NEW YORK (AP) – World-famous chef Nobuyuki Matsuhisa, known for his culinary prowess, has spent decades delighting food enthusiasts while building a significant empire comprising over 50 upscale restaurants and several luxurious hotels. The new documentary titled “Nobu,” offers an in-depth look at Matsuhisa's journey to success, showcasing the challenges he faced along the way.
The film chronicles Matsuhisa's evolution in creating his distinctive fusion cuisine, which merges traditional Japanese dishes with ingredients he encountered during his time in Peru. Now 76 years old, Matsuhisa's ambition to run his own restaurant was met with numerous obstacles, including financial struggles, skepticism from others, and a catastrophic fire that destroyed one of his initial establishments.
Candid and emotionally charged interviews with Matsuhisa are complemented by tantalizing visuals of his “Nobu-style” culinary creations, produced with the meticulous standards his patrons have come to expect. The documentary is set to be released widely on July 1.
In an interview with The Associated Press, director Matt Tyrnauer and Matsuhisa discussed the chef's resilience, creativity, and cultural impact. They shared their insights on the film's production and the story it conveys.
AP: One of the most dynamic aspects of the film is the exquisite food. How did you approach it, Matt?
TYRNAUER: Nobu's background as a graphic designer is evident in his presentation. The vision behind his “Nobu style” cuisine is compelling, particularly the beauty of how each dish is displayed. We used cameras positioned everywhere, from the ceiling to over-the-shoulder angles, to capture the precision involved in his culinary techniques. At one point, viewers see him correcting some of his chefs, which highlights his perfectionist approach. I wanted to portray that dedication.
AP: The film includes several challenging moments, prompting you to revisit some painful aspects of your past. What was that experience like for you, Chef Nobu?
MATSUHISA: Although my life has been filled with pain, I’ve learned from those experiences. I have also received a great deal of love and support from others, so I don't view my journey as losing anything. At my age, I feel I have lived my life fully.
AP: Matt, did you encounter any unexpected moments during filming?
TYRNAUER: A significant surprise was when Nobu broke down on camera and cried, which was powerful and unexpected. I hadn’t grasped the profound impact of losing his best friend, Sakai, until that moment. His vulnerability added depth to a film that might initially seem focused solely on food and culinary artistry; it revealed a soulful and honest narrative.
AP: Your extensive travels contributed to your Nobu style, and you continue to explore restaurants around the world. Can you elaborate on that?
MATSUHISA: I have established corporate teams at Nobu that accompany me during travels. They help set up and train the next generation, ensuring that the Nobu philosophy, quality, and service standards are maintained. These teams have become like a family, committed to our vision.
AP: There is a heightened interest in restaurant kitchens within pop culture today, from shows like “The Bear” to reality TV. Did this influence the film?
TYRNAUER: My goal was to showcase the process behind Nobu’s success. He has fostered a very respectful and civilized culture, stemming from his leadership style. This approach allows him to travel the globe, visit restaurants, and personally train chefs in his methods.
AP: What do you hope audiences take away from the film?
MATSUHISA: I am grateful for the perseverance I showed throughout my life. My message is clear: even when young people face challenges, I encourage them not to give up. They should hold onto their ambitions and passions and continue to take steps forward.
