1 00:00:02,000 --> 00:00:07,000 Downloaded from YTS.MX 2 00:00:08,000 --> 00:00:13,000 Official YIFY movies site: YTS.MX 3 00:01:04,632 --> 00:01:06,599 Food is not simply something 4 00:01:06,600 --> 00:01:08,035 to fill up your stomach. 5 00:01:09,036 --> 00:01:13,174 With each dish I am creating, I am thinking, 6 00:01:14,308 --> 00:01:15,809 "How much salt do I add?" 7 00:01:16,910 --> 00:01:18,512 "How much of the sauce? 8 00:01:19,480 --> 00:01:22,081 "Or the size of the fish." 9 00:01:22,082 --> 00:01:25,018 Each and every piece must be in balance. 10 00:01:26,354 --> 00:01:30,324 Each piece must create an exciting element. 11 00:01:32,160 --> 00:01:34,495 That is how I always want to feel. 12 00:01:36,730 --> 00:01:41,302 When I make the dishes and the customers feel ecstatic, 13 00:01:42,170 --> 00:01:44,838 that is the most enjoyable moment for me. 14 00:01:47,408 --> 00:01:49,210 Nobu is not a fusion chef. 15 00:01:49,610 --> 00:01:51,511 He is a Japanese chef who embraces 16 00:01:51,512 --> 00:01:54,247 the entire world of ingredients. 17 00:01:54,248 --> 00:01:57,651 It's one of the things that makes him so unusual. 18 00:02:01,989 --> 00:02:04,791 Yamabu Sushi, Anago, Mirugai, Namatako, 19 00:02:04,792 --> 00:02:07,360 White Fish Arugula, Baja and Japanese Uni. 20 00:02:07,361 --> 00:02:11,599 Our dinner special tonight are Wild Atlantic king salmon for... 21 00:02:29,183 --> 00:02:31,751 In the beginning, people did not believe 22 00:02:31,752 --> 00:02:34,754 that he would stay in business, but in the meantime, 23 00:02:34,755 --> 00:02:37,024 the whole world is copying what he has done. 24 00:02:39,427 --> 00:02:42,263 When you're thinking about who the great chefs 25 00:02:42,363 --> 00:02:44,631 in the world are, 26 00:02:44,632 --> 00:02:46,566 you really do have to think about Nobu 27 00:02:46,567 --> 00:02:49,002 as being really up there in the Pantheon. 28 00:03:17,064 --> 00:03:19,499 I think the board meeting is in session. 29 00:03:19,500 --> 00:03:21,601 We're going to start with the report 30 00:03:21,602 --> 00:03:24,637 of hospitality in restaurant 31 00:03:24,638 --> 00:03:27,807 that we are working on coming up. 32 00:03:27,808 --> 00:03:31,511 Okay, so we signed in the Al Marjan Island, 33 00:03:31,512 --> 00:03:34,180 which is a part of Ras Al Khaimah 34 00:03:34,181 --> 00:03:36,148 within the United Arab Emirates. 35 00:03:36,149 --> 00:03:40,887 Cairo, this is a hotel restaurant and residences. 36 00:03:40,888 --> 00:03:45,558 The plan is to do Cairo first, and then go on to Abu Dhabi. 37 00:03:45,559 --> 00:03:48,628 In Bangkok, they want to create a Nobu yacht. 38 00:03:48,629 --> 00:03:50,463 You can stay on the boat overnight, 39 00:03:50,464 --> 00:03:54,401 but also you can stay at what will be elephant camps, 40 00:03:54,402 --> 00:03:58,037 which will be part of this exclusive Nobu experience. 41 00:03:58,038 --> 00:03:59,639 It's adventure tourism, 42 00:03:59,640 --> 00:04:02,542 but it's really about trying to keep the customers 43 00:04:02,543 --> 00:04:05,177 all within the Nobu sphere. 44 00:04:08,115 --> 00:04:12,485 I just like to add that obviously we started 45 00:04:12,486 --> 00:04:14,454 with Nobu restaurants, 46 00:04:14,455 --> 00:04:17,990 and then we went to hospitality hotels. 47 00:04:17,991 --> 00:04:21,894 I think the brand is so developed now 48 00:04:21,895 --> 00:04:25,197 that it became a luxury brand. 49 00:04:34,842 --> 00:04:36,676 The heart of it is Nobu. 50 00:04:36,677 --> 00:04:40,079 He enables the other things, but he is the center 51 00:04:40,080 --> 00:04:42,482 of what he does, the cooking, the food. 52 00:04:42,483 --> 00:04:45,453 If that wasn't there, we wouldn't have any of this. 53 00:04:49,857 --> 00:04:52,124 What we go through behind the scenes 54 00:04:52,125 --> 00:04:54,761 before the doors open, the customers will never know. 55 00:04:54,762 --> 00:04:56,764 You want to make it as seamless as possible. 56 00:04:59,299 --> 00:05:02,268 When it comes to detail, when it comes to quality, 57 00:05:02,269 --> 00:05:03,603 you want to make sure 58 00:05:03,604 --> 00:05:07,006 that those standards are always upheld. 59 00:05:07,007 --> 00:05:09,376 To this day, he still goes in and checks everything out. 60 00:05:09,377 --> 00:05:10,378 Very good. 61 00:05:11,812 --> 00:05:12,712 - You got to try it. - Yeah. 62 00:05:12,713 --> 00:05:13,781 - Like that? - Thank you. 63 00:05:46,013 --> 00:05:47,079 How many ounces? 64 00:05:47,080 --> 00:05:48,616 Eight ounces. 65 00:05:49,583 --> 00:05:52,552 You think eight ounces? 66 00:05:52,553 --> 00:05:54,554 Maybe eight, eight and a half, but it's about eight ounces. 67 00:05:54,555 --> 00:05:57,156 - It's a good portion though. - Yeah, it looks like a ten. 68 00:06:01,128 --> 00:06:03,330 - So three days marinate, right? - Yeah. 69 00:06:06,867 --> 00:06:09,035 - Very good, Gregorio. - It's good. Try the black cod. 70 00:06:09,036 --> 00:06:11,171 Still, this is my best signature. 71 00:06:12,606 --> 00:06:15,241 - Great. - Good? 72 00:06:15,242 --> 00:06:16,776 Perfect. Thank you. 73 00:06:16,777 --> 00:06:18,645 - Goodbye. - Thank you. 74 00:06:18,646 --> 00:06:19,912 - Thank you very much. - Good job. 75 00:06:19,913 --> 00:06:21,481 - Chef, thank you. - Yep. 76 00:06:21,482 --> 00:06:24,685 Always think about timing, how much cook. 77 00:06:25,152 --> 00:06:27,053 No faint of heart. 78 00:06:27,054 --> 00:06:28,555 Thank you. I'll keep that in mind. 79 00:06:28,556 --> 00:06:30,423 Thank you, chef. 80 00:06:30,424 --> 00:06:32,024 He teach the chef. 81 00:06:34,895 --> 00:06:35,829 Thank you. 82 00:07:00,754 --> 00:07:01,921 Start reeling. 83 00:07:01,922 --> 00:07:04,156 Where the... Dondé esta fish? 84 00:07:04,157 --> 00:07:05,458 Wanna make sashimi out of it? 85 00:07:05,459 --> 00:07:07,861 - Sashimi, yeah, I do it. - Okay, okay. 86 00:07:08,862 --> 00:07:11,297 Oh, I see it. I see it. It's right there. 87 00:07:11,298 --> 00:07:12,532 I know. 88 00:07:12,533 --> 00:07:13,634 Pull harder. Pull harder. 89 00:07:14,434 --> 00:07:16,736 Hey! 90 00:07:16,737 --> 00:07:19,672 Whoo! You got it! 91 00:07:19,673 --> 00:07:22,910 - Whoa! - All right. 92 00:07:23,076 --> 00:07:26,546 Okay, sashimi lunch today. 93 00:07:26,547 --> 00:07:29,282 Okay, there you go. 94 00:07:31,785 --> 00:07:33,153 Did it! 95 00:07:41,795 --> 00:07:45,032 Yeah. I haven't been in the ocean for so long. 96 00:07:47,635 --> 00:07:48,936 I don't have one. 97 00:07:56,376 --> 00:07:58,611 Now, sushi is all over the world, 98 00:07:58,612 --> 00:08:00,680 even the supermarket. 99 00:08:00,681 --> 00:08:03,550 You know, every corner has a sushi restaurant. 100 00:08:03,551 --> 00:08:05,451 But my generation, 101 00:08:05,452 --> 00:08:09,957 sushi means very high-end, very special food. 102 00:08:11,058 --> 00:08:12,593 Very fresh. 103 00:08:51,098 --> 00:08:54,134 I can make any time, sashimi and sushi. 104 00:08:55,435 --> 00:08:57,037 So fresh, look at it. 105 00:08:57,605 --> 00:08:59,205 So fresh. 106 00:08:59,206 --> 00:09:01,274 Look there. See? 107 00:09:03,043 --> 00:09:04,845 So keep in the fridge. 108 00:09:07,915 --> 00:09:09,782 Do you want to jump in? 109 00:09:09,783 --> 00:09:10,984 Yeah, I want to jump in. 110 00:09:13,120 --> 00:09:14,553 - Go, go? - Yeah, go, go. 111 00:09:14,554 --> 00:09:15,555 Go. 112 00:09:18,258 --> 00:09:20,994 Did you see that? 113 00:09:31,639 --> 00:09:34,608 I grew up 45 minutes away from the city of Tokyo. 114 00:12:23,476 --> 00:12:26,178 My grandmother had four children, 115 00:12:26,179 --> 00:12:28,481 and my father was the youngest. 116 00:12:29,349 --> 00:12:32,886 She was a single mother since he was six years old. 117 00:12:33,753 --> 00:12:36,189 So she was the heart of the family. 118 00:14:37,677 --> 00:14:39,511 Even the whole fish, last time we had it, 119 00:14:39,512 --> 00:14:43,682 very difficult to take meat, 120 00:14:43,683 --> 00:14:45,518 - without the bone. - Yes. 121 00:14:48,055 --> 00:14:49,322 Yeah? 122 00:14:54,394 --> 00:14:57,097 Grill, then filet, back to the fish. 123 00:14:58,898 --> 00:15:01,233 - With the vegetable. - Yeah. 124 00:15:01,234 --> 00:15:03,136 Then serve like this, so sauce on the side. 125 00:15:05,772 --> 00:15:08,942 I think it's more like a Japanese style, too. 126 00:15:11,244 --> 00:15:12,479 Yeah. 127 00:15:19,252 --> 00:15:21,188 I like that. 128 00:15:21,754 --> 00:15:22,389 Yeah, yeah. 129 00:15:37,204 --> 00:15:38,938 The flavor... No, no, detail. 130 00:15:40,373 --> 00:15:41,408 Yes. 131 00:18:41,954 --> 00:18:43,156 Hmm. 132 00:19:06,213 --> 00:19:08,380 Then my mentor started teaching 133 00:19:08,381 --> 00:19:09,716 how to make sushi. 134 00:19:11,818 --> 00:19:15,187 So, six pieces sushi, one tuna roll. 135 00:19:17,557 --> 00:19:19,291 Okay, he says, "Very good." 136 00:20:26,793 --> 00:20:28,695 Hm. 137 00:21:30,222 --> 00:21:35,226 When I was 23, I got the chance to go to another country, 138 00:21:35,227 --> 00:21:39,565 a Japanese-Peruvian, Don Lucho, come to Matsuei, 139 00:21:39,566 --> 00:21:42,901 talk about the Peru fish cultures. 140 00:21:42,902 --> 00:21:46,472 He asked me to open a restaurant together. 141 00:21:46,473 --> 00:21:49,608 In Lima, Peru. I want to catch my dreams. 