Original subtitles

Food is not simply something

to fill up your stomach.

With each dish I am creating, I am thinking,

"How much salt do I add?"

"How much of the sauce?

"Or the size of the fish."

Each and every piece must be in balance.

Each piece must create an exciting element.

That is how I always want to feel.

When I make the dishes and the customers feel ecstatic,

that is the most enjoyable moment for me.

Nobu is not a fusion chef.

He is a Japanese chef who embraces

the entire world of ingredients.

It's one of the things that makes him so unusual.

Yamabu Sushi, Anago, Mirugai, Namatako,

White Fish Arugula, Baja and Japanese Uni.

Our dinner special tonight are

In the beginning, people did not believe

that he would stay in business, but in the meantime,

the whole world is copying what he has done.

When you're thinking about who the great chefs

in the world are,

you really do have to think about Nobu

as being really up there in the Pantheon.

I think the board meeting is in session.

We're going to start with the report

of hospitality in restaurant

that we are working on coming up.

Okay, so we signed in the Al Marjan Island,

which is a part of Ras Al Khaimah

within the United Arab Emirates.

Cairo, this is a hotel restaurant and residences.

The plan is to do Cairo first, and then go on to Abu Dhabi.

In Bangkok, they want to create a Nobu yacht.

You can stay on the boat overnight,

but also you can stay at what will be elephant camps,

which will be part of this exclusive Nobu experience.

It's adventure tourism,

but it's really about trying to keep the customers

all within the Nobu sphere.

I just like to add that obviously we started

with Nobu restaurants,

and then we went to hospitality hotels.

I think the brand is so developed now

that it became a luxury brand.

The heart of it is Nobu.

He enables the other things, but he is the center

of what he does, the cooking, the food.

If that wasn't there, we wouldn't have any of this.

What we go through behind the scenes

before the doors open, the customers will never know.

You want to make it as seamless as possible.

When it comes to detail, when it comes to quality,

you want to make sure

that those standards are always upheld.

To this day, he still goes in and checks everything out.

Very good.

-You got to try it. -Yeah.

-Like that? -Thank you.

How many ounces?

Eight ounces.

You think eight ounces?

Maybe eight, eight and a half, but it's about eight ounces.

-It's a good portion though. -Yeah, it looks like a ten.

-So three days marinate, right? -Yeah.

-Very good, Gregorio. -It's good. Try the black cod.

Still, this is my best signature.

- Great. - Good?

Perfect. Thank you.

-Goodbye. -Thank you.

-Thank you very much. -Good job.

-Chef, thank you. -Yep.

Always think about timing, how much cook.

No faint of heart.

Thank you. I'll keep that in mind.

Thank you, chef.

He teach the chef.

Thank you.

Start reeling.

Where the... Dondé esta fish?

Wanna make sashimi out of it?

-Sashimi, yeah, I do it. -Okay, okay.

Oh, I see it. I see it. It's right there.

I know.

Pull harder. Pull harder.

Hey!

Whoo! You got it!

- Whoa! - All right.

Okay, sashimi lunch today.

Okay, there you go.

Did it!

Yeah. I haven't been in the ocean for so long.

I don't have one.

Now, sushi is all over the world,

even the supermarket.

You know, every corner has a sushi restaurant.

But my generation,

sushi means very high-end, very special food.

Very fresh.

I can make any time, sashimi and sushi.

So fresh, look at it.

So fresh.

Look there. See?

So keep in the fridge.

Do you want to jump in?

Yeah, I want to jump in.

- Go, go? - Yeah, go, go.

Go.

Did you see that?

I grew up 45 minutes away from the city of Tokyo.

My grandmother had four children,

and my father was the youngest.

She was a single mother since he was six years old.

So she was the heart of the family.

Even the whole fish, last time we had it,

very difficult to take meat,

-without the bone. -Yes.

Yeah?

Grill, then filet, back to the fish.

- With the vegetable. - Yeah.

Then serve like this, so sauce on the side.

I think it's more like a Japanese style, too.

Yeah.

I like that.

Yeah, yeah.

The flavor... No, no, detail.

Yes.

Hmm.

Then my mentor started teaching

how to make sushi.

So, six pieces sushi, one tuna roll.

Okay, he says, "Very good."

Hm.

When I was 23, I got the chance to go to another country,

a Japanese-Peruvian, Don Lucho, come to Matsuei,

talk about the Peru fish cultures.

He asked me to open a restaurant together.

In Lima, Peru. I want to catch my dreams.

I decided to go.

