How a Humble Greek Salad Conquered the World, According to Chef Nobu

08:40 30/6/2025 - Πηγή: iEfimerida

From his restaurant overlooking the Aegean Sea, the legendary chef Nobu Matsuhisa, a man who taught the West how to eat sushi, reveals that one of the most popular dishes in his global

empire is his unique take on a classic Greek salad.

The story of how a humble horiatiki became a best-seller from Beverly Hills to Tokyo encapsulates the philosophy that has made “Nobu” a culinary icon.

It is a story of respecting local ingredients while remaining true to a distinct culinary identity.

“I value the simplicity of Greek cuisine, the use of fresh ingredients, and clean flavors,” Mr. Matsuhisa said during his recent visit to Athens for the annual Nobu Food Festival.

When asked his favorite Greek food, he smiled. “Greek salad,” he said without hesitation.

His version, however, is not a fusion.

“We don’t mix cuisines,” Mr. Matsuhisa clarified, “but we incorporate local ingredients—like Greek vegetables and olive oil—into Nobu-style dishes that reflect local culture while staying true to our identity.”

That identity was forged on a journey that took him from Japan to Peru and, finally, to Beverly Hills in 1987, where his first restaurant became a phenomenon.

His innovative style, blending Japanese technique with South American flavors, attracted a loyal following, including the actor Robert De Niro.

After much persuasion, Mr. De Niro convinced him to open a restaurant in New York, a partnership that launched a global brand spanning five continents.

Despite his fame, Mr. Matsuhisa remains deeply involved in his kitchens.

“The kitchen is about teamwork,” he said. “I fully trust my teams, but I’m always in contact. We work together to ensure consistency and quality.”

That standard is on full display at Matsuhisa Athens, where Executive Chef Tony Vratsanos and Head Chef Thomas Kourakos oversee a menu that includes signature dishes like the world-famous Black Cod with Miso.

In a new move, the restaurant has also launched a weekday lunch menu, making the Nobu experience more accessible to a local Athenian audience.

Even decades into his career, Mr. Matsuhisa’s passion for his craft is palpable.

“Yes, I still feel the same excitement as when I first started,” he said. “That’s why I keep traveling, visiting my restaurants, and staying close to the people who bring this vision to life.”

In his world, a Greek salad is not just a dish. It’s a story of fusion, respect, and timeless flavor—a story that, from his corner of the Athenian Riviera, continues to captivate the world.

By Christina Zachou

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How, Humble Greek Salad Conquered,World According, Chef Nobu