As one of the culinary world’s most recognised names, Chef Nobu Matsuhisa is no stranger to reinvention, but even he has a soft spot for legacy. This year, Nobu Hong Kong celebrates its first anniversary back on Victoria Harbour, marking a return that’s more than just geographical. With a career that’s traversed continents and redefined Japanese-Peruvian cuisine for the modern age, Chef Nobu is back in Hong Kong with the same vision – yet with a hint of new energy.
Originally a fixture at the InterContinental for 15 years, Nobu has reemerged within Hong Kong’s scene, offering his signature artistry and authenticity to a city known for its appetite for the extraordinary. As we sit down with Chef Nobu, we explore not only his illustrious journey but also his deep connection with Hong Kong – a place that has embraced his cuisine as passionately as he has crafted it.
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How would you describe what makes Hong Kong’s food scene unique compared to other cities where Nobu operates?
The Hong Kong food scene right now is very international. You see a lot of influences, from Japanese, French, and Italian cuisines, alongside very traditional local food as well. Local food here has a long history, but in recent years, many international chefs have come to Hong Kong to open restaurants. This shows that people in Hong Kong love food and really enjoy dining out. There’s also a lot of interest from tourists, who come here to experience all these different types of cuisine.
Are there any specific local Hong Kong dishes that you personally enjoy?
Well, I really enjoy the seafood restaurants in Hong Kong. For example, there’s one where we’d drive out to the fish market, pick out the fish, and have it cooked right there on-site. I also love the street food here. There was a restaurant I liked, originally called Yan Toh Heen at the InterContinental (now rebranded as Lai Ching Heen at the Regent), where they serve great Peking duck. And, of course, I enjoy local Chinese dishes here, even things like shark fin.
With Nobu locations around the world, how do you ensure that each restaurant remains true to your original vision?
I started creating the Nobu concept in 1994, so it’s been quite a journey. Over the past two years, I’ve been training some chefs and management, who have now grown to become leaders in the company. These corporate chefs and managers travel with me and help educate the next generation, keeping our philosophy and standards alive. Nobu has always felt like a family, and even as we grow, we maintain that family spirit. Everyone understands my quality standards for food and service. Hong Kong, for example, has been part of this journey for a long time – our first restaurant opened here 15 years ago at the Intercontinental. Now, after 17 years, they really know how to maintain our standards.
As you celebrate Nobu’s first anniversary in Hong Kong, what message would you like to share with diners here?
Nobu is back in Hong Kong, and we’re excited to bring our style of food here again – great food, great service, and a focus on creating happiness for our guests. We’d love for everyone to come and visit us, especially with the hotel’s recent renovations and its beautiful view, one of the best in the city. I know people here love their local Chinese cuisine, but I’d like to share more of Japan’s culture, cuisine, and philosophy with Hong Kong, which is such an international city.
You’ve witnessed dramatic changes in the culinary world. What’s one shift in the industry that you’re most proud to have influenced?
Yes, for me, food is like fashion – it evolves, but I also appreciate the original cultures behind each cuisine. I love things like Hong Kong street food, and I believe it’s important to use local ingredients whenever possible. In the past, we saw distinct boundaries – Chinese food was separate from French, Italian, or Japanese. But those boundaries have softened now; French chefs use Japanese ingredients, and Asian chefs experiment with caviar and truffles. Here in Hong Kong, we’re fortunate to have access to ingredients from all over the world, allowing us to be open-minded in our cooking and to share a blend of cultures through food.
Looking back, what advice would you give to your younger self and to other chefs who are just starting out?
Throughout my career, I’ve had a lot of experiences and faced many challenges. When I started cooking and training chefs, I hit a lot of walls, but I never gave up. I always tell people to think about what they want to do and just go for it – don’t worry too much about making mistakes. If you make a mistake, learn from it, but never lose your passion. Food isn’t just about cooking; it’s about connection. When I make sushi and people enjoy it, it’s like sharing a piece of my heart with them. Especially with sushi, made by hand, it’s a very personal experience. I encourage young chefs to keep this philosophy in mind – approach cooking with passion, don’t give up, and always strive to do your best.
To stay up to date on Chef Nobu Matsuhisa’s latest projects, follow him and Nobu Hong Kong on Instagram.
Catherine Pun
A Hong Kong native with Filipino-Chinese roots, Catherine infuses every part of her life with zest, whether she’s belting out karaoke tunes or exploring off-the-beaten-path destinations. Her downtime often includes unwinding with Netflix and indulging in a 10-step skincare routine. As the Editorial Director of Friday Club., Catherine brings her wealth of experience from major publishing houses, where she refined her craft and even authored a book. Her sharp editorial insight makes her a dynamic force, always on the lookout for the next compelling narrative.
Amazing and so insightful! Excited to eat at Nobu