-Hi, how are you? -Good morning.

-Good morning. -Good morning, sir.

-Hi, nice to meet you. -Good morning.

Very nice to meet you.

When was the last time you were in Peru?

The last time we came here,

- almost five years ago. - Five, six years ago.

The first time I came to Peru, almost 50 years ago.

It used to be more very traditional.

Now, the Peruvian food is very fashionable.

It'll inspire to the world, too.

So I like to see how it changes for the food.

Wow, beautiful.

This is a...

- Lenguado. Yes. - Lenguado? Wow.

We like to say here in Peru

that every fish is good for a ceviche.

This is the most simple one, but it's like lime, ají.

- No cilantro? - It's in the sauce.

It's beautiful, the ceviche.

Takes out the best texture of the fish.

Ceviche...

Actually, you were one of the first

to promote Peruvian ingredients in your cooking.

We call that Nekkei.

-Yeah, yeah. -For us, it's Peruvian-Japanese.

That make you the difference between

a Japanese traditional restaurant...

You start putting ají panca, you start putting ají amarillo,

you start using the word anticucho,

tiradito in your restaurant...

Peru is just like my second country.

Not much stay long,

only three years, but still, those three years,

-so much... so great. -It touched you.

Yeah, people are so nice here and always cooking with heart.

This is most basic how to keep the quality good.

-Only heart is very important. -It's great that you said that.

One of the most beautiful days in my everyday life

is when I find a young chef, putting her heart on your recipe

and making it delicious and different.

It's something that makes me very, very, very happy

because we are leaving something behind, which is great.

It's always when the wave breaks.

If it's calm like this,

-you don't find pejesapo. -Oh.

Always have to break really hard.

-They like breaking water. -Oh...

Yeah?

That's crab. Crab.

Oh, nice crab.

Nobusan.

Wow.

You would love to buy here, Nobusan.

I was very regretful,

but my second child was on the way.

So finally, I made the decision, go back to Japan.

All of my friends know I went to the Peru.

Everyone said, "Okay, good luck," something.

But after three years, I call them,

but nobody accept my phone call.

They worry about I'm asking for money.

"I'm sorry, I'm busy. Call me next time."

Kind of, you know, I was...

Then I feel lost my friend also.

So that was a lonely feel.

He helped us when no one else helped us.

So this is where our new Japanese life started.

Immediately, I like to go.

After two months of working constantly,

nonstop, no day off, he gets a phone call.

He really, really hit the lowest of the low,

and I think it was too big of a thing to overcome alone.

If it weren't for my mother coping along with him,

I think it would have been unbearable for both of them.

I have a bunch of knives now, but my first sushi knife

I bought more than 50 years ago when I was in Alaska.

So I've seen all the restaurants, burned out,

but also went to the kitchen.

In the corner, has something on the top,

but find this knife.

Still, this is the burn.

So, I don't want to use anymore

because from here to here,

all my memory, all my life history is here, too.

When he's there at the house,

he wakes up, he goes to the gym,

he swims in the pool, he has his routine.

That's where he recharges

a lot of his strength and mind, when he's in LA.

Because he can do what he wants to do at his own house.

He loves that house.

Sometimes, I make sushi, sometimes, I make pasta,

sometimes make steak, Shabu-shabu.

Cannot be every time so... take the stock.

You know...

Also, canned tomatoes, put the tomato juice on the dashi.

I adjust for the taste, too.

After Alaska, I came to Los Angeles

like a runaway, like I escaped from Japan.

To pay off my debt,

after the fire, I start to work then,

small Japanese restaurant. Every day, working, working.

Kind of I got scared because all my bad experience,

I don't want to be back to before.

This is the last chance to catch my dream.

That's when I first met Sakai-san.

Ever since then, he has been like an uncle to me.

He's my father's best friend.

In the '80s,

Los Angeles was the hotbed of innovation.

California people always looking for

the good food and the healthy food.

Los Angeles never really got the credit

what we actually did here.

For starters, an appetizer at Citrus in West Hollywood.

It's Californian. It's fresh, exciting, new.

We asked Spago's flamboyant chef,

Wolfgang Puck, to put together one of his flashy salads.

Then it was a quick trip to downtown LA

to Rex's, for a special of the day,

Tortellini and Wine Sauce.

In the old time, you want to have a great dinner.

You had the maître d' in a black tie,

the waiters in a black tie,

and they used to come-- It was very formal.

And in the '70s, when I was at Ma Maison,

there was green astro-tuff all over the place.

