Nobu

1 00:00:06,000 --> 00:00:12,074 2 00:01:04,398 --> 00:01:06,433 Food is not simply something 3 00:01:06,568 --> 00:01:08,168 to fill up your stomach. 4 00:01:09,069 --> 00:01:13,073 With each dish I am creating, I am thinking, 5 00:01:14,374 --> 00:01:16,243 "How much salt do I add?" 6 00:01:16,945 --> 00:01:18,345 "How much of the sauce? 7 00:01:19,614 --> 00:01:22,082 "Or the size of the fish." 8 00:01:22,249 --> 00:01:25,085 Each and every piece must be in balance. 9 00:01:26,420 --> 00:01:30,725 Each piece must create an exciting element. 10 00:01:32,292 --> 00:01:34,394 That is how I always want to feel. 11 00:01:36,764 --> 00:01:41,201 When I make the dishes and the customers feel ecstatic, 12 00:01:41,936 --> 00:01:44,639 that is the most enjoyable moment for me. 13 00:01:47,441 --> 00:01:49,309 Nobu is not a fusion chef. 14 00:01:49,476 --> 00:01:51,746 He is a Japanese chef who embraces 15 00:01:51,879 --> 00:01:54,181 the entire world of ingredients. 16 00:01:54,314 --> 00:01:57,952 It's one of the things that makes him so unusual. 17 00:02:02,056 --> 00:02:04,759 Yamabu Sushi, Anago, Mirugai, Namatako, 18 00:02:04,892 --> 00:02:07,327 White Fish Arugula, Baja and Japanese Uni. 19 00:02:07,461 --> 00:02:09,329 Our dinner special tonight are 20 00:02:29,349 --> 00:02:31,719 In the beginning, people did not believe 21 00:02:31,853 --> 00:02:34,689 that he would stay in business, but in the meantime, 22 00:02:34,822 --> 00:02:37,190 the whole world is copying what he has done. 23 00:02:39,459 --> 00:02:42,797 When you're thinking about who the great chefs 24 00:02:42,930 --> 00:02:44,464 in the world are, 25 00:02:44,632 --> 00:02:46,433 you really do have to think about Nobu 26 00:02:46,601 --> 00:02:49,003 as being really up there in the Pantheon. 27 00:03:16,731 --> 00:03:19,433 I think the board meeting is in session. 28 00:03:19,567 --> 00:03:21,502 We're going to start with the report 29 00:03:21,636 --> 00:03:24,572 of hospitality in restaurant 30 00:03:24,706 --> 00:03:27,742 that we are working on coming up. 31 00:03:27,875 --> 00:03:31,378 <i>Okay, so we signed</i> <i>in the Al Marjan Island,</i> 32 00:03:31,579 --> 00:03:34,214 <i>which is a part</i> <i>of Ras Al Khaimah</i> 33 00:03:34,347 --> 00:03:36,084 <i>within the United</i> <i>Arab Emirates.</i> 34 00:03:36,216 --> 00:03:40,688 <i>Cairo, this is a hotel</i> <i>restaurant and residences.</i> 35 00:03:40,822 --> 00:03:45,526 <i>The plan is to do Cairo first,</i> <i>and then go on to Abu Dhabi.</i> 36 00:03:45,660 --> 00:03:48,529 <i>In Bangkok, they want</i> <i>to create a Nobu yacht.</i> 37 00:03:48,663 --> 00:03:50,430 <i>You can stay</i> <i>on the boat overnight,</i> 38 00:03:50,565 --> 00:03:54,367 <i>but also you can stay at</i> <i>what will be elephant camps,</i> 39 00:03:54,502 --> 00:03:57,972 <i>which will be part of this</i> <i>exclusive Nobu experience.</i> 40 00:03:58,106 --> 00:03:59,540 <i>It's adventure tourism,</i> 41 00:03:59,674 --> 00:04:02,476 <i>but it's really about trying</i> <i>to keep the customers</i> 42 00:04:02,610 --> 00:04:05,113 <i>all within the Nobu sphere.</i> 43 00:04:07,949 --> 00:04:12,419 I just like to add that obviously we started 44 00:04:12,587 --> 00:04:14,387 with Nobu restaurants, 45 00:04:14,555 --> 00:04:18,092 and then we went to hospitality hotels. 46 00:04:18,258 --> 00:04:22,063 I think the brand is so developed now 47 00:04:22,196 --> 00:04:25,199 that it became a luxury brand. 48 00:04:34,909 --> 00:04:36,711 The heart of it is Nobu. 49 00:04:36,878 --> 00:04:39,947 He enables the other things, but he is the center 50 00:04:40,114 --> 00:04:42,415 of what he does, the cooking, the food. 51 00:04:42,583 --> 00:04:45,452 If that wasn't there, we wouldn't have any of this. 52 00:04:49,891 --> 00:04:51,859 What we go through behind the scenes 53 00:04:51,993 --> 00:04:54,595 before the doors open, the customers will never know. 54 00:04:54,762 --> 00:04:57,430 You want to make it as seamless as possible. 55 00:04:59,233 --> 00:05:02,170 When it comes to detail, when it comes to quality, 56 00:05:02,435 --> 00:05:03,504 you want to make sure 57 00:05:03,638 --> 00:05:06,941 that those standards are always upheld. 58 00:05:07,074 --> 00:05:09,309 To this day, he still goes in and checks everything out. 59 00:05:09,442 --> 00:05:10,443 Very good. 60 00:05:11,779 --> 00:05:12,947 -You got to try it. -Yeah. 61 00:05:13,114 --> 00:05:14,414 -Like that? -Thank you. 62 00:05:46,280 --> 00:05:47,181 How many ounces? 63 00:05:47,347 --> 00:05:49,016 Eight ounces. 64 00:05:50,017 --> 00:05:52,320 You think eight ounces? 65 00:05:52,485 --> 00:05:54,288 Maybe eight, eight and a half, but it's about eight ounces. 66 00:05:54,454 --> 00:05:57,225 -It's a good portion though. -Yeah, it looks like a ten. 67 00:06:01,162 --> 00:06:03,831 -So three days marinate, right? -Yeah. 68 00:06:06,834 --> 00:06:08,970 -Very good, Gregorio. -It's good. Try the black cod. 69 00:06:09,136 --> 00:06:11,572 Still, this is my best signature. 70 00:06:13,040 --> 00:06:15,343 - Great. - Good? 71 00:06:15,475 --> 00:06:16,644 Perfect. Thank you. 72 00:06:16,811 --> 00:06:18,546 -Goodbye. -Thank you. 73 00:06:18,713 --> 00:06:19,881 -Thank you very much. -Good job. 74 00:06:20,047 --> 00:06:21,381 -Chef, thank you. -Yep. 75 00:06:21,549 --> 00:06:24,585 Always think about timing, how much cook. 76 00:06:25,385 --> 00:06:26,821 No faint of heart. 77 00:06:26,988 --> 00:06:28,856 Thank you. I'll keep that in mind. 78 00:06:29,023 --> 00:06:30,224 Thank you, chef. 79 00:06:30,390 --> 00:06:32,159 He teach the chef. 80 00:06:35,229 --> 00:06:36,264 Thank you. 81 00:07:00,788 --> 00:07:02,123 Start reeling. 82 00:07:02,323 --> 00:07:04,058 Where the... <i>Dondé esta</i> fish? 83 00:07:04,225 --> 00:07:05,458 Wanna make sashimi out of it? 84 00:07:05,626 --> 00:07:08,362 -Sashimi, yeah, I do it. -Okay, okay. 85 00:07:08,863 --> 00:07:11,399 Oh, I see it. I see it. It's right there. 86 00:07:11,532 --> 00:07:12,465 I know. 87 00:07:12,600 --> 00:07:14,035 Pull harder. Pull harder. 88 00:07:14,936 --> 00:07:16,637 Hey! 89 00:07:16,804 --> 00:07:19,607 Whoo! You got it! 90 00:07:19,774 --> 00:07:22,877 - Whoa! - All right. 91 00:07:23,044 --> 00:07:26,446 Okay, sashimi lunch today. 92 00:07:26,614 --> 00:07:29,650 Okay, there you go. 93 00:07:31,852 --> 00:07:33,754 Did it! 94 00:07:41,796 --> 00:07:45,666 Yeah. I haven't been in the ocean for so long. 95 00:07:48,069 --> 00:07:49,603 I don't have one. 96 00:07:56,577 --> 00:07:58,946 Now, sushi is all over the world, 97 00:07:59,080 --> 00:08:00,614 even the supermarket. 98 00:08:00,781 --> 00:08:03,451 You know, every corner has a sushi restaurant. 99 00:08:03,617 --> 00:08:05,286 But my generation, 100 00:08:05,453 --> 00:08:10,490 sushi means very high-end, very special food. 101 00:08:11,359 --> 00:08:12,492 Very fresh. 102 00:08:51,198 --> 00:08:53,801 I can make any time, sashimi and sushi. 103 00:08:55,636 --> 00:08:56,871 So fresh, look at it. 104 00:08:57,738 --> 00:08:59,340 So fresh. 105 00:08:59,508 --> 00:09:00,841 Look there. See? 106 00:09:03,377 --> 00:09:05,079 So keep in the fridge. 107 00:09:07,982 --> 00:09:09,717 Do you want to jump in? 108 00:09:09,884 --> 00:09:11,318 Yeah, I want to jump in. 109 00:09:13,220 --> 00:09:14,922 - Go, go? - Yeah, go, go. 110 00:09:15,089 --> 00:09:16,090 Go. 111 00:09:18,325 --> 00:09:21,429 Did you see that? 112 00:09:31,605 --> 00:09:35,076 I grew up 45 minutes away from the city of Tokyo. 113 00:12:23,377 --> 00:12:26,113 My grandmother had four children, 114 00:12:26,247 --> 00:12:28,717 and my father was the youngest. 115 00:12:29,383 --> 00:12:32,886 She was a single mother since he was six years old. 116 00:12:33,787 --> 00:12:36,591 So she was the heart of the family. 117 00:14:37,545 --> 00:14:39,647 Even the whole fish, last time we had it, 118 00:14:39,814 --> 00:14:43,752 very difficult to take meat, 119 00:14:43,917 --> 00:14:46,220 -without the bone. -Yes. 120 00:14:48,489 --> 00:14:49,724 Yeah? 121 00:14:54,428 --> 00:14:57,498 Grill, then filet, back to the fish. 122 00:14:59,032 --> 00:15:00,668 - With the vegetable. - Yeah. 123 00:15:00,835 --> 00:15:02,903 Then serve like this, so sauce on the side. 124 00:15:05,774 --> 00:15:09,176 I think it's more like a Japanese style, too. 125 00:15:11,278 --> 00:15:12,246 Yeah. 126 00:15:19,788 --> 00:15:20,988 I like that. 127 00:15:21,955 --> 00:15:22,956 Yeah, yeah. 128 00:15:37,271 --> 00:15:38,939 The flavor... No, no, detail. 129 00:15:40,474 --> 00:15:41,408 Yes. 130 00:18:42,590 --> 00:18:43,625 Hmm. 131 00:19:06,146 --> 00:19:08,716 Then my mentor started teaching 132 00:19:08,850 --> 00:19:10,350 how to make sushi. 133 00:19:12,086 --> 00:19:15,222 So, six pieces sushi, one tuna roll. 134 00:19:17,959 --> 00:19:19,560 Okay, he says, "Very good." 135 00:20:26,828 --> 00:20:29,197 Hm. 136 00:21:30,057 --> 00:21:35,163 When I was 23, I got the chance to go to another country, 137 00:21:35,295 --> 00:21:39,499 a Japanese-Peruvian, Don Lucho, come to Matsuei, 138 00:21:39,634 --> 00:21:42,837 talk about the Peru fish cultures. 139 00:21:42,970 --> 00:21:46,406 He asked me to open a restaurant together. 140 00:21:46,574 --> 00:21:49,844 In Lima, Peru. I want to catch my dreams. 