Your favourite memory of food.
My mom’s homemade “Bara Chirashi” – a sushi bowl full of flavours and colours. It’s my go-to comfort food!
What’s the most challenging part of your job?
Dealing with so many chefs can be quite a feat sometimes. I train the executive chefs of each Katsuya restaurant across the globe, and it can be quite challenging to keep the consistency across all of our restaurants.
Do you have a personal mantra or motto that drives the way you cook food?
I do not cook with ready-made ingredients. Everything at Katsuya is made from scratch – that’s our first rule!
If you could cook for a high-profile personality, who would it be and what would you serve them?
Authentic Nigiri sushi for French chef and restaurateur Joel Robuchon. You’d have to try it to know why.
How often do you eat out? What’s your favourite place around town?
I don’t eat out very often – it’s either at my own restaurant or at home. I’d have to say my personal favourite is my own restaurant, where we love to cook the perfect Robata grills, Japanese-style – it’s simply delicious.
After cooking all day, do you cook for yourself at home too?
Not as long as my wife is home. I love her cooking!
