Wire report
Nobu review – story of obsession and loss that lies behind the luxury sushi empire
This affectionate portrait of chef Nobuyuki Matsuhisa finds surprising emotional depth beneath the glossy surface of the Nobu brand – with a cameo from Robert De Niro In Japan, the sushi bar where the chef chops fish for the clientele is a kind of stage. In which case all the world’s a sushi bar for Nobuyuki Matsuhisa, whose deluxe Nobu chain has taken root in dozens of cities across the globe. Matt Tyrnauer’s chirpy documentary charts the rise of this affable but restless pioneer, motivated since the start of his career to break out of insular Japan and shake up its cuisine. Signature dishes like his iconic black cod with miso – made with Alaskan sablefish – or Peruvian-influenced yellowtail sashimi with jalapeno veer well off the sushi-restaurant template. But don’t call it fusion, Tyrnauer’s film says early on; it’s still Japanese food, just open to foreign ingredients and techniques.
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This affectionate portrait of chef Nobuyuki Matsuhisa finds surprising emotional depth beneath the glossy surface of the Nobu brand – with a cameo from Robert De Niro In Japan, the sushi bar where the chef chops fish for the clientele is a kind of stage. In which case all the world’s a sushi bar for Nobuyuki Matsuhisa, whose deluxe Nobu chain has taken root in dozens of cities across the globe. Matt Tyrnauer’s chirpy documentary charts the rise of this affable but restless pioneer, motivated since the start of his career to break out of insular Japan and shake up its cuisine. Signature dishes like his iconic black cod with miso – made with Alaskan sablefish – or Peruvian-influenced yellowtail sashimi with jalapeno veer well off the sushi-restaurant template. But don’t call it fusion, Tyrnauer’s film says early on; it’s still Japanese food, just open to foreign ingredients and techniques.
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According to The Guardian’s linked item, Nobu review – story of obsession and loss that lies behind the luxury sushi empire, This affectionate portrait of chef Nobuyuki Matsuhisa finds surprising emotional depth beneath the glossy surface of the Nobu brand – with a cameo from Robert De Niro In Japan, the sushi bar where the chef chops fish for the clientele is a kind of stage. In which case all the world’s a sushi bar for Nobuyuki Matsuhisa, whose deluxe Nobu chain has taken root in dozens of cities across the globe. Matt Tyrnauer’s chirpy documentary charts the rise of this affable but restless pioneer, motivated since the start of his career to break out of insular Japan and shake up its cuisine. Signature dishes like his iconic black cod with miso – made with Alaskan sablefish – or Peruvian-influenced yellowtail sashimi with jalapeno veer well off the sushi-restaurant template. But don’t call it fusion, Tyrnauer’s film says early on; it’s still Japanese food, just open to foreign ingredients and techniques.
Context
The development sits in VINI’s Culture coverage for readers following arts, entertainment, fashion, film, music, celebrity, and the business of culture. The original report is linked so readers can check the source account, follow later updates, and compare new coverage against the first published record. The linked item is dated 2026-05-12T10:00:54+00:00.
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Primary source: Nobu review – story of obsession and loss that lies behind the luxury sushi empire via The Guardian. VINI cites and links the source; it does not reproduce the publisher’s full article text without rights clearance.
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- Nobu review – story of obsession and loss that lies behind the luxury sushi empireThe Guardian - 2026-05-12T10:00:54+00:00
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