Whitefish Tiradito, one of his many innovations, is a sliced fish placed on a plate. Instead of the customary use of soy sauce and wasabi with Japanese sashimi, Matsuhisa used local chili, sea salt and citrus — yuzu (citrus fruit from Japan) and lemon. The rich culinary tradition of Japan also shows in his creations such as the iconic Black Cod Miso.
Matsuhisa’s unrivaled accomplishment in the culinary and hospitality industry has earned him various recognitions including Order of the Rising Sun, Gold, and Silver Rays by the Japanese emperor in 2024, Most Powerful People in American Fine Dining by Robb Report (2023, 2024), and Lifetime Achievement Award by GQ in 2017.
His restaurants have also received notable citations such as One Michelin Star for Nobu San Diego in 2008, Matsuhisa Beverly Hills and Nobu Las Vegas in 2007, Nobu Berkeley St. in 2005, and Nobu London in 1997. His restaurants also received these awards: Three Stars by Frank Bruni of the New York Times in 2005 for Nobu Fifty Seven, Three Stars by Ruth Reichl of the New York Times in 1998 for Nobu Next Door, Best New Restaurant by the James Beard Foundation and Three Stars by Ruth Reichl of the New York Times in 1995 for Nobu, and inclusion of Matsuhisa as one of the Top Ten Restaurant Destinations in the world by the New York Times in 1993.
Matsuhisa’s inventive culinary flair garnered loyal celebrity following which even led to his appointment as the official chef at the Golden Globe Awards Nominations in 2024 and again last January.
On his most memorable celebrity experience, he recalled the time he cooked for Princess Diana in 1997. He shared, “I was so excited to meet her, but when I introduced myself, she knew me already! I am always happy when guests enjoy my restaurants.”
When asked about the biggest lesson he learned after years of being a chef, Matsuhisa said: “Always keep going, even just a millimeter forward. I learned patience and to never give up. Travel has always been very important; I always receive inspiration from visiting new places and it helps me stay open-minded. Always do your best. Don’t be afraid to make mistakes and remember to learn from them. Think from your guests’ point of view, and never lose passion for what you do.”
