I Want To Expand My Cuisine To

Just Ask The Local People For The Best Food. Don't Rely On A Guidebook.

I Always Have Dashi In My Refrigerator—it's The Almighty Japanese Ingredient.

Right After I Graduated High School, I Joined A Sushi Restaurant To Learn How To Make Japanese Food. And Then Spent Seven Years. Then That Time - That's Enough. Then Sushi Restaurant - Butchering Fish And They Make Your Body Smell Like Fishy.

I'm Not Making Art, I'm Making Sushi

On Behalf Of My Native Japan, I Am Grateful To The Culinary Community And Hospitality Industry For Working Together To Raise Much-needed Funds To Aid The Tsunami And Earthquake Victims.