What was your first industry job?
I joined my first sushi restaurant at the age of 18, starting out in the kitchen cleaning and washing dishes.
If you weren’t in kitchens, what would you do?
I would be a professor. I enjoy nurturing young talent and seeing people develop their careers and expertise.
What industry figure do you most admire, and why?
Chef Shinji Kanesaka. I admire his personality, creativity and skills.
What’s your pet hate in the kitchen?
Nothing in particular. I believe everything is a learning experience.
What’s the oddest thing a customer has said to you?
Everything customers share with me is helpful and gives me something to take into my work.
Sum up your cooking style in a single sentence
A pleasant tension from beginning to end, with a smile within it.
What’s the worst review you’ve ever had?
I respect all reviews. Anything shared is helpful for our team to learn and grow from.
What advice would you give someone starting out in the industry?
Enjoy yourself. When you enjoy yourself, those around you will also enjoy themselves.
Which single item of kitchen equipment could you not live without?
A rice cooker! It’s one of the most important pieces of equipment for me and the restaurant. After all, sushi is 80% rice.
What would you choose to eat for your last meal?
Anything my wife cooks. It’s a taste I’m always familiar with and find comforting.
À la carte or tasting menu?
I always prefer a tasting menu because it showcases the chef’s recommended dishes.
What’s the best meal you’ve ever had in a restaurant?
The sushi I ate at Sushi Kanesaka Ginza is the meal I remember most.
What’s your favourite fast food joint?
Sushi Train in Japan. The price and quality are excellent.
What’s the dish you wish you’d thought of?
Sushi with squid and caviar. Sushi restaurants don’t use caviar in Japan.
MasterChef or Great British Menu?
I don’t usually watch television, but I admire the talent that has come from MasterChef and Great British Menu.
What’s the most overrated food?
I would say nothing is overrated. Something can be learned from any dish.
You’re restaurant dictator for a day – what would you ban?
Strong colognes that disrupt the subtle, clean aromas of the sushi.
Who would your dream dinner party guests be?
Shohei Otani. I love baseball, and he’s taking on unprecedented challenges and getting results.
What’s your earliest food memory?
Traditional Japanese home cooking, such as rice, miso soup and grilled fish.
TikTok or Instagram?
Instagram. I only use it to look at food and restaurant content.
What’s the closest you’ve ever come to death?
I haven’t had a close call yet.
Where do you go when you want to let your hair down?
Golf followed by sushi – I want to do what I love and eat what I love with my family and friends.
What’s your tipple of choice?
Champagne. My choice would always be Krug.
What’s your favourite food and drink pairing?
Sushi and sake. The best combination ever.