Japanese masterchef Nobu Matsuhisa`s unique dishes combine the skills and ingredients of classical Japanese cuisine with an acceptance of western influences. This cookbook contains more than 50 fish and seafood dishes, including a whole chapter dedicated to sushi.

Nobu`s culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world`s oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.

While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.