We had plastic garden chairs in the dining room.

The whole thing looked very different.

You know, casual luxury

is more important than luxury by itself.

Spago Hollywood opened in 1982.

All of a sudden, you could eat the pizza

in a white tablecloth restaurant,

but the pizza was maybe with smoked salmon and caviar.

We tried to really focus on the food,

and that really changed when chefs

became the owners of their restaurant.

First time I went to the Spago Hollywood,

he go to each table to say hi. Everyone loved him.

All the celebrity people go there

because they feel comfortable and the great quality food.

So this, my restaurant, the concept, he inspired me.

Matsuhisa opened in 1987,

so five years after you, Hollywood Spago.

Before '87, all of this, La Cienega

was called Restaurant Row.

All the famous restaurants, closing, closing, closing.

Then I opened this one.

In the '80s, I remember sushi being,

"Oh, it's fish, raw fish, and sticks," you know?

When he brought his experience from Peru,

nobody thought of doing what he did at the time.

Nobu created his own world, just like Picasso created

his own style of paintings.

- Great comment. - The Picasso in the kitchen.

I trust her 100%.

Maybe she trusts me, I don't know, 90%,

but we create together.

The cozy family atmosphere that Matsuhisa has started

because it's a family-run place.

It is "Welcome to Yoko and Nobu's home."

When they opened Matsuhisa,

it was not a huge success at first.

We can do the knife.

It's beautiful one.

My father is first and foremost

a chef who wants to please his customer

right in front of him, that does it with a precision

and an artistic eye.

He always takes a white plate because that is his canvas,

and all he wants is the food to stand out.

Customer have to see the beautiful, Nobu style.

One day, a customer of mine, she never eat raw fish.

I served her table.

"Today is a beautiful white fish called the Halibut Sashimi."

She saw this one,

"Oh, no, but I'm sorry, I cannot eat raw fish."

So I slightly cooked with olive oil.

This time, she eat all.

"Great!" And "Wonderful."

So idea come from her,

for my new style sashimi signature dish.

I think he did change a lot of the Japanese cuisine.

When it first came out,

I don't think people knew the word "Black Cod Miso."

Right? Or like Shishito peppers, or crispy rice.

I wandered in one day,

and he was doing this absolutely extraordinary sushi

that galvanized me and then everybody else in the city.

At Matsuhisa, you got food with different flavors,

which I never had before in Japan or in Los Angeles.

Nobu changed the world of Japanese cuisine

to let outside influences come in and marry them together.

This is black cod, my most famous signature dish.

This black cod, it's a frozen fish from Alaska.

Alaska has very famous black cod.

Means, idea come from the Japanese traditional style.

It's marinated with a miso, soy, and salt.

I created my own style miso, more sweet.

Marinated one day, next day, taste it, not enough.

So second day after, taste it, not enough.

Then three days marinate, then try it.

It came out perfect.

Robert De Niro came here. I served this one.

He loved it.

Then every he come here, always black cod, black cod.

Restaurant getting popular.

So then came out my signature dish.

When Bob De Niro took me the first time to Matsuhisa,

each dish was an overwhelming taste.

Nothing tasted the same.

So that was like something I could not believe,

food, which was incredible.

I had opened the Tribeca Grill around that time,

and so I had some history

of being involved with the restaurant,

and his food was just so special

that I said, "This is an easy one."

I told Nobu, if you ever want to open

a restaurant in New York, let me know.

This actor named Robert De Niro,

that my father at that time did not know who he was,

approached him and said, "Hi, my name is Robert De Niro."

"May I do a restaurant with you?" And he said, "No. Who are you?"

"I'm busy."

I start to use the cilantro like 36 years ago here.

Nobody accept that it's used cilantro with a sashimi dish.

Now, yellowtail jalapeno is the most popular dish

in the Matsuhisa restaurant.

There's something in there, it's not just soy,

it's not just some acid.

There's a phantom flavor that,

for ten years, I tried to figure it out.

When I ask him, I say,

"Listen, I want to know what's in that sauce."

He said, "Very simple."

"I brush the plate with a purée of garlic."

I say, "Oh, my God."

"Who comes up with an idea like this?"

Matsuhisa from here, to here.

Only this space,

and separate, share to two different restaurants.

Here, it's called a pita house,

like a Greek restaurant.

So after this restaurant, left,

I break wall, makes whole one restaurant.

Nothing fancy, but a lot of magazines,

include The New York Times,

choose a top ten "Best Restaurant in the World."