142 00:21:49,609 --> 00:21:52,511 I decided to go. 143 00:22:27,947 --> 00:22:29,881 - Hi, how are you? - Good morning. 144 00:22:29,882 --> 00:22:31,182 - Good morning. - Good morning, sir. 145 00:22:31,183 --> 00:22:32,584 - Hi, nice to meet you. - Good morning. 146 00:22:32,585 --> 00:22:34,353 Very nice to meet you. 147 00:22:36,589 --> 00:22:38,458 When was the last time you were in Peru? 148 00:22:38,791 --> 00:22:41,026 The last time we came here, 149 00:22:41,027 --> 00:22:43,229 - almost five years ago. - Five, six years ago. 150 00:22:44,397 --> 00:22:48,066 The first time I came to Peru, almost 50 years ago. 151 00:22:48,067 --> 00:22:50,402 It used to be more very traditional. 152 00:22:50,403 --> 00:22:53,171 Now, the Peruvian food is very fashionable. 153 00:22:53,172 --> 00:22:55,675 It'll inspire to the world, too. 154 00:22:56,075 --> 00:22:59,611 So I like to see how it changes for the food. 155 00:25:08,507 --> 00:25:10,176 Wow, beautiful. 156 00:25:10,442 --> 00:25:12,678 This is a... 157 00:25:12,679 --> 00:25:15,914 - Lenguado. Yes. - Lenguado? Wow. 158 00:25:15,915 --> 00:25:17,549 We like to say here in Peru 159 00:25:17,550 --> 00:25:20,652 that every fish is good for a ceviche. 160 00:25:20,653 --> 00:25:25,190 This is the most simple one, but it's like lime, ají. 161 00:25:25,191 --> 00:25:28,094 - No cilantro? - It's in the sauce. 162 00:25:30,529 --> 00:25:32,632 It's beautiful, the ceviche. 163 00:25:33,165 --> 00:25:35,101 Takes out the best texture of the fish. 164 00:25:36,235 --> 00:25:37,736 Ceviche... 165 00:26:15,842 --> 00:26:18,977 Actually, you were one of the first 166 00:26:18,978 --> 00:26:21,780 to promote Peruvian ingredients in your cooking. 167 00:26:21,781 --> 00:26:23,414 We call that Nekkei. 168 00:26:23,415 --> 00:26:26,084 - Yeah, yeah. - For us, it's Peruvian-Japanese. 169 00:26:26,085 --> 00:26:28,253 That make you the difference between 170 00:26:28,254 --> 00:26:30,055 a Japanese traditional restaurant... 171 00:26:30,056 --> 00:26:33,091 You start putting ají panca, you start putting ají amarillo, 172 00:26:33,092 --> 00:26:34,760 you start using the word anticucho, 173 00:26:34,761 --> 00:26:36,628 tiradito in your restaurant... 174 00:26:50,442 --> 00:26:52,577 Peru is just like my second country. 175 00:26:52,578 --> 00:26:54,646 Not much stay long, 176 00:26:54,647 --> 00:26:58,316 only three years, but still, those three years, 177 00:26:58,317 --> 00:27:01,820 - so much... so great. - It touched you. 178 00:27:01,821 --> 00:27:07,358 Yeah, people are so nice here and always cooking with heart. 179 00:27:07,359 --> 00:27:12,097 This is most basic how to keep the quality good. 180 00:27:12,098 --> 00:27:16,101 - Only heart is very important. - It's great that you said that. 181 00:27:16,102 --> 00:27:20,471 One of the most beautiful days in my everyday life 182 00:27:20,472 --> 00:27:25,811 is when I find a young chef, putting her heart on your recipe 183 00:27:25,812 --> 00:27:27,679 and making it delicious and different. 184 00:27:27,680 --> 00:27:30,849 It's something that makes me very, very, very happy 185 00:27:30,850 --> 00:27:33,819 because we are leaving something behind, which is great. 186 00:27:59,746 --> 00:28:03,648 It's always when the wave breaks. 187 00:28:03,649 --> 00:28:05,183 If it's calm like this, 188 00:28:05,184 --> 00:28:06,885 - you don't find pejesapo. - Oh. 189 00:28:06,886 --> 00:28:08,553 Always have to break really hard. 190 00:28:08,554 --> 00:28:10,322 - They like breaking water. - Oh... 191 00:28:31,878 --> 00:28:33,945 Yeah? 192 00:28:33,946 --> 00:28:35,681 That's crab. Crab. 193 00:28:37,416 --> 00:28:40,152 Oh, nice crab. 194 00:28:54,967 --> 00:28:57,635 Nobusan. 195 00:28:57,636 --> 00:28:59,205 Wow. 196 00:29:02,441 --> 00:29:06,044 You would love to buy here, Nobusan. 197 00:31:52,744 --> 00:31:54,445 I was very regretful, 198 00:31:54,446 --> 00:31:57,182 but my second child was on the way. 199 00:31:57,183 --> 00:32:01,219 So finally, I made the decision, go back to Japan. 200 00:32:13,065 --> 00:32:16,101 All of my friends know I went to the Peru. 201 00:32:16,102 --> 00:32:19,038 Everyone said, "Okay, good luck," something. 202 00:32:19,471 --> 00:32:22,340 But after three years, I call them, 203 00:32:22,341 --> 00:32:24,509 but nobody accept my phone call. 204 00:32:24,510 --> 00:32:27,812 They worry about I'm asking for money. 205 00:32:27,813 --> 00:32:30,915 "I'm sorry, I'm busy. Call me next time." 206 00:32:30,916 --> 00:32:33,351 Kind of, you know, I was... 207 00:32:33,352 --> 00:32:36,521 Then I feel lost my friend also. 208 00:32:36,522 --> 00:32:39,991 So that was a lonely feel. 209 00:33:10,056 --> 00:33:13,625 He helped us when no one else helped us. 210 00:33:14,693 --> 00:33:18,097 So this is where our new Japanese life started. 211 00:36:00,426 --> 00:36:04,094 Immediately, I like to go. 212 00:36:38,930 --> 00:36:41,866 After two months of working constantly, 213 00:36:41,867 --> 00:36:44,636 nonstop, no day off, he gets a phone call. 214 00:38:15,994 --> 00:38:19,530 He really, really hit the lowest of the low, 215 00:38:19,531 --> 00:38:23,869 and I think it was too big of a thing to overcome alone. 216 00:38:24,736 --> 00:38:28,873 If it weren't for my mother coping along with him, 217 00:38:28,874 --> 00:38:32,977 I think it would have been unbearable for both of them. 218 00:38:53,031 --> 00:38:57,167 I have a bunch of knives now, but my first sushi knife 219 00:38:57,168 --> 00:39:00,905 I bought more than 50 years ago when I was in Alaska. 220 00:39:00,906 --> 00:39:03,674 So I've seen all the restaurants, burned out, 221 00:39:03,675 --> 00:39:06,210 but also went to the kitchen. 222 00:39:06,211 --> 00:39:11,649 In the corner, has something on the top, 223 00:39:11,650 --> 00:39:13,385 but find this knife. 224 00:39:14,285 --> 00:39:16,321 Still, this is the burn. 225 00:39:17,456 --> 00:39:19,557 So, I don't want to use anymore 226 00:39:19,558 --> 00:39:22,660 because from here to here, 227 00:39:22,661 --> 00:39:26,230 all my memory, all my life history is here, too. 228 00:39:57,028 --> 00:39:58,696 When he's there at the house, 229 00:39:58,697 --> 00:40:01,131 he wakes up, he goes to the gym, 230 00:40:01,132 --> 00:40:04,736 he swims in the pool, he has his routine. 231 00:40:06,104 --> 00:40:08,105 That's where he recharges 232 00:40:08,106 --> 00:40:12,010 a lot of his strength and mind, when he's in LA. 233 00:40:14,312 --> 00:40:18,349 Because he can do what he wants to do at his own house. 234 00:40:18,984 --> 00:40:20,651 He loves that house. 235 00:40:38,103 --> 00:40:40,905 Sometimes, I make sushi, sometimes, I make pasta, 236 00:40:40,906 --> 00:40:45,109 sometimes make steak, Shabu-shabu. 237 00:40:45,110 --> 00:40:49,614 Cannot be every time so... take the stock. 238 00:40:49,615 --> 00:40:51,517 You know... 239 00:40:52,618 --> 00:40:56,253 Also, canned tomatoes, put the tomato juice on the dashi. 240 00:40:56,254 --> 00:40:58,690 I adjust for the taste, too. 241 00:41:03,428 --> 00:41:06,497 After Alaska, I came to Los Angeles 242 00:41:06,498 --> 00:41:10,502 like a runaway, like I escaped from Japan. 243 00:41:11,603 --> 00:41:13,704 To pay off my debt, 244 00:41:13,705 --> 00:41:16,473 after the fire, I start to work then, 245 00:41:16,474 --> 00:41:20,245 small Japanese restaurant. Every day, working, working. 246 00:41:20,879 --> 00:41:24,615 Kind of I got scared because all my bad experience, 247 00:41:24,616 --> 00:41:26,884 I don't want to be back to before. 248 00:41:26,885 --> 00:41:29,988 This is the last chance to catch my dream. 249 00:41:58,584 --> 00:42:01,118 That's when I first met Sakai-san. 250 00:42:01,119 --> 00:42:03,988 Ever since then, he has been like an uncle to me. 251 00:42:03,989 --> 00:42:05,423 He's my father's best friend. 252 00:42:37,889 --> 00:42:39,256 In the '80s, 253 00:42:39,257 --> 00:42:42,260 Los Angeles was the hotbed of innovation. 254 00:42:45,831 --> 00:42:48,198 California people always looking for 255 00:42:48,199 --> 00:42:50,167 the good food and the healthy food. 256 00:42:50,168 --> 00:42:52,937 Los Angeles never really got the credit 257 00:42:52,938 --> 00:42:54,940 what we actually did here. 258 00:42:55,641 --> 00:42:58,943 For starters, an appetizer at Citrus in West Hollywood. 259 00:42:58,944 --> 00:43:03,048 It's Californian. It's fresh, exciting, new. 260 00:43:03,682 --> 00:43:05,783 We asked Spago's flamboyant chef, 261 00:43:05,784 --> 00:43:08,218 Wolfgang Puck, to put together one of his flashy salads. 262 00:43:08,219 --> 00:43:10,220 Then it was a quick trip to downtown LA 263 00:43:10,221 --> 00:43:11,388 to Rex's, for a special of the day, 264 00:43:11,389 --> 00:43:13,558 Tortellini and Wine Sauce. 265 00:43:14,559 --> 00:43:17,461 In the old time, you want to have a great dinner. 266 00:43:17,462 --> 00:43:19,997 You had the maître d' in a black tie, 267 00:43:19,998 --> 00:43:21,431 the waiters in a black tie, 268 00:43:21,432 --> 00:43:23,835 and they used to come-- It was very formal. 269 00:43:24,269 --> 00:43:27,773 And in the '70s, when I was at Ma Maison, 270 00:43:29,274 --> 00:43:32,009 there was green astro-tuff all over the place. 