Biggest culinary influence?
I don’t have just one influence – I’m influenced by many different chefs all over the world.
Cuisine style or food philosophy?
My restaurant is Japanese “fun” dining
Donabe - rice cooked in a clay pot.
What is the one thing you want people to know about you?
Doesn’t matter where I am, I always looking for mushrooms!
What drives you as a chef?
I really love eating. Also my mother’s home cooking.
Where do you find inspiration for your dishes from, like your Dentuckey Fried Chicken?
I like to see people having fun, so I’ll always try to make my dishes fun. My team is also a big inspiration.
What’s the best thing you’ve ever eaten?
Every meal is a good meal for me… I’m always looking forward to eating the next one. Everything always tastes better when you’re eating with friends or family.
What’s the most important thing you’ve ever learned in the kitchen?
That it’s not only me in the kitchen – my team is there always, too. And always think about ways to make your guests smile.
If you had to take a wild guess, what do you think we’ll be eating in 25 years?
We might eat new things that we’ve never eaten before. Maybe even things that are poisonous to us today, we will find ways to make them non-toxic.