I started calling every journalist I know

in Los Angeles and said,

"There's a world-class food experience happening

on La Cienega Boulevard. You must go."

He had an interview in a really famous magazine,

and I remember him calling my mom

and asking her to go to the bookstore

to get these magazines.

Television crews will start coming in.

So gradually, I did realize

that it was becoming a success.

I remember the sort of first "ooh" moment

was when I think they upgraded their car.

They got their first black Mercedes.

I remember it being a very, very exciting moment.

In 1993, I think it was when Nobu said to Bob,

"I think I'm ready now."

I put him in touch with Drew Nieporent,

because Drew and I were partners in the Tribeca Grill.

-Nobu! -Hey, Drew.

You look good, man. Congratulations.

Thank you.

We were here for 22 years,

22 glorious years.

This is where we made our reputation.

The rest is history.

The greatest single restaurant concept

ever in America, Nobu.

So I first spoke to Drew,

and then I had a meeting with Nobu and Bob De Niro.

Bob was mostly interested

in comfort and creating something that felt

like it belonged in the neighborhood.

Nobu was super involved in a couple of elements,

and one of them was the detailing of the sushi bar,

and we designed it as a stage.

So the sushi chef is the star of the restaurant.

When we opened the restaurant in '94,

people used to say, "I'm going down to Tribeca

to Robert De Niro's restaurant."

Your new restaurant is a Japanese restaurant, right?

- Yeah. - And what's it called?

- It's called Nobu. - What does that mean?

It's the first name of the Chef, Nobu Matsuhisa.

It seems that the chef doesn't have any talent

because what does it take to make raw fish?

Well, he would be upset if you said that.

You couldn't say that.

He's really great. Just the sauces and everything.

The Nobu system of service

is that the food comes out when it comes out,

and it's put in the middle of the table.

At the beginning, nobody could get that.

"What do you mean? I ordered this, they ordered that."

"How come it didn't come together?"

"That's the way it works in a restaurant."

No, the Nobu system is different,

and in a way, it's more efficient

because you don't have to serve everyone

exactly at the same time. You're serving the table.

Nobu made Tribeca much more recognized

and made it a dining destination in a way

it definitely was not before.

He brought the sushi revolution to New York.

He made sushi chic,

and he made it the thing that everybody wanted to eat.

If you get three stars from The New York Times

like we did,

you're immediately going to be full.

Not only we filled up the restaurant,

but we had like 300 people on the waiting list every day.

There was not even a moment in my mind

that we will have more than

this one restaurant we invested in.

And then people start calling us.

Nobu-san was in the kitchen in London

on my first day in 1998.

London has a great variety

of other cultures of food, Indian food,

there is great Chinese food,

but not in the fine dining arena.

Nobu, London helped really smash that.

Is one of the secrets a designer chef's jacket?

Yeah, you know, Mr. Armani, it's a design for me.

-This is an Armani? -Finally, Mr. Armani.

Nobu...

Next time, his fashion show, I'll be there.

That's right.

His restaurants are famous for their style

and their sushi, a fusion of Japanese

and Peruvian flavors

that you can enjoy in 21 of the world's most cosmopolitan cities.

That is, if you can get a table.

From London to New York to Beverly Hills,

his restaurants are always booked,

often months in advance.

He's become extremely well known for serving

some of the most famous people on the planet.

Bringing a restaurant of that caliber

and with the reputation of Nobu,

will add even more to Hong Kong.

Up high!

There are a handful of people

who have changed the way the world eats.

Nobu is certainly there

in that pantheon of game changers.

People are asking Nobu to go into a place,

to give it a certain cachet and so on.

That's why I started thinking about hotels.

Why are we not doing that ourselves?

At least trying it.

- How are you? - Opa! Alisa.

-Alisa, how are you doing? -Good to see you.

Nice to see you.

How are you?

How's it going?

How's it going? How are you doing?

Welcome home.

No. It's so fun.

Oh, it's mine. Okay.

How are you? Yeah, it's all right.

Yeah.

When we first started the hotel here,

it was something very new.

Some of our restaurants have been around ten, 15, 20 years.

So we said we have to do that

with the hotel as well to maintain that customer

as a repeat customer to Nobu.

On our last count, we had three million customers

coming to Caesars in the last ten years.

So that's a huge number.

What's that must-have Nobu experience

that you have to have here?

There's a certain level of customer

that goes to Nobu, and the first thing

that they sell here is the suites.

And the villa in itself is the best villa in Las Vegas.