271 00:43:32,010 --> 00:43:35,145 We had plastic garden chairs in the dining room. 272 00:43:35,146 --> 00:43:37,415 The whole thing looked very different. 273 00:43:39,017 --> 00:43:41,418 You know, casual luxury 274 00:43:41,419 --> 00:43:45,790 is more important than luxury by itself. 275 00:43:45,791 --> 00:43:48,926 Spago Hollywood opened in 1982. 276 00:43:48,927 --> 00:43:51,261 All of a sudden, you could eat the pizza 277 00:43:51,262 --> 00:43:52,797 in a white tablecloth restaurant, 278 00:43:52,798 --> 00:43:55,233 but the pizza was maybe with smoked salmon and caviar. 279 00:43:56,401 --> 00:44:00,270 We tried to really focus on the food, 280 00:44:00,271 --> 00:44:02,606 and that really changed when chefs 281 00:44:02,607 --> 00:44:05,944 became the owners of their restaurant. 282 00:44:07,679 --> 00:44:11,315 First time I went to the Spago Hollywood, 283 00:44:11,316 --> 00:44:14,885 he go to each table to say hi. Everyone loved him. 284 00:44:14,886 --> 00:44:17,888 All the celebrity people go there 285 00:44:17,889 --> 00:44:22,027 because they feel comfortable and the great quality food. 286 00:44:22,761 --> 00:44:26,230 So this, my restaurant, the concept, he inspired me. 287 00:44:26,231 --> 00:44:29,399 Matsuhisa opened in 1987, 288 00:44:29,400 --> 00:44:33,204 so five years after you, Hollywood Spago. 289 00:45:02,400 --> 00:45:05,635 Before '87, all of this, La Cienega 290 00:45:05,636 --> 00:45:07,772 was called Restaurant Row. 291 00:45:07,773 --> 00:45:11,542 All the famous restaurants, closing, closing, closing. 292 00:45:12,077 --> 00:45:14,645 Then I opened this one. 293 00:45:16,782 --> 00:45:19,984 In the '80s, I remember sushi being, 294 00:45:19,985 --> 00:45:26,924 "Oh, it's fish, raw fish, and sticks," you know? 295 00:45:26,925 --> 00:45:29,459 When he brought his experience from Peru, 296 00:45:29,460 --> 00:45:31,628 nobody thought of doing what he did at the time. 297 00:45:31,629 --> 00:45:36,533 Nobu created his own world, just like Picasso created 298 00:45:36,534 --> 00:45:39,036 his own style of paintings. 299 00:45:39,037 --> 00:45:41,973 - Great comment. - The Picasso in the kitchen. 300 00:46:42,133 --> 00:46:44,368 I trust her 100%. 301 00:46:44,369 --> 00:46:48,472 Maybe she trusts me, I don't know, 90%, 302 00:46:48,473 --> 00:46:50,341 but we create together. 303 00:46:50,675 --> 00:46:54,644 The cozy family atmosphere that Matsuhisa has started 304 00:46:54,645 --> 00:46:57,814 because it's a family-run place. 305 00:46:57,815 --> 00:47:00,618 It is "Welcome to Yoko and Nobu's home." 306 00:47:02,487 --> 00:47:04,488 When they opened Matsuhisa, 307 00:47:04,489 --> 00:47:07,025 it was not a huge success at first. 308 00:47:32,483 --> 00:47:33,618 We can do the knife. 309 00:47:36,054 --> 00:47:38,356 It's beautiful one. 310 00:47:39,958 --> 00:47:41,959 My father is first and foremost 311 00:47:41,960 --> 00:47:43,928 a chef who wants to please his customer 312 00:47:43,929 --> 00:47:46,663 right in front of him, that does it with a precision 313 00:47:46,664 --> 00:47:49,866 and an artistic eye. 314 00:47:49,867 --> 00:47:54,471 He always takes a white plate because that is his canvas, 315 00:47:54,472 --> 00:47:57,408 and all he wants is the food to stand out. 316 00:47:59,877 --> 00:48:03,247 Customer have to see the beautiful, Nobu style. 317 00:48:05,250 --> 00:48:10,020 One day, a customer of mine, she never eat raw fish. 318 00:48:10,021 --> 00:48:12,156 I served her table. 319 00:48:12,157 --> 00:48:16,160 "Today is a beautiful white fish called the Halibut Sashimi." 320 00:48:16,161 --> 00:48:17,727 She saw this one, 321 00:48:17,728 --> 00:48:19,529 "Oh, no, but I'm sorry, I cannot eat raw fish." 322 00:48:19,530 --> 00:48:22,000 So I slightly cooked with olive oil. 323 00:48:24,102 --> 00:48:26,237 This time, she eat all. 324 00:48:27,238 --> 00:48:30,141 "Great!" And "Wonderful." 325 00:48:31,309 --> 00:48:32,709 So idea come from her, 326 00:48:32,710 --> 00:48:35,380 for my new style sashimi signature dish. 327 00:49:11,616 --> 00:49:16,753 I think he did change a lot of the Japanese cuisine. 328 00:49:16,754 --> 00:49:18,955 When it first came out, 329 00:49:18,956 --> 00:49:21,791 I don't think people knew the word "Black Cod Miso." 330 00:49:21,792 --> 00:49:25,396 Right? Or like Shishito peppers, or crispy rice. 331 00:49:26,531 --> 00:49:28,965 I wandered in one day, 332 00:49:28,966 --> 00:49:32,736 and he was doing this absolutely extraordinary sushi 333 00:49:32,737 --> 00:49:36,640 that galvanized me and then everybody else in the city. 334 00:49:36,641 --> 00:49:40,177 At Matsuhisa, you got food with different flavors, 335 00:49:40,178 --> 00:49:44,081 which I never had before in Japan or in Los Angeles. 336 00:49:44,082 --> 00:49:47,651 Nobu changed the world of Japanese cuisine 337 00:49:47,652 --> 00:49:51,856 to let outside influences come in and marry them together. 338 00:49:54,392 --> 00:49:58,962 This is black cod, my most famous signature dish. 339 00:49:58,963 --> 00:50:04,101 This black cod, it's a frozen fish from Alaska. 340 00:50:04,102 --> 00:50:06,203 Alaska has very famous black cod. 341 00:50:06,204 --> 00:50:10,640 Means, idea come from the Japanese traditional style. 342 00:50:10,641 --> 00:50:14,878 It's marinated with a miso, soy, and salt. 343 00:50:14,879 --> 00:50:18,949 I created my own style miso, more sweet. 344 00:50:19,950 --> 00:50:23,087 Marinated one day, next day, taste it, not enough. 345 00:50:23,088 --> 00:50:26,823 So second day after, taste it, not enough. 346 00:50:26,824 --> 00:50:29,593 Then three days marinate, then try it. 347 00:50:29,594 --> 00:50:31,996 It came out perfect. 348 00:50:32,863 --> 00:50:36,032 Robert De Niro came here. I served this one. 349 00:50:36,033 --> 00:50:38,068 He loved it. 350 00:50:38,069 --> 00:50:42,472 Then every he come here, always black cod, black cod. 351 00:50:42,473 --> 00:50:44,708 Restaurant getting popular. 352 00:50:44,709 --> 00:50:46,744 So then came out my signature dish. 353 00:50:48,946 --> 00:50:53,150 When Bob De Niro took me the first time to Matsuhisa, 354 00:50:53,151 --> 00:50:56,186 each dish was an overwhelming taste. 355 00:50:56,187 --> 00:50:58,788 Nothing tasted the same. 356 00:50:58,789 --> 00:51:02,326 So that was like something I could not believe, 357 00:51:02,327 --> 00:51:04,528 food, which was incredible. 358 00:51:04,529 --> 00:51:08,031 I had opened the Tribeca Grill around that time, 359 00:51:08,032 --> 00:51:09,733 and so I had some history 360 00:51:09,734 --> 00:51:11,601 of being involved with the restaurant, 361 00:51:11,602 --> 00:51:14,371 and his food was just so special 362 00:51:14,372 --> 00:51:16,706 that I said, "This is an easy one." 363 00:51:16,707 --> 00:51:18,708 I told Nobu, if you ever want to open 364 00:51:18,709 --> 00:51:20,178 a restaurant in New York, let me know. 365 00:51:24,482 --> 00:51:26,316 This actor named Robert De Niro, 366 00:51:26,317 --> 00:51:29,153 that my father at that time did not know who he was, 367 00:51:29,154 --> 00:51:31,921 approached him and said, "Hi, my name is Robert De Niro." 368 00:51:31,922 --> 00:51:35,259 "May I do a restaurant with you?" And he said, "No. Who are you?" 369 00:51:35,260 --> 00:51:37,561 "I'm busy." 370 00:52:03,321 --> 00:52:07,925 I start to use the cilantro like 36 years ago here. 371 00:52:08,526 --> 00:52:12,196 Nobody accept that it's used cilantro with a sashimi dish. 372 00:52:12,197 --> 00:52:15,499 Now, yellowtail jalapeno is the most popular dish 373 00:52:15,500 --> 00:52:17,502 in the Matsuhisa restaurant. 374 00:52:18,169 --> 00:52:20,170 There's something in there, it's not just soy, 375 00:52:20,171 --> 00:52:22,406 it's not just some acid. 376 00:52:22,407 --> 00:52:24,107 There's a phantom flavor that, 377 00:52:24,108 --> 00:52:25,376 for ten years, I tried to figure it out. 378 00:52:25,543 --> 00:52:26,976 When I ask him, I say, 379 00:52:26,977 --> 00:52:28,378 "Listen, I want to know what's in that sauce." 380 00:52:28,379 --> 00:52:29,746 He said, "Very simple." 381 00:52:29,747 --> 00:52:32,115 "I brush the plate with a purée of garlic." 382 00:52:32,116 --> 00:52:34,418 I say, "Oh, my God." 383 00:52:34,419 --> 00:52:36,454 "Who comes up with an idea like this?" 384 00:52:38,523 --> 00:52:41,892 Matsuhisa from here, to here. 385 00:52:42,227 --> 00:52:43,727 Only this space, 386 00:52:43,728 --> 00:52:47,331 and separate, share to two different restaurants. 387 00:52:47,332 --> 00:52:49,699 Here, it's called a pita house, 388 00:52:49,700 --> 00:52:51,901 like a Greek restaurant. 389 00:52:51,902 --> 00:52:55,905 So after this restaurant, left, 390 00:52:55,906 --> 00:52:58,708 I break wall, makes whole one restaurant. 391 00:52:58,709 --> 00:53:03,012 Nothing fancy, but a lot of magazines, 392 00:53:03,013 --> 00:53:05,181 include The New York Times, 393 00:53:05,182 --> 00:53:10,120 choose a top ten "Best Restaurant in the World." 