The philosophy behind Nobu is to use Japanese techniques, honed over centuries, to prepare food with ingredients from other countries, steeped in the essence of international culinary traditions. We work to present our customers with food that is both delicious and visually stunning. This is the secret behind Nobu’s global success, and I am extremely proud to call myself a Nobu chef.

My ambition is to communicate my vision as a chef to the entire world – just as Nobu Matsuhisa has done. I think that it is sushi’s very simplicity that makes it such a versatile and interesting cuisine; and that makes is so difficult to prepare well.

A decade has passed since I started to work as a sushi chef, but I’ve still got a lot to learn. I strive to always consider how I can better please my customers, and I also work hard to focus on creativity and innovation in my cuisine.