In the world of fine dining, few names carry the weight and global reverence of Chef Nobu Matsuhisa.
Known for pioneering his signature “Nobu style” cuisine, a seamless fusion of traditional Japanese techniques with bold Peruvian influences, Chef Nobu has built a culinary empire that spans continents and captivates palates. From Hollywood to Hong Kong, his restaurants are synonymous with elegance, innovation, and a deep respect for ingredients.
This summer, we sat down with the legendary chef at one of his most enchanting outposts: Matsuhisa at Cala di Volpe, nestled within the iconic Hotel Cala di Volpe on Sardinia’s Costa Smeralda.
Originally launched as a seasonal pop-up in 2018, the restaurant has since become a permanent fixture, offering guests a refined yet relaxed dining experience overlooking the Mediterranean’s most glamorous bay. Matsuhisa at Cala di Volpe serves up Nobu’s celebrated and now iconic dishes, like Black Cod Miso and Yellowtail Jalapeño, in a setting that blends discreet luxury with breathtaking views.
The hotel itself is a masterpiece of Mediterranean elegance.
Designed by Jacques Couëlle in the 1960s, Hotel Cala di Volpe resembles a timeless village sculpted by the wind, with archways, towers, and terraces that melt into the Sardinian landscape. A member of the Luxury Collection, the property offers 125 rooms, a saltwater Olympic-sized pool, and a curated selection of restaurants and bars that attract the international jet set year after year.
In this exclusive interview with List, Chef Nobu reflects on his journey to becoming an international renowned chef, his philosophy of simplicity, and what makes Cala di Volpe one of his most cherished destinations.
How does the ambiance in Sardinia, particularly Costa Smeralda, influence your cuisine?
I love Sardinia. I try to use local ingredients as much as possible — the quality and freshness are amazing.
Tell us about your first memories cooking? How did you become a chef?
When I was 10, my older brother took me to a sushi bar in Tokyo. I was fascinated — the energy, the chefs, the whole atmosphere. From that day, I knew I wanted to become a sushi chef.
Your first restaurant opened in Peru in 1972, 52 years ago, what led to this and why Peru?
A customer who used to eat at the restaurant where I worked in Tokyo invited me to open a place in Peru. I was young, curious, and wanted to travel — so I went.
How has the international culinary scene changed since then?
The culinary world is always evolving. I think the Nobu style has influenced many chefs and cuisines globally.
The first Matsuhisa opened in Los Angeles in 1987 and the first Nobu opened in New York in 1994. There are now Nobus and Matsuhisa restaurants all over the world. What is the main difference between a Nobu restaurant and a Matsuhisa?
Only the partners — that’s the only difference.
I don’t have one favourite dish — I like all my signature dishes.
What are your favourite things to do in Sardinia?
I mostly work when I’m there, but when I have some time, I like to swim or go on a boat to explore the islands.
What are your favourite things to eat in Sardinia?
I enjoy the local food — Sardinian bread, lamb, maialino, and pecorino cheese.
What do you do when you need to take time off and unwind?
I stay home. I rest and enjoy some quiet time alone.
Can you tell us about any upcoming projects or new locations?
We’re opening Nobu restaurants in Rome and Cairo this fall. In 2026, we’re opening Matsuhisa in Courchevel, Venice, and Mallorca.
Is there a dish that best represents who you are, not just as a chef, but as a person?
New Style Sashimi. Back in the early days, a woman came in who didn’t eat raw fish. I went back to the kitchen, saw a pan with sizzling oil and soy sauce, and quickly seared the sashimi. That’s how the dish was born.
If you could travel anywhere in the world right now, just for the food, where would you go and what would you have?
Japan, I love Japanese food. Its home for me.
When it comes to your personal taste, is there something that might surprise people?
I like very simple food.
If young chefs ask you for one rule to live by in the kitchen, what would you tell them?
Teamwork and passion. Always.
