Chef Nobu Matsuhisa on his top eateries around the world

Since he opened his eponymous restaurant in 1994 in New York, Chef Nobu Matsuhisa has redefined and revolutionised Japanese cuisine. Now with 51 outposts around the globe, the 74-year-old mastermind behind his namesake empire never rests on his laurels. While his home is Los Angeles, Chef Nobu spends much of his time on the road. “It’s important to be curious and open to new ideas, products and experiences,” he says. The chef recently made an appearance in Hong Kong for the reopening of Nobu Hong Kong at the Regent, where we caught up with him to hear about his favourite eateries around the world. 

1. Nobu New York (New York)

My first Nobu restaurant was in Tribeca, New York, where my food became known globally. Though the original location has closed, I still love going to my two restaurants in the city (in the Downtown area and on West 57th Street ) to reminisce about the old days. I’ll do a tasting to check the dishes and try the chef’s ideas for new dishes. Otherwise, I keep it simple with sushi or noodles. Many of the staff there have been with me for many years, so I always feel at home. 

2. La Maison Nordique (Paris) 

This restaurant is all about the caviar it produces. Besides this signature product, the seafood-centric menu is also fantastic, and the service is impeccable. I enjoy tasting different types of caviar – and sometimes asking for seconds. The passion of owner Keyan Eslamdoust can be felt during every visit.   

3. Wakiya Ichiemi Charo (Tokyo) 

Yuji Wakiya is a chef who specialises in modern Chinese cuisine, and I love his innovative style and emphasis on seasonal Japanese ingredients. Since we met 25 years ago, we have worked together on several charity events in the US and have become close friends. Whenever we’re in Tokyo, my family and I visit his restaurant and let the chef create an omakase meal for us. Peking duck is one of my favourite dishes when eating Chinese cuisine, and Chef Wakiya’s is excellent. 

4. Lobito de Mar (Marbella)

I first visited Marbella to receive a culinary award. On this trip, I met Chef Dani García, and we quickly became friends. His warm character and passion are present in each dish he cooks at Lobito de Mar . The menu here takes advantage of the coastal city’s easy access to quality seafood, including some ingredients that are not available in Japan, which makes it a treat for me. Chef García’s style of cooking has a bit of Japanese influence, and it’s one of the reasons I keep going back for more. Tip: order the paella. 

5. Spago (Beverly Hills)

Chef Wolfgang Puck is one of the pioneers of Californian cuisine. His fun, larger-than-life personality has influenced how chefs approach their work, their staff and their guests. There are many great dishes on the menu at Spago , but the smoked salmon pizza with caviar is a must.  

6. Lai Ching Heen (Hong Kong)

I love to dine at Lai Ching Heen , our neighbour at the Regent Hong Kong. At this two-Michelin-starred Cantonese restaurant, all dishes are prepared with care and detail, and the ingredients all work in perfect harmony. Everything is exquisite, but I love the fried noodles with seafood. 

7. Ichiyajo-Yoroizuka Farm

Just a two-hour drive from Tokyo in the Hakone mountains is this restaurant run by my good friend, the esteemed pastry chef Toshi Yoroizuka. While Chef Toshi has several dessert shops in Tokyo, Ichiyajo champions farm-to-table dining and serves dishes made from produce grown on-site. Near the restaurant, you’ll find a cake shop, bakery, and a market selling fresh vegetables and fruits. I pick up some blueberries every time I visit.