The global star-chef on choosing Paros for his latest Greek outpost and the curiosity that still fuels him. Seated at Matsuhisa Paros, within the serene surrounds of the Avant Mar hotel, Nobu Matsuhisa radiates a quiet equilibrium.
At 75, the man who reshaped the global perception of Japanese cuisine speaks with the calm assurance of someone who’s devoted his life to what he loves. Yet behind his composed gaze still flickers the curiosity and fire that took him from the backstreets of Tokyo to the pinnacle of world gastronomy.
The Birth of a Style
We begin by discussing how Japanese technique met Latin American flavor—and something original was born. “It was a natural evolution,” he explains. “When I lived in Peru, I began to understand that taste has no borders. My techniques were Japanese, but my heart started to beat with a Latin rhythm. The ‘Nobu Style’ didn’t come from planning—it came from emotion.”
Today, that style is a global reference point. But how does he maintain its authenticity in an industry that never stands still? “Authenticity isn’t a museum piece,” he says with a smile. “It’s a living thing. My style evolves, but always around three principles: simplicity, quality, and feeling. As long as I stay true to those, I can experiment without losing myself.”
The Signature Dish
If one dish captures his philosophy, Matsuhisa doesn’t hesitate. “The black cod with miso,” he says. “It’s simple in concept, but complex in execution. I wanted to offer Western diners a taste that moved them without intimidating them. The miso brings sweetness and umami from Japanese tradition, and the cooking technique gives the complexity today’s palate seeks. This dish is my culture, translated for the world.”
“People Are Everything”: The World of Nobu
With over 50 restaurants across five continents, consistency is no small feat—but for Matsuhisa, it’s an art. “Each restaurant has the soul of its place,” he explains. “New York has a different energy than Mykonos. London isn’t Madrid. That variety is a strength, not a challenge. Consistency doesn’t come from sameness—it comes from principles.”
The greatest lesson of building a global brand? “That people are everything. You can have the best recipe, but if you don’t have a team that believes in what you’re doing, you have nothing. Philosophy spreads through collaboration, not instruction.”
Does he still dream of new destinations? “Africa fascinates me—the flavors, the aromas, the vitality. But more than where I’ll open next, what matters is whether I can keep inspiring my people to give their best.”
What Young Chefs Need
What does a young chef need most today? His answer is clear: “Patience. Everyone wants things fast, but technique and mastery take time. Technique can be taught, but the soul of a chef grows through unwavering dedication. When I see a young chef cooking with heart, I know they have a future.”
His Connection to Greece
Matsuhisa speaks of Greece with deep affection. When asked about his relationship with the country, he gestures toward Tasos Ioannidis, his longtime business partner in all European Matsuhisa locations, who is also present.
“Tasos and his brother Nikolas brought me to Greece,” he says warmly. “Greece was my first contact with Europe. Here I learned that hospitality isn’t taught—it’s something you carry in your character. Greeks have a natural ability to make you feel like family.”
Paros, the Hotel, and the Soul of Simplicity
Paros, and particularly Naoussa, made a distinct impression on him. “Here, I find the authenticity I seek—the simplicity we all need,” he says. The Avant Mar hotel itself reflects that ethos. With just 38 rooms and suites designed in Cycladic style, white marble accents, and a 55-meter pool that seems to flow into the sea, the hotel blends contemporary luxury with traditional hospitality. The architecture honors the past while embracing the future—just like Matsuhisa’s cuisine.
What connects him to Greek cooking? “Respect for ingredients. In Japan, in Greece, in Peru—great food starts with great products. The Greek salad is the perfect example—few, honest ingredients that speak for themselves.” It’s no surprise that his Nobu-style take on the Greek salad has become one of the most beloved dishes in his restaurants worldwide.
Which Greek product would he want the whole world to know? “Feta. It’s unique—the texture, the saltiness, the way it combines with other flavors. Every time I use it, I discover something new.”
The Future of Dining
What does he see for the future of fine dining? “A return to essence. People are tired of performance. They want flavor. They want truth. Sustainability isn’t a trend—it’s a necessity. Restaurants must have a role in society—to educate, to inspire, to bring people together.” What keeps him creative? “Curiosity. Every new flavor, every new collaborator, every new place offers something. I don’t cook to survive. I cook to live.”
Advice to His Younger Self
If he could speak to his 38-year-old self, the man opening the first Matsuhisa in Beverly Hills, what would he say? He pauses before answering: “Don’t be afraid. Failure is a teacher, not an enemy. And remember—success comes when you stop chasing it and start chasing excellence. Everything else follows naturally.”
As the interview winds down, Matsuhisa turns his gaze to the sea. “Cooking is a language. When you cook with love, everyone understands you—no matter where they’re from. That’s the magic—turning flavor into feeling, food into memory.”
“Simplicity. Quality. Emotion.”
At 75, Nobu Matsuhisa continues to travel, to create, and to inspire. And he does so with the same quiet humility that has always defined his work—rooted in tradition, open to the future. In the end, authenticity remains the most refined taste of all.
The next morning, as I prepare to leave Avant Mar, I spot him one last time in the hotel lobby. He’s about to head to Mykonos, where he’ll visit his namesake restaurant as part of the annual Nobu Festival. That same calm smile on his face, the same quiet reverence for the path he’s chosen.
I watch him walk away and realize I’m looking at a man who has never stopped being a traveler—of taste, of thought. In every destination, every dish, every encounter, he’s chasing the next authentic moment. And maybe that’s his secret: never stopping, always learning, always tasting life as if for the very first time.