I mean, we know that the villa was sold for $5 million

for the Formula One for five nights,

and that says something for what the brand stands for.

But at the end of the day, it's the service,

it's the touch points of Nobu that matter.

You know, 36 years ago,

Japanese restaurant never serve caviar,

but I love caviar, but caviar image has very expensive,

always more fancy.

But I like to more introduce caviar

to much more eat comfortable to the guests.

Now, caviar is more reasonable because maybe last 25 years,

that caviar farm growing.

Now, a lot of people start using caviar.

Even me, like I start toro tartar,

I have a sushi with caviar, caviar tacos,

and I use a lot of caviar now.

How much caviar today?

We're going to go through four kilos of caviar.

-Four kilo caviar? -Yes.

Any leftover? Can I take mine home?

Yeah, make it breakfast, you can have it for breakfast.

Nobu has now expanded globally.

And as we look at the location in Maui,

or at the new restaurant that opened in Dubai,

the interesting thing is to find some local element,

local artisans, which Nobu does with his food as well,

and find a way to continue to make it feel

fresh and relevant and luxurious.

Did you walk through the Plaza Athénée, yesterday?

Going to today, this afternoon, after this.

Yeah.

-How does it look like? -It needs work.

Amazing location.

Do you know how long that takes?

I'm guessing two and a half years.

You know, I came first time?

No, no, no, no, no, this is not working.

Sorry.

It was very much a bustling hotel prior to the pandemic,

but unfortunately, like all other hotels in New York,

it did shut down, and it has not reopened since.

Yeah.

So how many years of the history for this hotel?

So this hotel was built in 1924.

You see over there, this is the Omakase Sushi bar,

and the kitchen is behind it.

You want to go and take a look?

Yeah, yeah.

Oh, it's nice that they're connected.

-Yeah, yeah, yeah, yeah. -Oh, this is great.

-I like this space. -Yeah, yeah.

Maybe there's a kitchen in the basement, too.

-I'm not sure. -Can I come down?

Yeah, yeah. Let's go, you and me.

And then engineering offices are down that way,

-plus mechanical space. -Garbage.

Security offices here, waste room,

and then inventory store rooms.

They have walk-ins here.

Meir, Nobu.

-What? -What do you want to see, Bob?

Down here.

If you go down here and look in there

and look into the left, you'll see.

Oh, this is all the equipment

for the heating, air condition.

It looks like a yacht. It's like a boat.

Like a boat, yeah.

This is a whole other... I don't know.

I don't know where that goes.

Office.

Bob opened each door.

The plan is to gut out the whole place,

completely gut it, then build from fresh.

You discover things.

Then you see what you can do.

All right, so see you.

Thank you, Bob. So see ya.

-Say hi to your... -Yeah, I will.

I'll see you... I'll talk to you.

And, um...

Come more close, please.

So... Gracias, todos.

You guys are great, great team.

Please grow you guys,

each person, with the hotel, it makes good teams.

Work the team like a family, all right?

Don't fight.

Somebody fighting, somebody between.

Then, makes a shake of hand right?

So my way, I never fight.

Always, I like to keep the smiling.

Don't forget, you have beautiful smile, everyone.

Even you.

All right, so make happy, happy back to you.

Don't forget about this, okay?

Thanks again. Thank you, thank you.

Come, everyone. Come, come.

He loves to be there.

He loves to be in his restaurants.

He loves... He loves the people.

All right. All right!

-Bravo! -Thank you. Thank you.

Thank you, thank you.

-The best team. -The best team.

All right. All right.

There are people in the global teams

from many different countries,

cultures, religions.

They have the chance to go to

various countries all over the world

to learn about the different cultures for themselves.

I hope I can give them lots of these experiences.

Thank you so much.

If you want to expand,

you have to create a culture.

And that's the most difficult part,

to create a culture that people always

look for what you really wanted to do. You know?

What would Nobu do?

It's important that he holds the people together,

this extended family, if you will.

The core of the kitchen has been here

for almost 20 years now.

The culture started from day one.

We had many discussion many years ago

that company's growing.

Some part we need to organize it as a corporation,

accounting and all those kinds of stuff.

But the culture, that moms and pops restaurants

feeling of it, we said, "We got to keep it."

This is very important things for us.

Our success in keeping that culture

is that we promote people within.

Not only the chefs,

we're talking about the servers, bus service,

even like the dishwasher has been working about 25 years.

It's many of them like that.

Even at the international locations,

we just transfer those people to go,

and then they create the same culture in each location.

I started as a waiter, I was a student.