394 00:53:11,822 --> 00:53:14,023 I started calling every journalist I know 395 00:53:14,024 --> 00:53:15,892 in Los Angeles and said, 396 00:53:15,893 --> 00:53:18,795 "There's a world-class food experience happening 397 00:53:18,796 --> 00:53:21,666 on La Cienega Boulevard. You must go." 398 00:53:38,649 --> 00:53:41,818 He had an interview in a really famous magazine, 399 00:53:41,819 --> 00:53:44,521 and I remember him calling my mom 400 00:53:44,522 --> 00:53:47,257 and asking her to go to the bookstore 401 00:53:47,258 --> 00:53:49,026 to get these magazines. 402 00:53:49,660 --> 00:53:52,462 Television crews will start coming in. 403 00:53:52,463 --> 00:53:54,964 So gradually, I did realize 404 00:53:54,965 --> 00:53:56,667 that it was becoming a success. 405 00:53:57,935 --> 00:54:01,605 I remember the sort of first "ooh" moment 406 00:54:01,606 --> 00:54:04,008 was when I think they upgraded their car. 407 00:54:04,442 --> 00:54:06,743 They got their first black Mercedes. 408 00:54:06,744 --> 00:54:10,448 I remember it being a very, very exciting moment. 409 00:54:14,251 --> 00:54:19,456 In 1993, I think it was when Nobu said to Bob, 410 00:54:19,457 --> 00:54:21,958 "I think I'm ready now." 411 00:54:21,959 --> 00:54:24,328 I put him in touch with Drew Nieporent, 412 00:54:24,329 --> 00:54:26,663 because Drew and I were partners in the Tribeca Grill. 413 00:54:26,664 --> 00:54:29,700 - Nobu! - Hey, Drew. 414 00:54:30,868 --> 00:54:32,268 You look good, man. Congratulations. 415 00:54:32,269 --> 00:54:33,670 Thank you. 416 00:54:33,671 --> 00:54:35,605 We were here for 22 years, 417 00:54:35,606 --> 00:54:37,407 22 glorious years. 418 00:54:37,408 --> 00:54:38,642 This is where we made our reputation. 419 00:54:38,643 --> 00:54:40,344 The rest is history. 420 00:54:40,345 --> 00:54:43,447 The greatest single restaurant concept 421 00:54:43,448 --> 00:54:46,684 ever in America, Nobu. 422 00:54:48,486 --> 00:54:50,286 So I first spoke to Drew, 423 00:54:50,287 --> 00:54:54,924 and then I had a meeting with Nobu and Bob De Niro. 424 00:54:54,925 --> 00:54:57,260 Bob was mostly interested 425 00:54:57,261 --> 00:54:58,962 in comfort and creating something that felt 426 00:54:58,963 --> 00:55:00,698 like it belonged in the neighborhood. 427 00:55:03,000 --> 00:55:06,970 Nobu was super involved in a couple of elements, 428 00:55:06,971 --> 00:55:09,406 and one of them was the detailing of the sushi bar, 429 00:55:09,407 --> 00:55:12,776 and we designed it as a stage. 430 00:55:12,777 --> 00:55:16,480 So the sushi chef is the star of the restaurant. 431 00:55:51,048 --> 00:55:55,084 When we opened the restaurant in '94, 432 00:55:55,085 --> 00:55:58,522 people used to say, "I'm going down to Tribeca 433 00:55:58,523 --> 00:56:01,725 to Robert De Niro's restaurant." 434 00:56:01,726 --> 00:56:03,092 Your new restaurant is a Japanese restaurant, right? 435 00:56:03,093 --> 00:56:04,994 - Yeah. - And what's it called? 436 00:56:04,995 --> 00:56:06,530 - It's called Nobu. - What does that mean? 437 00:56:06,531 --> 00:56:10,400 It's the first name of the Chef, Nobu Matsuhisa. 438 00:56:10,401 --> 00:56:13,336 It seems that the chef doesn't have any talent 439 00:56:13,337 --> 00:56:15,004 because what does it take to make raw fish? 440 00:56:15,005 --> 00:56:16,606 Well, he would be upset if you said that. 441 00:56:16,607 --> 00:56:18,307 You couldn't say that. 442 00:56:18,308 --> 00:56:20,711 He's really great. Just the sauces and everything. 443 00:56:23,748 --> 00:56:26,583 The Nobu system of service 444 00:56:26,584 --> 00:56:28,452 is that the food comes out when it comes out, 445 00:56:28,453 --> 00:56:30,153 and it's put in the middle of the table. 446 00:56:30,154 --> 00:56:32,589 At the beginning, nobody could get that. 447 00:56:32,590 --> 00:56:34,357 "What do you mean? I ordered this, they ordered that." 448 00:56:34,358 --> 00:56:35,792 "How come it didn't come together?" 449 00:56:35,793 --> 00:56:37,427 "That's the way it works in a restaurant." 450 00:56:37,428 --> 00:56:40,029 No, the Nobu system is different, 451 00:56:40,030 --> 00:56:42,265 and in a way, it's more efficient 452 00:56:42,266 --> 00:56:44,968 because you don't have to serve everyone 453 00:56:44,969 --> 00:56:47,437 exactly at the same time. You're serving the table. 454 00:56:50,274 --> 00:56:53,242 Nobu made Tribeca much more recognized 455 00:56:53,243 --> 00:56:54,778 and made it a dining destination in a way 456 00:56:54,779 --> 00:56:56,947 it definitely was not before. 457 00:56:58,783 --> 00:57:01,986 He brought the sushi revolution to New York. 458 00:57:02,587 --> 00:57:05,221 He made sushi chic, 459 00:57:05,222 --> 00:57:08,191 and he made it the thing that everybody wanted to eat. 460 00:57:08,192 --> 00:57:09,993 If you get three stars from The New York Times 461 00:57:09,994 --> 00:57:11,561 like we did, 462 00:57:11,562 --> 00:57:13,531 you're immediately going to be full. 463 00:57:14,331 --> 00:57:16,500 Not only we filled up the restaurant, 464 00:57:16,501 --> 00:57:20,570 but we had like 300 people on the waiting list every day. 465 00:57:20,571 --> 00:57:23,640 There was not even a moment in my mind 466 00:57:23,641 --> 00:57:25,074 that we will have more than 467 00:57:25,075 --> 00:57:27,511 this one restaurant we invested in. 468 00:57:27,512 --> 00:57:29,946 And then people start calling us. 469 00:57:34,251 --> 00:57:35,486 Nobu-san was in the kitchen in London 470 00:57:35,653 --> 00:57:38,655 on my first day in 1998. 471 00:57:38,656 --> 00:57:40,857 London has a great variety 472 00:57:40,858 --> 00:57:42,626 of other cultures of food, Indian food, 473 00:57:42,627 --> 00:57:44,628 there is great Chinese food, 474 00:57:44,629 --> 00:57:48,765 but not in the fine dining arena. 475 00:57:48,766 --> 00:57:51,735 Nobu, London helped really smash that. 476 00:58:00,444 --> 00:58:02,546 Is one of the secrets a designer chef's jacket? 477 00:58:02,547 --> 00:58:05,314 Yeah, you know, Mr. Armani, it's a design for me. 478 00:58:05,315 --> 00:58:07,551 - This is an Armani? - Finally, Mr. Armani. 479 00:58:07,552 --> 00:58:09,452 Nobu... 480 00:58:09,453 --> 00:58:11,454 Next time, his fashion show, I'll be there. 481 00:58:11,455 --> 00:58:13,122 That's right. 482 00:58:13,123 --> 00:58:14,959 His restaurants are famous for their style 483 00:58:15,593 --> 00:58:17,661 and their sushi, a fusion of Japanese 484 00:58:17,662 --> 00:58:19,963 and Peruvian flavors 485 00:58:19,964 --> 00:58:23,967 that you can enjoy in 21 of the world's most cosmopolitan cities. 486 00:58:23,968 --> 00:58:26,135 That is, if you can get a table. 487 00:58:26,136 --> 00:58:27,804 From London to New York to Beverly Hills, 488 00:58:27,805 --> 00:58:29,038 his restaurants are always booked, 489 00:58:29,039 --> 00:58:31,074 often months in advance. 490 00:58:31,075 --> 00:58:34,578 He's become extremely well known for serving 491 00:58:34,579 --> 00:58:37,548 some of the most famous people on the planet. 492 00:58:41,886 --> 00:58:44,020 Bringing a restaurant of that caliber 493 00:58:44,021 --> 00:58:45,822 and with the reputation of Nobu, 494 00:58:45,823 --> 00:58:48,559 will add even more to Hong Kong. 495 00:58:54,331 --> 00:58:55,199 Up high! 496 00:59:13,450 --> 00:59:15,184 There are a handful of people 497 00:59:15,185 --> 00:59:17,954 who have changed the way the world eats. 498 00:59:17,955 --> 00:59:19,923 Nobu is certainly there 499 00:59:19,924 --> 00:59:22,459 in that pantheon of game changers. 500 00:59:51,488 --> 00:59:56,259 People are asking Nobu to go into a place, 501 00:59:56,260 --> 00:59:58,995 to give it a certain cachet and so on. 502 00:59:58,996 --> 01:00:02,231 That's why I started thinking about hotels. 503 01:00:02,232 --> 01:00:04,267 Why are we not doing that ourselves? 504 01:00:04,268 --> 01:00:05,869 At least trying it. 505 01:00:13,744 --> 01:00:15,512 - How are you? - Opa! Alisa. 506 01:00:15,880 --> 01:00:17,647 - Alisa, how are you doing? - Good to see you. 507 01:00:17,648 --> 01:00:19,515 Nice to see you. 508 01:00:19,516 --> 01:00:20,850 How are you? 509 01:00:20,851 --> 01:00:22,019 How's it going? 510 01:00:23,287 --> 01:00:25,589 How's it going? How are you doing? 511 01:00:27,324 --> 01:00:28,624 Welcome home. 512 01:00:28,625 --> 01:00:30,895 No. It's so fun. 513 01:00:31,328 --> 01:00:33,230 Oh, it's mine. Okay. 514 01:00:35,232 --> 01:00:37,767 How are you? Yeah, it's all right. 515 01:00:42,006 --> 01:00:44,774 Yeah. 516 01:00:48,112 --> 01:00:50,279 When we first started the hotel here, 517 01:00:50,280 --> 01:00:52,849 it was something very new. 518 01:00:52,850 --> 01:00:56,086 Some of our restaurants have been around ten, 15, 20 years. 519 01:00:56,486 --> 01:00:58,554 So we said we have to do that 520 01:00:58,555 --> 01:01:01,524 with the hotel as well to maintain that customer 521 01:01:01,525 --> 01:01:04,728 as a repeat customer to Nobu. 522 01:01:04,729 --> 01:01:07,496 On our last count, we had three million customers 523 01:01:07,497 --> 01:01:09,332 coming to Caesars in the last ten years. 524 01:01:09,333 --> 01:01:11,401 So that's a huge number. 525 01:01:12,269 --> 01:01:14,070 What's that must-have Nobu experience 526 01:01:14,071 --> 01:01:15,839 that you have to have here? 527 01:01:15,840 --> 01:01:17,506 There's a certain level of customer 528 01:01:17,507 --> 01:01:19,542 that goes to Nobu, and the first thing 529 01:01:19,543 --> 01:01:21,778 that they sell here is the suites. 