»feine adressen – finest« – Berlin 2 19
Art: Museum Barberini · Event: Classic Days Berlin · Living: Salone del Mobile Milano · Beauty: Sommerhaut
Art: Museum Barberini · Event: Classic Days Berlin · Living: Salone del Mobile Milano · Beauty: Sommerhaut
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finest gourmet | 31 b<br />
ben wir zusätzlich regionale Spezialitäten aus besten lokalen<br />
Zutaten. Zum Beispiel gibt es nur in London die Dover Sole<br />
mit schwarzen Bohnen.<br />
Sie haben erst im vergangenen Jahr ein neues Nobu-Hotel<br />
in Marbella eröffnet. Wie kam die Idee für die Hotels?<br />
Die Hotels waren De Niros Idee. Viele Firmen möchten,<br />
dass wir ein Restaurant in ihrem Hotel eröffnen. Nachdem<br />
Robert sein eigenes Hotel in Greenwich aufmachte, fragte er<br />
mich, warum wir nicht Nobu-Hotels erfinden? Ich ließ ein<br />
Projekt-Team reisen, mit potenziellen Investoren sprechen<br />
und das Konzept prüfen. Das fand Anklang und so eröffneten<br />
wir mit dem Caesar’s Palace in Las Vegas das erste Nobu-<br />
Hotel. In der Hotelsparte passiert viel. Erst kürzlich haben<br />
wir bekannt gegeben, 2020 in London am Portman Square<br />
ein neues Haus aufzumachen.<br />
Was sind Ihre Ziele für die nächsten Jahre?<br />
Ich mache grundsätzlich keine Pläne. Noch nicht mal für<br />
morgen. Denn ich versuche immer im Moment zu leben.<br />
Vielleicht plane ich, heute Abend feiern zu gehen, aber das<br />
wäre schon das Äußerste an Planung in meinem Leben. Ich<br />
fühle mich zufrieden und möchte meinem Team und meinen<br />
Gästen weltweit Freude bereiten. Das ist mein Ziel!<br />
Vielen Dank für das Gespräch.<br />
Interview with Nobu Matsuhisa,<br />
the master of Japanese Peruvian cuisine.<br />
When you started your career many years ago, did you think, that<br />
one day Japanese food would be that popular?<br />
I studied in Japan and moved to Peru at the age of 24. There were<br />
only four Japanese restaurants there, which weren’t very popular,<br />
but a lot of Japanese immigrants. They created traditional Japanese<br />
food with Peruvian ingredients. That inspired me, to offer sushi<br />
and sashimi in a more traditional way and combine the Japanese<br />
techniques with Peruvian products: Nobu style food was born.<br />
You were facing a lot of challenges in the early days of your career.<br />
Your brand new restaurant burned down, only days after the grand<br />
opening, with no fire insurance. How did you manage to continue?<br />
Alaska is my worst memory. The fire started from an electric problem<br />
and the entire restaurant burned down. I lost my business, my<br />
money, my energy, my mind <strong>–</strong> and almost myself, as I was considering<br />
suicide. I made it through with the help of my family. They<br />
always supported me. Family is very important.<br />
What did you learn from your business partner Robert de Niro?<br />
He supports me, is my business partner and friend. Business partnerships<br />
often mean financial investment, for more profit. But<br />
Robert De Niro understands my philosophy, he values the best<br />
products and locations. He also became a door opener: He travels<br />
with me and takes me on interviews.<br />
Sushi is a cuisine, which is focused on ingredients. How do you<br />
maintain the level of quality on a global scale?<br />
I travel ten months a year to see every location all over the world.<br />
Each Nobu- or Matsuhisa restaurant is run by experienced chefs, who<br />
work with me for at least 10-15 years, who know my philosophy and<br />
how to create quality food. If you co-work for such a long time, you<br />
become like family and grow together.<br />
A huge challenge, since you run ten Matsuhisa- and 41 Nobu-<br />
Restaurants all over the world…<br />
I also employ corporate chefs, who travel and teach new dishes to<br />
my teams. Through the internet we can communicate easily and<br />
have at least one skype-conference per week.<br />
Are your signature dishes similar all over the world?<br />
Yes, they are produced in the exact same way all over the world.<br />
But each country or city has additional, local products for local<br />
dishes. For example: Only in London you can enjoy Dover Sole<br />
with black beans.<br />
Last year you opened a new Nobu-hotel in Marbella…<br />
The hotels were De Niro’s idea. A lot of people ask us, to open a<br />
restaurant in someone elses hotel. After Robert opened his Greenwich<br />
hotel, he asked me: „Why don’t you open a Nobu-hotel?“ A<br />
project team then travelled, talked to potential investors and checked<br />
the concept. The first Nobu-hotel was Caesar’s Palace in Las Vegas.<br />
Recently, we have announced the opening of a new hotel in Portman<br />
Square, London next year. Nobu-hotels keep it going.<br />
What are your objectives for the next years?<br />
I don’t plan, not even for tomorrow. I try to live in this moment.<br />
Maybe my next objective is to party tonight, but that’s the most<br />
planning I do. I feel comfortable with life and want to give happiness<br />
to my team and guests. This is my main objective for today,<br />
tomorrow, 2020 and further.<br />
Thank you for the interview.<br />
Gerhard Trinkl<br />
Gerhard Trinkl ist der Betreiber des Portals<br />
Lifestyle-Insider.com. Hier finden sich authentische<br />
Insidertipps und persönliche Erfahrungsberichte<br />
zu Hotels, Restaurants, Bars und<br />
Weingütern von echten Menschen weltweit.