First, I didn't plan to stay that long, but then... Yeah. [laughing

I don't think anybody plans to stay here that long,

and we all do, because of the culture that he's...

Even I say, "Get out of here," but they stay.

We keep coming back.

His personality reflects to the way the restaurant is run,

from the greeting as you come in,

the attention that people get. It all comes from him.

Take rice.

Fish is here. Rice.

One, two, three, four,

turn, five, six. Six steps.

Takes time to make the perfect sushi.

We have 55 restaurants around the world.

It's very difficult for him to be in every restaurant

and train, but he goes around,

and if he sees something wrong there,

they're correcting.

No, I would do three.

-Okay? -Okay, chef.

Okay.

-Yes, chef. -And...

-Thank you very much, chef. -Yep. Then...

Cilantro.

Okay.

Of course, chef.

-Me, chef. -Okay.

Okay. Ozuma, one more slice.

-White fish? -Yes, same thing...

The... With the...

Okay, okay.

It's inconsistent, yeah, yeah.

This is a little more.

-Uh... -Same amount.

Okay.

Okay, okay.

Like the way the chives and everything...

Okay, cool. Okay.

Yes, chef.

-You're welcome, chef. -Yeah.

Thank you very much for everything.

Now, we added more locations, more restaurants.

We have a couple chefs who funnel what Nobu-san wants

through all the other chefs.

We've all worked together so long,

cooking the food together so long.

There's a definite understanding between us.

And so that gives the consistency

in all the restaurants.

Hey, Matt.

You know, I like to do like a cold noodle,

like a lot of vegetables on top.

Okay.

In Japan, this is summer times, cold noodle.

But I like to put some different vegetables on top,

and eggs, and king crab.

This is a brand new recipe.

Very unique dish.

How about onion? The green onion, not the red?

-Yeah, yeah. -Yeah, it's going.

-What onions? -Scallions...

Mistake.

Okay.

-Let's take the... -Yeah.

-We'll clean it. It's okay. -Yeah.

Okay, we got it.

Cold.

In Japan, this cold noodle use hams

and cucumber, tomatoes.

But I like to more like... it looks like a Nobu.

It's all the detail, the chopped vegetables...

and king crab on top.

Yeah.

We make the recipes. We always take photos,

but we write down and then make it again

and then make it again.

We'll work out how much of each is on,

and then how many noodles, weighing out the noodles before,

so we know it's 60 grams.

The recipe for here, um...

Then we'll have the recipe, and then we'll send it out

to all the different restaurants,

all the chefs have that.

I'm traveling, so I go there.

Then I ask the chef,

"Can you make noodles, cold noodles?"

So they can make exactly the same.

I think the perfect Nobu summer dish, right?

Okay.

Okay, let's taste it.

Mm! It's good.

All the people who travel around

and eat at Nobu feel very at home,

even though it's their first time in that city

because the basic menus are always the same,

and he tries to stick with the recipes.

This is the two scallops.

Called "Cindy Rice." You know Cindy Crawford?

She came to the Matsuhisa in 1988.

She asked me, make me something. So I made her this.

Japanese name is called the Kakiage normally,

but I put the name "Cindy Rice."

Excuse me, ladies.

-Where are they? -They're right here.

-Okay. Over there. -Let's go this way.

Do you remember this one?

-Of course. -Cindy Rice?

So they did it a little bit bigger, but still...

Made by Nobu himself.

I have so much to talk about this.

When I used to do photo shoots in LA all the time,

and I wanted Nobu,

or Matsuhisa for lunch, but sometimes the sushi,

if I didn't have a chance to eat right away,

it would-- you know, I wanted to be able to get something that could

maybe sit for one hour or two hour,

and then you design Cindy Rice, and it's so good.

I think the real name is Kakiage, right?

Kakiage, yeah.

-We call it Cindy Rice. -Cindy Rice, yeah.

Then week after Cindy went to the New York,

so she ordered, "Can I have Cindy Rice?"

My manager doesn't know, but they call,

"No, what is Cindy Rice?" They explain the Kakiage.

I have my own dish at Nobu. I feel very...

Thank you so much, Cindy.

You have fed us and our family,

and you're just such an artist

and such a friend and a nice person.

How was that? How was my accent?

Thank you.

-Rande, thank you so much. -You're the best.

Thank you so much.

So we're going to sit at the next table.

-Perfect. -All right.

-Enjoy. Thank you. -Thank you.

- Hi. - Hi.

- How are you? - How are you?

- It was amazing tonight. - Thank you so much.

