Do you know Nobu? I really didn’t until I read this book. Nobu: The Memoir is the Left Coast Culinary Book Club for November. Yes, I know that it is mid-December and that is how far behind I am. The good news is that this month we will be doing a comfort themed book with everybody using the Betty Crocker cookbook. I am not reading that one.

So, who is Nobu? He is the celebrity chef that is credited with popularizing Japanese food in America. According to his story, he opened his first and flagship restaurant in the LA area in the mid-1980s. My truth is that I have never heard of him until I read the book, but I am certainly aware of his protégé Morimoto from Iron Chef fame.
I think that his fame to me is a bit circuitous in my life. Living on the West coast, we have always been closer to Asia. When I was in early middle school (about that time frame), we hosted a Japanese Exchange student. My wife had a Japanese student as a roommate (mid-1990s) and they are still close today. This is a long way from eating and liking Japanese food but it was exposure.
This was also the time frame that Japanese cars became main stream acceptable. You have to understand that there was a lot of anti-Japanese bias prior to this point. There were too many long memories about war in the Pacific as a result of World War II. My own grandfather, refused to even be passed on the road by a Volkswagen. But, he did buy a brand new Honda Accord in 1982. As new generations succeed older generations, that icy acceptance starts thaw.
None of that has anything to do with the book but I was setting the table about how this was something new. I won’t give away all of the book but Nobu’s path was interesting. As a result of getting in trouble as a teenager, he was sentenced to supervised training as a sushi chef. That foster relationship turned out to be a globe trotting opportunity for Nobu.
Adherence to principals, proximity and providing something unique were also fortuitous to Nobu as well. This is where he met Robert DeNiro and where his celebrity status became solidified. With DeNiro financially backing exclusive expansion Nobu went from being a principled establishment to a luxury brand.
It is kind of surprising that I had never heard of him before. But then again, I don’t live my life by the Food Channel or food media; I participate in it I suppose. Unfortunately, I didn’t get to the point in the book where he had an establishment in Las Vegas until after we came home. Otherwise, I would have made a point to go there considering I was reading the book on the plane there and back.
I never want to attribute success to luck. I do think that there was a bit of luck involved but I do not want to discount that Nobu created a lot of that luck. He is a big believer in craft mastery and good ideals. This would be things like making sushi to the best of his ability as well as greeting all of the guests at some point in the meal. If he would have just stayed behind the prep station, he possibly would never had met DeNiro.
I think that Nobu’s personality really resonates with me. He has no faith in pedigree. A person may not have all of the ultimate abilities to become a head chef when they are a dishwasher. But, on the other hand they are almost always capable of more. Master one skill and take the opportunity to do the next thing. There is a lot of grounding in that methodology as well. It helps a person have compassion for others.
I have found this in my own career when I started working for these mega corporations. My experience got me hired but my degree status has kept me pretty static over the last five years. I don’t have an MBA and I am not really that interested in it. But because I don’t, I just keep doing what I am doing regardless of the fact that I am capable of so much more. Nobu definitely doesn’t run my company.
He also talks about the concept of fusion as well. Nobu says that fusion is not two dissimilar things put together but a respect for local ingredients adopted under the practices of a Japanese restaurant. He used an example of a popular slider that got nixed from the menu because the Japanese palate traditionally doesn’t use bread buns. They instead developed a rice cake version. I respect that.
End Your Programming Routine: I like this book because I found it inspirational. It is a true American success story. It doesn’t talk too much about the food, but it definitely has inspired me to respect the craft of sushi more than I have. With my experience being almost exclusively national chains and ‘Asian’ restaurants, I really would like to try something made with passion and an eye toward excellence.



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