Nobu Matsuhisa Shares Sushi Secrets
BY TAMARA PALMER
Chef Nobu Matsuhisa has long been a fun follow on Instagram — I’ve enjoyed watching him travel around the world to his different restaurants and hotels for years, but his current feed that shows his home cooking is even better.
Even if you don’t have access to the ingredients that he does, his ideas and techniques can still inspire your own kitchen experiments at your own pace. Here are a few to try:
I’m so lucky to be able to say that my last sushi meal in the Before Times (aka February) that I will now treasure forever was a solo impulse lunch at the counter of Nobu’s first restaurant, the diminutive charmer Matsuhisa in Beverly Hills, where I had been once for dinner on a job interview for a techno record label in the early Nineties.
I had three items in my dream sequence of a lunch:
Matsuhisa’s yellowtail and okra handroll
Baked King crab leg, scallion, smelt roe and spicy mayo in soy paper
Matsuhisa and Nobu’s House Special Roll
When I got up to leave, I thanked my chef at the sushi counter and told him it was the first time I had been there in over 20 years, but that I wouldn’t wait so long again. I’m anxious to keep my promise.