141 00:21:50,011 --> 00:21:52,780 I decided to go. 142 00:22:27,882 --> 00:22:30,051 -Hi, how are you? -Good morning. 143 00:22:30,218 --> 00:22:31,219 -Good morning. -Good morning, sir. 144 00:22:31,351 --> 00:22:32,920 -Hi, nice to meet you. -Good morning. 145 00:22:33,054 --> 00:22:34,354 Very nice to meet you. 146 00:22:36,657 --> 00:22:38,993 When was the last time you were in Peru? 147 00:22:39,126 --> 00:22:40,795 The last time we came here, 148 00:22:40,962 --> 00:22:44,232 - almost five years ago. - Five, six years ago. 149 00:22:44,332 --> 00:22:48,002 The first time I came to Peru, almost 50 years ago. 150 00:22:48,135 --> 00:22:50,403 It used to be more very traditional. 151 00:22:50,571 --> 00:22:53,241 Now, the Peruvian food is very fashionable. 152 00:22:53,406 --> 00:22:55,643 It'll inspire to the world, too. 153 00:22:56,143 --> 00:22:59,914 So I like to see how it changes for the food. 154 00:25:08,809 --> 00:25:10,044 Wow, beautiful. 155 00:25:10,978 --> 00:25:12,613 This is a... 156 00:25:12,780 --> 00:25:15,850 - Lenguado. Yes. - Lenguado? Wow. 157 00:25:15,983 --> 00:25:17,585 We like to say here in Peru 158 00:25:17,718 --> 00:25:20,621 that every fish is good for a ceviche. 159 00:25:20,755 --> 00:25:25,326 This is the most simple one, but it's like lime, ají. 160 00:25:25,493 --> 00:25:28,095 - No cilantro? - It's in the sauce. 161 00:25:30,664 --> 00:25:32,566 It's beautiful, the ceviche. 162 00:25:33,300 --> 00:25:35,736 Takes out the best texture of the fish. 163 00:25:36,505 --> 00:25:37,671 Ceviche... 164 00:26:15,876 --> 00:26:18,913 Actually, you were one of the first 165 00:26:19,046 --> 00:26:21,849 to promote Peruvian ingredients in your cooking. 166 00:26:22,016 --> 00:26:23,084 We call that Nekkei. 167 00:26:23,250 --> 00:26:25,920 -Yeah, yeah. -For us, it's Peruvian-Japanese. 168 00:26:26,087 --> 00:26:28,022 That make you the difference between 169 00:26:28,189 --> 00:26:29,657 a Japanese traditional restaurant... 170 00:26:29,857 --> 00:26:32,960 You start putting <i>ají panca,</i> you start putting <i>ají amarillo,</i> 171 00:26:33,160 --> 00:26:34,662 you start using the word <i>anticucho,</i> 172 00:26:34,862 --> 00:26:36,664 <i>tiradito</i> in your restaurant... 173 00:26:50,444 --> 00:26:52,581 Peru is just like my second country. 174 00:26:52,746 --> 00:26:54,448 Not much stay long, 175 00:26:54,615 --> 00:26:58,085 only three years, but still, those three years, 176 00:26:58,252 --> 00:27:01,422 -so much... so great. -It touched you. 177 00:27:01,590 --> 00:27:07,261 Yeah, people are so nice here and always cooking with heart. 178 00:27:07,428 --> 00:27:11,932 This is most basic how to keep the quality good. 179 00:27:12,099 --> 00:27:16,003 -Only heart is very important. -It's great that you said that. 180 00:27:16,170 --> 00:27:20,107 One of the most beautiful days in my everyday life 181 00:27:20,274 --> 00:27:25,746 is when I find a young chef, putting her heart on your recipe 182 00:27:25,913 --> 00:27:27,481 and making it delicious and different. 183 00:27:27,648 --> 00:27:30,519 It's something that makes me very, very, very happy 184 00:27:30,684 --> 00:27:33,787 because we are leaving something behind, which is great. 185 00:27:59,880 --> 00:28:03,585 It's always when the wave breaks. 186 00:28:03,717 --> 00:28:04,985 If it's calm like this, 187 00:28:05,186 --> 00:28:06,787 -you don't find <i>pejesapo.</i> -Oh. 188 00:28:06,954 --> 00:28:08,623 Always have to break really hard. 189 00:28:08,789 --> 00:28:10,958 -They like breaking water. -Oh... 190 00:28:32,112 --> 00:28:34,081 Yeah? 191 00:28:34,248 --> 00:28:36,183 That's crab. Crab. 192 00:28:37,686 --> 00:28:40,655 Oh, nice crab. 193 00:28:55,035 --> 00:28:58,038 Nobusan. 194 00:28:58,205 --> 00:28:59,807 Wow. 195 00:29:02,376 --> 00:29:05,946 You would love to buy here, Nobusan. 196 00:31:52,781 --> 00:31:54,649 I was very regretful, 197 00:31:54,783 --> 00:31:57,117 but my second child was on the way. 198 00:31:57,251 --> 00:32:01,188 So finally, I made the decision, go back to Japan. 199 00:32:13,133 --> 00:32:16,036 All of my friends know I went to the Peru. 200 00:32:16,203 --> 00:32:19,139 Everyone said, "Okay, good luck," something. 201 00:32:19,306 --> 00:32:22,209 But after three years, I call them, 202 00:32:22,376 --> 00:32:24,411 but nobody accept my phone call. 203 00:32:24,579 --> 00:32:27,682 They worry about I'm asking for money. 204 00:32:27,849 --> 00:32:30,919 "I'm sorry, I'm busy. Call me next time." 205 00:32:31,084 --> 00:32:33,220 Kind of, you know, I was... 206 00:32:33,387 --> 00:32:36,691 Then I feel lost my friend also. 207 00:32:36,858 --> 00:32:40,160 So that was a lonely feel. 208 00:33:10,190 --> 00:33:13,528 He helped us when no one else helped us. 209 00:33:14,629 --> 00:33:18,700 So this is where our new Japanese life started. 210 00:36:01,029 --> 00:36:04,065 Immediately, I like to go. 211 00:36:38,833 --> 00:36:41,803 After two months of working constantly, 212 00:36:41,969 --> 00:36:45,173 nonstop, no day off, he gets a phone call. 213 00:38:16,063 --> 00:38:19,399 He really, really hit the lowest of the low, 214 00:38:19,567 --> 00:38:24,071 and I think it was too big of a thing to overcome alone. 215 00:38:24,739 --> 00:38:28,676 If it weren't for my mother coping along with him, 216 00:38:28,843 --> 00:38:33,114 I think it would have been unbearable for both of them. 217 00:38:52,934 --> 00:38:57,038 I have a bunch of knives now, but my first sushi knife 218 00:38:57,205 --> 00:39:00,808 I bought more than 50 years ago when I was in Alaska. 219 00:39:00,975 --> 00:39:03,711 So I've seen all the restaurants, burned out, 220 00:39:03,878 --> 00:39:06,080 but also went to the kitchen. 221 00:39:06,247 --> 00:39:11,552 In the corner, has something on the top, 222 00:39:11,719 --> 00:39:13,554 but find this knife. 223 00:39:14,655 --> 00:39:16,324 Still, this is the burn. 224 00:39:17,592 --> 00:39:19,660 So, I don't want to use anymore 225 00:39:19,827 --> 00:39:22,597 because from here to here, 226 00:39:22,763 --> 00:39:26,300 all my memory, all my life history is here, too. 227 00:39:57,131 --> 00:39:58,633 When he's there at the house, 228 00:39:58,766 --> 00:40:01,035 he wakes up, he goes to the gym, 229 00:40:01,202 --> 00:40:04,538 he swims in the pool, he has his routine. 230 00:40:06,374 --> 00:40:08,009 That's where he recharges 231 00:40:08,175 --> 00:40:12,479 a lot of his strength and mind, when he's in LA. 232 00:40:14,148 --> 00:40:18,386 Because he can do what he wants to do at his own house. 233 00:40:19,320 --> 00:40:20,588 He loves that house. 234 00:40:38,005 --> 00:40:40,908 Sometimes, I make sushi, sometimes, I make pasta, 235 00:40:41,075 --> 00:40:44,879 sometimes make steak, Shabu-shabu. 236 00:40:45,046 --> 00:40:49,917 Cannot be every time so... take the stock. 237 00:40:50,084 --> 00:40:51,319 You know... 238 00:40:52,353 --> 00:40:56,324 Also, canned tomatoes, put the tomato juice on the dashi. 239 00:40:56,489 --> 00:40:58,592 I adjust for the taste, too. 240 00:41:03,597 --> 00:41:06,499 After Alaska, I came to Los Angeles 241 00:41:06,667 --> 00:41:10,604 like a runaway, like I escaped from Japan. 242 00:41:11,672 --> 00:41:13,607 To pay off my debt, 243 00:41:13,774 --> 00:41:16,110 after the fire, I start to work then, 244 00:41:16,277 --> 00:41:20,214 small Japanese restaurant. Every day, working, working. 245 00:41:20,881 --> 00:41:24,552 Kind of I got scared because all my bad experience, 246 00:41:24,719 --> 00:41:26,754 I don't want to be back to before. 247 00:41:26,921 --> 00:41:30,024 This is the last chance to catch my dream. 248 00:41:58,619 --> 00:42:01,055 That's when I first met Sakai-san. 249 00:42:01,222 --> 00:42:03,824 Ever since then, he has been like an uncle to me. 250 00:42:03,991 --> 00:42:05,393 He's my father's best friend. 251 00:42:37,958 --> 00:42:39,160 In the '80s, 252 00:42:39,326 --> 00:42:42,863 Los Angeles was the hotbed of innovation. 253 00:42:45,866 --> 00:42:48,135 California people always looking for 254 00:42:48,269 --> 00:42:50,104 the good food and the healthy food. 255 00:42:50,237 --> 00:42:52,973 Los Angeles never really got the credit 256 00:42:53,140 --> 00:42:54,942 what we actually did here. 257 00:42:55,510 --> 00:42:58,879 <i>For starters,</i> <i>an appetizer at Citrus</i> <i>in West Hollywood.</i> 258 00:42:59,080 --> 00:43:03,451 <i>It's Californian.</i> <i>It's fresh, exciting, new.</i> 259 00:43:03,851 --> 00:43:05,486 <i>We asked Spago's</i> <i>flamboyant chef,</i> 260 00:43:05,686 --> 00:43:08,122 <i>Wolfgang Puck, to put together</i> <i>one of his flashy salads.</i> 261 00:43:08,322 --> 00:43:10,124 <i>Then it was a quick trip</i> <i>to downtown LA</i> 262 00:43:10,324 --> 00:43:11,625 <i>to Rex's,</i> <i>for a special of the day,</i> 263 00:43:11,826 --> 00:43:14,529 <i>Tortellini and Wine Sauce.</i> 264 00:43:14,628 --> 00:43:17,532 In the old time, you want to have a great dinner. 265 00:43:17,698 --> 00:43:19,800 You had the maître d' in a black tie, 266 00:43:19,967 --> 00:43:21,302 the waiters in a black tie, 267 00:43:21,469 --> 00:43:23,871 and they used to come-- It was very formal. 268 00:43:24,038 --> 00:43:27,741 And in the '70s, when I was at Ma Maison, 269 00:43:29,176 --> 00:43:31,946 there was green astro-tuff all over the place. 