Originally published in the Taste Our Love for the Land cookbook, published 2015.
I trace the beginnings of my professional career to the day my older brother took me to a sushi restaurant for the first time. I found myself fascinated by the environment, the choreography of the chefs, the language they used to communicate and the artistry of the finished dishes. I knew right away that I was destined for a career in the kitchen.
Whenever I’m in a new country, I always think about the food and culture when creating a new dish. My restaurants span the globe and I always try to buy from local venders as much as possible. I believe it’s essential to support the local community and its economy.
Even as the Nobu name continues to reach across the world, we strive to think locally.
Chef Nobu Matsuhisa: Promoting sustainability at nearly twenty restaurants around the world. Photos: courtesy of Nobu Matsuhisa/“Taste Our Love for the Land,” 2015
For me it started over twenty years ago, when I opened the first Nobu restaurant in New York. I remember when Nobu New York received favorable reviews from the critics and culinary community. I was inspired by how accepted we felt, and now strive to pass that feeling along to every community in which we open a Nobu Restaurant.
Thinking locally is so important for sustainability, and at Nobu Restaurants we keep that in mind every time we open a new location. We have created gardens for our restaurants on the Hawaiian island of Lana‘i and in Hong Kong, where we get the produce for our dishes. This is a meaningful step towards being sustainable, as it lets us work in harmony with the environment and brings local flavor to our food.
We support charitable organizations like Los Angeles Meals on Wheels and Citymeals on Wheels in New York, which helps to strengthen communities so they can sustain themselves. Participating in the Hawaii Food and Wine Festival also allows us to support local business and be a member of the community. Even as the Nobu name continues to reach across the world, we strive to think locally.
Nobu Hawaiian-Style Ceviche
Serves 4 | By Nobu Matsuhisa
Nobu Hawaiian-Style Ceviche
Serves 4 | By Nobu Matsuhisa
2 ruby red grapefruits, peeled
1½ tablespoons yuzu (Japanese citrus) juice
1 teaspoon rice vinegar
1 tablespoon young Hawaiian ginger, minced
¼ cup ogo (“Robusto” Hawaiian seaweed)
1/8 of a whole Maui onion (medium size), thinly sliced
4 each color red and yellow grape tomatoes, halved
¼ of a Japanese cucumber, thinly sliced
1 Hawaiian chili pepper, deseeded and minced
6 to 8 Kauai shrimp, cooked, peeled and deveined
2-2½ ounces ahi, large diced
1 tablespoon Maldon Sea Salt
5 to 6 sprigs cilantro
Supreme one grapefruit and juice the other. Combine grapefruit juice, yuzu juice and rice vinegar. Reserve and chill.
Combine minced ginger, ogo, Maui onion, tomato, cucumber and grapefruit. Reserve and chill.
Split the shrimp in half, lengthwise.
Combine prepared juices, vegetables and shrimp. Add Hawaiian chili pepper to desired heat. Arrange on a serving dish. Top with ahi and season with sea salt. Garnish with cilantro sprigs.
