Regina Troy Barrios

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Chef Nobu Matsuhisa at Nobu Manila

Chef Nobu Matsuhisa

<p>When world-renowned <strong>Chef Nobu Matsuhisa</strong> stepped into the kitchen of<a href="https://www.instagram.com/noburestaurantmanila/" rel="noopener noreferrer" target="_blank"><strong> Nobu Manila</strong></a> last March for a two-night culinary event, it wasn’t just to serve another opulent omakase. It was, as always, a return to his roots—a practice of “kokoro,” the Japanese word for heart, spirit, and intention. For fans of fine dining, it was a chance to witness a master at work. It was a quiet reminder of something far more universal: that food, at its best, comes from the heart.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17453901047171 Chef Nobu Matsuhisa_s Sushi-Making Demo at Nobu Manila.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Nobu explains how he crafts his eponymous restaurants&#x27; iconic dishes | Photo: Nobu Manila</span></span></span></div><p>Chef Nobu’s recent visit is his fifth to the Philippines, part of a global anniversary tour<strong></strong> celebrating 30 years of Nobu Restaurants and ten years of Nobu Manila. At 75, he still exudes a quiet presence in the kitchen—calm, focused, and warm. His signature Nobu Style blends Japanese precision with Peruvian flair, but it’s his approach, not just his techniques, that leaves a mark.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17453903318982.  Chef Nobu Matsuhisa_s Sushi-Making Demo at Nobu Manila  - a selection of Nigiri prepared by Chef Nobu during the sushi-making demo.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Nobu reveals his six-step way of artful sushi-making with finesse and precision | Photo: Nobu Manila</span></span></span></div><p>So what does “from the heart” really mean in the context of food? And how can we bring that into our own kitchens, whether we’re making a weeknight dinner or ordering from our go-to spot?</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17453904247981st Course - Art of Omakase by Chef Nobu - Nobu Sashimi Selection - Shima Aji Jalapeno, Hirame Tiradito, Sawara New Style_1.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Nobu Sashimi Selection: Shima Aji Jalapeno, Hirame Tiradito, Sawara New Style | Photo: Nobu Manila</span></span></span></div><div><strong>Seasonality and simplicity</strong> </div><p>A lesson from Nobu’s plates is restraint. Every dish at his events in Manila, from the toro with yuzu miso to the kinmedai served Matsuhisa-style, was a masterclass in simplicity. No overcrowding. No overthinking. Just good ingredients, at their peak, allowed to shine.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17453905873584th Course - Art of Omakase by Chef Nobu - Chilean Sea Bass - Jalapeno Miso, Eggplant_1.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chilean Sea Bass: Jalapeno Miso, Eggplant | Photo: Nobu Manila</span></span></span></div><p>For everyday cooks, it’s a reminder to lean into what’s available and in season. That tomato will taste better in summer, and that leafy green might not need more than salt, oil, and a bit of lemon. Food doesn’t have to be complicated to be memorable—it just has to be honest.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17453906863205th Course - Art of Omakase by Chef Nobu -Wagyu Beef - Shiitake Millefeuille, Seasonal Vegetables, Wasabi Pepper Sauce.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Wagyu Beef: Shiitake Mille-feuille, Seasonal Vegetables, Wasabi Pepper Sauce | Photo: Nobu Manila</span></span></span></div><div><strong>Intentional cooking over impressing</strong></div><p>One of the hallmarks of Nobu’s philosophy is intentionality. His menus aren’t built to dazzle with extravagance for the sake of it. Instead, each ingredient is treated with care, each flavor layered thoughtfully.</p><p>During his Manila visit, the six-course omakase featured uni with nikiri, wagyu with shiitake mille-feuille, and Chilean sea bass with jalapeño miso—not because they’re flashy, but because they speak clearly and harmoniously to each other.At home, that translates to letting go of the pressure to impress. You don’t need luxury ingredients to cook with kokoro. What matters more is attention: knowing why you’re adding that garlic, or tasting the soup one more time before serving. It’s about slowing down just enough to show how much you care.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17453907469416th Course (2) - Art of Omakase by Chef Nobu - Matcha Coconut - Coconut Dacquoise, Matcha Ice Cream and Coconut Mascarpone.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner"> Matcha Coconut: Coconut Dacquoise, Matcha Ice Cream and Coconut Mascarpone | Photo: Nobu Manila</span></span></span></div><div><strong>Dining as connection</strong></div><p>Nobu’s food has always been about more than flavor—it’s about experience and connection. At the Canapé Night held in Nobu Manila, guests weren’t just tasting yellowtail jalapeño and wagyu tacos. They were part of a story, a shared experience. Even the most casual of bites was rooted in thoughtfulness.</p><p>In our own lives, meals can be more than just a rush between meetings or screen time. Whether you’re cooking solo, feeding family, or sharing a takeout box with friends, there’s value in being present. Put down the phone, plate the food with a little care, and let that moment count.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:900px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1745390853123Chef Nobu Matsuhisa 3.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chef Nobu Matsuhisa | Photo: Nobu Manila</span></span></span></div><p>The magic of Nobu Matsuhisa isn’t just in his knife skills or global accolades. It’s in the way he carries himself—with humility, consistency, and genuine care for the people he feeds. His recognition from the Japanese emperor and his stints as the official chef at the Golden Globes are testaments to his talent. But for him, the ultimate reward seems to be much simpler: cooking from the heart, and teaching others to do the same. </p><div><em>Experience Chef Nobu&#x27;s renowned cuisine at </em><a href="https://www.facebook.com/nobumanila" rel="noopener noreferrer" target="_blank"><em><strong>Nobu Manila</strong></em></a><em><strong></strong>, located at Nobu North Tower, </em><a href="https://www.facebook.com/cityofdreamsmanila" rel="noopener noreferrer" target="_blank"><em>City of Dreams Manila</em></a><em>, Aseana Boulevard corner Macapagal Avenue, Parañaque City, Metro Manila. </em><em>For reservations, call (+632) 8800 8080 or email noburestaurant@cod-manila.com. You can also book online through their </em><a href="https://www.noburestaurants.com/manila/reservations" rel="noopener noreferrer" target="_blank"><em>official reservation page</em></a><em>.</em></div>

<p><i>How Nobu Manila’s luxurious tenth anniversary dinner reveals the quiet wisdom behind the magic. </i></p>

How Nobu Manila’s luxurious tenth anniversary dinner reveals the quiet wisdom behind the magic.

In The Presence Of Chef Nobu, I Understood Simplicity

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In The Presence Of Chef Nobu, I Understood Simplicity

Ching Dee

Published Apr 22, 2025 03:00 PM PHT

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Updated Apr 23, 2025 02:57 PM PHT

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