Nobu Matsuhisa — one of the most celebrated Japanese chefs in the world — has built a culinary empire on a foundation of innovation, elegance, and dedication. Since opening one of Los Angeles’ first contemporary sushi restaurants in 1986, he has redefined Japanese cuisine on a global scale with his renowned Nobu restaurants, now found in over two dozen locations around the world.
Now, Nobu brings his artistry back to sea with the return of Umi Uma aboard the Crystal Serenity and Crystal Symphony. An exclusive culinary experience only available with Crystal, Umi Uma is considered one of the most desirable dining options at sea — and a highlight of the voyage for many Crystal guests.
In this exclusive interview, the master chef shares his reflections on returning to Crystal, the evolution of Umi Uma, and what continues to inspire his craft.
How would you describe the Umi Uma experience?
Umi Uma is a mix of homey, friendly, and comfortable — with really great food and service. Because it’s on a cruise ship, the 60-seat restaurant feels even more personal. You get to know the same customers over multiple nights, so it feels more like a family.
What first attracted you to working with Crystal to create a restaurant concept at sea?
At first, it was a big challenge. I had experience operating restaurants in cities, but doing this on a cruise ship was new — especially when it came to sourcing fresh ingredients daily. But Crystal supported my vision to bring the full Matsuhisa concept onboard, complete with the same menu and standard of service. Over time, I saw how it could succeed.
When you were creating this restaurant, what was your number-one priority?
Quality — always. From the beginning, I asked myself: How can I source the freshest ingredients? When I travel, I love exploring local markets — fish, vegetables, spices. I enjoy discovering new ingredients and trying them out in my cooking. It’s about finding inspiration everywhere.
How does the Japanese concept of “ikigai” — a sense of purpose — relate to your life as a chef?
I started my career at 18, and being a chef has always been my dream. For me, it’s not just about making money. It’s about seeing guests enjoy their meal, smile, and want to come back again. That’s what I want every day — and that’s my ikigai.
When did you know this was your calling?
As a child, my brother took me to a sushi restaurant. I sat at the counter and watched the chef prepare each piece, one by one. It completely captivated me. That moment, I knew I wanted to be a chef.
Can someone become a true sushi master without that same passion?
Anyone can learn to make sushi. But to reach the next level — to become a true master — it has to come from passion. Without it, you’re just doing a job.
Elevate Your Culinary Experience at Sea
Turn your next Crystal voyage into an unforgettable gastronomic journey with Umi Uma — exclusively onboard Crystal Serenity and Crystal Symphony. Let your Tully Travel Designer help you reserve your suite and secure your seat at one of the most sought-after tables at sea.