270 00:43:32,079 --> 00:43:35,082 We had plastic garden chairs in the dining room. 271 00:43:35,216 --> 00:43:37,418 The whole thing looked very different. 272 00:43:39,186 --> 00:43:41,355 You know, casual luxury 273 00:43:41,489 --> 00:43:45,726 is more important than luxury by itself. 274 00:43:45,860 --> 00:43:48,863 Spago Hollywood opened in 1982. 275 00:43:48,996 --> 00:43:51,031 All of a sudden, you could eat the pizza 276 00:43:51,198 --> 00:43:52,666 in a white tablecloth restaurant, 277 00:43:52,833 --> 00:43:56,337 but the pizza was maybe with smoked salmon and caviar. 278 00:43:56,437 --> 00:44:00,207 We tried to really focus on the food, 279 00:44:00,374 --> 00:44:02,611 and that really changed when chefs 280 00:44:02,776 --> 00:44:05,913 became the owners of their restaurant. 281 00:44:07,616 --> 00:44:11,085 First time I went to the Spago Hollywood, 282 00:44:11,252 --> 00:44:14,788 he go to each table to say hi. Everyone loved him. 283 00:44:14,955 --> 00:44:17,791 All the celebrity people go there 284 00:44:17,958 --> 00:44:21,762 because they feel comfortable and the great quality food. 285 00:44:22,796 --> 00:44:26,433 So this, my restaurant, the concept, he inspired me. 286 00:44:26,601 --> 00:44:29,303 Matsuhisa opened in 1987, 287 00:44:29,470 --> 00:44:33,440 so five years after you, Hollywood Spago. 288 00:45:02,671 --> 00:45:05,574 Before '87, all of this, La Cienega 289 00:45:05,739 --> 00:45:07,408 was called Restaurant Row. 290 00:45:07,576 --> 00:45:11,478 All the famous restaurants, closing, closing, closing. 291 00:45:12,446 --> 00:45:14,616 Then I opened this one. 292 00:45:17,619 --> 00:45:19,920 In the '80s, I remember sushi being, 293 00:45:20,087 --> 00:45:26,860 "Oh, it's fish, raw fish, and sticks," you know? 294 00:45:27,027 --> 00:45:29,363 When he brought his experience from Peru, 295 00:45:29,531 --> 00:45:31,533 nobody thought of doing what he did at the time. 296 00:45:31,700 --> 00:45:36,605 Nobu created his own world, just like Picasso created 297 00:45:36,770 --> 00:45:38,939 his own style of paintings. 298 00:45:39,106 --> 00:45:42,276 - Great comment. - The Picasso in the kitchen. 299 00:46:42,169 --> 00:46:44,171 I trust her 100%. 300 00:46:44,338 --> 00:46:48,643 Maybe she trusts me, I don't know, 90%, 301 00:46:48,777 --> 00:46:50,044 but we create together. 302 00:46:50,679 --> 00:46:54,716 The cozy family atmosphere that Matsuhisa has started 303 00:46:54,882 --> 00:46:57,552 because it's a family-run place. 304 00:46:57,719 --> 00:47:01,288 It is "Welcome to Yoko and Nobu's home." 305 00:47:02,557 --> 00:47:04,626 When they opened Matsuhisa, 306 00:47:04,793 --> 00:47:07,194 it was not a huge success at first. 307 00:47:32,554 --> 00:47:33,588 We can do the knife. 308 00:47:36,658 --> 00:47:38,325 It's beautiful one. 309 00:47:40,094 --> 00:47:41,895 My father is first and foremost 310 00:47:42,062 --> 00:47:43,931 a chef who wants to please his customer 311 00:47:44,098 --> 00:47:46,735 right in front of him, that does it with a precision 312 00:47:46,900 --> 00:47:49,504 and an artistic eye. 313 00:47:49,671 --> 00:47:54,408 He always takes a white plate because that is his canvas, 314 00:47:54,576 --> 00:47:58,145 and all he wants is the food to stand out. 315 00:47:59,814 --> 00:48:03,283 Customer have to see the beautiful, Nobu style. 316 00:48:05,319 --> 00:48:10,357 One day, a customer of mine, she never eat raw fish. 317 00:48:10,491 --> 00:48:12,092 I served her table. 318 00:48:12,259 --> 00:48:16,130 "Today is a beautiful white fish called the Halibut Sashimi." 319 00:48:16,263 --> 00:48:17,431 She saw this one, 320 00:48:17,599 --> 00:48:19,466 "Oh, no, but I'm sorry, I cannot eat raw fish." 321 00:48:19,601 --> 00:48:22,537 So I slightly cooked with olive oil. 322 00:48:24,204 --> 00:48:26,240 This time, she eat all. 323 00:48:27,274 --> 00:48:30,144 "Great!" And "Wonderful." 324 00:48:31,345 --> 00:48:32,847 So idea come from her, 325 00:48:32,980 --> 00:48:35,983 for my new style sashimi signature dish. 326 00:49:11,553 --> 00:49:16,825 I think he did change a lot of the Japanese cuisine. 327 00:49:16,990 --> 00:49:18,593 When it first came out, 328 00:49:18,760 --> 00:49:21,495 I don't think people knew the word "Black Cod Miso." 329 00:49:21,663 --> 00:49:25,733 Right? Or like Shishito peppers, or crispy rice. 330 00:49:26,835 --> 00:49:28,636 I wandered in one day, 331 00:49:28,770 --> 00:49:32,674 and he was doing this absolutely extraordinary sushi 332 00:49:32,807 --> 00:49:36,578 that galvanized me and then everybody else in the city. 333 00:49:36,711 --> 00:49:40,113 At Matsuhisa, you got food with different flavors, 334 00:49:40,280 --> 00:49:44,051 which I never had before in Japan or in Los Angeles. 335 00:49:44,184 --> 00:49:47,421 Nobu changed the world of Japanese cuisine 336 00:49:47,589 --> 00:49:51,693 to let outside influences come in and marry them together. 337 00:49:54,394 --> 00:49:58,967 This is black cod, my most famous signature dish. 338 00:49:59,132 --> 00:50:04,037 This black cod, it's a frozen fish from Alaska. 339 00:50:04,204 --> 00:50:06,139 Alaska has very famous black cod. 340 00:50:06,306 --> 00:50:10,410 Means, idea come from the Japanese traditional style. 341 00:50:10,578 --> 00:50:14,816 It's marinated with a miso, soy, and salt. 342 00:50:14,949 --> 00:50:18,887 I created my own style miso, more sweet. 343 00:50:19,787 --> 00:50:23,056 Marinated one day, next day, taste it, not enough. 344 00:50:23,190 --> 00:50:26,895 So second day after, taste it, not enough. 345 00:50:27,060 --> 00:50:29,797 Then three days marinate, then try it. 346 00:50:29,931 --> 00:50:32,165 It came out perfect. 347 00:50:33,066 --> 00:50:36,604 Robert De Niro came here. I served this one. 348 00:50:36,738 --> 00:50:38,071 He loved it. 349 00:50:38,238 --> 00:50:42,409 Then every he come here, always black cod, black cod. 350 00:50:42,577 --> 00:50:44,646 Restaurant getting popular. 351 00:50:44,812 --> 00:50:47,347 So then came out my signature dish. 352 00:50:48,950 --> 00:50:53,120 When Bob De Niro took me the first time to Matsuhisa, 353 00:50:53,253 --> 00:50:56,524 each dish was an overwhelming taste. 354 00:50:56,658 --> 00:50:58,693 Nothing tasted the same. 355 00:50:58,860 --> 00:51:02,262 So that was like something I could not believe, 356 00:51:02,429 --> 00:51:04,364 food, which was incredible. 357 00:51:04,532 --> 00:51:08,036 I had opened the Tribeca Grill around that time, 358 00:51:08,201 --> 00:51:09,871 and so I had some history 359 00:51:10,038 --> 00:51:11,806 of being involved with the restaurant, 360 00:51:11,973 --> 00:51:14,308 and his food was just so special 361 00:51:14,474 --> 00:51:16,644 that I said, "This is an easy one." 362 00:51:16,811 --> 00:51:18,478 I told Nobu, if you ever want to open 363 00:51:18,646 --> 00:51:20,848 a restaurant in New York, let me know. 364 00:51:24,484 --> 00:51:26,054 This actor named Robert De Niro, 365 00:51:26,219 --> 00:51:29,089 that my father at that time did not know who he was, 366 00:51:29,222 --> 00:51:31,626 approached him and said, "Hi, my name is Robert De Niro." 367 00:51:31,793 --> 00:51:35,563 "May I do a restaurant with you?" And he said, "No. Who are you?" 368 00:51:35,730 --> 00:51:37,765 "I'm busy." 369 00:52:03,390 --> 00:52:07,862 I start to use the cilantro like 36 years ago here. 370 00:52:08,529 --> 00:52:12,132 Nobody accept that it's used cilantro with a sashimi dish. 371 00:52:12,265 --> 00:52:15,536 Now, yellowtail jalapeno is the most popular dish 372 00:52:15,703 --> 00:52:17,371 in the Matsuhisa restaurant. 373 00:52:18,106 --> 00:52:20,207 There's something in there, it's not just soy, 374 00:52:20,340 --> 00:52:22,376 it's not just some acid. 375 00:52:22,510 --> 00:52:24,112 There's a phantom flavor that, 376 00:52:24,277 --> 00:52:25,747 for ten years, I tried to figure it out. 377 00:52:25,913 --> 00:52:27,048 When I ask him, I say, 378 00:52:27,214 --> 00:52:28,315 "Listen, I want to know what's in that sauce." 379 00:52:28,448 --> 00:52:29,684 He said, "Very simple." 380 00:52:29,851 --> 00:52:32,053 "I brush the plate with a purée of garlic." 381 00:52:32,219 --> 00:52:34,354 I say, "Oh, my God." 382 00:52:34,522 --> 00:52:36,124 "Who comes up with an idea like this?" 383 00:52:38,593 --> 00:52:41,562 Matsuhisa from here, to here. 384 00:52:42,362 --> 00:52:43,631 Only this space, 385 00:52:43,798 --> 00:52:47,267 and separate, share to two different restaurants. 386 00:52:47,434 --> 00:52:49,937 Here, it's called a pita house, 387 00:52:50,071 --> 00:52:51,806 like a Greek restaurant. 388 00:52:51,973 --> 00:52:55,810 So after this restaurant, left, 389 00:52:55,977 --> 00:52:58,913 I break wall, makes whole one restaurant. 390 00:52:59,080 --> 00:53:03,051 Nothing fancy, but a lot of magazines, 391 00:53:03,250 --> 00:53:04,986 include <i>The New York Times,</i> 392 00:53:05,153 --> 00:53:10,257 choose a top ten "Best Restaurant in the World." 