Nobu’s Rise To All-Star Chef Documented In Matt Tyrnauer Film

To monitor the chef Nobo Matsuhisa Kitchen Preparation is a work artist.

It is a pink-colored slices of raw fish with a uniform thickness, in the form of flowers, and is widespread with Missu, on his favorite cooking fabric-always a white plate, allowing colors for pop. It is a feast of the eye as much as the abdomen. The aesthetic experience and ingenuity made him a famous Nobo meal around the world.

The unexpected arc of Matsuhisa is tracked from the niofit sushi chef to the heart of the empire of restaurants and hotels in the new documentary NoboDirected by Tyernaor died. It now plays in Los Angeles, the city is more than any Nobo’s rise that feeds on global praise. Despite Nobo – along with his business partnership representative Robert de Nero And the previous film producer Mir Tiber – I have invaded the world effectively, this is not a “march of glory”.

“Nobo, who had a lot of tragedy and frequent failure, did not succeed until he was almost 40 years old,” says Tyrnauer on the deadline. “It was, in fact, completely reflected. It was a serial failure before that for various reasons.”

The documentary also explores, Matsuhisa was a somewhat harmful young man until he began to learn to make sushi at the age of 17 at Matsuei, a restaurant in Tokyo. It was a seven -year vocational training that crowned him with his wife to Lima, Peru to work in an institution where he finally adapted sushi with local tastes.

“He really made his name there, and he began to combine the Peruvian components in the traditional Japanese cooking. In Peru, there is a tradition of the kitchen called Nikkei, a generation of Japanese immigrant [into sushi]. “It is a large part of it.” It already combines ingredients [from both countries] It breaks the rules of Japanese cuisine, and this is an essential element in the story. ”

The three -year period ended in Lima when the restaurant owner told Nobu the cheaper fish for the user to increase the profits to the maximum. Later, Matsuhisa and his family moved to Alaska far away, where he opened a restaurant that was terrified of a terrible plight.

“The restaurant was first owned by a piece of marina in the eighties of the last century. He did not have insurance,” Tyrnauer noted. “He was truly pushed to the brink of the abyss and suicide. Then his next step was to Los Angeles after a short trip to Japan. He began again as just a sushi chef on the third street.”

The tide was turned in 1987 when he opened his Los Angeles’s own restaurant bearing his last name – Matsuhisa. The wonderful food writer Ruth Rachel, who was working in Los Angeles Times, announced that the fare is exciting. The spot has become very common with candidates for the entertainment industry. A year after the opening of Matsuhisa, a prominent representative from New York – Robert De Niro, with his friend, director Roland Joffee. “If you want to open a restaurant in New York, let me know” (or words in this sense), “the Oscar winner said twice to his airport.

It took about six years until these germs germinated from an idea, but when Nobo opened in the lower Manhattan, it started.

“I lived a few buildings away from that, by chance at the time. I remember it well. I went there a lot,” remember Tyrnauer. “It took Manshan from the storm. He identified Tripika, and helped define it. There were only a few good restaurants at that time. This was the talk about the city.”

The moment goodfellas from De niro

Wonderful element for Nobo De Niro’s participation in “Development of Work” as they say in the money circles. He is not a negative investor, and is guaranteed for covenant profits. He is an idea man, as shown in the movie (for example, he called for calling the New York City website “NoBU” after the first name of the Chew, instead of “Matsuhisa” as others recommended).

“I really think it is one of the few cases where a very famous person does not put his name on a brand and harvested the benefits from him,” the director notes. “It was really this originator of the concept and got the idea of ​​expanding after more than one restaurant. It is a really interesting organic business story.”

There are now 55 restaurants in Nobo worldwide and 45 hotels – the first boutique to open a “hotel inside a hotel” at CEASAR Palace in Las Vegas. The documentary includes a significantly explicit scene “Board Room” where DE Niro, Meir Teper and Nobu are discussing more expansion. Teper determines a plan but the more I hear de niro, the more you say it.

“He wants to maintain a narrow grip on what they are doing, and getting heated because he is afraid to expand a lot in a wrong way.” “This was a meeting that has become explosive. It is happening a little Goodfellas. De Niro becomes difficult. “

No one asked Tyrnauer Core outside the scene, like a bad spot in an apple. Although it is not as if any present person doubts the original tension that the director seized.

“[Teper] He came out of the meeting and said: “You don’t want to use it, right?” And I said, “Yes, I definitely want to use it, and I think you will thank me in the end.” “In fact, after the first show in Tripika, he came to me and said:” Everyone really loves this scene. I am very happy because you told me that you need to use it. And I said, “Well, this is the way you go.” I mean, you need the conflict. “

Teeth

I can’t go further without mentioning something in the movie that spoiled me. In some scenes with De niro, it becomes clear that it lacks a decision.

“I did not notice that even on the day of the shooting,” Tyrnauer notes, “but I think he had a age not present near the foreground.”

I joking Tyrnauer asked if he had assembled the actor for the same. Not so, assured me.

“I think one of his employees told me that he lost it during his launch in Oklahoma with Scorsese,” is supposed to be on a group of Kamar of Venus. “Either the work of dentistry was not complete, or was in the mid -operation process. So, I think he was infected with the duty.”

How many stars are de Niro’s position that would wave any concerns about his filming while there are no front teeth?

“It is all about the image because it is a movie star … but for me, this is a really comfortable person in his skin,” Tyrnauer notes. “He never came out, in fact. He watched the movie; he was unprecedented. We talked about the movie a little. He did not mention it, and this is a virtue for me, not a defect.”

“It seems that he tells about the man’s personality,” Tyrnauer added. In this regard, the film can be considered a bright figure – for De niro, here as a supportive character, and above all the protagonist, Nobo. The character Matsuhisa, his mood, is actually a sensitive artist who found the ideal invitation as a chef, and created moments of sensory pleasure for his customers.

“In this life, I want to make everyone around me as happy as possible.”

“He has an open mind and an open heart, I would like to say,” Tyrnauer comments. “He talked about the position of the heart in it, which may seem like clichés, but I think this is part of [Nobu] culture. I think this Mimi puts him to his people. He is a great employee. He says, “Present your heart,” mainly. And if you are in these restaurants, the service is very good. I mean, really good. And you feel a lot of focus. Again, I think this is the culture that he created. “

A ticket to see Nobo It will cost you much less than a meal in one of Matsuhisa restaurants.

“It is a high price point,” the director confirms. “If you pay for dinner in Nobu or Matsuhisa, this puts on the credit card bill. It is costly.”

Both dining experience in Nobo and the documentary about merit. The chef, or any person in this regard is perfect. The film reveals a very rare moment like a strict chef – GASP! – It loses the overall mastery of the refinery.

“When he is preparing for a dish, he disappears on the camera, drop the pasta throughout the Earth. I don’t think he was happy because he did it while the camera was on him. It was not great, to be honest with you,” allows Tyrnauer. “But for me, she had to enter because it is a human story. For me, this is the beautiful part of the movie. But making a perfect piece of sushi with a beautiful Turo too.”