Just Ask The Local People For The

A Lot Of People Call Me A Celebrity Chef, But I Don't Think That I'm A Celebrity. So I Want To Stay Keeping Just A Chef. That's More Comfortable.

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.

A Kitchen Without A Knife Is Not A Kitchen.

On Behalf Of My Native Japan, I Am Grateful To The Culinary Community And Hospitality Industry For Working Together To Raise Much-needed Funds To Aid The Tsunami And Earthquake Victims.

Because I'm A Chef, I Eat Out Frequently, So It's Hard For Me To Control What I Consume In Terms Of Calories. But When I'm At Home, I Eat What My Wife Cooks For Me. She Works Hard To Avoid Making Foods That Are High In Calories And Cholesterol, So Most Of The Time, She Makes Vegetarian Dishes.