530 01:01:21,779 --> 01:01:25,581 And the villa in itself is the best villa in Las Vegas. 531 01:01:25,582 --> 01:01:28,852 I mean, we know that the villa was sold for $5 million 532 01:01:28,853 --> 01:01:31,888 for the Formula One for five nights, 533 01:01:31,889 --> 01:01:35,424 and that says something for what the brand stands for. 534 01:01:35,425 --> 01:01:38,061 But at the end of the day, it's the service, 535 01:01:38,062 --> 01:01:40,764 it's the touch points of Nobu that matter. 536 01:01:46,070 --> 01:01:48,171 You know, 36 years ago, 537 01:01:48,172 --> 01:01:51,574 Japanese restaurant never serve caviar, 538 01:01:51,575 --> 01:01:56,746 but I love caviar, but caviar image has very expensive, 539 01:01:56,747 --> 01:01:59,082 always more fancy. 540 01:01:59,083 --> 01:02:02,351 But I like to more introduce caviar 541 01:02:02,352 --> 01:02:05,088 to much more eat comfortable to the guests. 542 01:02:05,089 --> 01:02:11,127 Now, caviar is more reasonable because maybe last 25 years, 543 01:02:11,128 --> 01:02:13,830 that caviar farm growing. 544 01:02:13,831 --> 01:02:17,300 Now, a lot of people start using caviar. 545 01:02:17,301 --> 01:02:20,569 Even me, like I start toro tartar, 546 01:02:20,570 --> 01:02:24,941 I have a sushi with caviar, caviar tacos, 547 01:02:24,942 --> 01:02:27,211 and I use a lot of caviar now. 548 01:02:29,947 --> 01:02:31,781 How much caviar today? 549 01:02:31,782 --> 01:02:33,716 We're going to go through four kilos of caviar. 550 01:02:33,717 --> 01:02:35,418 - Four kilo caviar? - Yes. 551 01:02:35,419 --> 01:02:38,121 Any leftover? Can I take mine home? 552 01:02:38,122 --> 01:02:41,090 Yeah, make it breakfast, you can have it for breakfast. 553 01:02:50,634 --> 01:02:53,436 Nobu has now expanded globally. 554 01:02:53,437 --> 01:02:57,306 And as we look at the location in Maui, 555 01:02:57,307 --> 01:03:00,009 or at the new restaurant that opened in Dubai, 556 01:03:00,010 --> 01:03:02,045 the interesting thing is to find some local element, 557 01:03:02,046 --> 01:03:05,414 local artisans, which Nobu does with his food as well, 558 01:03:05,415 --> 01:03:08,517 and find a way to continue to make it feel 559 01:03:08,518 --> 01:03:11,688 fresh and relevant and luxurious. 560 01:03:12,189 --> 01:03:14,257 Did you walk through the Plaza Athénée, yesterday? 561 01:03:14,258 --> 01:03:16,759 Going to today, this afternoon, after this. 562 01:03:16,760 --> 01:03:18,028 Yeah. 563 01:03:18,495 --> 01:03:21,765 - How does it look like? - It needs work. 564 01:03:22,132 --> 01:03:23,632 Amazing location. 565 01:03:23,633 --> 01:03:25,335 Do you know how long that takes? 566 01:03:25,635 --> 01:03:27,237 I'm guessing two and a half years. 567 01:03:33,243 --> 01:03:35,211 You know, I came first time? 568 01:03:35,212 --> 01:03:38,147 No, no, no, no, no, this is not working. 569 01:03:38,148 --> 01:03:40,984 Sorry. 570 01:03:40,985 --> 01:03:43,887 It was very much a bustling hotel prior to the pandemic, 571 01:03:43,888 --> 01:03:45,989 but unfortunately, like all other hotels in New York, 572 01:03:45,990 --> 01:03:48,624 it did shut down, and it has not reopened since. 573 01:03:48,625 --> 01:03:50,493 Yeah. 574 01:03:50,494 --> 01:03:52,862 So how many years of the history for this hotel? 575 01:03:52,863 --> 01:03:56,300 So this hotel was built in 1924. 576 01:03:58,268 --> 01:04:01,837 You see over there, this is the Omakase Sushi bar, 577 01:04:01,838 --> 01:04:03,172 and the kitchen is behind it. 578 01:04:03,173 --> 01:04:04,473 You want to go and take a look? 579 01:04:04,474 --> 01:04:06,475 Yeah, yeah. 580 01:04:06,476 --> 01:04:08,811 Oh, it's nice that they're connected. 581 01:04:08,812 --> 01:04:11,881 - Yeah, yeah, yeah, yeah. - Oh, this is great. 582 01:04:11,882 --> 01:04:14,217 - I like this space. - Yeah, yeah. 583 01:04:14,218 --> 01:04:16,252 Maybe there's a kitchen in the basement, too. 584 01:04:16,253 --> 01:04:17,887 - I'm not sure. - Can I come down? 585 01:04:17,888 --> 01:04:21,058 Yeah, yeah. Let's go, you and me. 586 01:04:23,060 --> 01:04:25,328 And then engineering offices are down that way, 587 01:04:25,329 --> 01:04:26,896 - plus mechanical space. - Garbage. 588 01:04:26,897 --> 01:04:30,699 Security offices here, waste room, 589 01:04:30,700 --> 01:04:32,535 and then inventory store rooms. 590 01:04:32,536 --> 01:04:34,170 They have walk-ins here. 591 01:04:34,171 --> 01:04:36,439 Meir, Nobu. 592 01:04:36,440 --> 01:04:38,107 - What? - What do you want to see, Bob? 593 01:04:38,108 --> 01:04:39,509 Down here. 594 01:04:39,977 --> 01:04:41,677 If you go down here and look in there 595 01:04:41,678 --> 01:04:43,747 and look into the left, you'll see. 596 01:04:44,314 --> 01:04:47,450 Oh, this is all the equipment 597 01:04:47,451 --> 01:04:52,455 for the heating, air condition. 598 01:04:52,456 --> 01:04:55,458 It looks like a yacht. It's like a boat. 599 01:04:55,459 --> 01:04:56,961 Like a boat, yeah. 600 01:04:59,596 --> 01:05:02,431 This is a whole other... I don't know. 601 01:05:02,432 --> 01:05:04,468 I don't know where that goes. 602 01:05:05,469 --> 01:05:07,237 Office. 603 01:05:09,273 --> 01:05:10,806 Bob opened each door. 604 01:05:14,778 --> 01:05:17,646 The plan is to gut out the whole place, 605 01:05:17,647 --> 01:05:20,416 completely gut it, then build from fresh. 606 01:05:20,417 --> 01:05:22,118 You discover things. 607 01:05:22,119 --> 01:05:23,052 Then you see what you can do. 608 01:05:23,053 --> 01:05:25,321 All right, so see you. 609 01:05:25,322 --> 01:05:26,855 Thank you, Bob. So see ya. 610 01:05:26,856 --> 01:05:29,458 - Say hi to your... - Yeah, I will. 611 01:05:29,459 --> 01:05:31,395 I'll see you... I'll talk to you. 612 01:08:54,831 --> 01:08:56,200 And, um... 613 01:09:11,381 --> 01:09:13,016 Come more close, please. 614 01:09:17,487 --> 01:09:20,623 So... Gracias, todos. 615 01:09:20,624 --> 01:09:23,526 You guys are great, great team. 616 01:09:23,527 --> 01:09:25,994 Please grow you guys, 617 01:09:25,995 --> 01:09:29,998 each person, with the hotel, it makes good teams. 618 01:09:29,999 --> 01:09:32,201 Work the team like a family, all right? 619 01:09:32,202 --> 01:09:34,002 Don't fight. 620 01:09:34,003 --> 01:09:36,805 Somebody fighting, somebody between. 621 01:09:36,806 --> 01:09:39,141 Then, makes a shake of hand right? 622 01:09:39,142 --> 01:09:41,810 So my way, I never fight. 623 01:09:41,811 --> 01:09:44,480 Always, I like to keep the smiling. 624 01:09:44,481 --> 01:09:46,982 Don't forget, you have beautiful smile, everyone. 625 01:09:46,983 --> 01:09:48,417 Even you. 626 01:09:51,255 --> 01:09:54,523 All right, so make happy, happy back to you. 627 01:09:54,524 --> 01:09:56,058 Don't forget about this, okay? 628 01:09:58,061 --> 01:10:00,063 Thanks again. Thank you, thank you. 629 01:10:01,531 --> 01:10:03,800 Come, everyone. Come, come. 630 01:10:05,902 --> 01:10:07,936 He loves to be there. 631 01:10:07,937 --> 01:10:09,372 He loves to be in his restaurants. 632 01:10:09,373 --> 01:10:11,340 He loves... He loves the people. 633 01:10:11,341 --> 01:10:13,542 All right. All right! 634 01:10:13,543 --> 01:10:16,680 - Bravo! - Thank you. Thank you. 635 01:10:18,448 --> 01:10:20,048 Thank you, thank you. 636 01:10:20,049 --> 01:10:21,350 - The best team. - The best team. 637 01:10:21,351 --> 01:10:24,687 All right. All right. 638 01:10:24,688 --> 01:10:26,589 There are people in the global teams 639 01:10:26,590 --> 01:10:28,591 from many different countries, 640 01:10:28,592 --> 01:10:31,328 cultures, religions. 641 01:10:32,195 --> 01:10:33,862 They have the chance to go to 642 01:10:33,863 --> 01:10:37,401 various countries all over the world 643 01:10:38,101 --> 01:10:42,405 to learn about the different cultures for themselves. 644 01:10:42,406 --> 01:10:46,475 I hope I can give them lots of these experiences. 645 01:10:46,476 --> 01:10:48,044 Thank you so much. 646 01:10:52,816 --> 01:10:54,317 If you want to expand, 647 01:10:54,318 --> 01:10:56,685 you have to create a culture. 648 01:10:56,686 --> 01:10:59,121 And that's the most difficult part, 649 01:10:59,122 --> 01:11:02,291 to create a culture that people always 650 01:11:02,292 --> 01:11:05,494 look for what you really wanted to do. You know? 651 01:11:05,495 --> 01:11:07,496 What would Nobu do? 652 01:11:09,265 --> 01:11:11,734 It's important that he holds the people together, 653 01:11:11,735 --> 01:11:14,837 this extended family, if you will. 654 01:11:14,838 --> 01:11:16,805 The core of the kitchen has been here 655 01:11:16,806 --> 01:11:18,874 for almost 20 years now. 656 01:11:18,875 --> 01:11:21,009 The culture started from day one. 657 01:11:21,010 --> 01:11:23,245 We had many discussion many years ago 658 01:11:23,246 --> 01:11:25,314 that company's growing. 659 01:11:25,315 --> 01:11:28,851 Some part we need to organize it as a corporation, 660 01:11:28,852 --> 01:11:30,953 accounting and all those kinds of stuff. 661 01:11:30,954 --> 01:11:34,156 But the culture, that moms and pops restaurants 662 01:11:34,157 --> 01:11:36,925 feeling of it, we said, "We got to keep it." 663 01:11:36,926 --> 01:11:38,662 This is very important things for us. 664 01:11:38,995 --> 01:11:41,464 Our success in keeping that culture 665 01:11:41,465 --> 01:11:44,299 is that we promote people within. 