The World Motivation
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
“Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!”
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is samurai. My roots aren't samurai, but my soul is.
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.
A kitchen without a knife is not a kitchen.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.
I remember always being afraid of the chefs.
Chefs love to have that control and power to control the message they want to deliver.
The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.
I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.