The Cookbook

  • Nobuyuki Matsuhisa
  • Translated by Laura Holland
  • Photographs by Fumihiko Watanabe
  • Introduction by and Preface by Robert De Niro
  • Foreword by Martha Stewart
Nobu<br>The Cookbook

Size: 267×219 mm, 1170 g
Binding: Hardcover
Pages: 200
192 color pages, index
Territories: Not available in B.C.
ISBN10: 1-56836-489-X
ISBN13: 978-1-56836-489-6
Release date: Feb. 8, 2013

List price: $37.00

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Tantalizing seafood recipes from the kitchens of a superchef.

Nobu Matsuhisa should need little introduction. With his multinational and ever expanding empire of twelve restaurants in the United States, United Kingdom, Italy and Japan-others will be coming soon to Paris and Sydney-he has become the most talked-about restaurateur of recent years and arguably the world’s greatest sushi chef. This is the man, after all, who has lured legions of celebrities-regulars include Robert De Niro, Tom Cruise and Nicole Kidman, Barbara Streisand, Giorgio Armani, Demi Moore, Madonna,...the list goes on-with his unique and original combination of the finest skills and ingredients of Japanese cuisine with an imaginative acceptance of Western, particularly South American, cooking.

In Nobu: The Cookbook-his first book in any language-Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world’s oceans have to offer. He has presented fifty original recipes for fish and seafood that include all the signature dishes-Matsuhisa Shrimp, Live Octopus Tiradito, Squid Pasta, Black Cod (De Niro’s favorite), New Style Sashimi and Sashimi Salad (Tom Cruise’s favorite). There is a chapter dedicated to sushi where readers can learn how to make Nobu's own highly original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Eleven salad and vegetable dishes and four Nobu dessert recipes have been added so that anyone can recreate that exclusive Nobu dinner in their own kitchen. There is even a special chapter about alcoholic accompaniments.

Nobu: The Cookbook, however, is not just about food and cooking, it also introduces the story of Nobu’s rich and varied life. It is the story of a boy from the country who became one of the most renowned chefs of his generation after working in Peru and Argentina and seeing his first restaurant in Alaska go up in flames before his eyes. It is the story of a Japanese man who was befriended by America’s rich and famous and went into the restaurant business with De Niro in New York, and more recently, Giorgio Armani in Milan. His friends also appear in the book. There is a foreword by De Niro, an introduction by Martha Stewart and an afterword by Ken Takakura, the internationally renowned Japanese actor.


“Beautiful, educational and inspiring.”
Ann Prichard, USA Today

“The best food photography I have ever seen...”
Paul Levy, Wall Street Journal

“...part memoir, part manual of techniques and recipes, part glossy picture book—from nightstand to coffee table and back to kitchen counter.”

“In his first cookbook, Nobu: The Cookbook, Nobu Matsuhisa shares the secrets of his trend-setting new-style sashimi, his often-copied black cod with miso, and his sea-urchin tempura (a "Tim Zagat favorite!")...Sprinkled among the intriguing recipes and stunning photographs are an aji-to-yuzu glossary, a shopping guide, and helpful tips on how to de-slime octopus and the proper way to eat sushi (dip the topping, not the rice).”
New York Magazine

“... the exciting ideas presented here are challenging and full of expansive knowledge.”
Publishers Weekly

“Those who pursue the pleasures purveyed by Nobu will find this cookbook to be a highly polished gem, and will be able to treat their guests to a symphony of texture and flavors.”
Sacramento Bee

“A hot seller with chefs.”
The Province

“A array of seafood dishes to amaze you.”
The Post and Courier

“The cookbook is a work of art, as are the dishes in it.”
Norwich Bulletin

“... reveals the secrets of his cooking and indeed the essence of all Japanese cuisine.”

“An essential addition to any collection of chefs' cookbooks.”
Library Journal

“... stunning and well-designed with loads of gorgeous color photographs of wonderful looking dishes.”
Los Angeles Daily News

“The book may be worth owning on the merits of its photographs alone...”
John Martin, The Bloomsbury Review

“The instructions for constructing his beautifully compiled dishes are surprisingly easy...”