393 00:53:11,893 --> 00:53:14,095 I started calling every journalist I know 394 00:53:14,261 --> 00:53:15,697 in Los Angeles and said, 395 00:53:15,830 --> 00:53:18,733 "There's a world-class food experience happening 396 00:53:18,866 --> 00:53:21,468 on La Cienega Boulevard. You must go." 397 00:53:38,686 --> 00:53:41,756 He had an interview in a really famous magazine, 398 00:53:41,923 --> 00:53:44,424 and I remember him calling my mom 399 00:53:44,592 --> 00:53:47,294 and asking her to go to the bookstore 400 00:53:47,427 --> 00:53:48,996 to get these magazines. 401 00:53:49,664 --> 00:53:52,700 Television crews will start coming in. 402 00:53:52,867 --> 00:53:54,869 So gradually, I did realize 403 00:53:55,036 --> 00:53:57,138 that it was becoming a success. 404 00:53:58,206 --> 00:54:01,475 I remember the sort of first "ooh" moment 405 00:54:01,642 --> 00:54:03,978 was when I think they upgraded their car. 406 00:54:04,512 --> 00:54:06,547 They got their first black Mercedes. 407 00:54:06,714 --> 00:54:10,852 I remember it being a very, very exciting moment. 408 00:54:14,188 --> 00:54:19,761 In 1993, I think it was when Nobu said to Bob, 409 00:54:19,894 --> 00:54:21,863 "I think I'm ready now." 410 00:54:22,029 --> 00:54:24,132 I put him in touch with Drew Nieporent, 411 00:54:24,297 --> 00:54:26,934 because Drew and I were partners in the Tribeca Grill. 412 00:54:27,068 --> 00:54:30,171 -Nobu! -Hey, Drew. 413 00:54:31,172 --> 00:54:32,640 You look good, man. Congratulations. 414 00:54:32,807 --> 00:54:33,674 Thank you. 415 00:54:33,875 --> 00:54:35,843 We were here for 22 years, 416 00:54:36,010 --> 00:54:37,344 22 glorious years. 417 00:54:37,512 --> 00:54:38,880 This is where we made our reputation. 418 00:54:39,046 --> 00:54:40,347 The rest is history. 419 00:54:40,515 --> 00:54:43,751 The greatest single restaurant concept 420 00:54:43,918 --> 00:54:47,021 ever in America, Nobu. 421 00:54:48,556 --> 00:54:50,091 So I first spoke to Drew, 422 00:54:50,258 --> 00:54:55,062 and then I had a meeting with Nobu and Bob De Niro. 423 00:54:55,229 --> 00:54:57,198 Bob was mostly interested 424 00:54:57,330 --> 00:54:58,900 in comfort and creating something that felt 425 00:54:59,066 --> 00:55:01,602 like it belonged in the neighborhood. 426 00:55:03,070 --> 00:55:06,741 Nobu was super involved in a couple of elements, 427 00:55:06,908 --> 00:55:09,342 and one of them was the detailing of the sushi bar, 428 00:55:09,510 --> 00:55:12,613 and we designed it as a stage. 429 00:55:12,780 --> 00:55:16,584 So the sushi chef is the star of the restaurant. 430 00:55:51,118 --> 00:55:55,022 When we opened the restaurant in '94, 431 00:55:55,156 --> 00:55:58,458 people used to say, "I'm going down to Tribeca 432 00:55:58,626 --> 00:56:01,394 to Robert De Niro's restaurant." 433 00:56:01,562 --> 00:56:02,997 Your new restaurant is a Japanese restaurant, right? 434 00:56:03,164 --> 00:56:04,732 - Yeah. - And what's it called? 435 00:56:04,899 --> 00:56:06,466 - It's called Nobu. - What does that mean? 436 00:56:06,634 --> 00:56:10,403 It's the first name of the Chef, Nobu Matsuhisa. 437 00:56:10,571 --> 00:56:13,140 It seems that the chef doesn't have any talent 438 00:56:13,307 --> 00:56:14,942 because what does it take to make raw fish? 439 00:56:15,109 --> 00:56:16,944 Well, he would be upset if you said that. 440 00:56:17,078 --> 00:56:18,246 You couldn't say that. 441 00:56:18,378 --> 00:56:21,015 He's really great. Just the sauces and everything. 442 00:56:24,085 --> 00:56:26,554 The Nobu system of service 443 00:56:26,687 --> 00:56:28,488 is that the food comes out when it comes out, 444 00:56:28,623 --> 00:56:30,091 and it's put in the middle of the table. 445 00:56:30,224 --> 00:56:32,526 At the beginning, nobody could get that. 446 00:56:32,660 --> 00:56:34,362 "What do you mean? I ordered this, they ordered that." 447 00:56:34,528 --> 00:56:35,663 "How come it didn't come together?" 448 00:56:35,830 --> 00:56:37,430 "That's the way it works in a restaurant." 449 00:56:37,598 --> 00:56:40,167 No, the Nobu system is different, 450 00:56:40,334 --> 00:56:42,336 and in a way, it's more efficient 451 00:56:42,502 --> 00:56:44,772 because you don't have to serve everyone 452 00:56:44,939 --> 00:56:47,375 exactly at the same time. You're serving the table. 453 00:56:50,311 --> 00:56:53,314 Nobu made Tribeca much more recognized 454 00:56:53,480 --> 00:56:55,016 and made it a dining destination in a way 455 00:56:55,182 --> 00:56:56,884 it definitely was not before. 456 00:56:58,853 --> 00:57:01,956 He brought the sushi revolution to New York. 457 00:57:02,823 --> 00:57:05,192 He made sushi chic, 458 00:57:05,359 --> 00:57:08,095 and he made it the thing that everybody wanted to eat. 459 00:57:08,296 --> 00:57:10,197 If you get three stars from <i>The New York Times</i> 460 00:57:10,331 --> 00:57:11,498 like we did, 461 00:57:11,666 --> 00:57:14,434 you're immediately going to be full. 462 00:57:14,535 --> 00:57:16,504 Not only we filled up the restaurant, 463 00:57:16,671 --> 00:57:20,508 but we had like 300 people on the waiting list every day. 464 00:57:20,675 --> 00:57:23,544 There was not even a moment in my mind 465 00:57:23,711 --> 00:57:24,845 that we will have more than 466 00:57:25,012 --> 00:57:27,515 this one restaurant we invested in. 467 00:57:27,682 --> 00:57:30,151 And then people start calling us. 468 00:57:34,055 --> 00:57:35,656 Nobu-san was in the kitchen in London 469 00:57:35,823 --> 00:57:38,559 on my first day in 1998. 470 00:57:38,726 --> 00:57:40,728 London has a great variety 471 00:57:40,895 --> 00:57:42,596 of other cultures of food, Indian food, 472 00:57:42,730 --> 00:57:44,565 there is great Chinese food, 473 00:57:44,699 --> 00:57:48,703 but not in the fine dining arena. 474 00:57:48,836 --> 00:57:51,706 Nobu, London helped really smash that. 475 00:58:00,514 --> 00:58:02,550 Is one of the secrets a designer chef's jacket? 476 00:58:02,717 --> 00:58:05,386 Yeah, you know, Mr. Armani, it's a design for me. 477 00:58:05,553 --> 00:58:07,455 -This is an Armani? -Finally, Mr. Armani. 478 00:58:07,621 --> 00:58:09,457 Nobu... 479 00:58:09,623 --> 00:58:11,459 Next time, his fashion show, I'll be there. 480 00:58:11,625 --> 00:58:13,027 That's right. 481 00:58:13,227 --> 00:58:15,429 <i>His restaurants</i> <i>are famous for their style</i> 482 00:58:15,629 --> 00:58:17,598 <i>and their sushi,</i> <i>a fusion of Japanese</i> 483 00:58:17,765 --> 00:58:19,600 <i>and Peruvian flavors</i> 484 00:58:19,767 --> 00:58:23,971 that you can enjoy in 21 of the world's most cosmopolitan cities. 485 00:58:24,138 --> 00:58:25,906 That is, if you can get a table. 486 00:58:26,073 --> 00:58:27,708 From London to New York to Beverly Hills, 487 00:58:27,875 --> 00:58:29,210 his restaurants are always booked, 488 00:58:29,377 --> 00:58:30,878 often months in advance. 489 00:58:31,045 --> 00:58:34,582 He's become extremely well known for serving 490 00:58:34,749 --> 00:58:38,085 some of the most famous people on the planet. 491 00:58:41,956 --> 00:58:43,958 Bringing a restaurant of that caliber 492 00:58:44,125 --> 00:58:45,760 and with the reputation of Nobu, 493 00:58:45,926 --> 00:58:48,829 will add even more to Hong Kong. 494 00:58:54,602 --> 00:58:56,070 Up high! 495 00:59:13,654 --> 00:59:15,322 There are a handful of people 496 00:59:15,489 --> 00:59:17,892 who have changed the way the world eats. 497 00:59:18,059 --> 00:59:19,794 Nobu is certainly there 498 00:59:19,960 --> 00:59:22,997 in that pantheon of game changers. 499 00:59:51,560 --> 00:59:56,030 People are asking Nobu to go into a place, 500 00:59:56,197 --> 00:59:58,899 to give it a certain cachet and so on. 501 00:59:59,066 --> 01:00:02,403 That's why I started thinking about hotels. 502 01:00:02,537 --> 01:00:04,405 Why are we not doing that ourselves? 503 01:00:04,573 --> 01:00:05,806 At least trying it. 504 01:00:13,347 --> 01:00:15,683 - How are you? - Opa! Alisa. 505 01:00:15,850 --> 01:00:18,018 -Alisa, how are you doing? -Good to see you. 506 01:00:18,185 --> 01:00:19,720 Nice to see you. 507 01:00:19,887 --> 01:00:20,788 How are you? 508 01:00:20,921 --> 01:00:22,356 How's it going? 509 01:00:23,357 --> 01:00:25,726 How's it going? How are you doing? 510 01:00:27,596 --> 01:00:28,929 Welcome home. 511 01:00:29,096 --> 01:00:31,499 No. It's so fun. 512 01:00:31,600 --> 01:00:33,868 Oh, it's mine. Okay. 513 01:00:35,269 --> 01:00:37,705 How are you? Yeah, it's all right. 514 01:00:42,376 --> 01:00:44,912 Yeah. 515 01:00:48,115 --> 01:00:50,484 When we first started the hotel here, 516 01:00:50,619 --> 01:00:52,786 it was something very new. 517 01:00:52,953 --> 01:00:56,423 Some of our restaurants have been around ten, 15, 20 years. 518 01:00:56,591 --> 01:00:58,292 So we said we have to do that 519 01:00:58,459 --> 01:01:01,596 with the hotel as well to maintain that customer 520 01:01:01,762 --> 01:01:04,599 as a repeat customer to Nobu. 521 01:01:04,765 --> 01:01:07,368 On our last count, we had three million customers 522 01:01:07,536 --> 01:01:09,470 coming to Caesars in the last ten years. 523 01:01:09,638 --> 01:01:10,971 So that's a huge number. 524 01:01:12,306 --> 01:01:14,308 What's that must-have Nobu experience 525 01:01:14,475 --> 01:01:15,776 that you have to have here? 526 01:01:15,943 --> 01:01:17,378 There's a certain level of customer 527 01:01:17,546 --> 01:01:19,614 that goes to Nobu, and the first thing 528 01:01:19,780 --> 01:01:21,715 that they sell here is the suites. 