Nobu Matsuhisa, widely regarded as the world's most celebrated Japanese chef, has earned his acclaim through a remarkable culinary journey. In 1986, he introduced one of the first contemporary sushi establishments in Los Angeles, setting the stage for his renowned Nobu restaurants, which now span over two dozen locations around the world.
The anticipation is palpable as Nobu Matsuhisa brings back his celebrated onboard restaurant, Umi Uma, to the Crystal Serenity and Crystal Symphony. This exclusive dining experience, unique to Crystal, is considered one of the most desirable options on any cruise ship.
In an exclusive interview, the culinary superstar shares insights into the return of Umi Uma to Crystal and reflects his passion for cooking.
How would you describe the Umi Uma experience?
Umi Uma is a mix of homey, friendly, and comfortable, with really great food and service. Because it's on a cruise ship, the 60-seat restaurant is homier – as you get to know the same customers every day. That means you get to make it more like a family.
What first attracted you to working with Crystal to create a restaurant concept at sea?
In the beginning, it was a big challenge for me. While we successfully operated restaurants in cities, doing so on a cruise ship was daunting due to concerns about sourcing fresh products daily. I introduced the Matsuhisa concept, maintaining an identical menu and service, to Crystal. Gradually, I began to grasp how this could work.
When you were creating this restaurant, what was your number-one priority?
It's all about quality. From the beginning, my main concern was, "How can I source the freshest products?" Whenever I visit another country, I make it a point to explore the local markets, be it the fish market or the vegetable market. I enjoy discovering new ingredients and bringing them back to the restaurant to experiment with in my cooking.
When you think about the concept of ikegai (the things that give your life worth, meaning, or purpose), what does it mean to you as a restaurateur?
I started when I was 18, and a career as a chef was my dream. I'm in the restaurant business not only to make money, but to have customers coming, enjoying their dinner, smiling, and then coming back again. This is what I want to do every day, so this is my ikegai.
When did you know you wanted to do this for a living?
When I was a kid, my brother took me to a sushi restaurant. This was my first experience. This was the first time I went to sit at the counter and watch the chef make [the sushi] one by one. This experience wowed me, and I knew then I wanted to be a chef.
Is it possible to become a sushi master if you don't have that singular focus and commitment?
Anyone can make sushi, but if people want to go to the next level, it has to be with passion. Without passion, they're just doing the job.
Find out how the Tully Travel Designers can open the door to a new level of culinary excellence
Turn your cruise into an unforgettable gastronomic journey onboard Crystal Serenity and Crystal Symphony with Chef Nobu Matsuhisa’s Umi Uma.
