Restaurant of the Month: Nobu Melbourne - Morco Fresh

Restaurant of the Month: Nobu Melbourne

May 1, 2019

Nobu is one of the worlds most exotic, recognised Japanese restaurants. Known for its cutting- edge new style cuisine alongside the trendy crowd and celebrity following, Morco Fresh has the privilege of supplying Nobu Melbourne with not only fresh quality produce but providing and exceptionally professional service. We caught up with Sean Tan – Chef De Cuisine for a quick chat around Nobu and the service that Morco provides.

Can you please tell us a little bit on the history of Nobu and where you are today?

Nobu was born in Saitama, Japan. When he was only seven years old, his father died in a tragic crash, and he and his two older brothers were raised by his mother.

After graduating from high school, he worked at the restaurant Matsue Sushi in Shinjuku, Tokyo, for seven years and was invited by a regular customer, who was a Peruvian of Japanese descent, to open a Japanese restaurant in Peru.

In 1973 at age 24, he moved to Lima, Peru and opened a restaurant with the same name of Matsue in partnership with his sponsor. Nobu was unable to find many of the ingredients he took for granted in Japan and had to improvise, and it was here that he developed his unique style of cuisine that incorporated Peruvian ingredients into Japanese dishes.

He later moved to Alaska, and opened his own restaurant, but about 2 weeks after the grand opening there was an electrical fire and the restaurant burned down.

In 1977, he moved to Los Angeles and worked at Japanese restaurants “Mitsuwa” and “Oshou.” In 1987, he opened his own restaurant “Matsuhisa” on La Cienega Boulevard in Beverly Hills, California. The restaurant quickly became a hot spot and was frequented by Hollywood celebrities, including Robert De Niro, who invited Nobu to set up a restaurant in Tribeca, New York City. In August 1993, the two opened in partnership NOBU.

Nobu restaurants were later opened in Milan, London, Qatar, Greece, Dallas, Tokyo, Honolulu, Moscow, Dubai, Mexico City, Budapest, Manila, and Hong Kong.

Give us a little insight to the dining experience at Nobu Melbourne?

Nobu is a Japanese and Peruvian fusion restaurant. Guests will enjoy the wide range of superb cocktails, sake and wine from the bar, overlooking stunning river views. Nobu dining style is sharing concept where you can order a lot of different dishes and share with the love one.

What Is the most rewarding thing about your role?

Visiting a lot of different Nobu Restaurants around the world and places that I never been before. Working with suppliers and farmers, visiting their farms either a wagyu, vegetable or fish farm and getting to know a lot more about the product. Also meeting new people and celebrities like C. Ronaldo, F1 star, movie stars, singers and so on..

How important is it to work with fresh quality produce?

To look after the business, first you need to look after your guests. To look after your guest, we need the best and freshest produce. Fresh produce gives us the confidence, and we have nothing to hide. Nobu food is very simple with only a few ingredients on the plate, but each ingredient must be the best and fresh. Unlike other cuisines which sometimes you see a lot of ingredients on the plate, Nobu philosophy is simple.

People think simple is easy but simple is actually very hard because you only have couple ingredients to play with and each product must be fresh and accompany each other well to match the flavour.

If you had to describe Morco’s service in three words what would it be?

Fresh, Confidence, Trustable

Where do you see yourself in the next 5 years? Is there room for development in your industry?

As you know I am moving to Chicago to take on the new role as the Executive Head Chef for Nobu Hotel Chicago, so for the next 5 years, I will stay in the US for the next 5 or 10 years and keep learning. There are always rooms for improvement in every industry. With Chef industry from what I have seen for the past 20 years, a lot has changed. Chef nowadays not only need to work hard but also work smart. Chefs should not only cook good food but also know how to manage well interim of business, relationship, and looking after co-worker. Chef industry needs development on effectiveness, new way of thinking and efficiency.

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