529 01:01:21,882 --> 01:01:25,486 And the villa in itself is the best villa in Las Vegas. 530 01:01:25,654 --> 01:01:28,789 I mean, we know that the villa was sold for $5 million 531 01:01:28,956 --> 01:01:31,626 for the Formula One for five nights, 532 01:01:31,825 --> 01:01:35,362 and that says something for what the brand stands for. 533 01:01:35,496 --> 01:01:37,932 But at the end of the day, it's the service, 534 01:01:38,098 --> 01:01:40,701 it's the touch points of Nobu that matter. 535 01:01:46,240 --> 01:01:48,008 You know, 36 years ago, 536 01:01:48,175 --> 01:01:51,278 Japanese restaurant never serve caviar, 537 01:01:51,445 --> 01:01:57,117 but I love caviar, but caviar image has very expensive, 538 01:01:57,284 --> 01:01:58,953 always more fancy. 539 01:01:59,119 --> 01:02:02,122 But I like to more introduce caviar 540 01:02:02,289 --> 01:02:04,792 to much more eat comfortable to the guests. 541 01:02:04,959 --> 01:02:10,998 Now, caviar is more reasonable because maybe last 25 years, 542 01:02:11,165 --> 01:02:13,801 that caviar farm growing. 543 01:02:13,934 --> 01:02:17,104 Now, a lot of people start using caviar. 544 01:02:17,271 --> 01:02:20,274 Even me, like I start toro tartar, 545 01:02:20,441 --> 01:02:24,878 I have a sushi with caviar, caviar tacos, 546 01:02:25,045 --> 01:02:27,781 and I use a lot of caviar now. 547 01:02:30,184 --> 01:02:31,620 How much caviar today? 548 01:02:31,785 --> 01:02:33,722 We're going to go through four kilos of caviar. 549 01:02:33,887 --> 01:02:35,356 -Four kilo caviar? -Yes. 550 01:02:35,523 --> 01:02:38,025 Any leftover? Can I take mine home? 551 01:02:38,192 --> 01:02:41,028 Yeah, make it breakfast, you can have it for breakfast. 552 01:02:50,838 --> 01:02:53,575 Nobu has now expanded globally. 553 01:02:53,742 --> 01:02:57,077 And as we look at the location in Maui, 554 01:02:57,244 --> 01:02:59,947 or at the new restaurant that opened in Dubai, 555 01:03:00,080 --> 01:03:02,016 the interesting thing is to find some local element, 556 01:03:02,149 --> 01:03:05,352 local artisans, which Nobu does with his food as well, 557 01:03:05,486 --> 01:03:08,422 and find a way to continue to make it feel 558 01:03:08,590 --> 01:03:11,892 fresh and relevant and luxurious. 559 01:03:12,059 --> 01:03:14,094 Did you walk through the Plaza Athénée, yesterday? 560 01:03:14,261 --> 01:03:16,964 Going to today, this afternoon, after this. 561 01:03:17,097 --> 01:03:17,998 Yeah. 562 01:03:18,767 --> 01:03:22,369 -How does it look like? -It needs work. 563 01:03:22,503 --> 01:03:23,505 Amazing location. 564 01:03:23,672 --> 01:03:25,573 Do you know how long that takes? 565 01:03:25,707 --> 01:03:27,776 I'm guessing two and a half years. 566 01:03:33,414 --> 01:03:35,082 You know, I came first time? 567 01:03:35,249 --> 01:03:38,185 No, no, no, no, no, this is not working. 568 01:03:38,352 --> 01:03:40,921 Sorry. 569 01:03:41,088 --> 01:03:43,525 It was very much a bustling hotel prior to the pandemic, 570 01:03:43,692 --> 01:03:45,926 but unfortunately, like all other hotels in New York, 571 01:03:46,093 --> 01:03:48,896 it did shut down, and it has not reopened since. 572 01:03:49,029 --> 01:03:50,097 Yeah. 573 01:03:50,230 --> 01:03:52,866 So how many years of the history for this hotel? 574 01:03:53,033 --> 01:03:56,870 So this hotel was built in 1924. 575 01:03:58,305 --> 01:04:01,776 You see over there, this is the Omakase Sushi bar, 576 01:04:01,909 --> 01:04:03,410 and the kitchen is behind it. 577 01:04:03,578 --> 01:04:04,612 You want to go and take a look? 578 01:04:04,779 --> 01:04:06,413 Yeah, yeah. 579 01:04:06,581 --> 01:04:08,817 Oh, it's nice that they're connected. 580 01:04:08,982 --> 01:04:11,885 -Yeah, yeah, yeah, yeah. -Oh, this is great. 581 01:04:12,052 --> 01:04:14,121 -I like this space. -Yeah, yeah. 582 01:04:14,288 --> 01:04:16,123 Maybe there's a kitchen in the basement, too. 583 01:04:16,290 --> 01:04:17,925 -I'm not sure. -Can I come down? 584 01:04:18,092 --> 01:04:21,462 Yeah, yeah. Let's go, you and me. 585 01:04:23,130 --> 01:04:25,332 And then engineering offices are down that way, 586 01:04:25,499 --> 01:04:26,900 -plus mechanical space. -Garbage. 587 01:04:27,067 --> 01:04:30,772 Security offices here, waste room, 588 01:04:30,938 --> 01:04:32,674 and then inventory store rooms. 589 01:04:32,841 --> 01:04:34,108 They have walk-ins here. 590 01:04:34,241 --> 01:04:36,410 Meir, Nobu. 591 01:04:36,578 --> 01:04:38,445 -What? -What do you want to see, Bob? 592 01:04:38,580 --> 01:04:39,480 Down here. 593 01:04:40,114 --> 01:04:41,750 If you go down here and look in there 594 01:04:41,915 --> 01:04:43,685 and look into the left, you'll see. 595 01:04:44,485 --> 01:04:47,421 Oh, this is all the equipment 596 01:04:47,589 --> 01:04:52,292 for the heating, air condition. 597 01:04:52,459 --> 01:04:55,630 It looks like a yacht. It's like a boat. 598 01:04:55,797 --> 01:04:56,865 Like a boat, yeah. 599 01:04:59,433 --> 01:05:02,604 This is a whole other... I don't know. 600 01:05:02,771 --> 01:05:05,172 I don't know where that goes. 601 01:05:05,774 --> 01:05:07,307 Office. 602 01:05:09,443 --> 01:05:11,011 Bob opened each door. 603 01:05:14,982 --> 01:05:17,552 The plan is to gut out the whole place, 604 01:05:17,719 --> 01:05:20,622 completely gut it, then build from fresh. 605 01:05:20,789 --> 01:05:22,055 You discover things. 606 01:05:22,222 --> 01:05:23,525 Then you see what you can do. 607 01:05:23,691 --> 01:05:25,225 All right, so see you. 608 01:05:25,392 --> 01:05:26,795 Thank you, Bob. So see ya. 609 01:05:26,960 --> 01:05:29,631 -Say hi to your... -Yeah, I will. 610 01:05:29,798 --> 01:05:31,965 I'll see you... I'll talk to you. 611 01:08:55,103 --> 01:08:56,671 And, um... 612 01:09:11,418 --> 01:09:13,554 Come more close, please. 613 01:09:17,525 --> 01:09:20,628 So... <i>Gracias, todos.</i> 614 01:09:20,795 --> 01:09:23,363 You guys are great, great team. 615 01:09:23,731 --> 01:09:25,867 Please grow you guys, 616 01:09:26,034 --> 01:09:30,071 each person, with the hotel, it makes good teams. 617 01:09:30,237 --> 01:09:32,573 Work the team like a family, all right? 618 01:09:32,740 --> 01:09:33,875 Don't fight. 619 01:09:34,042 --> 01:09:36,744 Somebody fighting, somebody between. 620 01:09:36,911 --> 01:09:39,147 Then, makes a shake of hand right? 621 01:09:39,312 --> 01:09:41,749 So my way, I never fight. 622 01:09:41,916 --> 01:09:44,418 Always, I like to keep the smiling. 623 01:09:44,585 --> 01:09:47,055 Don't forget, you have beautiful smile, everyone. 624 01:09:47,220 --> 01:09:48,756 Even you. 625 01:09:51,425 --> 01:09:54,762 All right, so make happy, happy back to you. 626 01:09:54,929 --> 01:09:56,430 Don't forget about this, okay? 627 01:09:58,298 --> 01:10:00,601 Thanks again. Thank you, thank you. 628 01:10:02,070 --> 01:10:03,805 Come, everyone. Come, come. 629 01:10:06,174 --> 01:10:07,842 He loves to be there. 630 01:10:08,009 --> 01:10:09,309 He loves to be in his restaurants. 631 01:10:09,476 --> 01:10:11,679 He loves... He loves the people. 632 01:10:11,813 --> 01:10:13,781 All right. All right! 633 01:10:13,948 --> 01:10:17,250 -Bravo! -Thank you. Thank you. 634 01:10:18,686 --> 01:10:20,121 Thank you, thank you. 635 01:10:20,287 --> 01:10:21,689 -The best team. -The best team. 636 01:10:21,823 --> 01:10:24,525 All right. All right. 637 01:10:24,692 --> 01:10:26,627 There are people in the global teams 638 01:10:26,794 --> 01:10:28,830 from many different countries, 639 01:10:28,996 --> 01:10:31,298 cultures, religions. 640 01:10:32,466 --> 01:10:34,001 They have the chance to go to 641 01:10:34,168 --> 01:10:36,938 various countries all over the world 642 01:10:37,939 --> 01:10:42,342 to learn about the different cultures for themselves. 643 01:10:42,510 --> 01:10:46,614 I hope I can give them lots of these experiences. 644 01:10:46,781 --> 01:10:47,815 Thank you so much. 645 01:10:53,121 --> 01:10:54,321 If you want to expand, 646 01:10:54,488 --> 01:10:56,624 you have to create a culture. 647 01:10:56,791 --> 01:10:58,993 And that's the most difficult part, 648 01:10:59,160 --> 01:11:02,295 to create a culture that people always 649 01:11:02,462 --> 01:11:05,833 look for what you really wanted to do. You know? 650 01:11:05,967 --> 01:11:07,434 What would Nobu do? 651 01:11:09,237 --> 01:11:11,706 It's important that he holds the people together, 652 01:11:11,873 --> 01:11:14,742 this extended family, if you will. 653 01:11:14,909 --> 01:11:16,978 The core of the kitchen has been here 654 01:11:17,145 --> 01:11:18,813 for almost 20 years now. 655 01:11:18,980 --> 01:11:20,915 The culture started from day one. 656 01:11:21,082 --> 01:11:23,251 We had many discussion many years ago 657 01:11:23,416 --> 01:11:25,318 that company's growing. 658 01:11:25,485 --> 01:11:29,023 Some part we need to organize it as a corporation, 659 01:11:29,190 --> 01:11:30,725 accounting and all those kinds of stuff. 660 01:11:30,892 --> 01:11:34,228 But the culture, that moms and pops restaurants 661 01:11:34,394 --> 01:11:37,064 feeling of it, we said, "We got to keep it." 662 01:11:37,231 --> 01:11:38,900 This is very important things for us. 663 01:11:39,066 --> 01:11:41,401 Our success in keeping that culture 664 01:11:41,569 --> 01:11:44,272 is that we promote people within. 