Renowned celebrity chef Nobu Matsuhisa shares why he selected Paros for his latest restaurant, the significance of the sake ceremony in his culinary journey, and offers a glimpse into the philosophy that defines Nobu's world-renowned cuisine.
The boutique hotel Avant Mar on the Greek island of Paros opened its doors in 2024. Nestled in an idyllic setting right by the sea, the five-star resort is a member of the Leading Hotels of the World.
The Avant Mar offers its guests over 38 exclusive rooms and suites, the all-day dining restaurant Thymes, the charming Greek patisserie Figs, the stylish gin & tonic bar The Bridge, a luxurious wellness oasis, a fine jewellery boutique and – as a special highlight – the fine dining restaurant Matsuhisa Paros by chef Nobu Matsuhisa, which brings the celebrated Nobu cuisine to the island.
Paros is known for its historic villages, flower-filled alleyways and expansive beaches – and can now also boast the renowned Japanese celebrity chef Nobu Matsuhisa. The world-renowned chef and restaurateur has made a name for himself with his innovative fusion of Japanese and Peruvian cuisine. With his Nobu restaurants, he has built up an international empire that stands for exceptional culinary experiences and first-class service.
To mark the opening of the restaurant on Paros, Chef Nobu personally held a traditional sake ceremony in which the lid of a round sake barrel is broken. This ceremony, which is a trademark of Nobu restaurants worldwide, symbolises harmony and happiness.
Falstaff had the opportunity to talk to Chef Nobu about his new project on Paros.
Falstaff: The Matsuhisa on Paros is the third Matsuhisa in Greece. Why did you choose this country again?
Nobu Matsuhisa: We opened our first Matsuhisa in Greece, in Mykonos 21 years ago and it was very successful, and Matsuhisa in Athens which opened in 2008 was very successful too. In Paros we had a very good proposal from a great partner in a beautiful hotel and we truly believed that this restaurant would be a success as well. A key factor is the team in Greece, which we want to grow; a new generation of staff is starting to come up, so we want to give them the opportunity to work at another restaurant.
Which is your favourite island in Greece?
I am attached to Mykonos a lot , because it was our first Matsuhisa in Europe, but now I really like Paros, the location of the restaurant, the beach and the hotel. Also Paros is what Mykonos used to be 15 years ago.
Do you plan to open more restaurants in Greece or Europe in the future?
Yes, we have plans. Next year we will open a restaurant in Majorca, with Mandarin Oriental and more restaurants are coming in Europe and in Greece.
A sake ceremony was also held at the opening of Matsuhisa Paros. What does the sake ceremony mean to you?
In Japan there is a tradition that when you open a new restaurant you do the sake ceremony, which brings you good luck.
What is the difference between the cuisine at Nobu and at Matsuhisa?
Nobu is my first name and Matsuhisa my last. The concept in both restaurants remains the same, the only difference between them is the partnership and Matsuhisa has smaller restaurants in some locations, but the menu remains the same.
Now to a completely different topic: you are a business partner/friends with Robert de Niro. How did that come about?
He was coming to Matsuhisa Beverly Hills when it opened in 1997 and he proposed to me to open with him a new restaurant in New York. At the beginning I said no, even after he came back and I told him I wasn't ready. Finally after 3 years he proposed to me again so I decided to go and I am very happy with the outcome.
There is no doubt that you are an outstanding cook. Is there still a dish that you have always wanted to master but have not yet managed to perfect?
I don't think like this, I always try my best and never stop trying to create quality dishes. The most important thing is that I cook with my heart, so I never think that I have to find the perfect dish, it comes like this and that's my philosophy.
What does a typical day in your life look like when you are not working?
I like relaxing at home with my family, and don't see anyone as I meet a lot of people in my everyday life. If I am in Japan I like taking a hot bath and working out.
If you hadn't become a chef, what career would you have imagined?
Difficult question; from the very beginning I wanted to become a Chef. I like art a lot, and cooking is like art!
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