Chef Nobu Reflects on a Year of Success and Global Fusion at Nobu Bangkok

In an exclusive interview with HappeningBKK marking the restaurant's First Anniversary, culinary icon Nobu Matsuhisa shares his philosophy, creative process, and deep affection for Thailand.

Nobu Bangkok, the world’s highest Nobu restaurant, recently celebrated its one-year anniversary, capping the milestone with an exclusive eight-course Omakase experience hosted by founder Chef Nobu Matsuhisa himself.

The highly-anticipated two-night "meet and greet" event, which took place on November 4 and 5, 2025, featured some of Chef Nobu’s most iconic dishes, including White Fish Myoga Yuzu Kosho Dressing and Umami Duck Breast. This limited-time experience offered diners a rare opportunity to savor the master’s culinary genius.

A Fusion Driven by Local Spirit

During his visit, Chef Nobu discussed his vision for the Bangkok location. While he ensures his signature dishes remain available—like the Tiraditos, Sashimi Salad, Rock Shrimp, and the famous Black Cod—he emphasizes a commitment to local adaptation.

“I am continually exploring ways to blend Japanese products with Thai culinary culture, creating new dishes that honor both traditions,” Chef Nobu explained.

He confirmed he actively incorporates local Thai ingredients such as sea bass, squid, and shrimp into his menu development, further embedding the Nobu philosophy into the local dining scene.

The Heart of Nobu: Kindness and Views

Chef Nobu holds a special place for Bangkok, praising the Thai people’s kindness and warmth. He noted how well this spirit aligns with the Nobu concept of quality food and exceptional service, specifically appreciating the staff's genuine hospitality and smiling faces.

The Bangkok location itself provides a unique feature: it holds the distinction as the highest Nobu restaurant in the world, treating guests to 360-degree rooftop views.

Philosophy: Focus on Today, Not Tomorrow

When discussing his global success, which evolved from his first restaurant, Matsuhisa, to the Nobu empire—including hotels and residences—Chef Nobu revealed a surprisingly grounded philosophy. The massive growth wasn't planned; it emerged organically from his commitment to excellence.

He likened his approach to Buddhism, emphasizing that he focuses on doing his best today, believing tomorrow will naturally follow. His creative process is similarly driven by the immediate:

“My primary goal is seeing guests smile and enjoy their food—this moment of happiness drives my creativity,” he shared.

He travels 10 months a year, finding inspiration everywhere: in local markets, cooking shows, and even in kitchen "mistakes." Every signature dish, he notes, has a story behind it.

Lessons from a Culinary Life

At over 70, Chef Nobu maintains his energy through healthy eating and, most importantly, regular exercise, which he believes is vital for health, happiness, and continued passion.

Reflecting on his career, he shared the worst moment was a fire that burned down his first Alaskan restaurant after only 50 days. But today, he views his best moments as simple, daily pleasures, from conducting interviews to meeting guests.

Finally, his advice to aspiring young chefs is clear and motivating: Don't be afraid to try.

"Don't fear mistakes—smart people learn from them. Never give up, and always maintain your passion, which fuels motivation."

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