How would you describe the Umi Uma experience? Umi Uma is a 60-seat restaurant, so not too big. It’s a mix of homey, friendly, and comfortable, with really good food and service. Because it’s on a cruise ship, it’s homier – as you get to know the same customers every day. That means you get to make it more like a family. What first attracted you to working with Crystal to create a restaurant concept at sea? Well, I started it in 2003, and in the beginning, it was a big challenge for me. We have restaurants in cities, but we never did it on a cruise ship because I worried about how I could get fresh products and how I could do business every day. So, I started the challenge little by little, just to understand more than before. But I already had the concept with Matsuhisa with exactly the same menu, and the same service, which I started with Crystal Cruises. When you were creating this restaurant, what was your number-one priority? It’s quality. Because again, my concern from the beginning was, “How can I get fresh products?” You know, I like to go to another country, and I like to see the market, even the fish market and vegetable market. I like to find new products and bring them to the restaurant and start cooking for myself. And as for sustainability, from the beginning, I don’t want to waste anything. I appreciate what it means to catch fresh fish and to find good quality vegetables and meat. But I really don’t want to waste anything and as much as possible, use everything. When you think about the concept of ikegai (the things that give your life worth, meaning, or purpose), what does it mean to you as a restaurateur? I started when I was 18, and a career as a chef was my dream. I’m in the restaurant business not only to make money, but to have customers coming, enjoying their dinner, smiling, and then coming back again. This is what I want to do every day, so this is my ikegai. When did you know you wanted to do this for a living? When I was a kid, my brother took me to a sushi restaurant. This was my first experience. This was the first time I sat at the counter and watched the chef make [the sushi] one by one. This experience wowed me, and I knew then I wanted to be chef. Is it possible to become a sushi master if you don’t have that singular focus and commitment? Anyone can make sushi, but if people want to go to the next level, it has to be with passion. Without passion, they’re just doing the job. When you hire people, how can you tell if they have that passion? In the beginning I interviewed new people myself. My first question was, “Do you like to make sushi and do you like cooking?” Some people, before I asked the question, said, “How much will you pay me?” That means I’m not going to hire them. Can you talk a little bit about the design of Umi Uma and your thinking behind it? In the restaurant business, the most important things are good food, good service, and good atmosphere. For me, the design is important and it’s part of that combination of good food, good service, and good atmosphere. How would you describe the style of service at Umi Uma? Umi Uma is only 60 seats, so you have to pay close attention. But I’m not looking for Michelin-style service; it’s more casual, with good food and people eating while they’re comfortable. Will you be cooking on any of the cruises? Can we expect to see you behind the counter at Umi Uma? Of course. I go on cruises, and I’m a guest chef. I cook, I do a cooking demonstration, and I stay in the kitchen to create new dishes with the chefs. Cooking is my life; cooking is my job. The original Nobu opened in New York in 1994, so this year marks its 30th anniversary. Looking back, what are you most proud of? I started training as a chef at 18, after finishing high school. Now, 56 years later, we have 56 Nobu restaurants and 16 Matsuhisa restaurants. We’re on five continents. I have so much that I’m proud of. At the same time, all the teams grew like my family. So, I’m proud of that, too. Japanese and Peruvian cuisine fusion was a new concept in 1994. What inspired you to bring those flavors together? I was born in Japan, and I started training in Japan. Japan is very simple. For sashimi you use soy sauce and wasabi. But when I moved to Peru when I was 24, I tasted a ceviche. And ceviche is the same fish but cooked with lemon juice. They never use soy sauce. And then they use garlic, chili paste, cilantro, all the same fish, but cooked in a completely diªerent way. After this experience, my eyes opened, and it meant cooking with more freedom. Then I started to create more while keeping the simple product but cooking in a diªerent way. Black Cod with miso is the dish you’re most famous for.Why do you think it struck a chord with so many people? The miso cod is basically a very traditional Japanese food. In Japan, we didn’t use to have refrigerators. To make the fish keep longer, you marinated or salted. With the black cod, I started to marinate one day, two days, three days. And finally, after three days, I cooked it for myself, and it tasted great. Then I put it on the menu and started recommending it to customers. The first one ate it and loved it. Then the second customer loved it. After a while it became my signature dish and the most world famous. Do you think you’ll ever retire? I like to keep working and I like to keep spending time with my team. I like to see my customers as much as possible. You know, life is beautiful. And I enjoy my life. That means no retirement. NOBU MATSUHISA PF NM PF NM PF NM PF NM PF NM PF NM PF NM PF NM PF NM PF NM PF NM PF NM PF NM PF NM CALL OR VISIT OUR WEBSITE FOR PRICING, ITINERARIES, AND MORE 32
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