Published on September 22, 2007
Tradition, in this case, doesn't mean blind obedience. Edwards is a restless innovator, always blending Japanese cooking and preparation techniques with local products and ingredients. As he puts it, "There's so much room in a Nobu kitchen to experiment - there are no restrictions."
No restrictions, perhaps, but a compelling, obsessive desire to please the taste buds and amaze the eyes. Although famous for his daring dishes and often staggering combinations of flavours, Edwards tries to remain faithful to the basics.
"Had I to impress someone, I would cook a simple dish," he admits.
Nobu London was the first Asian-food restaurant to receive a Michelin star, and also voted the most popular restaurant in the 2005 London Zagat Survey.