When my father says,

"I do everything to make my customers happy,"

it's absolutely genuine. This is what drives him.

His love language is creating

this experience for them to feel fulfilled.

And I think the...

"Thank you today, it was a really good dinner,"

keeps him going.

I can't think of another culinary influence

that was so fully original and has become so ubiquitous.

Things that Nobu has done

are imitated by others, but it's not Nobu.

Sashimi Jalapeno.

New style sashimi, everybody's doing now,

the tiradito, with pure yuzu juice,

rock shrimp tempura, toasted and creamy,

when you deep in a ponzu... Nobu style.

The onion dressing for me

is-- that's copied everywhere in the world,

but it was all invented by Nobu.

Sorry, Nobu, but the only thing I stole from you

was the crispy rice with the toro tartar.

But I had to do it.

How many chefs got influenced by Nobu?

I don't think anybody can count. The only problem is,

I think we should get royalties just like they do in the movies.

I said, "Okay, you put the black cod miso on the menu,

I get 10%."

Okay, I'm going to go into other Nobu restaurants

that are not part of a hotel.

Ah, so the first one we have in development, and it's working,

and I think Nobu saw the plans, is in Lake Tahoe.

The restaurant, Nobu, right, will be on the lake.

Okay, the next one is Oxford, which, you know, I apologize.

Do you know about this project?

He mentioned it to me. He told me.

He never mentioned before to me.

-He mentioned it not very much. -I apologize, Nobu.

- Nothing much, Nobu. - I forgot.

We spoke for five minutes. - Okay, tell me.

When are they going to start the project?

It's under construction now.

- Already? - Yes.

All right, so that's it.

Uh, we have a project in Maui.

Blackstone owns a hotel called the Blackstone.

It's Blackstone hotel called Waldorf Astoria.

Okay? We are planning to do a Nobu restaurant first,

and hopefully, we will convert 100

or maybe 200 rooms into a Nobu hotel.

We could take a wing

and make it a hotel within a hotel,

like you did at Caesar's.

I worry that I don't see the specialness of it

- unless I'm missing something. - It's a great location.

And the views are more spectacular than Malibu.

- This is Maui? - Maui, yeah.

You think that this is beautiful?

That's when you look at it from the ocean side.

Continue.

Del Coronado, which is a Blackstone hotel.

We're going to put in a Nobu restaurant.

- Just a restaurant? - Just a restaurant.

Can I be honest here? These are Blackstone properties.

-Right. -They're enhancing the properties that they have.

What does it do for us?

Money.

Money, but it's also giving them a lot,

and we're spreading ourselves--

We got to be careful in some ways.

No, but I think it's okay.

No, but I'm asking this question.

I could take you aside and ask it.

-I'm asking everybody. -Okay, okay.

I want to find something special.

No, I know.

And not just do something for their property,

but at the end of the day...

Yeah, we are doing something for ourselves

because they are paying us a fee.

It's a management deal, so we get--

But they're not hotels.

-No. -That's a difference.

If they were not our partner, Blackstone,

with all due respect, would we be considering this?

- Maybe not. - Maybe not.

That's a good-- I'd like to put a hold on those things,

if you don't mind, and talk about them more seriously.

We can't do it. We signed already a contract there.

Well, I'm sorry you did.

-I'm sorry that you did. -Why...

That I want to be careful about.

We have to devote our time to doing projects

that are worthy of what we can do

- and what is expected of us. - Okay.

-I'm sorry. -Okay.

- It's about fees. - We're talking bigger picture.

At this age and stage of our lives, what we've done,

what we've accomplished,

we're going to have our 30-year anniversary.

It's not about fees. It's more than that.

And we need your help in that way,

not where we fill in little places that you own

or have a big part of or whatever.

We should have a bigger picture in mind,

and we're not going to waste our time

in small things unless they really have a strategic value.

Maybe one of those places does

as far as the view and all. But I don't see it.

I feel I have pretty good taste in this stuff

and a pretty good sense of what it is.

It's bothering me, frankly. I want us to do something,

but I want to find something special.

We have to choose the best of partners.

That's what we did so far, right?

Why are we success--

I always say, why are we so successful?

Because we have chosen the right partners.

Very important.

We even-- When Saul Kershner was a great partner.

Anybody that choose the wrong partner so far?

We did.

-So that's why... -Hubert Boukobza in Paris.

Maybe 20 years ago, a guy I knew in Paris that had run

a very famous club there called Bains Douches.

