Japanese Chefs Believe Our Soul Goes Into

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

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 Dont Eat Anything On An Airplane.

A Kitchen Without A Knife Is Not A Kitchen.

Culture And Tradition Have To Change Little By Little. So 'new' Means A Little Twist, A Marriage Of Japanese Technique With French Ingredients. My Technique. Indian Food, Korean Food; I Put Italian Mozzarella Cheese With Sashimi. I Don't Think 'new New New.' I'm Not A Genius. A Little Twist.