666 01:11:44,300 --> 01:11:45,968 Not only the chefs, 667 01:11:45,969 --> 01:11:49,372 we're talking about the servers, bus service, 668 01:11:49,373 --> 01:11:52,975 even like the dishwasher has been working about 25 years. 669 01:11:52,976 --> 01:11:54,977 It's many of them like that. 670 01:11:54,978 --> 01:11:56,779 Even at the international locations, 671 01:11:56,780 --> 01:11:59,482 we just transfer those people to go, 672 01:11:59,483 --> 01:12:03,318 and then they create the same culture in each location. 673 01:12:03,319 --> 01:12:07,155 I started as a waiter, I was a student. 674 01:12:07,156 --> 01:12:11,627 First, I didn't plan to stay that long, but then... Yeah. [laughing 675 01:12:11,628 --> 01:12:13,796 I don't think anybody plans to stay here that long, 676 01:12:13,797 --> 01:12:17,165 and we all do, because of the culture that he's... 677 01:12:17,166 --> 01:12:18,701 Even I say, "Get out of here," but they stay. 678 01:12:21,137 --> 01:12:24,573 We keep coming back. 679 01:12:24,574 --> 01:12:29,144 His personality reflects to the way the restaurant is run, 680 01:12:29,145 --> 01:12:33,215 from the greeting as you come in, 681 01:12:33,216 --> 01:12:37,320 the attention that people get. It all comes from him. 682 01:12:56,305 --> 01:12:57,906 Take rice. 683 01:12:59,609 --> 01:13:01,910 Fish is here. Rice. 684 01:13:01,911 --> 01:13:05,748 One, two, three, four, 685 01:13:05,749 --> 01:13:10,086 turn, five, six. Six steps. 686 01:13:13,990 --> 01:13:17,427 Takes time to make the perfect sushi. 687 01:14:09,212 --> 01:14:11,847 We have 55 restaurants around the world. 688 01:14:11,848 --> 01:14:14,617 It's very difficult for him to be in every restaurant 689 01:14:14,618 --> 01:14:16,919 and train, but he goes around, 690 01:14:16,920 --> 01:14:18,787 and if he sees something wrong there, 691 01:14:18,788 --> 01:14:20,989 they're correcting. 692 01:14:20,990 --> 01:14:22,225 No, I would do three. 693 01:14:28,832 --> 01:14:29,933 - Okay? - Okay, chef. 694 01:14:34,704 --> 01:14:36,672 Okay. 695 01:14:36,673 --> 01:14:38,441 - Yes, chef. - And... 696 01:14:47,183 --> 01:14:50,153 - Thank you very much, chef. - Yep. Then... 697 01:14:59,696 --> 01:15:00,363 Cilantro. 698 01:15:02,365 --> 01:15:03,066 Okay. 699 01:15:08,572 --> 01:15:09,405 Of course, chef. 700 01:15:48,878 --> 01:15:49,579 - Me, chef. - Okay. 701 01:16:02,826 --> 01:16:06,028 Okay. Ozuma, one more slice. 702 01:16:06,029 --> 01:16:07,964 - White fish? - Yes, same thing... 703 01:16:21,678 --> 01:16:23,146 The... With the... 704 01:16:32,989 --> 01:16:34,390 Okay, okay. 705 01:16:43,032 --> 01:16:44,200 It's inconsistent, yeah, yeah. 706 01:16:59,315 --> 01:17:00,049 This is a little more. 707 01:17:03,953 --> 01:17:06,022 - Uh... - Same amount. 708 01:17:07,056 --> 01:17:08,557 Okay. 709 01:17:17,066 --> 01:17:19,669 Okay, okay. 710 01:17:20,536 --> 01:17:23,072 Like the way the chives and everything... 711 01:17:44,728 --> 01:17:45,528 Okay, cool. Okay. 712 01:17:47,831 --> 01:17:48,732 Yes, chef. 713 01:18:10,086 --> 01:18:11,420 - You're welcome, chef. - Yeah. 714 01:18:13,689 --> 01:18:16,092 Thank you very much for everything. 715 01:18:23,699 --> 01:18:26,969 Now, we added more locations, more restaurants. 716 01:18:26,970 --> 01:18:30,672 We have a couple chefs who funnel what Nobu-san wants 717 01:18:30,673 --> 01:18:32,608 through all the other chefs. 718 01:18:34,944 --> 01:18:36,678 We've all worked together so long, 719 01:18:36,679 --> 01:18:38,180 cooking the food together so long. 720 01:18:38,181 --> 01:18:41,917 There's a definite understanding between us. 721 01:18:41,918 --> 01:18:43,820 And so that gives the consistency 722 01:18:44,153 --> 01:18:45,854 in all the restaurants. 723 01:18:56,900 --> 01:18:58,633 Hey, Matt. 724 01:18:58,634 --> 01:19:01,770 You know, I like to do like a cold noodle, 725 01:19:01,771 --> 01:19:03,571 like a lot of vegetables on top. 726 01:19:03,572 --> 01:19:04,973 Okay. 727 01:19:04,974 --> 01:19:08,845 In Japan, this is summer times, cold noodle. 728 01:19:09,278 --> 01:19:12,680 But I like to put some different vegetables on top, 729 01:19:12,681 --> 01:19:16,119 and eggs, and king crab. 730 01:19:17,186 --> 01:19:19,988 This is a brand new recipe. 731 01:19:19,989 --> 01:19:21,557 Very unique dish. 732 01:19:30,900 --> 01:19:32,801 How about onion? The green onion, not the red? 733 01:19:32,802 --> 01:19:34,203 - Yeah, yeah. - Yeah, it's going. 734 01:19:42,211 --> 01:19:43,946 - What onions? - Scallions... 735 01:19:46,816 --> 01:19:48,084 Mistake. 736 01:19:48,818 --> 01:19:50,819 Okay. 737 01:19:50,820 --> 01:19:53,356 - Let's take the... - Yeah. 738 01:19:54,390 --> 01:19:55,958 - We'll clean it. It's okay. - Yeah. 739 01:19:55,959 --> 01:19:57,226 Okay, we got it. 740 01:20:08,471 --> 01:20:09,172 Cold. 741 01:20:17,146 --> 01:20:20,382 In Japan, this cold noodle use hams 742 01:20:20,383 --> 01:20:23,619 and cucumber, tomatoes. 743 01:20:24,553 --> 01:20:27,522 But I like to more like... it looks like a Nobu. 744 01:20:27,523 --> 01:20:29,926 It's all the detail, the chopped vegetables... 745 01:20:32,195 --> 01:20:34,530 and king crab on top. 746 01:20:34,697 --> 01:20:35,899 Yeah. 747 01:20:43,039 --> 01:20:45,707 We make the recipes. We always take photos, 748 01:20:45,708 --> 01:20:47,876 but we write down and then make it again 749 01:20:47,877 --> 01:20:49,544 and then make it again. 750 01:20:49,545 --> 01:20:52,915 We'll work out how much of each is on, 751 01:20:52,916 --> 01:20:55,217 and then how many noodles, weighing out the noodles before, 752 01:20:55,218 --> 01:20:56,985 so we know it's 60 grams. 753 01:20:56,986 --> 01:20:59,255 The recipe for here, um... 754 01:21:00,423 --> 01:21:02,324 Then we'll have the recipe, and then we'll send it out 755 01:21:02,325 --> 01:21:03,491 to all the different restaurants, 756 01:21:03,492 --> 01:21:05,027 all the chefs have that. 757 01:21:05,028 --> 01:21:07,795 I'm traveling, so I go there. 758 01:21:07,796 --> 01:21:09,564 Then I ask the chef, 759 01:21:09,565 --> 01:21:11,499 "Can you make noodles, cold noodles?" 760 01:21:11,500 --> 01:21:13,736 So they can make exactly the same. 761 01:21:14,470 --> 01:21:17,140 I think the perfect Nobu summer dish, right? 762 01:21:23,279 --> 01:21:24,313 Okay. 763 01:21:25,281 --> 01:21:26,950 Okay, let's taste it. 764 01:21:30,719 --> 01:21:32,454 Mm! It's good. 765 01:21:32,455 --> 01:21:34,689 All the people who travel around 766 01:21:34,690 --> 01:21:37,559 and eat at Nobu feel very at home, 767 01:21:37,560 --> 01:21:40,728 even though it's their first time in that city 768 01:21:40,729 --> 01:21:43,565 because the basic menus are always the same, 769 01:21:43,566 --> 01:21:46,034 and he tries to stick with the recipes. 770 01:22:02,785 --> 01:22:05,088 This is the two scallops. 771 01:22:08,424 --> 01:22:11,160 Called "Cindy Rice." You know Cindy Crawford? 772 01:22:12,395 --> 01:22:14,963 She came to the Matsuhisa in 1988. 773 01:22:14,964 --> 01:22:19,001 She asked me, make me something. So I made her this. 774 01:22:19,002 --> 01:22:21,503 Japanese name is called the Kakiage normally, 775 01:22:21,504 --> 01:22:24,873 but I put the name "Cindy Rice." 776 01:22:28,077 --> 01:22:29,777 Excuse me, ladies. 777 01:22:29,778 --> 01:22:31,413 - Where are they? - They're right here. 778 01:22:31,414 --> 01:22:33,716 - Okay. Over there. - Let's go this way. 779 01:22:34,183 --> 01:22:36,784 Do you remember this one? 780 01:22:36,785 --> 01:22:38,320 - Of course. - Cindy Rice? 781 01:22:38,321 --> 01:22:41,323 So they did it a little bit bigger, but still... 782 01:22:41,324 --> 01:22:43,591 Made by Nobu himself. 783 01:22:43,592 --> 01:22:48,063 I have so much to talk about this. 784 01:22:48,064 --> 01:22:51,133 When I used to do photo shoots in LA all the time, 785 01:22:51,134 --> 01:22:53,801 and I wanted Nobu, 786 01:22:53,802 --> 01:22:56,038 or Matsuhisa for lunch, but sometimes the sushi, 787 01:22:56,039 --> 01:22:59,341 if I didn't have a chance to eat right away, 788 01:22:59,342 --> 01:23:02,244 it would-- you know, I wanted to be able to get something that could 789 01:23:02,245 --> 01:23:04,346 maybe sit for one hour or two hour, 790 01:23:04,347 --> 01:23:07,649 and then you design Cindy Rice, and it's so good. 791 01:23:07,650 --> 01:23:09,184 I think the real name is Kakiage, right? 792 01:23:09,185 --> 01:23:10,652 Kakiage, yeah. 793 01:23:10,653 --> 01:23:13,021 - We call it Cindy Rice. - Cindy Rice, yeah. 794 01:23:13,022 --> 01:23:16,658 Then week after Cindy went to the New York, 795 01:23:16,659 --> 01:23:18,960 so she ordered, "Can I have Cindy Rice?" 796 01:23:18,961 --> 01:23:21,696 My manager doesn't know, but they call, 797 01:23:21,697 --> 01:23:24,932 "No, what is Cindy Rice?" They explain the Kakiage. 798 01:23:24,933 --> 01:23:26,968 I have my own dish at Nobu. I feel very... 799 01:23:26,969 --> 01:23:28,636 Thank you so much, Cindy. 800 01:23:28,637 --> 01:23:31,206 You have fed us and our family, 801 01:23:31,207 --> 01:23:33,408 and you're just such an artist 802 01:23:33,409 --> 01:23:37,179 and such a friend and a nice person. 