The chefs I’m used to chatting with don’t have Robert De Niro on speed dial. Nor do their names signify a global restaurant empire worth millions. And so when Highsnobiety invited me to interview celebrity sushi chef Nobu Matsuhisa last month when he was the star at the Shibuya Crossing Party at the Mandarin Oriental Munich, I couldn’t say no.

Sure, I expected the kind of show-off ingredients that the well-heeled are suckers for—your caviar and champagne, your truffles and once-endangered bluefin tuna—but I didn’t anticipate to talk shop with Nobu about Greek salad and how size (and texture) matters when it comes to feta. Read about my Nobu night here.