Chef Nobu Matsuhisa slid comfortably into the booth of his eponymous Aspen kitchenette; After all, the celebrity chef known for bringing Japanese cuisine with a Peruvian twist to the world may live in Los Angeles, but he feels right at home here.
It may have more than 30 restaurants around the world, but Matsuhisa in Aspen is special: It was the second Matsuhisa to open, in 1998, its first brand expansion since the first Matsuhisa opened in Beverly Hills in 1987. Your business partner — who has been part of what Nobu describes as the Matsuhisa family for 19 years — Todd Clark sits next to him, beaming at the importance of the establishment being able to commemorate 25 years in business.
Before becoming a partner in the restaurant, Clark worked as the restaurant’s general manager.
“My team is very, very important to the business. At my age I still work, but I like to support young people,” Nobu said, referring to Clark. “He used to be the manager…but now he’s a partner. So I’m the father, then I have the son, my daughters, you know,” pointing to the boisterous staff who around 4pm were busy setting up dinner service. “That’s why I like to come visit.”
Clark agreed with the chef’s assessment of his operations.
“He has family all over the world, restaurants all over the world,” Clark said. “He provides opportunities, he is a mentor and he teaches us all how to provide opportunities for people so that we can continue to grow and, you know, make people in the world happy and serve their food.”
It’s a recipe that continues to work: Clark was equally happy to share the news that readers of The Aspen Times recently voted Matsuhisa Aspen’s Best Restaurant, a distinction he doesn’t take for granted, especially at a time when the Local culinary scene has undergone considerable changes. Rotation.
“No restaurant would be as successful as ours without the support of the community, and this is a difficult place to have a restaurant, in a tourist community with all its challenges, but the community supports Nobu San and our family.” Clark said, later adding: “I can assure you, 100%, that we’re going to be here for a long time.”
Nobu attributes his success to three main ingredients: “Good food, good service, good atmosphere,” he said.
And now, good fashion for a good cause. Last year, Nobu launched a collaboration with Los Angeles-based designer Chris Stamp of Stampd. Nobu has intentionally kept the growth of its “Sushi Club” product line incremental: first with the Beverly Hills Sushi Club, such as hats and t-shirts. Then they released a jacket.
“Let’s go one by one, step by step,” Nobu said.
The next step is in Aspen: During the interview on Sunday afternoon, Nobu was wearing a Sushi Club Aspen sweatshirt.
For Nobu, expanding into the fashion business (his limited-release Beverly Hills Sushi Club jackets sold out online almost immediately) is also a means of growing his philanthropic foundation.
“For my part, I don’t earn any money,” he said. “Chris sends me the check and I have the Matsuhisa Foundation, I donate 100% every six months.” His fledgling foundation can support a wide range of causes, from cancer research to hospitals, schools and police departments.
As the Sushi Club grows, so does Nobu’s charitable work. And he is already looking to the future. The next Sushi Club? Probably New York.
In the immediate term, Nobu’s next destination is Tokyo, where he will receive this year’s “Cultural Affairs Commissioner Award” from the Japanese government.
“This award is given by the Commissioner for Cultural Affairs to individuals who have made outstanding achievements in artistic and cultural pursuits,” according to the government website.
Source: news.google.com