Travel Tips From Chef Nobu Matsuhisa
The chef, who is preparing for his cruise in May, shares his travel secrets — and in-flight meal
Today on The Daily Meal
Chefs rarely stay in one place, and chef Nobu Matsuhisa of Nobu 57 is no exception — with 24 restaurants in 13 countries, you do the math. And he's not stopping anytime soon: In the next month, Matsuhisa will take off with Crystal Cruise's Serenity ship for a personalized cruise. The chef will be signing cookbooks, giving cooking demonstrations, and hosting intimate dinners for guests.
• Say no to the chicken and beef in-flight. How does Matsuhisa avoid gross in-flight food? He says to eat a big meal before you leave, and load up on the salad and soups on the plane. Besides, "Eating a lot on the plane is not good for jet lag," he said to Bon Appétit.
• Speaking of jet lag, fight it off with exercise: Matsuhisa exercises every morning to fight off the tired feelings.
• Pack the essentials in the right bag: To pack for the ever-changing weather, he says he packs for both seasons (especially in Australia or Tokyo, where the seasons are reversed). In his Prada shoulder bag and Tumi rolling bag carry-ons? Exercise clothes, swim goggles, and Bose noise-reduction headphones.
• International travelers, save time in customs: Programs like the Global Entry card or the iris scan can save you from hours of standing in line, says Matsuhisa.
• Fly Matsuhisa's airline of choice for extra comfort: What airline provides a private first-class experience? Singapore Airlines, Matsuhisa says.
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