Facebook/Chandu

Oriental Elixir, located in a Peranakan rowhouse, is a dimly lit watering hole for nonconformist cocktails. Photo: Philipp Meier

Oriental Elixir’s Malabar Tamarind cocktail combines the sour ingredient with roasted cherry tomato gin, dry vermouth. Photo: Instagram/@oriental.elixir

Junior the Pocket Bar is a small, 25-seater speakeasy that tasks itself with changing the menu completely every few months. Photo: Philipp Meier

A cocktail titled Sesame from the Korea-inspired menu at Junior the Pocket Bar. Photo: Junior the Pocket Bar

Jade Harbour is part of The Bund menu currently offered at Junior the Pocket Bar, inspired by the Shanghai district. Credit: Junior the Pocket Bar

For its Korean Joseon dynasty-inspired menu, the interiors of Junior the Pocket Bar featured dragons. Photo: Philipp Meier

Roxy is a hip-hop-inspired speakeasy hidden inside the Miss Fitz restaurant in Singapore’s Marina Bay. Photo: Facebook/Roxy

The drinks at Roxy are based on classics, but are given their own spin. Photo: Facebook/Roxy

Last Word has finessed tipples that were invented in the 1920s. Photo: Philipp Meier

Last Word’s eponymous cocktail is a classic, blending gin, maraschino liqueur, green chartreuse and lime. Photo: Instagram/@lastwordsg

Lifestyle

Entertainment

Food & Drink

Japanese chef Nobuyuki Matsuhisa and director Matt Tyrnauer talk about the new documentary featuring delicious food and tearful interviews


Japanese chef Nobuyuki Matsuhisa and director Matt Tyrnauer talk about the new documentary featuring delicious food and tearful interviews.


Food and Drinks

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New documentary on Nobu chef shares his journey, pain and message for young people

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Japanese chef Nobuyuki Matsuhisa and director Matt Tyrnauer talk about the new documentary featuring delicious food and tearful interviews

Japanese chef Nobuyuki Matsuhisa and director Matt Tyrnauer talk about the new documentary featuring delicious food and tearful interviews