“The full-color photos make you hungry; the step-by-step directions are thorough.”
Cathy Thomas, Orange Country Register

“Nobu Matsuhisa’s masterpiece of wonderfully detailed dishes showcases his art of combining cultures.”
Rita DeMontis, Toronto Sun

“...the book shows off the beauty of his Asian fusion creations.”
Gita Sitaramiah, St. Paul Pioneer Press

“... this beautifully photographed book provides a range of authentic recipes (mostly seafood) with good detail and tips.”
Marilynn Marter, Philadelphia Inquirer

“In addition to the expected array of cuisine, Nobu educates the reader...Japanese ingredients, equipment and cutting techniques are demystified.”
GlobalChefs: The Culinary Online Magazine Written by Chefs


Advance Praise for Nobu & Nobu: The Coobook

“The photos of your food are terrific. But most important, I think, is the story of how you started and who inspired you along the way.”
Robert De Niro (from the Preface) 

“Bravo to chef Nobu Matsuhisa for a wonderfully detailed cookbook that realty conveys his passion for cooking! He has become a master of the art of combining cultures to create an original cuisine.”
Paul Bocuse, L’Auberge du Pont de Collonges

“This cookbook is the very best thing next to having Nobu standing by you in the kitchen telling you what to do.”
Daniel Boulud, Cafe Boulud

“Every time I have a meal there, I’m seduced by the diversity and the quality of the produce, as well as the novelty and precision of the dishes Nobu puts together. Every detail gives real pleasure!”
Alain Ducasse, Le Louis XV

“Once you finally get into Nobu it becomes addictive. Great food and unique to London. Worth saving up for.”
Marc Hix, Le Caprice

“Chef Nobu Matsuhisa’s dishes are not just nourishment for the body-they are a delight to the senses, and a soothing balm to the spirit.”
—Thomas Keller, The French Laundry

“Truly one of the greatest Japanese chefs.”
Emeril Lagasse, Emeril’s

“His interpretations of Japanese cuisine are as exciting and tasty as anything you ever imagined-as original as a new painting by a great artist. Now, he reveals for all of us his secrets, passion and technique in a beautiful new book which, for me, is already a culinary best-seller.”
Wolfgang Puck, Spago

“On the culinary landscape there are few geniuses: One of those is Nobu Matsuhisa! And now Nobu is generously sharing his philosophy and unparalled creations in this incredible book. This work is indeed a milestone!”
Charlie Trotter, Charlie Trotter’s

“A master of ’fusion cooking. He has pushed this practice into the limelight from the beginning. His talent is recognized all around the world. Take him as a model!”
Roger Verge, Moulin de Mougins

“Quite simply the best Japanese food in London.”
Marco Pierre White

“You can tell how much fun a city is going to be if Nobu has a restaurant in it.”

“Nobu brilliantly combines the flavours and textures of magical ingredients to stimulate the senses. His food is deceptively simple, and it is this very subtlety which makes it so special.”
Giorgio Armani

“Chelsea wanted to have her twenty-first birthday dinner with her friends at Nobu—great atmosphere, wonderful food and warm hospitality—what more could anyone ask?”
Bill Clinton

“Nobu is a man constantly seeking to raise the bar in the quality of food service. Truly a winner.”
Andre Agassi

“Nobu is the one place I eat every time I’m in New York. The melding of flavors is Nobu’s personal haiku.”
Robin Williams

“We dream about some of Nobu’s signature dishes when we’re out of town and they’re usually our first dinner when we come home.”
Cindy Crawford

“One of my favorite Nobu creations is the New Style Sashimi. I can’t leave without having one and sometimes two.”
Leonardo DiCaprio

“Your food is the best. Just don’t tell my mother.”
Steven Spielberg

“Everything tastes so clean, pure and unique. There is so much choice, from marinated tofu to tangy mushroom salad, and of course the gold leaf sake is a must.”
Jude Law&Sadie Frost

“Nobu’s food tastes like he is putting his heart into it, like I put my heart into my music.”
Kenny G


About the Author

NOBUYUKI MATSUHISA was born in Saitama, Japan, and trained as a sushi chef in Tokyo. After running restaurants in Peru, Argentina, and Alaska, Nobu opened his first restaurant, Matsuhisa, in Beverly Hills in 1987. Six years later, Robert De Niro persuaded Nobu to open NOBU in New York. There are now twelve Nobu restaurants in New York, Los Angeles, Malibu, Apsen, Las Vegas, London, Milan and Tokyo.