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

When I Was A Kid, I Have Two Dreams. I Want To Be A Baseball Player. Hometown, Hiroshima, Has A Japanese Baseball Franchise Team Called Hiroshima Carps. You Know, And Then I Want To Be A Sushi Chef. I Want To Make Own Restaurant - Sushi Restaurant.

I Want To Expand My Cuisine To This Country. I Love America. I Have Been Here 22 Years.

New York Is My, You Know, Second Hometown.

I Buy Soy Sauce And Flavor It Five Different Ways: With Sake, Mirin, Sugar, Kombu And Bonito Flakes. I Use Them On Lots Of Dishes At Home.

Japanese Chefs Believe Our Soul Goes Into Our Knives Once We Start Using Them. You Wouldn't Put Your Soul In A Dishwasher!