665 01:11:44,404 --> 01:11:45,740 Not only the chefs, 666 01:11:45,907 --> 01:11:49,277 we're talking about the servers, bus service, 667 01:11:49,442 --> 01:11:53,114 even like the dishwasher has been working about 25 years. 668 01:11:53,281 --> 01:11:55,116 It's many of them like that. 669 01:11:55,283 --> 01:11:56,617 Even at the international locations, 670 01:11:56,784 --> 01:11:59,220 we just transfer those people to go, 671 01:11:59,386 --> 01:12:03,257 and then they create the same culture in each location. 672 01:12:03,423 --> 01:12:06,861 I started as a waiter, I was a student. 673 01:12:07,028 --> 01:12:11,566 First, I didn't plan to stay that long, but then... Yeah. [laughing 674 01:12:11,732 --> 01:12:13,634 I don't think anybody plans to stay here that long, 675 01:12:13,801 --> 01:12:16,871 and we all do, because of the culture that he's... 676 01:12:17,038 --> 01:12:18,940 Even I say, "Get out of here," but they stay. 677 01:12:21,374 --> 01:12:24,477 We keep coming back. 678 01:12:24,645 --> 01:12:29,217 His personality reflects to the way the restaurant is run, 679 01:12:29,382 --> 01:12:33,154 from the greeting as you come in, 680 01:12:33,287 --> 01:12:37,925 the attention that people get. It all comes from him. 681 01:12:56,978 --> 01:12:58,079 Take rice. 682 01:13:00,081 --> 01:13:02,149 Fish is here. Rice. 683 01:13:02,283 --> 01:13:05,987 One, two, three, four, 684 01:13:06,153 --> 01:13:09,857 turn, five, six. Six steps. 685 01:13:14,095 --> 01:13:17,965 Takes time to make the perfect sushi. 686 01:14:09,250 --> 01:14:11,786 We have 55 restaurants around the world. 687 01:14:11,919 --> 01:14:14,555 It's very difficult for him to be in every restaurant 688 01:14:14,722 --> 01:14:16,757 and train, but he goes around, 689 01:14:16,924 --> 01:14:19,026 and if he sees something wrong there, 690 01:14:19,193 --> 01:14:21,162 they're correcting. 691 01:14:21,329 --> 01:14:22,663 No, I would do three. 692 01:14:29,003 --> 01:14:30,503 -Okay? -Okay, chef. 693 01:14:35,309 --> 01:14:36,744 Okay. 694 01:14:36,944 --> 01:14:39,046 -Yes, chef. -And... 695 01:14:47,254 --> 01:14:50,124 -Thank you very much, chef. -Yep. Then... 696 01:15:00,134 --> 01:15:00,901 Cilantro. 697 01:15:02,570 --> 01:15:03,771 Okay. 698 01:15:08,709 --> 01:15:09,944 Of course, chef. 699 01:15:48,916 --> 01:15:49,950 -Me, chef. -Okay. 700 01:16:02,997 --> 01:16:05,866 Okay. Ozuma, one more slice. 701 01:16:06,033 --> 01:16:08,302 -White fish? -Yes, same thing... 702 01:16:21,816 --> 01:16:23,784 The... With the... 703 01:16:33,027 --> 01:16:34,962 Okay, okay. 704 01:16:43,204 --> 01:16:44,905 It's inconsistent, yeah, yeah. 705 01:16:59,588 --> 01:17:00,589 This is a little more. 706 01:17:04,358 --> 01:17:05,993 -Uh... -Same amount. 707 01:17:07,428 --> 01:17:09,196 Okay. 708 01:17:17,438 --> 01:17:19,773 Okay, okay. 709 01:17:20,374 --> 01:17:23,612 Like the way the chives and everything... 710 01:17:44,865 --> 01:17:46,066 Okay, cool. Okay. 711 01:17:47,902 --> 01:17:49,203 Yes, chef. 712 01:18:10,257 --> 01:18:12,059 -You're welcome, chef. -Yeah. 713 01:18:13,861 --> 01:18:15,162 Thank you very much for everything. 714 01:18:23,638 --> 01:18:26,941 Now, we added more locations, more restaurants. 715 01:18:27,074 --> 01:18:30,612 We have a couple chefs who funnel what Nobu-san wants 716 01:18:30,778 --> 01:18:32,647 through all the other chefs. 717 01:18:35,015 --> 01:18:36,685 We've all worked together so long, 718 01:18:36,850 --> 01:18:38,018 cooking the food together so long. 719 01:18:38,185 --> 01:18:41,855 There's a definite understanding between us. 720 01:18:42,022 --> 01:18:44,358 And so that gives the consistency 721 01:18:44,491 --> 01:18:45,993 in all the restaurants. 722 01:18:57,438 --> 01:18:58,540 Hey, Matt. 723 01:18:58,707 --> 01:19:01,775 You know, I like to do like a cold noodle, 724 01:19:01,942 --> 01:19:03,645 like a lot of vegetables on top. 725 01:19:03,811 --> 01:19:04,878 Okay. 726 01:19:05,045 --> 01:19:08,949 In Japan, this is summer times, cold noodle. 727 01:19:09,116 --> 01:19:12,621 But I like to put some different vegetables on top, 728 01:19:12,786 --> 01:19:15,856 and eggs, and king crab. 729 01:19:17,559 --> 01:19:19,960 This is a brand new recipe. 730 01:19:20,094 --> 01:19:22,229 Very unique dish. 731 01:19:30,971 --> 01:19:32,806 How about onion? The green onion, not the red? 732 01:19:32,973 --> 01:19:34,208 -Yeah, yeah. -Yeah, it's going. 733 01:19:42,584 --> 01:19:43,884 -What onions? -Scallions... 734 01:19:47,354 --> 01:19:48,489 Mistake. 735 01:19:49,323 --> 01:19:50,824 Okay. 736 01:19:50,991 --> 01:19:53,160 -Let's take the... -Yeah. 737 01:19:54,696 --> 01:19:56,063 -We'll clean it. It's okay. -Yeah. 738 01:19:56,230 --> 01:19:57,599 Okay, we got it. 739 01:20:08,743 --> 01:20:09,711 Cold. 740 01:20:17,184 --> 01:20:20,588 In Japan, this cold noodle use hams 741 01:20:20,722 --> 01:20:23,625 and cucumber, tomatoes. 742 01:20:24,458 --> 01:20:27,328 But I like to more like... it looks like a Nobu. 743 01:20:27,494 --> 01:20:29,897 It's all the detail, the chopped vegetables... 744 01:20:32,567 --> 01:20:34,268 and king crab on top. 745 01:20:34,902 --> 01:20:35,737 Yeah. 746 01:20:43,110 --> 01:20:45,580 We make the recipes. We always take photos, 747 01:20:45,747 --> 01:20:47,816 but we write down and then make it again 748 01:20:47,948 --> 01:20:49,316 and then make it again. 749 01:20:49,483 --> 01:20:52,554 We'll work out how much of each is on, 750 01:20:52,721 --> 01:20:55,089 and then how many noodles, weighing out the noodles before, 751 01:20:55,255 --> 01:20:56,924 so we know it's 60 grams. 752 01:20:57,057 --> 01:20:59,594 The recipe for here, um... 753 01:21:00,494 --> 01:21:02,162 Then we'll have the recipe, and then we'll send it out 754 01:21:02,329 --> 01:21:03,631 to all the different restaurants, 755 01:21:03,798 --> 01:21:04,965 all the chefs have that. 756 01:21:05,099 --> 01:21:07,769 I'm traveling, so I go there. 757 01:21:07,901 --> 01:21:09,336 Then I ask the chef, 758 01:21:09,503 --> 01:21:11,639 "Can you make noodles, cold noodles?" 759 01:21:11,806 --> 01:21:13,742 So they can make exactly the same. 760 01:21:14,408 --> 01:21:17,144 I think the perfect Nobu summer dish, right? 761 01:21:23,651 --> 01:21:25,352 Okay. 762 01:21:25,452 --> 01:21:26,755 Okay, let's taste it. 763 01:21:30,924 --> 01:21:32,627 Mm! It's good. 764 01:21:32,794 --> 01:21:34,763 All the people who travel around 765 01:21:34,928 --> 01:21:37,331 and eat at Nobu feel very at home, 766 01:21:37,498 --> 01:21:40,434 even though it's their first time in that city 767 01:21:40,602 --> 01:21:43,504 because the basic menus are always the same, 768 01:21:43,671 --> 01:21:45,973 and he tries to stick with the recipes. 769 01:22:02,990 --> 01:22:05,092 This is the two scallops. 770 01:22:08,395 --> 01:22:11,064 Called "Cindy Rice." You know Cindy Crawford? 771 01:22:12,466 --> 01:22:14,968 She came to the Matsuhisa in 1988. 772 01:22:15,135 --> 01:22:18,907 She asked me, make me something. So I made her this. 773 01:22:19,072 --> 01:22:21,676 Japanese name is called the Kakiage normally, 774 01:22:21,843 --> 01:22:24,579 but I put the name "Cindy Rice." 775 01:22:28,650 --> 01:22:29,651 Excuse me, ladies. 776 01:22:29,818 --> 01:22:31,251 -Where are they? -They're right here. 777 01:22:31,418 --> 01:22:33,688 -Okay. Over there. -Let's go this way. 778 01:22:34,421 --> 01:22:36,858 Do you remember this one? 779 01:22:37,024 --> 01:22:38,192 -Of course. -Cindy Rice? 780 01:22:38,358 --> 01:22:41,361 So they did it a little bit bigger, but still... 781 01:22:41,529 --> 01:22:43,731 Made by Nobu himself. 782 01:22:43,898 --> 01:22:48,035 I have so much to talk about this. 783 01:22:48,168 --> 01:22:51,071 When I used to do photo shoots in LA all the time, 784 01:22:51,238 --> 01:22:53,508 and I wanted Nobu, 785 01:22:53,675 --> 01:22:56,043 or Matsuhisa for lunch, but sometimes the sushi, 786 01:22:56,210 --> 01:22:59,213 if I didn't have a chance to eat right away, 787 01:22:59,379 --> 01:23:02,182 it would-- you know, I wanted to be able to get something that could 788 01:23:02,349 --> 01:23:04,218 maybe sit for one hour or two hour, 789 01:23:04,384 --> 01:23:07,421 and then you design Cindy Rice, and it's so good. 790 01:23:07,589 --> 01:23:09,289 I think the real name is Kakiage, right? 791 01:23:09,456 --> 01:23:10,792 Kakiage, yeah. 792 01:23:10,959 --> 01:23:13,026 -We call it Cindy Rice. -Cindy Rice, yeah. 793 01:23:13,193 --> 01:23:16,430 Then week after Cindy went to the New York, 794 01:23:16,598 --> 01:23:18,967 so she ordered, "Can I have Cindy Rice?" 795 01:23:19,132 --> 01:23:21,468 My manager doesn't know, but they call, 796 01:23:21,636 --> 01:23:24,906 "No, what is Cindy Rice?" They explain the Kakiage. 797 01:23:25,038 --> 01:23:26,975 I have my own dish at Nobu. I feel very... 798 01:23:27,140 --> 01:23:28,576 Thank you so much, Cindy. 799 01:23:28,743 --> 01:23:31,144 You have fed us and our family, 800 01:23:31,311 --> 01:23:33,280 and you're just such an artist 801 01:23:33,447 --> 01:23:37,117 and such a friend and a nice person. 802 01:23:40,220 --> 01:23:41,221 How was that? How was my accent? 