803 01:23:40,049 --> 01:23:41,049 How was that? How was my accent? 804 01:23:41,050 --> 01:23:42,685 Thank you. 805 01:23:43,719 --> 01:23:46,188 - Rande, thank you so much. - You're the best. 806 01:23:46,189 --> 01:23:47,855 Thank you so much. 807 01:23:47,856 --> 01:23:48,890 So we're going to sit at the next table. 808 01:23:48,891 --> 01:23:50,392 - Perfect. - All right. 809 01:23:50,393 --> 01:23:52,261 - Enjoy. Thank you. - Thank you. 810 01:23:54,263 --> 01:23:55,430 - Hi. - Hi. 811 01:23:55,431 --> 01:23:56,998 - How are you? - How are you? 812 01:23:56,999 --> 01:23:59,234 - It was amazing tonight. - Thank you so much. 813 01:23:59,235 --> 01:24:00,868 When my father says, 814 01:24:00,869 --> 01:24:04,506 "I do everything to make my customers happy," 815 01:24:04,507 --> 01:24:07,375 it's absolutely genuine. This is what drives him. 816 01:24:07,376 --> 01:24:10,445 His love language is creating 817 01:24:10,446 --> 01:24:13,115 this experience for them to feel fulfilled. 818 01:24:13,116 --> 01:24:14,916 And I think the... 819 01:24:14,917 --> 01:24:17,352 "Thank you today, it was a really good dinner," 820 01:24:17,353 --> 01:24:18,254 keeps him going. 821 01:24:50,085 --> 01:24:52,787 I can't think of another culinary influence 822 01:24:52,788 --> 01:24:55,658 that was so fully original and has become so ubiquitous. 823 01:24:56,759 --> 01:25:00,195 Things that Nobu has done 824 01:25:00,196 --> 01:25:02,897 are imitated by others, but it's not Nobu. 825 01:25:06,902 --> 01:25:09,271 Sashimi Jalapeno. 826 01:25:09,272 --> 01:25:11,673 New style sashimi, everybody's doing now, 827 01:25:11,674 --> 01:25:16,178 the tiradito, with pure yuzu juice, 828 01:25:16,179 --> 01:25:19,347 rock shrimp tempura, toasted and creamy, 829 01:25:19,348 --> 01:25:22,351 when you deep in a ponzu... Nobu style. 830 01:25:22,685 --> 01:25:24,486 The onion dressing for me 831 01:25:24,487 --> 01:25:26,054 is-- that's copied everywhere in the world, 832 01:25:26,455 --> 01:25:27,523 but it was all invented by Nobu. 833 01:25:30,993 --> 01:25:32,794 Sorry, Nobu, but the only thing I stole from you 834 01:25:32,795 --> 01:25:36,699 was the crispy rice with the toro tartar. 835 01:25:37,400 --> 01:25:39,668 But I had to do it. 836 01:25:41,470 --> 01:25:45,840 How many chefs got influenced by Nobu? 837 01:25:45,841 --> 01:25:49,477 I don't think anybody can count. The only problem is, 838 01:25:49,478 --> 01:25:53,014 I think we should get royalties just like they do in the movies. 839 01:25:53,015 --> 01:25:57,319 I said, "Okay, you put the black cod miso on the menu, 840 01:25:57,320 --> 01:25:58,320 I get 10%." 841 01:26:13,269 --> 01:26:16,471 Okay, I'm going to go into other Nobu restaurants 842 01:26:16,472 --> 01:26:19,574 that are not part of a hotel. 843 01:26:19,575 --> 01:26:23,545 Ah, so the first one we have in development, and it's working, 844 01:26:23,546 --> 01:26:28,283 and I think Nobu saw the plans, is in Lake Tahoe. 845 01:26:28,284 --> 01:26:32,086 The restaurant, Nobu, right, will be on the lake. 846 01:26:32,087 --> 01:26:39,894 Okay, the next one is Oxford, which, you know, I apologize. 847 01:26:39,895 --> 01:26:41,396 Do you know about this project? 848 01:26:41,397 --> 01:26:44,499 He mentioned it to me. He told me. 849 01:26:44,500 --> 01:26:47,569 He never mentioned before to me. 850 01:26:47,570 --> 01:26:50,238 - He mentioned it not very much. - I apologize, Nobu. 851 01:26:50,239 --> 01:26:52,674 - Nothing much, Nobu. - I forgot. 852 01:26:52,675 --> 01:26:54,576 We spoke for five minutes. - Okay, tell me. 853 01:26:54,577 --> 01:26:56,678 When are they going to start the project? 854 01:26:56,679 --> 01:26:58,313 It's under construction now. 855 01:26:58,314 --> 01:26:59,347 - Already? - Yes. 856 01:26:59,348 --> 01:27:01,249 All right, so that's it. 857 01:27:01,250 --> 01:27:04,452 Uh, we have a project in Maui. 858 01:27:04,453 --> 01:27:07,889 Blackstone owns a hotel called the Blackstone. 859 01:27:07,890 --> 01:27:12,193 It's Blackstone hotel called Waldorf Astoria. 860 01:27:12,194 --> 01:27:18,466 Okay? We are planning to do a Nobu restaurant first, 861 01:27:18,467 --> 01:27:21,903 and hopefully, we will convert 100 862 01:27:21,904 --> 01:27:25,239 or maybe 200 rooms into a Nobu hotel. 863 01:27:25,240 --> 01:27:27,309 We could take a wing 864 01:27:27,310 --> 01:27:30,778 and make it a hotel within a hotel, 865 01:27:30,779 --> 01:27:32,980 like you did at Caesar's. 866 01:27:32,981 --> 01:27:37,452 I worry that I don't see the specialness of it 867 01:27:37,453 --> 01:27:39,687 - unless I'm missing something. - It's a great location. 868 01:27:39,688 --> 01:27:44,460 And the views are more spectacular than Malibu. 869 01:27:46,929 --> 01:27:49,464 - This is Maui? - Maui, yeah. 870 01:27:49,465 --> 01:27:51,367 You think that this is beautiful? 871 01:27:52,701 --> 01:27:56,070 That's when you look at it from the ocean side. 872 01:27:56,071 --> 01:27:58,906 Continue. 873 01:27:58,907 --> 01:28:03,345 Del Coronado, which is a Blackstone hotel. 874 01:28:03,346 --> 01:28:06,848 We're going to put in a Nobu restaurant. 875 01:28:06,849 --> 01:28:09,351 - Just a restaurant? - Just a restaurant. 876 01:28:09,352 --> 01:28:13,588 Can I be honest here? These are Blackstone properties. 877 01:28:13,589 --> 01:28:16,458 - Right. - They're enhancing the properties that they have. 878 01:28:16,459 --> 01:28:18,894 What does it do for us? 879 01:28:19,227 --> 01:28:20,995 Money. 880 01:28:20,996 --> 01:28:23,631 Money, but it's also giving them a lot, 881 01:28:23,632 --> 01:28:25,933 and we're spreading ourselves-- 882 01:28:25,934 --> 01:28:27,370 We got to be careful in some ways. 883 01:28:27,703 --> 01:28:29,036 No, but I think it's okay. 884 01:28:29,037 --> 01:28:30,772 No, but I'm asking this question. 885 01:28:30,773 --> 01:28:32,574 I could take you aside and ask it. 886 01:28:32,575 --> 01:28:35,510 - I'm asking everybody. - Okay, okay. 887 01:28:35,511 --> 01:28:37,879 I want to find something special. 888 01:28:37,880 --> 01:28:39,547 No, I know. 889 01:28:39,548 --> 01:28:40,682 And not just do something for their property, 890 01:28:40,683 --> 01:28:42,149 but at the end of the day... 891 01:28:42,150 --> 01:28:43,885 Yeah, we are doing something for ourselves 892 01:28:43,886 --> 01:28:45,920 because they are paying us a fee. 893 01:28:45,921 --> 01:28:48,656 It's a management deal, so we get-- 894 01:28:48,657 --> 01:28:52,794 But they're not hotels. 895 01:28:52,795 --> 01:28:55,196 - No. - That's a difference. 896 01:28:55,197 --> 01:28:57,164 If they were not our partner, Blackstone, 897 01:28:57,165 --> 01:29:00,168 with all due respect, would we be considering this? 898 01:29:02,405 --> 01:29:04,406 - Maybe not. - Maybe not. 899 01:29:04,407 --> 01:29:08,175 That's a good-- I'd like to put a hold on those things, 900 01:29:08,176 --> 01:29:10,011 if you don't mind, and talk about them more seriously. 901 01:29:10,012 --> 01:29:11,846 We can't do it. We signed already a contract there. 902 01:29:11,847 --> 01:29:13,748 Well, I'm sorry you did. 903 01:29:13,749 --> 01:29:15,983 - I'm sorry that you did. - Why... 904 01:29:15,984 --> 01:29:18,120 That I want to be careful about. 905 01:29:20,956 --> 01:29:23,925 We have to devote our time to doing projects 906 01:29:23,926 --> 01:29:26,628 that are worthy of what we can do 907 01:29:26,629 --> 01:29:29,196 - and what is expected of us. - Okay. 908 01:29:29,197 --> 01:29:31,232 - I'm sorry. - Okay. 909 01:29:31,233 --> 01:29:33,836 - It's about fees. - We're talking bigger picture. 910 01:29:34,970 --> 01:29:37,705 At this age and stage of our lives, what we've done, 911 01:29:37,706 --> 01:29:39,206 what we've accomplished, 912 01:29:39,207 --> 01:29:41,342 we're going to have our 30-year anniversary. 913 01:29:41,343 --> 01:29:45,346 It's not about fees. It's more than that. 914 01:29:45,347 --> 01:29:47,849 And we need your help in that way, 915 01:29:47,850 --> 01:29:51,052 not where we fill in little places that you own 916 01:29:51,053 --> 01:29:53,387 or have a big part of or whatever. 917 01:29:53,388 --> 01:29:55,990 We should have a bigger picture in mind, 918 01:29:55,991 --> 01:29:58,460 and we're not going to waste our time 919 01:29:58,461 --> 01:30:01,863 in small things unless they really have a strategic value. 920 01:30:01,864 --> 01:30:04,031 Maybe one of those places does 921 01:30:04,032 --> 01:30:06,801 as far as the view and all. But I don't see it. 922 01:30:06,802 --> 01:30:09,070 I feel I have pretty good taste in this stuff 923 01:30:09,071 --> 01:30:11,405 and a pretty good sense of what it is. 924 01:30:11,406 --> 01:30:15,109 It's bothering me, frankly. I want us to do something, 925 01:30:15,110 --> 01:30:16,944 but I want to find something special. 926 01:30:21,850 --> 01:30:25,086 We have to choose the best of partners. 927 01:30:25,087 --> 01:30:26,387 That's what we did so far, right? 928 01:30:26,388 --> 01:30:27,789 Why are we success-- 929 01:30:27,790 --> 01:30:30,157 I always say, why are we so successful? 930 01:30:30,158 --> 01:30:32,259 Because we have chosen the right partners. 931 01:30:32,260 --> 01:30:34,261 Very important. 932 01:30:34,262 --> 01:30:38,332 We even-- When Saul Kershner was a great partner. 