In a cooking lesson with Chef Nobu, one writer learns the simplicity of sushi is the product of a lifetime of mastering the craft.

Fact checked by Elizabeth MacLennan

While there are a lot of names that come to mind when thinking about sushi, one tends to pop up first: Nobu Matsuhisa, the mastermind behind the celebrity-adored Nobu Sushi chain, with locations (and ultra-luxe hotels, including iBestTravel’s best resort in the U.S.) around the world.

Born in Japan, and with stints cooking in places like Peru and Argentina, Nobu Matsuhisa built a culinary empire. However, the root of his cuisine started by mastering the art of sushi while working at a restaurant at a young age, following the passing of his father. During that time, sushi was not a common food for most Japanese people. “It [was] very exclusive and a very special food,” Chef Nobu said in an interview, adding that his own family rarely had the opportunity to enjoy sushi then.

While other kids were dreaming of becoming famous baseball players, Nobu originally aspired to be an architect. However, as his love—and skill—for sushi making grew, his dreams evolved. “I studied [architecture], but in my mind, ‘Architect? Forget about [it]. I want to be a sushi chef.’

And indeed, he became a sushi chef. But in the beginning, long before opening his first iconic restaurant, Matsuhisa, in Los Angeles, working in a Tokyo sushi restaurant was a different experience. “It used to be very old-fashioned. I started working to stay with the other sushi restaurant families,” he recalled, adding that he slept at the restaurant and only had two days off a month to see his own family.

Nobu’s New London Hotel Features

Now, decades later, Chef Nobu doesn’t need to sleep at his restaurants—though he does have a sushi bar where he loves to cook in his Los Angeles home. At the root, his passion for sushi remains unchanged, and neither have the basics. “You know, my philosophy is [that] cooking [is] always hard,” Nobu said. The essential ingredients are simple: “A sharp knife and a clean fish,” plus rice and ten fingers.

To demonstrate the intricacies of sushi making, despite how basic the ingredients seem, Chef Nobu invited me behind the counter for a private sushi-making lesson. There, I learned exactly what he meant by ten fingers. To craft the perfect piece, Chef Nobu and his staff sculpt the rice and fish using a series of six hand motions, almost like a dance, using each finger and motion deliberately and effectively.

It appears easy; however, it’s very, very challenging.

This ten-finger, six-step process is Nobu’s signature—and what makes his food distinct. “I like to separate the people eating my sushi,” Nobu said about his iconic sushi-making process. “That’s why I always make ten fingers, always each process like, ‘Okay, make the best one.'” He explained that this approach brings joy to both the guests and the chefs. Watching guests smile after each bite fills both him and his team with happiness. “It’s always cooking with the heart; these are my recipes.”

Nobu’s Connection to Japan

Beyond cooking, Chef Nobu makes it a point to visit his native Japan and understands there’s plenty for tourists to experience in the Land of the Rising Sun. According to the chef, Tokyo and Kyoto are the “most famous” cities, but he prefers exploring the various prefectures. “Each location has different weather,” he noted, with unique local food. “My wife comes from Okayama—it’s Kurashiki. It [has] excellent seafood, peaches, and melons. Additionally, the mountains are renowned, particularly Hokkaido with its ski resorts.”

Nonetheless, Nobu mentioned that if it’s your first time in Japan, you absolutely cannot miss Tokyo’s unparalleled food scene.

“Tokyo is, I think, a completely different city because they have everything: high-end food, very local food, street food, and [family] restaurants… in the city of Tokyo, you can get anything you want.”

Nobu Restaurants Around the World

While you plan your visit to Japan, chances are you’re not too far from Chef Nobu’s delicious sushi. “Now there’s a Nobu restaurant on like five or six continents,” he revealed, losing track of the locations.

Whether you’re in Dubai or Dallas, Cabo or Chicago, you can always anticipate the same storied sushi. As Nobu himself emphasizes, it’s all about the details and ensuring guest happiness. “That’s why I love my job. And still, I never change my philosophies: always, cooking is hard.”