803 01:23:41,388 --> 01:23:42,389 Thank you. 804 01:23:43,791 --> 01:23:46,293 -Rande, thank you so much. -You're the best. 805 01:23:46,460 --> 01:23:47,729 Thank you so much. 806 01:23:47,896 --> 01:23:48,963 So we're going to sit at the next table. 807 01:23:49,129 --> 01:23:50,430 -Perfect. -All right. 808 01:23:50,598 --> 01:23:52,165 -Enjoy. Thank you. -Thank you. 809 01:23:54,301 --> 01:23:55,269 - Hi. - Hi. 810 01:23:55,435 --> 01:23:56,638 - How are you? - How are you? 811 01:23:56,804 --> 01:23:59,172 - It was amazing tonight. - Thank you so much. 812 01:23:59,339 --> 01:24:00,942 When my father says, 813 01:24:01,108 --> 01:24:04,444 "I do everything to make my customers happy," 814 01:24:04,612 --> 01:24:07,615 it's absolutely genuine. This is what drives him. 815 01:24:07,782 --> 01:24:10,317 His love language is creating 816 01:24:10,484 --> 01:24:13,453 this experience for them to feel fulfilled. 817 01:24:13,588 --> 01:24:14,989 And I think the... 818 01:24:15,155 --> 01:24:17,291 "Thank you today, it was a really good dinner," 819 01:24:17,424 --> 01:24:18,660 keeps him going. 820 01:24:50,223 --> 01:24:52,560 I can't think of another culinary influence 821 01:24:52,727 --> 01:24:56,330 that was so fully original and has become so ubiquitous. 822 01:24:57,031 --> 01:25:00,167 Things that Nobu has done 823 01:25:00,300 --> 01:25:03,503 are imitated by others, but it's not Nobu. 824 01:25:06,975 --> 01:25:09,209 Sashimi Jalapeno. 825 01:25:09,376 --> 01:25:11,879 New style sashimi, everybody's doing now, 826 01:25:12,046 --> 01:25:16,183 the tiradito, with pure yuzu juice, 827 01:25:16,350 --> 01:25:19,286 rock shrimp tempura, toasted and creamy, 828 01:25:19,419 --> 01:25:22,857 when you deep in a ponzu... Nobu style. 829 01:25:22,991 --> 01:25:24,358 The onion dressing for me 830 01:25:24,525 --> 01:25:26,226 is-- that's copied everywhere in the world, 831 01:25:26,393 --> 01:25:28,029 but it was all invented by Nobu. 832 01:25:31,065 --> 01:25:32,567 Sorry, Nobu, but the only thing I stole from you 833 01:25:32,734 --> 01:25:36,436 was the crispy rice with the toro tartar. 834 01:25:37,839 --> 01:25:39,172 But I had to do it. 835 01:25:41,509 --> 01:25:45,613 How many chefs got influenced by Nobu? 836 01:25:45,780 --> 01:25:49,216 I don't think anybody can count. The only problem is, 837 01:25:49,383 --> 01:25:52,887 I think we should get royalties just like they do in the movies. 838 01:25:53,054 --> 01:25:57,625 I said, "Okay, you put the black cod miso on the menu, 839 01:25:57,792 --> 01:25:58,826 I get 10%." 840 01:26:13,041 --> 01:26:16,376 Okay, I'm going to go into other Nobu restaurants 841 01:26:16,544 --> 01:26:19,379 that are not part of a hotel. 842 01:26:19,547 --> 01:26:23,417 Ah, so the first one we have in development, and it's working, 843 01:26:23,584 --> 01:26:28,221 and I think Nobu saw the plans, is in Lake Tahoe. 844 01:26:28,388 --> 01:26:31,793 The restaurant, Nobu, right, will be on the lake. 845 01:26:31,959 --> 01:26:39,667 Okay, the next one is Oxford, which, you know, I apologize. 846 01:26:39,834 --> 01:26:41,334 Do you know about this project? 847 01:26:41,501 --> 01:26:44,438 He mentioned it to me. He told me. 848 01:26:44,572 --> 01:26:47,441 He never mentioned before to me. 849 01:26:47,608 --> 01:26:50,243 -He mentioned it not very much. -I apologize, Nobu. 850 01:26:50,410 --> 01:26:52,513 - Nothing much, Nobu. - I forgot. 851 01:26:52,680 --> 01:26:54,481 We spoke for five minutes. - Okay, tell me. 852 01:26:54,649 --> 01:26:56,517 When are they going to start the project? 853 01:26:56,684 --> 01:26:58,251 It's under construction now. 854 01:26:58,418 --> 01:26:59,620 - Already? - Yes. 855 01:26:59,787 --> 01:27:01,254 All right, so that's it. 856 01:27:01,421 --> 01:27:04,357 Uh, we have a project in Maui. 857 01:27:04,525 --> 01:27:07,695 Blackstone owns a hotel called the Blackstone. 858 01:27:07,862 --> 01:27:11,999 It's Blackstone hotel called Waldorf Astoria. 859 01:27:12,166 --> 01:27:18,405 Okay? We are planning to do a Nobu restaurant first, 860 01:27:18,539 --> 01:27:22,043 and hopefully, we will convert 100 861 01:27:22,210 --> 01:27:25,146 or maybe 200 rooms into a Nobu hotel. 862 01:27:25,345 --> 01:27:27,280 <i>We could take a wing</i> 863 01:27:27,481 --> 01:27:30,651 <i>and make it a hotel</i> <i>within a hotel,</i> 864 01:27:30,852 --> 01:27:32,887 <i>like you did at Caesar's.</i> 865 01:27:33,054 --> 01:27:37,024 I worry that I don't see the specialness of it 866 01:27:37,191 --> 01:27:39,594 - unless I'm missing something. - It's a great location. 867 01:27:39,794 --> 01:27:45,032 <i>And the views are more</i> <i>spectacular than Malibu.</i> 868 01:27:46,834 --> 01:27:49,402 - This is Maui? - Maui, yeah. 869 01:27:49,570 --> 01:27:52,607 You think that this is beautiful? 870 01:27:52,707 --> 01:27:56,144 That's when you look at it from the ocean side. 871 01:27:56,309 --> 01:27:58,679 Continue. 872 01:27:58,846 --> 01:28:03,350 Del Coronado, which is a Blackstone hotel. 873 01:28:03,518 --> 01:28:06,788 We're going to put in a Nobu restaurant. 874 01:28:06,921 --> 01:28:09,289 - Just a restaurant? - Just a restaurant. 875 01:28:09,422 --> 01:28:13,528 Can I be honest here? These are Blackstone properties. 876 01:28:13,661 --> 01:28:16,731 -Right. -They're enhancing the properties that they have. 877 01:28:16,864 --> 01:28:18,900 What does it do for us? 878 01:28:19,767 --> 01:28:20,768 Money. 879 01:28:20,935 --> 01:28:23,671 Money, but it's also giving them a lot, 880 01:28:23,838 --> 01:28:25,706 and we're spreading ourselves-- 881 01:28:25,873 --> 01:28:27,909 We got to be careful in some ways. 882 01:28:28,075 --> 01:28:28,943 No, but I think it's okay. 883 01:28:29,110 --> 01:28:30,778 No, but I'm asking this question. 884 01:28:30,945 --> 01:28:32,513 I could take you aside and ask it. 885 01:28:32,680 --> 01:28:35,448 -I'm asking everybody. -Okay, okay. 886 01:28:35,616 --> 01:28:38,085 I want to find something special. 887 01:28:38,219 --> 01:28:39,419 No, I know. 888 01:28:39,587 --> 01:28:40,721 And not just do something for their property, 889 01:28:40,888 --> 01:28:42,223 but at the end of the day... 890 01:28:42,389 --> 01:28:43,858 Yeah, we are doing something for ourselves 891 01:28:44,025 --> 01:28:45,860 because they are paying us a fee. 892 01:28:46,027 --> 01:28:48,896 It's a management deal, so we get-- 893 01:28:49,063 --> 01:28:52,800 But they're not hotels. 894 01:28:52,967 --> 01:28:55,069 -No. -That's a difference. 895 01:28:55,236 --> 01:28:57,038 If they were not our partner, Blackstone, 896 01:28:57,205 --> 01:29:00,440 with all due respect, would we be considering this? 897 01:29:02,543 --> 01:29:04,045 - Maybe not. - Maybe not. 898 01:29:04,212 --> 01:29:07,882 That's a good-- I'd like to put a hold on those things, 899 01:29:08,049 --> 01:29:09,784 if you don't mind, and talk about them more seriously. 900 01:29:09,951 --> 01:29:12,053 We can't do it. We signed already a contract there. 901 01:29:12,220 --> 01:29:13,988 Well, I'm sorry you did. 902 01:29:14,155 --> 01:29:16,123 -I'm sorry that you did. -Why... 903 01:29:16,290 --> 01:29:18,059 That I want to be careful about. 904 01:29:20,995 --> 01:29:23,731 We have to devote our time to doing projects 905 01:29:23,898 --> 01:29:26,601 that are worthy of what we can do 906 01:29:26,734 --> 01:29:29,270 - and what is expected of us. - Okay. 907 01:29:29,436 --> 01:29:30,905 -I'm sorry. -Okay. 908 01:29:31,105 --> 01:29:34,175 - <i>It's about fees.</i> - We're talking bigger picture. 909 01:29:34,909 --> 01:29:37,945 At this age and stage of our lives, what we've done, 910 01:29:38,112 --> 01:29:39,146 what we've accomplished, 911 01:29:39,313 --> 01:29:41,349 we're going to have our 30-year anniversary. 912 01:29:41,515 --> 01:29:45,353 It's not about fees. It's more than that. 913 01:29:45,519 --> 01:29:47,688 And we need your help in that way, 914 01:29:47,855 --> 01:29:50,825 not where we fill in little places that you own 915 01:29:50,992 --> 01:29:53,327 or have a big part of or whatever. 916 01:29:53,493 --> 01:29:55,930 We should have a bigger picture in mind, 917 01:29:56,097 --> 01:29:58,099 and we're not going to waste our time 918 01:29:58,266 --> 01:30:01,869 in small things unless they really have a strategic value. 919 01:30:02,036 --> 01:30:03,804 Maybe one of those places does 920 01:30:03,971 --> 01:30:06,674 as far as the view and all. But I don't see it. 921 01:30:06,841 --> 01:30:09,210 I feel I have pretty good taste in this stuff 922 01:30:09,377 --> 01:30:11,212 and a pretty good sense of what it is. 923 01:30:11,379 --> 01:30:14,882 It's bothering me, frankly. I want us to do something, 924 01:30:15,049 --> 01:30:17,118 but I want to find something special. 925 01:30:21,889 --> 01:30:24,859 We have to choose the best of partners. 926 01:30:25,026 --> 01:30:26,394 That's what we did so far, right? 927 01:30:26,560 --> 01:30:27,628 Why are we success-- 928 01:30:27,795 --> 01:30:30,064 I always say, why are we so successful? 929 01:30:30,231 --> 01:30:32,333 Because we have chosen the right partners. 930 01:30:32,499 --> 01:30:33,968 Very important. 931 01:30:34,135 --> 01:30:38,039 We even-- When Saul Kershner was a great partner. 