A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I hav….

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….

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Car….

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - tha….

I want to expand my cuisine to this country. I love America. I have been here 22 years..

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My te….

I dont eat anything on an airplane..

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 wif….

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 sam….

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way..

I'm not making art, I'm making sushi.

When I'm on the road, I wake up early and walk a lot. I'm very healthy. But when I come back home, I am more tempted by guilty pleasures, such as eat….

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home..

Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles..

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….

New York is my, you know, second hometown..

You wouldn't put your soul in a dishwasher!.

A kitchen without a knife is not a kitchen..

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!.

I always have dashi in my refrigerator—it's the almighty Japanese ingredient..

Just ask the local people for the best food. Don't rely on a guidebook..