Nobuhiro, otherwise known as Nobu’s passion for cooking, comes from his life-long fixation with Japanese flavors. He has worked in high-end restaurants in Tokyo, Europe, the Middle East, the Caribbean Islands and the United States. Nobu started his journey in 1989 at Tokyo’s Kisoji where he prepared traditional Japanese cuisine. In 1991 and 1994, he traveled to Italy and London working at Suntory as a sushi chef. By 1996, he trained local staff in Israel at the Nanban-Tei. His American journey began at Shaab and Sushi Roku in Los Angeles where he served as head chef and then went on to become executive chef at Tsunami, executive chef at Makai and sushi chef at Koi in LA. In 2005, he took his chef expertise to Koi in New York City where he was Executive Sushi Chef for 16 years. Currently, Nobu operates a Japanese catering company in the Big Apple where he brings his years of experience in fusion cuisine to expose people to mouthwatering Japanese dishes and will do the same at Ainslie.