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Anyone heading into the documentary Nobu should eat first. This intimate look at Nobuyuki Matsuhisa, his restaurant empire, and his rise as a celebrity chef is filled with mouth-watering food cinematography. The visuals alone can make anyone hungry for Japanese food. For viewers unfamiliar with his past, the film offers a solid overview of how he navigated life in post-war Japan. He was born in 1949, a time when certain cultural sentiments still lingered beneath the surface. The film touches on this, though digging deeper might have distracted from its main focus, his life, both the highs and the hardships.

I won’t go into every detail, but one of the most important threads is who shaped him. Running alongside that is a quieter subplot involving his close friend Sakai. I’ll leave most of that unspoiled, but what matters is the unwavering support Sakai gave him, up until a tragedy changed everything.

The film also brushes against the philosophy behind the food. Precision matters. If the cut isn’t right or the aroma doesn’t draw you in, the dish falls flat. Sometimes it’s about freshness, other times restraint, like how much wasabi is used, if any at all. Even nigiri depends on balance; the exact mix of vinegar, salt, and sugar in the rice, and how long it’s been sitting after being cooked, can make or break the experience. Even the crispiness of the nori matters. I’ve experimented with recrisping it in a smoker, and it changes the texture. Continue reading “Nobu Needs a Little Wasabi”