Chef Shin Tsujimura

Since Nobu opened in 1994, Chef Shin Tsujimura has been an integral part of the success of the restaurant that capped the year 2000 by being named Food & Wine magazine's Best Restaurant in New York. Part of the Myriad Restaurant Group, NOBU is known for a style of cooking that mixes both Japanese and Peruvian ingredients and sensibilities. Manhattanites have taken to it from the beginning, and many specifically ask to be seated at the sushi bar so they can have a front-row seat to Shin's artistry. Shin's career spans 25 years in the kitchen. He worked his way up at Hatsuhana in Tokyo. Then, he moved to Hatsuhana in New York before joining the renowned Chef Nobuyuki Matsuhisa and adding his talents to Nobu's blend of the art of food and dramatically modern architecture. Shin and Nobu have long been supporters of Taste of the NFL.