From his first restaurant in New York in 1994 to the 49 he has around the world today, celebrity chef Nobu Matsuhisa keeps an international audience coming back for more, over and over again. Most remarkably, he is doing it without altering his signature dishes, which make up 70 per cent of the menu—a seemingly impossible task in this fast-moving and competitive industry where food trends come and go every year.
“It’s like people are addicted,” jokes executive chef Hideki Maeda, who has moved from his post at Nobu London to lead the team opening Nobu Singapore in Four Seasons