933 01:30:38,333 --> 01:30:41,235 Anybody that choose the wrong partner so far? 934 01:30:41,236 --> 01:30:43,137 We did. 935 01:30:43,138 --> 01:30:45,874 - So that's why... - Hubert Boukobza in Paris. 936 01:30:50,045 --> 01:30:55,116 Maybe 20 years ago, a guy I knew in Paris that had run 937 01:30:55,117 --> 01:30:58,921 a very famous club there called Bains Douches. 938 01:31:04,192 --> 01:31:07,128 I knew him because always when we went to Paris, 939 01:31:07,129 --> 01:31:08,896 we used to go to the club, 940 01:31:08,897 --> 01:31:14,468 and I went with De Niro and so many other models 941 01:31:14,469 --> 01:31:17,438 and famous people, and actors used to go there. 942 01:31:17,439 --> 01:31:20,743 It was like the Studio 54 of Paris. 943 01:31:24,880 --> 01:31:26,848 He came to see me, and he said, 944 01:31:26,849 --> 01:31:29,951 "I would like to open a Nobu restaurant." 945 01:31:29,952 --> 01:31:31,719 I asked Bob, "What do you think?" 946 01:31:31,720 --> 01:31:34,990 He liked the idea, Nobu liked the idea, and I said, "Fine." 947 01:31:40,262 --> 01:31:42,064 We find out later, of course, 948 01:31:42,364 --> 01:31:45,800 that he was taking money out of the cash register, 949 01:31:45,801 --> 01:31:52,007 giving away wine and things to benefit his own needs. 950 01:31:52,941 --> 01:31:55,276 About a year and a half later, 951 01:31:55,277 --> 01:31:59,547 we had to close it because they went into bankruptcy, 952 01:31:59,548 --> 01:32:01,549 and Nobu was very hurt, 953 01:32:01,550 --> 01:32:06,088 very upset and angry about the failure. 954 01:32:08,924 --> 01:32:11,492 Besides being Nobu, 955 01:32:11,493 --> 01:32:15,263 the Japanese take very hard failures, I think. 956 01:32:17,399 --> 01:32:19,334 We didn't actually talk for two years. 957 01:32:26,642 --> 01:32:28,309 About two years later, 958 01:32:28,310 --> 01:32:31,378 we got over the bad experience in Paris. 959 01:32:31,379 --> 01:32:34,181 We all learned a lot, and we became stronger than ever 960 01:32:34,182 --> 01:32:36,852 as partners since that moment. 961 01:32:39,154 --> 01:32:42,024 I want to run an idea by you, Nobu. 962 01:32:42,758 --> 01:32:45,660 Hiro, the team. 963 01:32:45,661 --> 01:32:47,895 - I know it's too early to-- - Go ahead. 964 01:32:47,896 --> 01:32:49,598 Okay, okay. 965 01:32:52,434 --> 01:32:55,536 We're just starting on a new project for Nobu, 966 01:32:55,537 --> 01:32:57,571 next to Nobu, 57th Street, 967 01:32:57,572 --> 01:33:00,374 that will be much more influenced by meat and steak. 968 01:33:00,375 --> 01:33:03,144 And so it's not going to look at all the same, 969 01:33:03,145 --> 01:33:05,579 but the same strategy 970 01:33:05,580 --> 01:33:07,749 and approach to Nobu style, I think, is what it's going to 971 01:33:07,750 --> 01:33:10,484 make it feel like it belongs there. 972 01:33:10,485 --> 01:33:15,222 At the moment, as a working title, it's Nobu Steak. 973 01:33:15,223 --> 01:33:16,891 How do you think Nobu Steak? 974 01:33:16,892 --> 01:33:19,861 What's the word for steak in Japanese? 975 01:33:19,862 --> 01:33:21,729 - Sutki. - Yeah, yeah. 976 01:33:21,730 --> 01:33:23,631 - Really? "Steaky"? - Sutki. Yeah. 977 01:33:23,632 --> 01:33:26,968 No. 978 01:33:26,969 --> 01:33:29,603 Don't ask me! 979 01:33:29,604 --> 01:33:32,439 What's the word that you're expressing in Japanese? 980 01:33:32,440 --> 01:33:33,975 That you're saying, it's more all... 981 01:33:33,976 --> 01:33:35,643 Beef or something like beef? 982 01:33:35,644 --> 01:33:37,344 We don't have to understand it. 983 01:33:37,345 --> 01:33:39,580 It's just a nice sounding Japanese word. 984 01:33:39,581 --> 01:33:40,815 - Meat. - Niku. 985 01:33:40,816 --> 01:33:42,917 - Niku. Niku. - Not sutki. 986 01:33:42,918 --> 01:33:45,552 So "niku" means meat. 987 01:33:45,553 --> 01:33:47,655 Niku, Nobu Niku. 988 01:33:47,656 --> 01:33:50,792 Unless, Bob, you have some idea, maybe. 989 01:33:50,793 --> 01:33:53,661 No, I'm thinking it's a special name 990 01:33:53,662 --> 01:33:56,097 that people will get used to right away. 991 01:33:56,098 --> 01:33:58,265 They'll identify it as this place 992 01:33:58,266 --> 01:33:59,300 - as opposed to somewhere else. - Correct. 993 01:33:59,301 --> 01:34:03,037 Nobu Niku is simple. It's two syllables. 994 01:34:03,038 --> 01:34:04,271 I mean, it's kind of nice. 995 01:34:04,272 --> 01:34:07,274 Nobu Niku, it ends with a "U." Nobu Niku. 996 01:34:07,275 --> 01:34:09,376 It's kind of simple. 997 01:34:09,377 --> 01:34:12,013 Niku means the beef, the chicken, the pork. 998 01:34:12,014 --> 01:34:14,015 - Perfect. - Great. 999 01:34:14,016 --> 01:34:15,049 - Perfect. - Nobu Niku. 1000 01:34:15,050 --> 01:34:16,583 Great. I love it. 1001 01:34:16,584 --> 01:34:19,821 - You did it. - I knew it, Bob. 1002 01:34:19,822 --> 01:34:24,692 You know, 30 years ago, when we opened Nobu, 1003 01:34:24,693 --> 01:34:27,394 the first one, we were sitting and thinking, 1004 01:34:27,395 --> 01:34:29,163 what we're going to call the restaurant. 1005 01:34:29,164 --> 01:34:31,733 I said, "Why don't we call them Matsuhisa?" 1006 01:34:31,734 --> 01:34:35,937 Bob said, "It's too complicated. Why don't we just call it Nobu?" 1007 01:34:35,938 --> 01:34:37,071 "His name is Nobu." 1008 01:34:37,072 --> 01:34:39,573 All right, we have a name! Great. 1009 01:34:39,574 --> 01:34:41,876 Fantastic. 1010 01:34:41,877 --> 01:34:44,879 The beginning of a new concept. Okay. 1011 01:40:31,893 --> 01:40:33,294 Yeah. 1012 01:41:17,105 --> 01:41:19,541 I have a sushi bar in all of my houses. 1013 01:42:08,256 --> 01:42:10,157 - Cheers. - Cheers. 1014 01:42:10,158 --> 01:42:11,758 Cheers! 1015 01:45:49,611 --> 01:45:53,980 Nobu has created this amazing global luxury brand 1016 01:45:53,981 --> 01:45:59,454 that hasn't lost the kind of intimacy of that initial experience. 1017 01:46:02,957 --> 01:46:04,124 Even his standards 1018 01:46:04,125 --> 01:46:05,959 that he's been doing for 35 years, 1019 01:46:05,960 --> 01:46:08,261 you still go back to that same dish, 1020 01:46:08,262 --> 01:46:10,398 and it's as good now as when he first came up with it. 1021 01:46:16,804 --> 01:46:20,707 Like anything that's original, you can imitate it all you want, 1022 01:46:20,708 --> 01:46:23,478 but you can never really duplicate that. 1023 01:46:27,882 --> 01:46:31,151 I know if you would ask people today, 1024 01:46:31,152 --> 01:46:34,521 nobody will know who is the Emperor of Japan, 1025 01:46:34,522 --> 01:46:36,289 they won't know his name, but everybody knows Nobu. 1026 01:46:39,761 --> 01:46:41,762 - Cheese. - Hello, cheese. 1027 01:46:41,763 --> 01:46:43,697 Okay. 1028 01:46:43,698 --> 01:46:45,732 - Meir. - Then one with Meir. 1029 01:46:45,733 --> 01:46:47,568 - Then we bring Hiro. - Cheese. 1030 01:46:47,569 --> 01:46:49,036 Hello, cheese. 1031 01:46:49,837 --> 01:46:52,439 - Hiro, come in for one. - Okay. 1032 01:46:52,440 --> 01:46:54,975 - All right. - Cheese. 1033 01:46:54,976 --> 01:46:56,376 Should we bring... 1034 01:46:56,377 --> 01:46:58,078 - You guys come in for one? - Yeah, yeah. 1035 01:46:58,079 --> 01:46:59,746 Come on. 1036 01:46:59,747 --> 01:47:02,248 Why not? Why not? 1037 01:47:02,249 --> 01:47:04,451 - See everybody. - Okay. 1038 01:47:04,452 --> 01:47:05,952 Hello. 1039 01:47:05,953 --> 01:47:08,021 Ready? One, two, three. 1040 01:47:08,022 --> 01:47:10,991 - Thank you. - Thank you, guys. 1041 01:47:10,992 --> 01:47:12,459 - Thank you. - How about you guys? 1042 01:47:22,537 --> 01:47:23,904 Yeah, we stay overnight. 1043 01:47:23,905 --> 01:47:26,072 In the morning, we fly to Abu Dhabi. 1044 01:47:26,073 --> 01:47:27,608 It's only about two hours. 1045 01:47:27,609 --> 01:47:29,476 - Still overnight, Cairo? - Cairo. 1046 01:47:29,477 --> 01:47:31,011 One night. Okay. 1047 01:47:31,012 --> 01:47:34,848 - To Abu Dhabi, two-hour flight. - Mm-hmm. 1048 01:47:34,849 --> 01:47:37,017 We arrive there, we check into the hotel, 1049 01:47:37,018 --> 01:47:38,952 we probably stay at the Emirate Palace. 1050 01:47:38,953 --> 01:47:41,187 - Okay. - Go to, in the afternoon, 1051 01:47:41,188 --> 01:47:44,257 do a ground-breaking ceremony in Abu Dhabi. 1052 01:47:44,258 --> 01:47:46,326 Okay. Again, the ground-breaking. 1053 01:47:46,327 --> 01:47:49,295 In the morning, we are going to have a meeting 1054 01:47:49,296 --> 01:47:51,097 with the Crown Prince of Abu Dhabi. 1055 01:47:51,098 --> 01:47:53,366 - Okay. - Right after that, 1056 01:47:53,367 --> 01:47:56,269 we will have a helicopter taking us to Ras Al Khaimah. 1057 01:47:56,270 --> 01:47:58,271 Okay. How long it takes? 1058 01:47:58,272 --> 01:48:00,106 - I think half an hour. - Yeah, or less. 1059 01:48:00,107 --> 01:48:01,274 With the helicopter, half an hour. 1060 01:48:01,275 --> 01:48:02,543 Ras Al Khaimah, okay. 1061 01:48:02,544 --> 01:48:04,110 We land in... 1062 01:48:04,111 --> 01:48:07,681 We go and visit the ruler of Ras Al Khaimah, 1063 01:48:07,682 --> 01:48:09,015 and probably have lunch with him. 1064 01:48:09,016 --> 01:48:09,917 Okay. 1065 01:48:11,185 --> 01:48:12,853 That's it. We're done. 1066 01:48:12,854 --> 01:48:13,520 - Yeah. - Sounds great. 1067 01:48:13,521 --> 01:48:14,556 Yeah.