I knew him because always when we went to Paris,

we used to go to the club,

and I went with De Niro and so many other models

and famous people, and actors used to go there.

It was like the Studio 54 of Paris.

He came to see me, and he said,

"I would like to open a Nobu restaurant."

I asked Bob, "What do you think?"

He liked the idea, Nobu liked the idea, and I said, "Fine."

We find out later, of course,

that he was taking money out of the cash register,

giving away wine and things to benefit his own needs.

About a year and a half later,

we had to close it because they went into bankruptcy,

and Nobu was very hurt,

very upset and angry about the failure.

Besides being Nobu,

the Japanese take very hard failures, I think.

We didn't actually talk for two years.

About two years later,

we got over the bad experience in Paris.

We all learned a lot, and we became stronger than ever

as partners since that moment.

I want to run an idea by you, Nobu.

Hiro, the team.

-I know it's too early to-- -Go ahead.

Okay, okay.

We're just starting on a new project for Nobu,

next to Nobu, 57th Street,

that will be much more influenced by meat and steak.

And so it's not going to look at all the same,

but the same strategy

and approach to Nobu style, I think, is what it's going to

make it feel like it belongs there.

At the moment, as a working title, it's Nobu Steak.

How do you think Nobu Steak?

What's the word for steak in Japanese?

- Sutki. - Yeah, yeah.

-Really? "Steaky"? -Sutki. Yeah.

No.

Don't ask me!

What's the word that you're expressing in Japanese?

That you're saying, it's more all...

Beef or something like beef?

We don't have to understand it.

It's just a nice sounding Japanese word.

-Meat. -Niku.

-Niku. Niku. -Not sutki.

So "niku" means meat.

Niku, Nobu Niku.

Unless, Bob, you have some idea, maybe.

No, I'm thinking it's a special name

that people will get used to right away.

They'll identify it as this place

-as opposed to somewhere else. -Correct.

Nobu Niku is simple. It's two syllables.

I mean, it's kind of nice.

Nobu Niku, it ends with a "U." Nobu Niku.

It's kind of simple.

Niku means the beef, the chicken, the pork.

- Perfect. - Great.

-Perfect. -Nobu Niku.

Great. I love it.

- You did it. - I knew it, Bob.

You know, 30 years ago, when we opened Nobu,

the first one, we were sitting and thinking,

what we're going to call the restaurant.

I said, "Why don't we call them Matsuhisa?"

Bob said, "It's too complicated. Why don't we just call it Nobu?"

"His name is Nobu."

All right, we have a name! Great.

Fantastic.

The beginning of a new concept. Okay.

Yeah.

I have a sushi bar in all of my houses.

- Cheers. - Cheers.

Cheers!

Nobu has created this amazing global luxury brand

that hasn't lost the kind of intimacy of that initial experience.

Even his standards

that he's been doing for 35 years,

you still go back to that same dish,

and it's as good now as when he first came up with it.

Like anything that's original, you can imitate it all you want,

but you can never really duplicate that.

I know if you would ask people today,

nobody will know who is the Emperor of Japan,

they won't know his name, but everybody knows Nobu.

-Cheese. -Hello, cheese.

Okay.

-Meir. -Then one with Meir.

-Then we bring Hiro. -Cheese.

Hello, cheese.

-Hiro, come in for one. -Okay.

-All right. -Cheese.

Should we bring...

-You guys come in for one? -Yeah, yeah.

Come on.

Why not? Why not?

-See everybody. -Okay.

Hello.

Ready? One, two, three.

- Thank you. - Thank you, guys.

-Thank you. -How about you guys?

Yeah, we stay overnight.

In the morning, we fly to Abu Dhabi.

It's only about two hours.

-Still overnight, Cairo? -Cairo.

One night. Okay.

-To Abu Dhabi, two-hour flight. -Mm-hmm.

We arrive there, we check into the hotel,

we probably stay at the Emirate Palace.

-Okay. -Go to, in the afternoon,

do a ground-breaking ceremony in Abu Dhabi.

Okay. Again, the ground-breaking.

In the morning, we are going to have a meeting

with the Crown Prince of Abu Dhabi.

-Okay. -Right after that,

we will have a helicopter taking us to Ras Al Khaimah.

Okay. How long it takes?

-I think half an hour. -Yeah, or less.

With the helicopter, half an hour.

Ras Al Khaimah, okay.

We land in...

We go and visit the ruler of Ras Al Khaimah,

and probably have lunch with him.

Okay.

That's it. We're done.

- Yeah. - Sounds great.

Yeah.