5 Japanese-Peruvian Recipes From Nobu Matsuhisa

1989 F&W Best New Chef Nobuyuki “Nobu” Matsuhisa has always had the “it” factor. For decades, he’s been as renowned for sushi and Japanese seafood (including his iconic and often-imitated Black Cod with Miso) as he is for partnering with actor Robert DeNiro on luxury hotels with impeccable room service. Born in Japan, the chef opened his first restaurant in Lima, Peru, and developed expertise in both Japanese and Peruvian cuisines, making him a maestro of beef tenderloin and sashimi alike. Here are recipes for a few of Matsuhisa’s signature dishes to make at home while you’re waiting for your reservation at one of the 50 Nobu restaurants around the world.

Nobu-Style Sashimi Spoons

Courtesy of Nobu Restaurants

Properly cut, well-sourced fish is the secret to the best sashimi flavor and texture. Matsuhisa’s preparations, garnishes, and techniques take it to the next level.

Black Cod with Miso

Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Prized for its texture, Matsuhisa’s signature dish showcases Alaskan sablefish after an overnight soak in the chef’s sake-miso marinade. Simple skillet cooking and a pickled ginger garnish make it easy after that.

Sea Scallop Tiradito

Showcase diver scallops with a quick sear and serve with chili paste, cilantro, lemon juice, and sea salt for a simple, elegant starter.

Classic Chicken Teriyaki

Lightly pound skinless, boneless chicken breasts to cook with oil in a skillet and serve with charred strips of pepper and homemade teriyaki sauce for a meal that’s ready before takeout would arrive.

Beef Tenderloin with Spicy Latin Sauces

Matsuhisa serves seared beef tenderloin with the tangy, mildly spicy red chile (ají panca) sauce and spicier yellow chile (ají amarillo) sauce that he perfected at his restaurant in Lima, Peru.

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