The Menu

Nobu Matsuhisa

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25 March 2022

Episode 519

30 minutes

The world-famous Japanese chef and restaurateur on the ups and downs of his career. Also in the programme: a Finnish lab that’s busy growing coffee and why Tibetan food deserves more recognition.

25 March 2022

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Chapter 1

8 minutes

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Chapter 1

Nobu Matsuhisa

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The top Japanese chef and restaurateur on the ups and downs of his career and 25 years of Nobu London restaurant.

8 minutes

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Nobu Matsuhisa

Chapter 2

8 minutes


Photo: Shutterstock

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Chapter 2

Coffee from a lab

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We visit the Finnish VTT Technical Research Centre, which is trying to develop more sustainable ways to produce coffee through cellular agriculture.

8 minutes

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Coffee from a lab

Chapter 3

12 minutes

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Chapter 3

Taste Tibet

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Julie Kleeman and Yeshi Jampa, authors of the new cookery book ‘Taste Tibet’, on why Tibetan food deserves more global recognition.

12 minutes

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Taste Tibet

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