I Think The Time Of The Formal

I Tell Everybody The Same Thing: You Have To Make Every Dish So When You Taste It, You Should Remember It When You Go Home.

It Was A Revolution, But Now It Is An Evolution. People Know More Ingredients, People Know More Techniques, And People Look For More Ingredients They've Never Looked For Before. In The '80s, You Couldn't Find Raw Tuna In Any Restaurant That Wasn't Japanese. Now, You Can't Find Any Restaurant Without It Or Sashimi.

Restaurants Are Like Having Children: Its Fun To Make Them, Maybe, But Then You Have Them For Good And Bad. You Are Going To Have To Raise Them And If Something Goes Wrong When They Are 30 Years Old, They Will Still Be Your Little Boy.

I Think I Generally Try To Buy The Best Quality And Keep It Simple. I Don't Try To Make Too Many Decorations, Too Many Things With It.

I Want To Teach People How To Do It The Right Way. And It Is From That They Can Teach Their Children How To Do It Properly. It Will Teach Them How To Cook Better And Healthier At Home.