932 01:30:38,205 --> 01:30:41,309 Anybody that choose the wrong partner so far? 933 01:30:41,474 --> 01:30:42,910 We did. 934 01:30:43,077 --> 01:30:45,846 -So that's why... -Hubert Boukobza in Paris. 935 01:30:50,084 --> 01:30:55,056 Maybe 20 years ago, a guy I knew in Paris that had run 936 01:30:55,222 --> 01:30:59,527 a very famous club there called Bains Douches. 937 01:31:04,231 --> 01:31:07,301 I knew him because always when we went to Paris, 938 01:31:07,435 --> 01:31:08,869 we used to go to the club, 939 01:31:09,003 --> 01:31:14,275 and I went with De Niro and so many other models 940 01:31:14,442 --> 01:31:17,378 and famous people, and actors used to go there. 941 01:31:17,545 --> 01:31:21,282 It was like the Studio 54 of Paris. 942 01:31:24,885 --> 01:31:26,721 He came to see me, and he said, 943 01:31:26,887 --> 01:31:29,790 "I would like to open a Nobu restaurant." 944 01:31:29,957 --> 01:31:31,659 I asked Bob, "What do you think?" 945 01:31:31,792 --> 01:31:35,730 He liked the idea, Nobu liked the idea, and I said, "Fine." 946 01:31:40,368 --> 01:31:42,269 We find out later, of course, 947 01:31:42,403 --> 01:31:45,706 that he was taking money out of the cash register, 948 01:31:45,873 --> 01:31:51,812 giving away wine and things to benefit his own needs. 949 01:31:52,980 --> 01:31:55,249 About a year and a half later, 950 01:31:55,383 --> 01:31:59,487 we had to close it because they went into bankruptcy, 951 01:31:59,620 --> 01:32:01,489 and Nobu was very hurt, 952 01:32:01,622 --> 01:32:06,060 very upset and angry about the failure. 953 01:32:09,296 --> 01:32:11,298 Besides being Nobu, 954 01:32:11,465 --> 01:32:15,236 the Japanese take very hard failures, I think. 955 01:32:17,405 --> 01:32:19,508 We didn't actually talk for two years. 956 01:32:26,781 --> 01:32:28,282 About two years later, 957 01:32:28,416 --> 01:32:31,318 we got over the bad experience in Paris. 958 01:32:31,485 --> 01:32:34,321 We all learned a lot, and we became stronger than ever 959 01:32:34,488 --> 01:32:36,824 as partners since that moment. 960 01:32:39,260 --> 01:32:42,263 I want to run an idea by you, Nobu. 961 01:32:43,030 --> 01:32:45,599 Hiro, the team. 962 01:32:45,766 --> 01:32:47,935 -I know it's too early to-- -Go ahead. 963 01:32:48,102 --> 01:32:50,171 Okay, okay. 964 01:32:52,541 --> 01:32:55,544 We're just starting on a new project for Nobu, 965 01:32:55,709 --> 01:32:57,378 next to Nobu, 57th Street, 966 01:32:57,546 --> 01:33:00,314 that will be much more influenced by meat and steak. 967 01:33:00,481 --> 01:33:03,350 And so it's not going to look at all the same, 968 01:33:03,518 --> 01:33:05,386 but the same strategy 969 01:33:05,554 --> 01:33:07,688 and approach to Nobu style, I think, is what it's going to 970 01:33:07,855 --> 01:33:10,391 make it feel like it belongs there. 971 01:33:10,559 --> 01:33:15,196 At the moment, as a working title, it's Nobu Steak. 972 01:33:15,362 --> 01:33:16,831 How do you think Nobu Steak? 973 01:33:16,997 --> 01:33:19,767 What's the word for steak in Japanese? 974 01:33:19,967 --> 01:33:21,635 <i>- Sutki.</i> - Yeah, yeah. 975 01:33:21,836 --> 01:33:23,671 -Really? "Steaky"? <i>-Sutki.</i> Yeah. 976 01:33:23,804 --> 01:33:27,007 No. 977 01:33:27,174 --> 01:33:29,410 Don't ask me! 978 01:33:29,578 --> 01:33:32,313 What's the word that you're expressing in Japanese? 979 01:33:32,480 --> 01:33:33,881 That you're saying, it's more all... 980 01:33:34,048 --> 01:33:35,649 Beef or something like beef? 981 01:33:35,816 --> 01:33:37,251 We don't have to understand it. 982 01:33:37,418 --> 01:33:39,487 It's just a nice sounding Japanese word. 983 01:33:39,687 --> 01:33:40,688 -Meat. <i>-Niku.</i> 984 01:33:40,888 --> 01:33:42,790 <i>-Niku. Niku.</i> -Not <i>sutki.</i> 985 01:33:42,990 --> 01:33:45,626 So <i>"niku"</i> means meat. 986 01:33:45,826 --> 01:33:47,562 <i>Niku,</i> Nobu <i>Niku.</i> 987 01:33:47,728 --> 01:33:50,731 Unless, Bob, you have some idea, maybe. 988 01:33:50,898 --> 01:33:53,667 No, I'm thinking it's a special name 989 01:33:53,834 --> 01:33:56,036 that people will get used to right away. 990 01:33:56,203 --> 01:33:58,038 They'll identify it as this place 991 01:33:58,205 --> 01:33:59,740 -as opposed to somewhere else. -Correct. 992 01:33:59,940 --> 01:34:02,943 Nobu <i>Niku</i> is simple. It's two syllables. 993 01:34:03,110 --> 01:34:04,245 I mean, it's kind of nice. 994 01:34:04,445 --> 01:34:07,414 Nobu <i>Niku,</i> it ends with a "U." Nobu <i>Niku.</i> 995 01:34:07,582 --> 01:34:09,250 It's kind of simple. 996 01:34:09,450 --> 01:34:12,253 <i>Niku</i> means the beef, the chicken, the pork. 997 01:34:12,419 --> 01:34:13,854 - Perfect. - Great. 998 01:34:14,054 --> 01:34:15,322 -Perfect. -Nobu <i>Niku.</i> 999 01:34:15,456 --> 01:34:16,525 Great. I love it. 1000 01:34:16,690 --> 01:34:19,760 - You did it. - I knew it, Bob. 1001 01:34:19,927 --> 01:34:24,698 You know, 30 years ago, when we opened Nobu, 1002 01:34:24,865 --> 01:34:27,301 the first one, we were sitting and thinking, 1003 01:34:27,468 --> 01:34:28,969 what we're going to call the restaurant. 1004 01:34:29,136 --> 01:34:31,372 I said, "Why don't we call them Matsuhisa?" 1005 01:34:31,540 --> 01:34:35,743 Bob said, "It's too complicated. Why don't we just call it Nobu?" 1006 01:34:35,910 --> 01:34:36,944 "His name is Nobu." 1007 01:34:37,111 --> 01:34:39,947 All right, we have a name! Great. 1008 01:34:40,114 --> 01:34:41,782 Fantastic. 1009 01:34:41,949 --> 01:34:45,152 The beginning of a new concept. Okay. 1010 01:40:32,266 --> 01:40:33,267 Yeah. 1011 01:41:17,045 --> 01:41:20,113 I have a sushi bar in all of my houses. 1012 01:42:08,328 --> 01:42:10,098 - Cheers. - Cheers. 1013 01:42:10,230 --> 01:42:11,899 Cheers! 1014 01:45:49,684 --> 01:45:53,921 Nobu has created this amazing global luxury brand 1015 01:45:54,055 --> 01:45:59,927 that hasn't lost the kind of intimacy of that initial experience. 1016 01:46:03,064 --> 01:46:04,065 Even his standards 1017 01:46:04,198 --> 01:46:05,900 that he's been doing for 35 years, 1018 01:46:06,033 --> 01:46:08,202 you still go back to that same dish, 1019 01:46:08,336 --> 01:46:11,005 and it's as good now as when he first came up with it. 1020 01:46:16,644 --> 01:46:20,648 Like anything that's original, you can imitate it all you want, 1021 01:46:20,781 --> 01:46:23,951 but you can never really duplicate that. 1022 01:46:27,855 --> 01:46:31,092 I know if you would ask people today, 1023 01:46:31,225 --> 01:46:34,461 nobody will know who is the Emperor of Japan, 1024 01:46:34,595 --> 01:46:36,697 they won't know his name, but everybody knows Nobu. 1025 01:46:39,934 --> 01:46:42,003 -Cheese. -Hello, cheese. 1026 01:46:42,169 --> 01:46:43,638 Okay. 1027 01:46:43,771 --> 01:46:45,773 -Meir. -Then one with Meir. 1028 01:46:45,940 --> 01:46:47,708 -Then we bring Hiro. -Cheese. 1029 01:46:47,875 --> 01:46:50,111 Hello, cheese. 1030 01:46:50,211 --> 01:46:52,479 -Hiro, come in for one. -Okay. 1031 01:46:52,613 --> 01:46:55,182 -All right. -Cheese. 1032 01:46:55,316 --> 01:46:56,350 Should we bring... 1033 01:46:56,517 --> 01:46:58,252 -You guys come in for one? -Yeah, yeah. 1034 01:46:58,386 --> 01:46:59,987 Come on. 1035 01:47:00,154 --> 01:47:02,323 Why not? Why not? 1036 01:47:02,489 --> 01:47:04,825 -See everybody. -Okay. 1037 01:47:04,992 --> 01:47:06,127 Hello. 1038 01:47:06,294 --> 01:47:07,962 Ready? One, two, three. 1039 01:47:08,095 --> 01:47:10,998 - Thank you. - Thank you, guys. 1040 01:47:11,165 --> 01:47:12,499 -Thank you. -How about you guys? 1041 01:47:22,677 --> 01:47:23,844 Yeah, we stay overnight. 1042 01:47:23,978 --> 01:47:26,247 In the morning, we fly to Abu Dhabi. 1043 01:47:26,380 --> 01:47:27,581 It's only about two hours. 1044 01:47:27,715 --> 01:47:29,517 -Still overnight, Cairo? -Cairo. 1045 01:47:29,650 --> 01:47:31,185 One night. Okay. 1046 01:47:31,352 --> 01:47:34,722 -To Abu Dhabi, two-hour flight. -Mm-hmm. 1047 01:47:34,889 --> 01:47:37,024 We arrive there, we check into the hotel, 1048 01:47:37,158 --> 01:47:38,826 we probably stay at the Emirate Palace. 1049 01:47:38,960 --> 01:47:41,128 -Okay. -Go to, in the afternoon, 1050 01:47:41,262 --> 01:47:44,165 do a ground-breaking ceremony in Abu Dhabi. 1051 01:47:44,298 --> 01:47:46,400 Okay. Again, the ground-breaking. 1052 01:47:46,567 --> 01:47:49,203 In the morning, we are going to have a meeting 1053 01:47:49,337 --> 01:47:51,238 with the Crown Prince of Abu Dhabi. 1054 01:47:51,405 --> 01:47:53,074 -Okay. -Right after that, 1055 01:47:53,240 --> 01:47:56,344 we will have a helicopter taking us to Ras Al Khaimah. 1056 01:47:56,510 --> 01:47:58,346 Okay. How long it takes? 1057 01:47:58,512 --> 01:47:59,914 -I think half an hour. -Yeah, or less. 1058 01:48:00,047 --> 01:48:01,382 With the helicopter, half an hour. 1059 01:48:01,515 --> 01:48:02,583 Ras Al Khaimah, okay. 1060 01:48:02,717 --> 01:48:03,718 We land in... 1061 01:48:03,851 --> 01:48:07,655 We go and visit the ruler of Ras Al Khaimah, 1062 01:48:07,788 --> 01:48:09,190 and probably have lunch with him. 1063 01:48:09,357 --> 01:48:10,458 Okay. 1064 01:48:11,459 --> 01:48:12,727 That's it. We're done. 1065 01:48:12,893 --> 01:48:13,928 - Yeah. - Sounds great. 1066 01:48:14,061 --> 01:48:15,029 Yeah. 1066 01:48:16,305 --> 01:49:16,604